Colorants; food dyes; printing ink; edible inks; colorants
for use in the manufacture of food; colorants for use in the
manufacture of beverages; colorants for beverages; pigments;
dyes.
2.
PAPRIKA EMULSIFIED DYE PREPARATION AND METHOD FOR PRODUCING SAME
A paprika emulsified dye preparation exhibiting a red color is provided. Specifically, a paprika emulsified dye preparation, which contains a paprika dye, an oil-based solvent, water, and an emulsifier, and has the following characteristics: a color density per mass percent of an oil phase is 1500 CV or more; a volume-based median diameter (D50) of emulsified particles is 1 to 3 μm; and a hue is 25 to 34 is provided.
C09B 61/00 - Dyes of natural origin prepared from natural sources
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
Colorants; food dyes; printing ink; edible inks; colorants for use in the manufacture of food; colorants for use in the manufacture of beverages; colorants for beverages; pigments
4.
METHOD FOR EVALUATING TEXTURE UPON SWALLOWING FOODS OR DRINKS AND METHOD FOR PRODUCING FORMULATION FOR IMPROVING SWALLOWING TEXTURE
A method for evaluating texture upon swallowing foods or drinks includes adjusting viscosity of the food or drink to a constant or substantially constant shear viscosity by diluting the food or drink or adding a thickening component thereto, measuring a filament diameter of the viscosity-adjusted food or drink over time using a capillary breakup extensional viscometer to calculate an extensional viscosity and an extensional strain from a change in the filament diameter, determining an index value representing the extensional viscosity in a region where the extensional strain is in a specific range, and evaluating the quality of the texture upon swallowing the food or drink from the determined index value.
G01N 11/04 - Investigating flow properties of materials, e.g. viscosity or plasticityAnalysing materials by determining flow properties by measuring flow of the material through a restricted passage, e.g. tube, aperture
G01N 19/02 - Measuring coefficient of friction between materials
The purpose of the present invention is to provide: an acid-resistant gardenia blue pigment preparation as mentioned below; and an acid-resistant gardenia blue pigment preparation having suppressed foamability. Provided is an acid-resistant gardenia blue pigment preparation comprising (A) a gardenia blue pigment and (B) at least one component selected from the group consisting of propylene glycol alginate, carboxymethyl cellulose and salts thereof, and a soybean polysaccharide, in which the content ratios of the components (B) per color value of 30 of the gardenia blue pigment are as follows: (1) propylene glycol alginate: 0.2 to 3% by mass, (2) carboxymethyl cellulose: 0.5 to 2% by mass, and (3) soybean polysaccharide: 5 to 20% by mass.
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
6.
POROUS SCAFFOLD FOR CELL CULTURE AND PRODUCTION METHOD THEREOF
The present invention addresses the problem of providing a porous scaffold for cell culture that does not deteriorate even subjected to a sterilization treatment such as autoclaving and enables culture of various cells, and a production method thereof. The present invention relates to a porous scaffold for cell culture that contains cross-linked aggregates of gelatin and xanthan gum or an analog thereof and does not change the shape during heat sterilization, and a production method of the porous scaffold for cell culture. This production method includes: a mixing and foaming step for mixing gelatin and xanthan gum or an analog thereof and thus foaming the same; and a cross-linking step for cross-linking gelatin and xanthan gum or the analog thereof in the resulting foamed body.
A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
C12M 3/00 - Tissue, human, animal or plant cell, or virus culture apparatus
C12N 1/00 - Microorganisms, e.g. protozoaCompositions thereofProcesses of propagating, maintaining or preserving microorganisms or compositions thereofProcesses of preparing or isolating a composition containing a microorganismCulture media therefor
Colorants; food dyes; printing ink; edible inks; colorants
for use in the manufacture of food; colorants for use in the
manufacture of beverages; colorants for beverages; pigments;
dyes.
Colorants; food dyes; printing ink; edible inks; colorants for use in the manufacture of food; colorants for use in the manufacture of beverages; colorants for beverages; pigments
9.
SOLID COMPOSITION CONTAINING AMORPHOUS, POORLY WATER-SOLUBLE MATERIAL, AND METHOD FOR PRODUCING SAME
The present invention provides a solid composition containing an amorphous poorly water-soluble material, and a method for producing the same. The solid composition of the present invention is a solid composition containing an amorphous poorly water-soluble material (1a), hydroxypropylmethyl cellulose (2), and one or more types of water-soluble polysaccharides (3) other than hydroxypropylmethyl cellulose, and is characterized in that an XRD analysis value of the solid composition is 4.0% or less.
A modified starch exhibits favorable viscosity upon heating and is less likely to decrease in viscosity even by high temperature heating, or has excellent viscosity stability after gelatinization. The modified starch is obtained by preparing a mixture for heat treatment containing starch and a plant-derived dietary fiber or a mushroom-derived dietary fiber and having a specific moisture content, and then dry heating the mixture, wherein the pH at 25° C. when 5 g of the mixture for heat treatment is suspended in 95 ml of water is 5 to 12.
332233)=CH-R1-R2[wherein R1represents -CH(OH)-, -C(=O)- or -CH(OAc)-; Ac represents an acetyl group; and R2 represents an alkyl group having 1 to 4 carbon atoms].
The present invention provides a method for evaluating the mouthfeel upon swallowing a food or beverage, which makes it possible to accurately evaluate a mouthfeel upon swallowing a food or beverage with a simple method using an elongation viscometer or the like. The present invention also provides a method for producing a formulation for improving a swallowing mouthfeel using the evaluation method, and a formulation for improving a swallowing mouthfeel. The method for evaluating a mouthfeel upon swallowing a food or beverage comprises: a step for diluting the food or beverage or adding a thickening component thereto so as to adjust the viscosity to be a constant or a substantially constant shear viscosity; a step for using a capillary rupture type elongation viscometer to measure the filament diameter of the viscosity-adjusted food or beverage over time, and calculating elongation viscosity and elongation strain from a change in the filament diameter; a step for determining an index value that represents the elongation viscosity in a region in which the elongation strain is in a particular range; and a step for evaluating the quality of the mouthfeel at swallowing the food or beverage on the basis of the determined index value.
G01N 11/00 - Investigating flow properties of materials, e.g. viscosity or plasticityAnalysing materials by determining flow properties
G01N 11/04 - Investigating flow properties of materials, e.g. viscosity or plasticityAnalysing materials by determining flow properties by measuring flow of the material through a restricted passage, e.g. tube, aperture
13.
COMPOSITION FOR IMPROVING VASCULAR ENDOTHELIAL FUNCTION
A composition for improving a vascular endothelial function contains enzyme-treated isoquercitrin. Furthermore, The composition can be provided in a food or a medication that contains the enzyme-treated isoquercitrin. Improving vascular endothelial function can result in adjustment of blood flow, vasodilation, improvement in blood pressure adjustment function, prevention of arteriosclerosis, or reduction of risk of arteriosclerosis.
A61K 31/7048 - Compounds having saccharide radicals and heterocyclic rings having oxygen as a ring hetero atom, e.g. leucoglucosan, hesperidin, erythromycin, nystatin
A61P 9/14 - VasoprotectivesAntihaemorrhoidalsDrugs for varicose therapyCapillary stabilisers
THE NATIONAL RESEARCH AND DEVELOPMENT AGENCY, JAPAN FISHERIES RESEARCH AND EDUCATION AGENCY (Japan)
Inventor
Miuchi Takeshi
Okuda Eiji
Goda Takashi
Furuita Hirofumi
Nomura Kazuharu
Tanaka Hideki
Sudo Ryusuke
Abstract
The purpose of the present invention was to provide a feed having excellent shape retention and suppressed diffusion in water in order to enhance feeding efficiency of larvae belonging to the order Anguilliformes. Moreover, the present invention has addressed the problem of providing a feed which has favorable shape retention, is favorably fed to larvae belonging to the order Anguilliformes even using various existing feed raw materials or biological feeds having use results in culture, and is finely granulated through washing after being fed so that clogging in a strainer of an exhaust port is also less likely to occur. The present invention includes a feed containing (A) a binder and (B) a nutrient component and having a specific viscosity and a specific viscosity decrease rate when artificial seawater is added and mixed.
An emulsion-containing gel composition contains a gelling agent and an emulsion comprising an oil/fat and an emulsifier comprising water-dispersible fine particles or a water-soluble emulsifier containing a protein and an anionic polysaccharide. Sodium casein, alkaline treated gelatin, whey protein, or soy protein, etc., may be used as the protein. Xanthan gum, carrageenan, or native gellan gum, etc., may be used as the anionic polysaccharide. One or more substances from among agar, mannan, gelatin, kappa/iota carrageenan, xanthan gum, locust bean gum, tamarind seed gum, curdlan, tara gum, guar gum, and methyl cellulose, etc., may be used as the gelling agent. The present invention makes it possible to provide a satisfactory gelling agent and food containing an appropriate amount of oil/fat even if mixed with another material such as meat when the gel is crushed.
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
A23L 29/25 - Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
The present invention pertains to providing a means for controlling the liquid phase separation of a liquid food containing a protein and/or a degradation product thereof, a lipid, and a salt including calcium or magnesium. In addition, the present invention pertains to providing a novel means for controlling liquid phase separation, without compromising thickening properties, when a liquid food containing a protein and/or a degradation product thereof, a lipid, and a salt including calcium or magnesium is being thickened. The present invention provides a liquid food or the like containing (A) a protein and/or a degradation product thereof, (B) a lipid, (C) a salt including calcium or magnesium, and (D) low-molecular gum ghatti with a weight average molecular weight of 0.05×106to 0.7×106.
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
The present invention pertains to: a beverage containing (A) a protein, (B) a soy polysaccharide, high methoxyl pectin, or a combination thereof, and (C) citrus fiber, the beverage having a pH at 10°C of 3.2 to 4.4; and a method for manufacturing the beverage. In the beverage of the present invention, precipitation is suppressed even when protein is contained at a high concentration under acidic conditions.
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
The present invention provides a paprika emulsified dye preparation which has a red color. Specifically, the present invention provides a paprika emulsified dye preparation which contains a paprika dye, an oil-based solvent, water and an emulsifying agent, and which is characterized in that: the color density per 1% by mass of the oil phase is 1,500 CV or more; the volume-based median diameter (D50) of emulsified particles is from 1 μm to 3 μm; and the hue is from 25 to 34.
C09B 61/00 - Dyes of natural origin prepared from natural sources
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
A solid dispersion composition has excellent stability of lutein and zeaxanthin. The solid dispersion composition contains solid lutein, solid zeaxanthin, gum ghatti, and water. A method for producing a powder preparation includes preparing the solid dispersion composition and powdering the solid dispersion composition. A food or beverage can have the solid dispersion composition or the powder preparation.
The purpose of the present invention is to discover a component that has had an eating experience in the field of functional foods and having an acetylcholine esterase-inhibiting activity. Provided is a brain function improving composition which contains a quercetin glucoside as an active ingredient. For the purpose of improving a brain function, a food, a beverage or a medicine each containing a quercetin glucoside can be prepared.
A61K 31/7048 - Compounds having saccharide radicals and heterocyclic rings having oxygen as a ring hetero atom, e.g. leucoglucosan, hesperidin, erythromycin, nystatin
A61P 25/28 - Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
21.
METHOD FOR INHIBITING COLOR FADING OF FOOD OR BEVERAGE COMPOSITION AND COMPOSITION FOR INHIBITING COLOR FADING
The purpose of the present invention is to inhibit color fading of a food or beverage colored with an anthocyanin dye. Provided is a method that comprises adding, to a food or beverage colored with an anthocyanin dye, an effective amount of at least one substance selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-hydroxyhexanoate, α-ionone and damascenone. Also provided are a dye preparation and a food or beverage composition comprising the same component(s).
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
An emulsion composition includes water, an oily component, gum ghatti and a modified starch. The content of the gum ghatti is 32% by mass or less and the content of the modified starch is 500 parts by mass or less relative to 100 parts by mass of the gum ghatti. The emulsion composition has excellent emulsion stability.
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23L 5/44 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals
A23L 29/25 - Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
Provided is a composition for improving bone metabolism. More specifically, provided is: a composition for improving bone metabolism, which contains at least one member selected from the group consisting of monosaccharides having 4 to 6 carbon atoms and sugar alcohols having 4 to 6 carbon atoms; a food or drink for improving bone metabolism; or a medicine.
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A61K 31/047 - Hydroxy compounds, e.g. alcoholsSalts thereof, e.g. alcoholates having two or more hydroxy groups, e.g. sorbitol
The present disclosure relates to the feature of providing a modified starch: that exhibits good viscosity when heated and that tends not to lose the viscosity even when heated at a high temperature; or that has excellent viscosity stability after gelatinization is achieved. This modified starch contains starch and a plant-derived food fiber or a mushroom-derived food fiber, and is obtained by: preparing a mixture for heat treatment, the mixture having a specific water content; and subjecting the mixture to a dry-heat treatment. Here, the pH of a suspension in which 5 g of the mixture for heat treatment is suspended in 95 ml of water is 5 to 12 at 25°C.
The present invention provides a solid composition containing an amorphous, poorly water-soluble material, and a method for producing the same. A solid composition of the present invention contains an amorphous, poorly water-soluble material (1a), hydroxypropylmethylcellulose (2), and one or more water-soluble polysaccharides (3) other than the hydroxypropylmethylcellulose, and is characterized in that an XRD analysis value of the solid composition is at most 4.0%.
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/25 - Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A61K 8/96 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution
A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
A61K 31/122 - Ketones having the oxygen atom directly attached to a ring, e.g. quinones, vitamin K1, anthralin
A61K 31/352 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. cannabinols, methantheline
A61K 31/353 - 3,4-Dihydrobenzopyrans, e.g. chroman, catechin
A61K 31/357 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having two or more oxygen atoms in the same ring, e.g. crown ethers, guanadrel
A61K 31/36 - Compounds containing methylenedioxyphenyl groups, e.g. sesamin
The present invention provides a salivator that is in a form for use in the mouth (a form for intraoral use), or in a form for use by oral administration (a form for oral administration). The salivator can be prepared by using enzymatically modified isoquercitrin, or a combination of enzyme-modified isoquercitrin and a thickening polysaccharide. The present invention further provides an additive that is useful for preparing an oral composition (a food or beverage, a pharmaceutical product for oral administration) (an additive for an oral composition) and that can impart at least one effect selected from the group consisting of a salivation-promoting effect, a deglutition-improving effect (swallowing-assisting effect), and a mastication-improving effect (chewing-assisting effect) to the oral composition. The additive can be prepared by using a combination of enzymatically modified isoquercitrin and a thickening polysaccharide.
A61K 31/7048 - Compounds having saccharide radicals and heterocyclic rings having oxygen as a ring hetero atom, e.g. leucoglucosan, hesperidin, erythromycin, nystatin
A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
A61P 1/02 - Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
A61Q 11/00 - Preparations for care of the teeth, of the oral cavity or of dentures, e.g. dentifrices or toothpastesMouth rinses
27.
EMULSION COMPOSITION, PRODUCTION METHOD THEREFOR, AND FOOD AND DRINK PRODUCT
Provided are an emulsion composition that includes a poorly water-soluble substance and has excellent long-term stability, a production method therefor, a food and drink product using the same, and the like. A production method for an emulsion composition includes a step (1) for preparing the emulsion composition by using at least one poorly water-soluble substance selected from the group consisting of lutein, carotene, marigold pigment, and paprika pigment, a polyglycerol fatty acid ester, 20 ppm or more of a monovalent or bivalent metal salt, and water, wherein the pH of the emulsion composition is at least 7.0.
A23K 20/158 - Fatty acidsFatsProducts containing oils or fats
A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
The present invention provides a dye composition which is suppressed in color fading of a dye if applied to an object to be colored. The present invention provides: a dye composition for suppressing color fading, which contains a steamed product of a colored sweet potato; a coloring composition which contains this dye composition; a color fading suppression method which comprises application of this dye composition to an object to be colored; and a method for producing a colored body that is suppressed in color fading.
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
A23K 20/179 - Colouring agents, e.g. pigmenting or dyeing agents
A23L 5/41 - Retaining or modifying natural colour by use of additives, e.g. optical brighteners
A61K 47/46 - Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
29.
METHOD FOR PRODUCING WATER-SOLUBLE OR WATER-DISPERSIBLE MICROPARTICLES, USE OR METHOD FOR USE AS SUBSTITUTE HAVING EMULSIFYING FUNCTION, METHOD FOR PRODUCING EMULSION, METHOD FOR PRODUCING FOOD AND FOOD CONTAINING EMULSION
A method for producing water-soluble or water-dispersible microparticles, which includes preparing a solution or dispersion that contains a protein and an anionic polysaccharide and that has a pH higher than the isoelectric point of the protein, and mixing the solution or dispersion to set the pH of the solution or dispersion to a value closer to the isoelectric point.
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
B01F 17/00 - Use of substances as emulsifying, wetting, dispersing, or foam-producing agents
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 15/00 - Egg productsPreparation or treatment thereof
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
The purpose of the present invention is to suppress bubbling in a naturally derived water-soluble pigment. The present invention suppresses bubbling that is produced in cases where a naturally derived water-soluble pigment such as a spirulina blue pigment, an anthocyanin-based pigment, a gardenia pigment or a monascus pigment is added and dissolved into an aqueous solvent such as water. According to the present invention, a solid composition that contains a naturally derived water-soluble pigment is formed into granules by means of wet granulation. In addition, a pigment preparation which contains a naturally derived water-soluble pigment is produced by a process that includes a step for forming a solid composition that contains a naturally derived water-soluble pigment into granules by means of wet granulation; and a coloring composition which uses this pigment preparation is produced.
NATIONAL AGRICULTURE AND FOOD RESEARCH ORGANIZATION (Japan)
SAN-EI GEN F.F.I., INC. (Japan)
Inventor
Sakai Tetsufumi
Oki Tomoyuki
Takahata Yasuhiro
Tanaka Masaru
Yoshinaga Masaru
Kai Yumi
Kobayashi Akira
Katayama Kenji
Sakaigaichi Takeo
Suematsu Keisuke
Fujita Toshiro
Onishi Hironori
Ishibashi Ryo
Nishiyama Koji
Abstract
The present invention addresses the problem of providing an anthocyanin-based pigment composition which is derived from a sweet potato, and which has color developing characteristics that exhibit a vivid red color tone and has excellent compound stability. The present invention pertains to a sweet potato plant which contains a large amount of a pelargonidin-based anthocyanin compound as a pigment component and has the characteristics described below: (1) the sweet potato plant belongs to a mating population of Kyukei 89360-8 and Kyukei 294, or a progeny population thereof; (2) as the composition of an anthocyanin-based pigment contained in a tuberous root, the ratio of the peak area of the pelargonidin-based anthocyanin compound to the peak areas of all the anthocyanin compounds in HPLC analysis is 70% or greater; and (3) as the composition of the anthocyanin-based pigment contained in the tuberous root, the ratio of the peak area of the anthocyanin compound having a hydroxycinnamic acid-modified group to the peak areas of all the anthocyanin compounds in the HPLC analysis is 50% or greater.
JAPAN AGENCY FOR MARINE-EARTH SCIENCE AND TECHNOLOGY (Japan)
Inventor
Kinoshita,keigo
Miuchi,takeshi
Nishino,masayuki
Deguchi,shigeru
Isobe,noriyuki
Sagawa,naoya
Abstract
Provided are unconventional: nanoparticles containing gum arabic, gum ghatti, low-molecular-weight gum ghatti, or a combination thereof; and a composition containing the same. According to one example, gum arabic, gum ghatti, low-molecular-weight gum ghatti, or a combination thereof is treated with an alkali solution to obtain nanoparticles containing said gum.
In the present invention, provided is a composition for enhancing a vascular endothelial function. A composition, which is for enhancing a vascular endothelial function and contains oxygen-treated isoquercitrin, is prepared. Furthermore, a food or a medication that contains oxygen-treated isoquercitrin may be prepared.
A61K 31/7048 - Compounds having saccharide radicals and heterocyclic rings having oxygen as a ring hetero atom, e.g. leucoglucosan, hesperidin, erythromycin, nystatin
A61P 9/14 - VasoprotectivesAntihaemorrhoidalsDrugs for varicose therapyCapillary stabilisers
An object of the present invention is to provide a method for removing geniposide or genipin or both from a material containing geniposide or genipin or both. The present invention is a method for removing geniposide or genipin or both from a material containing geniposide or genipin or both, the method comprising treating the material containing geniposide or genipin or both using an activated carbon having (a) a methylene blue adsorption ability of 50 ml/g or more; and (b) an iodine adsorption ability of 750 mg/g or more, thereby removing geniposide or genipin or both.
C09B 61/00 - Dyes of natural origin prepared from natural sources
A23L 5/42 - Addition of dyes or pigments, e.g. in combination with optical brighteners
C09B 67/00 - Influencing the physical, e.g. the dyeing or printing, properties of dyestuffs without chemical reaction, e.g. by treating with solventsProcess features in the making of dyestuff preparationsDyestuff preparations of a special physical nature, e.g. tablets, films
The present invention addresses the problem of providing a technique for suppressing the deterioration of an anthocyanin coloring-material which can be applied to various products such as food and beverages and a coloring-material composition such as a coloring-material preparation. The present invention is a composition for suppressing anthocyanin coloring-material deterioration, the composition containing a brewed product as an effective component. The present invention is also a technique for suppressing anthocyanin coloring-material deterioration, the technique being characterized in that, in a step for producing a coloring-material composition or a product including an anthocyanin coloring-material, a step for containing or blending the brewed product is performed.
C12P 1/02 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymesGeneral processes for the preparation of compounds or compositions by using microorganisms or enzymes by using fungi
A23K 10/18 - Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
A23K 10/38 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms from waste material from distillers' or brewers' waste
A23K 20/179 - Colouring agents, e.g. pigmenting or dyeing agents
A23L 5/41 - Retaining or modifying natural colour by use of additives, e.g. optical brighteners
A61K 8/97 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from algae, fungi, lichens or plantsCosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from derivatives thereof
A61K 47/26 - Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharidesDerivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
A61K 47/46 - Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
The present invention addresses the problem of providing a method for reducing geniposide, genipin and an analogue thereof included in ingredients that contain gardenia jasminoides yellow. As a method for reducing geniposide, genipin and an analogue thereof included in ingredients that contain gardenia jasminoides yellow, the present invention provides a method for reducing geniposide, genipin and an analogue thereof, the method comprising a step for processing an ingredient that contains gardenia jasminoides yellow with an activated carbon which forms a cake-shaped mass by stirring and mixing the ingredient with a gardenia jasminoides yellow extract.
An object of the present invention is to provide an emulsion composition having excellent emulsion stability.
The object is achieved by an emulsion composition comprising an oily component, gum arabic having a molecular weight of not less than 1 million, and a salt, the salt content being 90 parts by mass or less per 100 parts by mass of the gum arabic.
Provided are: a solid dispersion composition and a powder preparation having excellent stability of lutein and zeaxanthin; a method for producing the same; and a food, a beverage and the like using the same. The solid dispersion composition contains solid lutein, solid zeaxanthin, gum ghatti, and water.
Provided are a method for producing a polysaccharide thickener-containing preparation in which formation of lumps is suppressed when the polysaccharide thickener-containing preparation is added to a liquid, and in which the inherent thickening function or gelling function of the polysaccharide thickener is exhibited satisfactorily; and the like.
Provided are a method for producing a polysaccharide thickener-containing preparation in which formation of lumps is suppressed when the polysaccharide thickener-containing preparation is added to a liquid, and in which the inherent thickening function or gelling function of the polysaccharide thickener is exhibited satisfactorily; and the like.
The method for producing a polysaccharide thickener-containing preparation comprises granulating a polysaccharide thickener using one or more binder liquids, wherein a starch decomposition product having a DE of 1 or more and 50 or less, and at least one member selected from the group consisting of pullulan, guar gum, guar gum decomposition product, gum arabic, gum ghatti, soybean polysaccharides, pectin, and alginic acid and derivatives thereof are used as components of the one or more binder liquids.
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/25 - Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
Provided is a colorant composition which, after having been applied to an object to be colored, is inhibited from suffering the fading of the color of the colorant. The colorant composition contains a residue of at least one vegetable selected from the group consisting of colored radishes and colored beets. Also provided are: a color fading inhibition method comprising applying the colorant composition to an object to be colored; and a method for producing a colored object in which the color is inhibited from fading.
C09B 61/00 - Dyes of natural origin prepared from natural sources
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
C08J 3/11 - Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in organic liquids from solid polymers
C08J 3/14 - Powdering or granulating by precipitation from solutions
C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
C08K 5/103 - EstersEther-esters of monocarboxylic acids with polyalcohols
42.
AGENT FOR MASKING BEAN ODOR DERIVED FROM BEAN PROTEIN
The present invention inhibits a bean-derived odor which is perceived when a processed food, medicine, or quasi drug is formulated using a bean-derived protein. The present invention uses, as an agent for masking bean odor derived from bean protein, at least one compound selected from groups A-F: (group A) 1,4-cineole, γ-heptalactone, 6-methyl-5-hepten-2-one, menthyl lactate, and rose oxide; (group B) 1,4-cineole, γ-heptalactone, menthyl lactate, ethyl lactate, γ-hexalactone, acetaldehyde diethyl acetal, and methyl salicylate; (group C) ethyl acetoacetate, maltol isobutyrate, and diethyl malonate; (group D) methyl jasmonate, methyl dihydrojasmonate, heliotropin, ethyl pyruvate, butyl butyryl lactate, stearic acid, and γ-butyrolactone; (group E) ethyl lactate, 2-butanone, and nerol; and (group F) furfural, methyl cinnamate, and 5(6)-decenoic acid.
Provided is an emulsion composition having a high emulsion stability. The emulsion composition comprises water, an oily component, gum ghatti and a processed starch, wherein the content of gum ghatti is 32 mass% or less and the content of the processed starch is 500 parts by mass or less per 100 parts by mass of gum ghatti.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 5/44 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
Provided is a sweetener composition having an excellent sweetness quality. The sweetener composition of the present invention comprises rebaudioside A and mogroside V at a mass ratio of 95:5 to 99:1, and can improve the sweetness quality of stevia extract to make it close to the sweetness quality of sugar.
Provided are: a pigment dispersion composition having exceptional color production, good color retention, and excellent flavor; and a colored oral composition in which the same is used. There are prepared a pigment dispersion composition that includes two or more fine and poorly water-soluble pigment solids, and a colored oral composition in which the pigment dispersion composition is used. In particular, there is prepared a sugar-coated oral composition colored by a pigment dispersion composition that includes two or more poorly water-soluble pigment solids.
A23L 5/44 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
A23P 20/00 - Coating of foodstuffsCoatings thereforMaking laminated, multi-layered, stuffed or hollow foodstuffs
A61J 3/06 - Devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms into the form of pills, lozenges or dragees
01 - Chemical and biological materials for industrial, scientific and agricultural use
02 - Paints, varnishes, lacquers
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Industrial chemicals; chemicals for use in the manufacture
of confectionery; chemical additives for use in the
manufacture of food; chemical products for use in the
manufacture of fragrances; artificial sweeteners [chemical
preparations]; flour for industrial purposes; antioxidants
for use in the manufacture of food products; antioxidants
for use in the manufacture of beverages; proteins for use in
the manufacture of food and beverages. Colorants; food dyes; printers' pastes [ink]; edible inks;
colorants for use in the manufacture of food; colorants for
use in the manufacture of beverages; colorants for
beverages; pigments. Natural perfumery; synthetic perfumery; essential oils for
use as food flavorings; essential oils for flavoring
beverages. Binding agents for ice cream; preparations for stiffening
whipped cream; food flavorings, other than essential oils;
flavorings, other than essential oils, for beverages; tea;
tea-based beverages; coffee; coffee-based beverages; cocoa;
cocoa-based beverages; confectionery; seasonings; spices;
ice cream mixes; cereals, processed; baking powder; bread
mixes; cake mixes; pasta sauce; gluten prepared as
foodstuff; gluten additives for culinary purposes; flour;
cake powder; thickening agents for cooking foodstuffs.
47.
IRIDOID-COMPOUND-DERIVED RED PIGMENT COMPOSITION AND METHOD FOR PRODUCING SAME
The present invention addresses the problem of providing a technique which relates to the production of an iridoid-compound-derived red pigment composition, and is advantageous from the viewpoint of the safety of the produced pigment composition, and can produce a red pigment composition that is not only improved in color lightness but also can have a hue having both of brilliant redness and clearness acceptable in various fields including a milky product, a beverage and the like. The present invention relates to a method for producing an iridoid-compound-derived red pigment composition, the method being characterized by including a step of subjecting a solution, which contains an organic acid comprising ascorbic acid, a compound analogous to ascorbic acid or at least two compounds selected from ascorbic acid and the compound in a total amount of 4 molar equivalent or more relative to the total molar equivalent of an iridoid compound, to the red color development associated with the reaction between an iridoid aglycon having a carboxyl group at position-4 in an iridoid skeleton with a compound containing an amino group, thereby producing a red pigment compound having a property of developing a color having both of brilliant redness and clearness.
C09B 61/00 - Dyes of natural origin prepared from natural sources
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
A61K 8/49 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
A61K 8/97 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from algae, fungi, lichens or plantsCosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from derivatives thereof
A61K 47/22 - Heterocyclic compounds, e.g. ascorbic acid, tocopherol or pyrrolidones
C09B 67/00 - Influencing the physical, e.g. the dyeing or printing, properties of dyestuffs without chemical reaction, e.g. by treating with solventsProcess features in the making of dyestuff preparationsDyestuff preparations of a special physical nature, e.g. tablets, films
The present invention addresses the problem of providing an emulsion composition that is superior in stability. This problem is solved by an emulsion composition which comprises water, an oily ingredient, gum ghatti, and a salt of an element in group I or group II of the periodic table.
01 - Chemical and biological materials for industrial, scientific and agricultural use
02 - Paints, varnishes, lacquers
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Industrial chemicals; chemicals for use in the manufacture of confectionery; chemical additives for use in the manufacture of food; chemical preparations for use in the manufacture of fragrances; artificial sweeteners; flour for industrial purposes; antioxidants for use in the manufacture of food products; antioxidants for use in the manufacture of beverages; proteins for use in the manufacture of food and beverages Colorants; food dyes; printers' pastes being printers' ink; edible inks; colorants for use in the manufacture of food; colorants for use in the manufacture of beverages; colorants for beverages; pigments Natural perfumery; synthetic perfumery; essential oils for use as food flavorings; essential oils for flavoring beverages Starch-based binding agents for ice cream; preparations for stiffening whipped cream, namely, starch-based thickeners for whipped cream; food flavorings, other than essential oils; flavorings, other than essential oils, for beverages; tea; tea-based beverages; coffee; coffee-based beverages; cocoa; cocoa-based beverages; confectionery, namely, pastilles, fondants, candies, cookies; seasonings; spices; ice cream mixes; cereals, processed; baking powder; bread mixes; cake mixes; pasta sauce; gluten prepared as foodstuff, namely, dried pieces of wheat gluten meal; gluten additives for culinary purposes; flour; cake powder, namely, cake mixes; thickening agents for cooking foodstuffs
50.
METHOD FOR PRODUCING WATER-SOLUBLE OR WATER-DISPERSIBLE MICROPARTICLES, USE OR USAGE THEREOF AS SUBSTITUTE HAVING EMULSIFYING FUNCTION, METHOD FOR PRODUCING EMULSION, METHOD FOR PRODUCING FOOD AND FOOD CONTAINING EMULSION
The purpose of the present invention is to provide a method for producing water-soluble or water-dispersible microparticles having a high temporal stability and a method for producing an emulsion. A method for producing water-soluble or water-dispersible microparticles, said method comprising: preparing a solution or dispersion which contains a protein and an anionic polysaccharide and has a pH higher than the isoelectric point of the protein; mixing the solution or dispersion; and making the pH of the solution or dispersion closer to the aforesaid isoelectric point. A method for producing an emulsion, said method comprising blending the water-soluble or water-dispersible microparticles obtained by the aforesaid method with an oil and mixing.
A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
A61K 47/42 - ProteinsPolypeptidesDegradation products thereofDerivatives thereof, e.g. albumin, gelatin or zein
A61K 47/44 - Oils, fats or waxes according to two or more groups of Natural or modified natural oils, fats or waxes, e.g. castor oil, polyethoxylated castor oil, montan wax, lignite, shellac, rosin, beeswax or lanolin
B01J 13/00 - Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided forMaking microcapsules or microballoons
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
51.
DEFOAMING AND/OR FOAM SUPPRESSING METHOD FOR NATURALLY DERIVED WATER SOLUBLE COLORANT OR SUBSTANCE INCLUDING SAME
The present invention defoams or suppresses foam in a naturally derived water soluble colorant. Provided is a defoaming and/or foam suppressing method that includes a step in which an emulsification oil/fat including an emulsification agent and an oil/fat is brought into contact with a naturally derived water soluble colorant or water soluble colorant-including substance. An emulsification oil/fat-including formulation, a colorant formulation, and a colorant-including composition are also prepared for this defoaming and/or foam suppressing method for a naturally derived water soluble colorant or water soluble colorant-including substance.
The present invention solves the problem of providing a method for stabilizing a solid pigment. The problem is solved by a method for stabilizing at least one solid pigment selected from the group consisting of solid carotenoid pigments and solid curcumin pigments, the method comprising the step of mixing the solid pigment with a lipophilic liquid in an amount of 200 parts by mass or less per 100 parts by mass of the solid pigment.
C09B 61/00 - Dyes of natural origin prepared from natural sources
A23L 5/44 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
The present invention suppresses bubbling that is produced in naturally derived water-soluble pigments, e.g., Spirulina blue pigments, anthocyanin-based pigments, gardenia pigments, or Monascus purpureus pigments, in cases when the naturally derived water-soluble pigments are added to water or another such aqueous solvent and dissolved. A solid composition containing a naturally derived water-soluble pigment is subjected to compression treatment.
C09B 61/00 - Dyes of natural origin prepared from natural sources
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
A23L 5/46 - Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
A61K 8/96 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution
The problem addressed by the present invention is to suppress the unpleasant odor (protein odor) derived from plant-derived proteins and degradation products or peptides thereof. The problem can be solved by using at least one compound selected from the group consisting of 3-menthoxy-1,2-propanediol, N-[(ethoxycarbonyl)methyl]-p-menthane-3-carboxamide, 1,8-cineol, isobutyl salicylate, menthyl 3-hydroxybutyrate, L-menthol, methyl salicylate, ethyl salicylate, L-menthyl acetate, and L-menthyl lactate as a protein odor inhibitor.
The present invention provides: a processes product of Ku Ding tea, which is reduced in a grassy taste and/or a fatty taste which is a causal factor of an unpleasant flavor of Ku Ding tea and therefore has an improved flavor; and a method for producing the processed product. The processed product of Ku Ding tea can be prepared by employing a production method including the following steps: (1) a step of distilling a part or the whole of an original plant of Ku Ding tea with water vapor; (2) a step of extracting a portion or the whole of the original plant remaining after the water vapor distillation step with water or a mixed solution of water and a water-soluble organic solvent and then collecting an extract; and optionally (3) a step of subjecting the extract obtained in the preceding step to an adsorption/desorption treatment using a resin to collect a fraction containing a component having bitterness.
The purpose of the present invention is to provide a starch modifying method so as to suppress at least one among swelling and collapsing of starch particles. Said purpose is achieved by a starch modifying method including heating a mixture of starch and fruit-derived fibers in the presence of water.
Provided is a sweetener composition having an excellent sweetness quality. The sweetener composition of the present invention contains a rebaudioside A and a mogroside V at a weight ratio of 95:5-99:1, whereby the sweetness quality of a stevia extract can be improved, and the sweetness quality close to that of sugar can be obtained.
The present invention provides an emulsion composition having good emulsion stability. Provided is an emulsion composition that contains water, an oil component, gum ghatti, and saponin, wherein the saponin content is 0.05 to 30 parts by mass for 100 parts by mass of the gum ghatti.
A23K 20/179 - Colouring agents, e.g. pigmenting or dyeing agents
A23L 5/44 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
An object of the present invention is to provide a polyphenol-containing solid composition that enables efficient ingestion of a polyphenol. This object can be achieved by a solid composition containing (1) an amorphous poorly water-soluble polyphenol, (2) a hydrophilic polymer, and (3) at least one nonionic surfactant selected from the group consisting of polyglycerol fatty acid esters, sucrose fatty acid esters, and lecithins.
A61K 47/14 - Esters of carboxylic acids, e.g. fatty acid monoglycerides, medium-chain triglycerides, parabens or PEG fatty acid esters
A61K 47/24 - Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing atoms other than carbon, hydrogen, oxygen, halogen, nitrogen or sulfur, e.g. cyclomethicone or phospholipids
A61K 47/26 - Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharidesDerivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
A61K 47/32 - Macromolecular compounds obtained by reactions only involving carbon-to-carbon unsaturated bonds, e.g. carbomers
A61K 47/34 - Macromolecular compounds obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds, e.g. polyesters, polyamino acids, polysiloxanes, polyphosphazines, copolymers of polyalkylene glycol or poloxamers
A61K 8/81 - Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds obtained by reactions involving only carbon-to-carbon unsaturated bonds
The present invention addresses the problem of providing an emulsion composition that has exceptional emulsion stability. The above-described problem is solved by an emulsion composition that contains an oil component, gum arabic having a molecular weight of 1,000,000 or higher, and salt, the salt content being 90 parts by mass or less per 100 parts by mass of the gum arabic.
B01J 13/00 - Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided forMaking microcapsules or microballoons
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
Provided are: a method for producing a preparation containing a thickening polysaccharide, whereby it becomes possible to prevent the formation of lumps in a liquid when the preparation containing a thickening polysaccharide is added to the liquid and it also becomes possible to satisfactorily exhibit a viscosity-imparting function or a gelling function which is inherent to the thickening polysaccharide; and others. A method for producing a preparation containing a thickening polysaccharide, including a step of granulating a thickening polysaccharide using a binder solution, wherein at least one component selected from the group consisting of pullulan, guar gum, a guar gum decomposition product, gum arabic, ghatti gum, a soybean polysaccharide, pectin and an alginic acid compound and a starch decomposition product having a DE value of 1 to 50 inclusive are used as components of the binder solution.
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 29/20 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
The purpose of the present invention is to provide a curcumin-containing solid composition which can be used as a composition for treatment or prevention of disorders or symptoms in which intracellular absorption of curcumin is beneficial. This purpose is attained by a solid composition that contains (1) curcumin, (2) a hydrophilic polymer, and (3) at least one type of a nonionic surfactant selected from the group consisting of polyglyceryl fatty acid esters, sucrose fatty acid esters, and lecithin.
A61K 47/14 - Esters of carboxylic acids, e.g. fatty acid monoglycerides, medium-chain triglycerides, parabens or PEG fatty acid esters
A61K 47/24 - Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing atoms other than carbon, hydrogen, oxygen, halogen, nitrogen or sulfur, e.g. cyclomethicone or phospholipids
A61K 47/26 - Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharidesDerivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
A61K 47/32 - Macromolecular compounds obtained by reactions only involving carbon-to-carbon unsaturated bonds, e.g. carbomers
A61P 1/02 - Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
A61P 1/16 - Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
A61P 3/10 - Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
A61P 9/10 - Drugs for disorders of the cardiovascular system for treating ischaemic or atherosclerotic diseases, e.g. antianginal drugs, coronary vasodilators, drugs for myocardial infarction, retinopathy, cerebrovascula insufficiency, renal arteriosclerosis
A61P 25/28 - Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
A61P 29/00 - Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agentsNon-steroidal antiinflammatory drugs [NSAID]
The present invention addresses the problem of providing a curcumin-containing medicinal preparation that enables efficient ingestion of curcumin. This problem is solved by a curcumin-containing medicinal preparation which contains amorphous curcumin and contains substantially no crystalline curcumin, wherein, in an infrared absorption spectrum on which waveform separation is performed using a Voigt function, the ratio (Cp/Ap) between the intensity Cp of a peak having an absorption maximum in a wavenumber range of 1508.00-1513.00 cm-1 and the intensity Ap of a peak having an absorption maximum in a wavenumber range of 1513.50-1517.00 cm-1 is 0.25 or less.
G01N 21/3563 - Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light for analysing solidsPreparation of samples therefor
An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range.
wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
A23L 5/41 - Retaining or modifying natural colour by use of additives, e.g. optical brighteners
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
NATIONAL AGRICULTURE AND FOOD RESEARCH ORGANIZATION (Japan)
SAN-EI GEN F.F.I., INC. (Japan)
Inventor
Sakai, Tetsufumi
Yoshinaga, Masaru
Takahata, Yasuhiro
Kai, Yumi
Kobayashi, Akira
Katayama, Kenji
Fujita, Toshiro
Onishi, Hironori
Moriyuki, Kazuya
Nishiyama, Koji
Abstract
Provided is a colored sweet potato which has a high anthocyanin content and is useful as a pigment material. Also provided are a processed product, more specifically an extract composition, of the colored sweet potato which is useful as a purple pigment and a purified product (including a crude purified product) of the same. The colored sweet potato having the following characteristics is used: (A) the color value (530 nm)/g is 15 or higher; (B) the absorbance ratio (320 nm/530 nm)/g is 1.5 or higher; (C) the value: [color value (530 nm)/g]×[absorbance ratio (320 nm/530 nm)/g] is 30 or greater; and (D) Rtsp-1) is inserted into at least two site in the genome sequence and, when a part of a plant body thereof is subjected, as a test material, to a nucleic acid amplification reaction by using primer set 1, said primer set 1 consisting of the base sequence represented by SEQ ID NO:1 and the base sequence represented by SEQ ID NO: 2, and/or primer set 2, said primer set 2 consisting of the base sequence represented by SEQ ID NO:1 and the base sequence represented by SEQ ID NO: 3, an amplification product having a fragment length of 500-530 bp is produced.
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
The present invention addresses the problem of providing an excellent emulsifier. The problem is solved by a low molecular gum ghatti having a weight average molecular weight within the range of 0.020×106-1.10×106.
The present invention addresses the problem of providing an excellent emulsifier. The problem is solved by a low molecular gum ghatti having a weight average molecular weight within the range of 0.020×106-1.10×106.
The purpose of the present invention is: to provide a curcumin-containing composition that rarely undergoes or never undergoes aggregation during storage; and others. The purpose can be achieved by providing a composition containing curcumin having a median diameter of 1 μm or less, gum arabic, modified starch and water.
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
An object of the present invention is to provide a method for removing geniposide or genipin or both from a material containing geniposide or genipin or both. The present invention is a method for removing geniposide or genipin or both from a material containing geniposide or genipin or both, the method comprising treating the material containing geniposide or genipin or both using an activated carbon having (a) a methylene blue adsorption ability of 50 ml/g or more; and (b) an iodine adsorption ability of 750 mg/g or more, thereby removing geniposide or genipin or both.
C09B 61/00 - Dyes of natural origin prepared from natural sources
A23L 5/42 - Addition of dyes or pigments, e.g. in combination with optical brighteners
C09B 67/00 - Influencing the physical, e.g. the dyeing or printing, properties of dyestuffs without chemical reaction, e.g. by treating with solventsProcess features in the making of dyestuff preparationsDyestuff preparations of a special physical nature, e.g. tablets, films
The present invention addresses the problem of providing a technique which relates to the production of a red dye composition derived from an iridoid compound, is desirable with respect to the safety and production cost of the produced dye composition, and enables the production of an acid-resistant red dye composition derived from an iridoid compound. The present invention relates to a method for producing a red dye composition derived from an iridoid compound, said method being characterized by comprising a step of performing red color development involving the interaction of an iridoid aglycone having a carboxyl group at position-4 in the iridoid backbone thereof with an compound containing an amino group in a solution containing ascorbic acid, an analogous compound thereof or at least two compounds selected from of ascorbic acid and the analogous compound in an amount of 5 molar equivalents or more relative to the total molar equivalent of the iridoid compound to produce a red dye compound having acid resistance.
C09B 61/00 - Dyes of natural origin prepared from natural sources
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
A23K 20/121 - Heterocyclic compounds containing oxygen or sulfur as hetero atom
A23K 20/179 - Colouring agents, e.g. pigmenting or dyeing agents
A23L 5/41 - Retaining or modifying natural colour by use of additives, e.g. optical brighteners
A61K 8/49 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
A61K 8/97 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from algae, fungi, lichens or plantsCosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from derivatives thereof
A61Q 1/02 - Preparations containing skin colorants, e.g. pigments
The present invention addresses the problem of providing a method for stabilizing a solid dye. This problem is solved by a method for stabilizing one or more types of solid dye selected from the group consisting of solid carotenoid dyes and solid curcumin dyes, wherein the method includes a step for mixing the solid dye with a lipophilic liquid in an amount of 200 parts by mass or less per 100 parts by mass of the solid dye.
A23L 5/44 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
Provided is an anthocyanin pigment composition having the following features:
1 cm of 10, 1 mL of the aqueous solution is sealed in a 20-mL vial, and the vial is stored at 50° C. for 5 days and further maintained at 40° C. for 30 minutes, the total amount of methyl mercaptan, dimethyl disulfide, and dimethyl trisulfide in the gas in the sealed space of the vial is 100 pg/mL or less; and (C) the gas in the sealed space of the vial contains 5-methylthiopentanenitrile when the vial is maintained at 40° C. for 30 minutes in (B) above.
C09B 61/00 - Dyes of natural origin prepared from natural sources
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
The present invention provides a salivation-stimulating agent which has a dosage form that can be used in the oral cavity or a dosage form that can be used through oral administration (a dosage form for use in the oral cavity, a dosage form for oral administration). The salivation-stimulating agent can be prepared using enzyme-modified isoquercitrin or a combination of enzyme-modified isoquercitrin and a thickening polysaccharide. The present invention also provides an additive (an additive for an oral composition) which is effective for the preparation of an oral composition (a food or beverage, a medicine for oral administration) and which can impart at least one activity selected from the group consisting of a salivation-stimulating activity, a swallowing-improving activity (a swallowing-assisting activity) and a mastication-improving activity (a mastication-assisting activity) to an oral composition. The additive can be prepared using a combination of enzyme-modified isoquercitrin and a thickening polysaccharide.
A61K 31/7048 - Compounds having saccharide radicals and heterocyclic rings having oxygen as a ring hetero atom, e.g. leucoglucosan, hesperidin, erythromycin, nystatin
A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
A61P 1/02 - Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
A61Q 11/00 - Preparations for care of the teeth, of the oral cavity or of dentures, e.g. dentifrices or toothpastesMouth rinses
74.
DAIRY-PRODUCT DETERIORATION-ODOR MASKING AGENT AND DAIRY-PRODUCT DETERIORATION-ODOR MASKING METHOD
The present invention addresses the problem of providing a deterioration-odor masking agent and a deterioration-odor masking method for effectively masking the deterioration odor of dairy products. This problem is solved by means of a masking agent that contains one or more substances selected from a group consisting of menthyl acetate, linalyl acetate, isoamyl isovalerate, isoamyl butyrate, nerol, acetaldehyde, methyl salicylate, 1,8-cineole, maltol isobutyrate, ethyl pyruvate, heliotropine, diethyl malonate, γ−butyrolactone, ethyl levulinate, benzyl alcohol, hexanal, γ−hexalactone, ethyl propionate, and amyl acetate.
The present invention addresses the problem of providing, using a simple method, a milk-component-containing coffee beverage in which sedimentation occurring during storage and/or due to heat sterilization of the milk-component-containing coffee beverage is significantly suppressed. The problem is overcome by having the milk-component-containing coffee beverage contain three items: an organic acid, an organic acid salt, and an organic acid monoglyceride.
An object of the present invention is to provide a concentrated liquid food that enables easy injection and suppresses gastro-esophageal reflux.
wherein the concentrated liquid food has a viscosity of 250 mPa·s or less before contact with a simulated gastric fluid, and has a viscosity of 1,500 mPa·s or more after contact with a simulated gastric fluid.
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A23L 33/16 - Inorganic salts, minerals or trace elements
The purpose of the present invention is to provide a polyphenol-containing solid composition that enables efficient ingestion of a polyphenol. The purpose is addressed by a solid composition containing (1) an amorphous poorly-water-soluble polyphenol, (2) a hydrophilic polymer, and (3) at least one nonionic surface active agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, and a lecithin.
A61K 31/366 - Lactones having six-membered rings, e.g. delta-lactones
A61K 47/24 - Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing atoms other than carbon, hydrogen, oxygen, halogen, nitrogen or sulfur, e.g. cyclomethicone or phospholipids
A61K 47/26 - Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharidesDerivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
A61K 47/32 - Macromolecular compounds obtained by reactions only involving carbon-to-carbon unsaturated bonds, e.g. carbomers
A61K 47/34 - Macromolecular compounds obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds, e.g. polyesters, polyamino acids, polysiloxanes, polyphosphazines, copolymers of polyalkylene glycol or poloxamers
The present invention addresses the problem of providing a protein-containing food having a smooth texture that is not rough on the tongue, in which the proteins do not develop a rough texture or agglutinate even when subjected to intense heat sterilization such as retort sterilization. The problem is solved by means of a protein agglutination-suppressing agent that contains welan gum.
Provided are a polysaccharide thickener-containing preparation, etc., having reduced lump formation when the polysaccharide thickener-containing preparation is added to a liquid and having the excellent viscosity-imparting and gelling functions inherent to polysaccharide thickeners. A production method for a polysaccharide thickener-containing preparation has a step in which a polysaccharide thickener is granulated using a binder fluid. Gum arabic and pullulan are used as components of the binder fluid.
The purpose of the present invention is to provide a composition which has a function of imparting stability to natural pigments and aroma compounds, and which has reduced occurrence of degradation odor. The present invention pertains to an extract from seeds of a plant of the genus Helianthus characterized in that (A) an acid sugar liquid is formulated which contains 0.0075 mass% of the extract from seeds of a plant of the genus Helianthus in terms of solid content, which is adjusted by a fructose-glucose syrup to 10 degrees Brix, and which is adjusted to a pH of 3.0, and the 1-octen-3-one content of the acid sugar liquid is 0.1 ppb or less after the acid sugar liquid is stored under irradiation with light of 10,000 lux from a white fluorescent lamp at 30°C for 7 days.
A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
A23L 5/41 - Retaining or modifying natural colour by use of additives, e.g. optical brighteners
A61K 36/28 - Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
A61K 8/97 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from algae, fungi, lichens or plantsCosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from derivatives thereof
A61Q 13/00 - Formulations or additives for perfume preparations
C09B 67/00 - Influencing the physical, e.g. the dyeing or printing, properties of dyestuffs without chemical reaction, e.g. by treating with solventsProcess features in the making of dyestuff preparationsDyestuff preparations of a special physical nature, e.g. tablets, films
C11B 11/00 - Recovery or refining of other fatty substances, e.g. lanolin or waxes
C11B 5/00 - Preserving by using additives, e.g. anti-oxidants
Provided is a production method for a polysaccharide thickener-containing preparation, having reduced lump formation when the polysaccharide thickener-containing preparation is added to a liquid and having the excellent viscosity-imparting and gelling functions inherent to polysaccharide thickeners. A polysaccharide thickener-containing preparation is produced by granulating a granulation raw material by using a binder fluid containing gum arabic, said granulation raw material containing gum arabic and a polysaccharide thickener other than gum arabic.
A23L 29/20 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents
B01J 2/00 - Processes or devices for granulating materials, in generalRendering particulate materials free flowing in general, e.g. making them hydrophobic
A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
82.
METHOD FOR IMPROVING OR MAINTAINING PHYSICAL PROPERTIES OF SUBSTANCE
The purpose of the present invention is to provide a means for improving or maintaining physical properties of a substance (particularly a composition) (e.g., a food). The purpose can be achieved by a foam-containing composition containing Welan gum.
The present invention addresses the problem of providing a dispersion stabilizer that has an effect of improving or stabilizing the dispersibility of a solid matter insoluble in an aqueous medium and/or a liquid component immiscible therewith. To solve this problem, provided is a dispersion stabilizer that contains welan gum.
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof
The objective of the present invention is to provide a technique for suppressing precipitation of an anthocyanin dye in regions other than a strongly acidic region. The present invention provides an anthocyanin dye preparation which contains an anthocyanin dye and an emulsifying agent, and which has a pH of more than 3 when diluted with water or dissolved in water so that the color valency thereof is 10.
The present invention addresses the problem of providing a method for removing geniposide or genipin or both from a material containing geniposide or genipin or both. The present invention provides a method for removing geniposide or genipin or both from a material containing geniposide or genipin or both, the method comprising treating the material containing geniposide or genipin or both with an activated carbon of which (a) the methylene blue adsorption capacity is 50 ml/g or higher and (b) the iodine adsorption capacity is 750 mg/g or higher, so as to remove geniposide or genipin or both.
NATIONAL RESEARCH AND DEVELOPMENT AGENCY NATIONAL AGRICULTURE AND FOOD RESEARCH ORGANIZATION (Japan)
SAN-EI GEN F.F.I., INC. (Japan)
Inventor
Ishida, Masahiko
Ohara, Takayoshi
Fukino, Nobuko
Kakizaki, Tomohiro
Ohno, Tomomichi
Hamasaki, Koji
Yokoyama, Takamasa
Imai, Masashi
Abstract
The purpose of the present invention is to provide an anthocyanin-based pigment composition having high quality which has not been attained hitherto, at a higher efficiency and lower cost than a red cabbage pigment. This anthocyanin-based pigment composition is derived from a plant other than red cabbage and has the following features (A), (B), and (C): (A) an aqueous solution which contains the anthocyanin-based pigment composition and has a pH adjusted to 3 with a citric acid buffer (pH, 3.0) has a maximum absorption wavelength in the visible-light region of 500-550 nm; (B) when a pigment-composition-containing aqueous solution comprising the anthocyanin-based pigment composition, 0.2 mass% citric acid, 20 mass% ethanol, and water is prepared so as to have a color value E10%1cm of 10 and poured in an amount of 1 mL into a 20-mL vial and this vial is closed, stored at 50°C for 5 days, and thereafter held at 40°C for 30 minutes, then the total amount of methyl mercaptan, dimethyl disulfide, and dimethyl trisulfide contained in the gas present in the closed space of the vial is 100 pg/mL or less; and (C) the gas present in the closed space of the vial which has undergone the 40°C 30-minute holding in (B) above contains 5-methylthiopentanenitrile.
A61K 8/97 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from algae, fungi, lichens or plantsCosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from derivatives thereof
A61K 47/26 - Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharidesDerivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
A61K 47/46 - Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
C09B 61/00 - Dyes of natural origin prepared from natural sources
The present invention provides an additive (additive for orally administered composition) useful for preparing an orally administered composition (food/drink or orally administered medicine) and capable of imparting at least one effect selected from the group consisting of salivation-promoting effects, swallowing-improving effects (swallowing-assisting effects), and chewing-improving effects (chewing-assisting effects) to an orally administered composition. The additive can be prepared by using a polysaccharide thickener together with spilanthol.
The present invention addresses the issue of providing a concentrated liquid food that is easy to administer and whereby gastroesophageal reflux is suppressed. Said issue is solved as a result of a concentrated liquid food containing a polysaccharide (A) that bonds with calcium and gels or thickens, a calcium source (B), a chelating agent (C) if desired, an emulsifiable protein (D), and a water-soluble soybean polysaccharide (E) (however, when the calcium source (B) is water-soluble, the concentrated liquid food contains the chelating agent (C)) and is characterized by the viscosity thereof prior to coming in contact with artificial gastric fluid being no more than 250 mPa·s and the viscosity thereof after coming in contact with artificial gastric fluid being at least 1,500 mPa·s.
An object of the present invention is to provide an enteral nutrition that is simply injected and suppresses gastro-esophageal reflux.
The present invention provides an enteral nutrition comprising 0.1 to 1.0 mass % of alginic acid and/or sodium salt thereof, calcium, and 0.1 to 3.5 parts by mass of a chelating agent per part by mass of the calcium.
A61K 9/00 - Medicinal preparations characterised by special physical form
A61K 47/12 - Carboxylic acidsSalts or anhydrides thereof
A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
01 - Chemical and biological materials for industrial, scientific and agricultural use
02 - Paints, varnishes, lacquers
05 - Pharmaceutical, veterinary and sanitary products
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Chemicals for use in the manufacture of food, namely, alginates for use in the manufacture of food, antioxidants for use in the manufacture of food, beer preserving agents, beer-clarifying agents, casein for use in the manufacture of food, cellulose for use in the manufacture of food, chemical preparations for smoking meat, chemical substances for preserving foodstuffs, cream of tartar for use in the manufacture of food, enzyme preparations for use in the manufacture of food, glucose for use in the manufacture of food, gluten for use in the manufacture of food, lactose for use in the manufacture of food, lecithin for use in the manufacture of food, milk ferments for use in the manufacture of food, oils for the preservation of food, pectin for use in the manufacture of food, proteins for use in the manufacture of food, proteins for use in the manufacture of food supplements, tea extracts for use in the manufacture of food, vitamins for use in the manufacture of food, vitamins for use in the manufacture of food supplements, thickening agents for use in the manufacture of food, chemical stabilizers for preserving foodstuffs, phosphates for use in the manufacture of food supplements, gelling agents for use in the manufacture of food, preserving agents for use in the manufacture of food; chemicals, namely antioxidants for use in the manufacture of pharmaceuticals, chemical derivatives of cellulose, cellulose esters for industrial purposes, chemicals for the manufacture of pigments, emulsifiers, fatty acids, chemicals for fermenting wine, glycerides, gum arabic for industrial purposes, gum tragacanth for industrial purposes, calcium carbonate, magnesium carbonate, meat tenderizers for industrial purposes, emulsifiers for use in the manufacture of food; artificial sweeteners; chemical products for use in perfuming and flavoring food
(2) Food dyes; food colorants; synthetic and natural dyestuffs for use in the manufacture of food; chemical products for use in pigmenting food
(3) Seasonings; spices; aromatic preparations for enhancing flavor in food; gluten for food; ice cream mixes; sherbet mixes; binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream
The purpose of the present invention is to provide a thick liquid diet that can be easily administered and scarcely causes gastroesophageal reflux. Provided is a thick liquid diet that comprises: 0.1-1.0 mass% of alginic acid and/or sodium salt thereof; calcium; and 0.1-3.5 parts by mass, per part by mass of calcium, of a chelating agent.
Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. Specifically, the object is to provide an oil-in-water dispersion-type oil-containing liquid food having stability (stability of oil droplet dispersion) comparable to that of a surfactant-containing emulsified food, while providing a sharp flavor release similar to that of a non-dispersion-type oil-containing liquid food. An oil-in-water dispersion-type oil-containing liquid food or similar food to be provided includes water, oil, a three-dimensional network structure substantially consisting of fine cellulose, and at least one polysaccharide selected from the group consisting of native gellan gum, xanthan gum, iota-carrageenan, and guar gum. This food substantially does not contain a surfactant, and droplets of the oil are stably dispersed in the water.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 23/00 - SoupsSauces Preparation or treatment thereof
A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
94.
EMULSION COMPOSITION, AND COMPOSITION CONTAINING SAME
The present invention provides: an emulsion composition which has excellent emulsion stability and excellent solubility in water, and can be added to water to prepare a solution having excellent transparency and storage stability; and an aqueous composition, particularly an aqueous composition having a liquid form (i.e., an aqueous liquid composition), preferably a food or beverage, which contains the emulsion composition. The emulsion composition is prepared by emulsifying an oily phase component and an aqueous phase component using ghatti gum, and is characterized in that the content ratio of ghatti gum is more than 25 parts by weight relative to the total amount, i.e., 100 parts by weight, of the oily phase component and the viscosity of an aqueous solution of the emulsion composition which is so prepared as to contain ghatti gum at a concentration of 15 wt% is 50 to 3000 mPa·s as measured using a B-type viscometer at 20ºC and 30 rpm for 1 minute.
This invention relates to a method for preventing adhesion of a carotenoid pigment to manufacturing equipment or containers such as PET bottles during production of liquid foods such as beverages containing a carotenoid pigment. The method comprises adding gum ghatti to a system in which a carotenoid pigment is present.
A23L 5/44 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
A23L 29/25 - Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
96.
OIL-IN-WATER DISPERSION TYPE OIL-CONTAINING LIQUID FOOD
Provided is a food that combines the advantages of a surfactant-containing emulsified food and a non-dispersion type oil-containing liquid food. More specifically, the purpose of the present invention is to provide an oil-in-water dispersion type oil-containing liquid food which can express a sharp flavor similar to a non-dispersion type oil-containing liquid food and yet shows a stability (i.e., the dispersion stability of oil droplets) comparable to the stability of a surfactant-containing emulsified food. Thus, provided is an oil-in-water dispersion type oil-containing liquid food or the like, comprising: water; an oil; a three-dimensional network structure substantially formed of microcellulose; and one or more kinds of polysaccharides selected from the group consisting of native type gellan gum, xanthan gum, iota-carrageenan and guar gum. This oil-in-water dispersion type oil-containing liquid food is substantially free from a surfactant and, in this oil-in-water dispersion type oil-containing liquid food, droplets of said oil are stably dispersed in said water.
[Object]
The present invention relates to a turmeric pigment composition. More specifically, the present invention provides a turmeric pigment composition in which aggregation and sedimentation of a turmeric pigment over time is effectively prevented even when a concentrated amount of turmeric pigment is incorporated in a solvent; the turmeric pigment composition also ensures a desirable color-developing property, and is capable of stably adding a deep color with a bright tone, which was never accomplished by a hitherto-known colorant.
A61K 8/02 - Cosmetics or similar toiletry preparations characterised by special physical form
A23L 1/275 - Addition of dyes or pigments with or without optical brighteners
C08K 11/00 - Use of ingredients of unknown constitution, e.g. undefined reaction products
C09B 61/00 - Dyes of natural origin prepared from natural sources
A23L 29/25 - Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
98.
METHOD FOR PREVENTING CAROTENOID DYE FROM ADHERING TO CONTAINER
Disclosed is a method for preventing a carotenoid dye from adhering to the production facilities or containers such as PET bottles during the production of a liquid food such as a drink that contains the carotenoid dye. Specifically, gum ghatti is added to a liquid food that contains a carotenoid dye.
An object of the present invention is to improve the smell, flavor and the like peculiar to curcumine by masking. The present invention provides a method for masking curcumine flavor comprising mixing curcumine with a modified starch.
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23L 5/44 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
100.
Modified sugar beet pectin and method for using the same
The present invention provides sugar beet pectin (modified sugar beet pectin) having improved or enhanced emulsifying properties and emulsion stability, compared to natural sugar beet pectin. Also provided is a method for producing the modified sugar beet pectin. The modified sugar beet pectin contains a water-insoluble component, and has a higher molecular weight after high-pressure homogenization than ordinary sugar beet pectin. The water-insoluble component absorbs water to form a hydrogel when the modified sugar beet pectin is dispersed in water at 25° C. to a final concentration of 0.1 mass %.
