The present disclosure relates to the field of functional foods, and particularly relates to an anti-hair loss solid beverage and a preparation method thereof. The anti-hair loss solid beverage includes the following raw materials in percentage by mass: 4% to 6% of lytodark, 35% to 48% of non-dairy creamer, 5.5% to 7% of vegetable fat powder, 40% to 54% of maltodextrin, 0.5% to 1% of sucralose, and 0.5% to 1.5% of essence. The lytodark is prepared from nucleoprotein peptide, coffee fruit extract, and pumpkin seed oil.

The present disclosure relates to the field of functional foods, and particularly relates to an anti-hair loss solid beverage and a preparation method thereof. The anti-hair loss solid beverage includes the following raw materials in percentage by mass: 4% to 6% of lytodark, 35% to 48% of non-dairy creamer, 5.5% to 7% of vegetable fat powder, 40% to 54% of maltodextrin, 0.5% to 1% of sucralose, and 0.5% to 1.5% of essence. The lytodark is prepared from nucleoprotein peptide, coffee fruit extract, and pumpkin seed oil.

A directly compressible composition includes more than 30% by weight of allulose. The directly compressible composition can form tablets. A method for the manufacture of allulose granules includes: a step (a) of preparing a granulation liquid comprising allulose; a step (b) of granulating powdery allulose, by applying the granulation liquid obtained in step (a) onto moving powdery allulose; a step (c), simultaneous with step (b), of drying the granules obtained in step (b); a step (c′) of maturation of the granules obtained in step (c); and a step (d) of recovering the granules obtained in step (c) or (c′).

A directly compressible composition includes more than 30% by weight of allulose. The directly compressible composition can form tablets. A method for the manufacture of allulose granules includes: a step (a) of preparing a granulation liquid comprising allulose; a step (b) of granulating powdery allulose, by applying the granulation liquid obtained in step (a) onto moving powdery allulose; a step (c), simultaneous with step (b), of drying the granules obtained in step (b); a step (c′) of maturation of the granules obtained in step (c); and a step (d) of recovering the granules obtained in step (c) or (c′).

The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate.

The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate.

The present invention provides a solid beverage containing barley leaves, comprising the following components: 15-60 wt. % of a barley leaf micro-powder, 10-50 wt. % of xylitol granules, 5-20 wt. % of a matcha powder, 1-10 wt. % of inulin, 0.5-4.0 wt. % of a konjac powder, 0.2-3.0 wt. % of silicon dioxide, and 0.1-3.0 wt. % of sucralose. The present invention also relates to a method for preparing the solid beverage, comprising the following steps: mixing a barley leaf micro-powder, inulin, a konjac powder and matcha powder, and then performing wet granulation on same to obtain granulated powders; passing the granulated powders through a 20-mesh sieve after drying same to obtain whole granules; and uniformly mixing the whole granules with xylitol granules, sucralose and silicon dioxide, and then sub-packaging same, so as to obtain the solid beverage. The solid beverage is easy and fast to dissolve, does not separate, and tastes refined and smooth.

The present invention provides a solid beverage containing barley leaves, comprising the following components: 15-60 wt. % of a barley leaf micro-powder, 10-50 wt. % of xylitol granules, 5-20 wt. % of a matcha powder, 1-10 wt. % of inulin, 0.5-4.0 wt. % of a konjac powder, 0.2-3.0 wt. % of silicon dioxide, and 0.1-3.0 wt. % of sucralose. The present invention also relates to a method for preparing the solid beverage, comprising the following steps: mixing a barley leaf micro-powder, inulin, a konjac powder and matcha powder, and then performing wet granulation on same to obtain granulated powders; passing the granulated powders through a 20-mesh sieve after drying same to obtain whole granules; and uniformly mixing the whole granules with xylitol granules, sucralose and silicon dioxide, and then sub-packaging same, so as to obtain the solid beverage. The solid beverage is easy and fast to dissolve, does not separate, and tastes refined and smooth.

A method is provided for manufacturing edible glitter flakes for use as cake décor. The method prescribes steps for combining egg white with up to three secondary liquid ingredients of food coloring, food flavoring, and sweetener to form a homogeneous liquid mixture, and the mixture is poured into a pan to a depth of a desired thickness of the flakes, without causing substantial denaturation of the egg white. The mixture is dried to solid form, then shredded using a scraping blade to shed the flakes having the desired thickness. Edible dust is mixed throughout and adhered to the flakes to form a homogenous solid mixture having a light-reflecting quality.

A method is provided for manufacturing edible glitter flakes for use as cake décor. The method prescribes steps for combining egg white with up to three secondary liquid ingredients of food coloring, food flavoring, and sweetener to form a homogeneous liquid mixture, and the mixture is poured into a pan to a depth of a desired thickness of the flakes, without causing substantial denaturation of the egg white. The mixture is dried to solid form, then shredded using a scraping blade to shed the flakes having the desired thickness. Edible dust is mixed throughout and adhered to the flakes to form a homogenous solid mixture having a light-reflecting quality.