SAN-EI GEN F.F.I., INC. Patent applications |
Patent application number | Title | Published |
20150290123 | THICK LIQUID DIET - An object of the present invention is to provide an enteral nutrition that is simply injected and suppresses gastro-esophageal reflux. | 10-15-2015 |
20140370154 | EMULSION COMPOSITION, AND COMPOSITION CONTAINING SAME - The present invention provides an emulsion composition that ensures excellent emulsion stability and excellent solubility in water, as well as excellent transparency and storage stability of a solution prepared by adding the emulsion composition to water. The present invention also provides an aqueous composition, in particular, a solution aqueous composition (aqueous liquid composition), preferably food or a beverage, containing the emulsion composition. | 12-18-2014 |
20140017385 | OIL-IN-WATER DISPERSION TYPE OIL-CONTAINING LIQUID FOOD - 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. | 01-16-2014 |
20130115345 | METHOD FOR PREVENTING CAROTENOID PIGMENT FROM ADHERING TO CONTAINER - 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. | 05-09-2013 |
20120195949 | TURMERIC PIGMENT COMPOSITION AND METHOD FOR PREPARING SAME | 08-02-2012 |
20120121734 | COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF - Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer. | 05-17-2012 |
20120083460 | READILY WATER-SOLUBLE ISOQUERCITRIN COMPOSITION - Disclosed is a method for improving the solubility of isoquercitrin in water. Also disclosed is a readily water-soluble isoquercitrin composition which has improved solubility in water due to the method. Specifically disclosed is a method for preparing an isoquercitrin inclusion product, which comprises including isoquercitrin in γ-cyclodextrin in the proportion of 2 to 10 mol of γ-cyclodextrin to 1 mol of isoquercitrin. | 04-05-2012 |
20120015090 | READILY WATER-SOLUBLE MYRICITRIN COMPOSITION - Disclosed is a method for improving the solubility of myricitrin in water. Also disclosed is a readily water-soluble myricitrin composition which has improved solubility in water due to the method. Specifically disclosed is a method for preparing a myricitrin inclusion product, which comprises including myricitrin in γ-cyclodextrin in the proportion of 1 to 7 mol of γ-cyclodextrin to 1 mol of myricitrin. | 01-19-2012 |
20110274812 | 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 %. | 11-10-2011 |
20110274809 | METHOD FOR MASKING CURCUMINE FLAVOR | 11-10-2011 |
20110212233 | MALT EXTRACT AND MANUFACTURING METHOD THEREFOR - This invention provides an acid-resistant malt extract useful to add a clear or transparent color to acidic food and beverage having a pH value of not less than 2 and less than 4.6, without generating suspended or sedimented insoluble matter; and a manufacturing method therefor. The malt extract of the present invention is obtained by adjusting the particle diameter of insoluble particles contained in the malt extract to less than 0.9 μm by way of, for example, filtering an untreated liquid malt extract or a treated liquid thereof using a filter having a pore diameter of 0.9 μm or less. | 09-01-2011 |
20110189348 | COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF - Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer. | 08-04-2011 |
20110020530 | METHOD FOR MODIFYING STARCH AND METHOD FOR PRODUCING STARCH BLENDED PREPARATION - The present invention provides a method of effectively modifying starch so as to have an inhibitory effect on swelling and disintegration equivalent to that of chemically-linked starch, without using chemicals or a large amount of water. | 01-27-2011 |
20110020512 | METHOD FOR ENHANCING FORM RETENTION PROPERTY OF BEVERAGE - The present invention provides a method for enhancing a foam retention property of a beverage, and in addition a method for stably retaining foam in a beverage, the foam obtained by shaking the beverage, by enhancing the foam retention property. The present invention is implemented by preparing a beverage by using a fermentation-derived cellulose as a raw material thereof, more preferably by preparing a beverage by using a fermentation-derived cellulose in a state of complex with a high molecular substance. | 01-27-2011 |
20110008502 | PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN - The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm | 01-13-2011 |
20100267847 | METHOD OF IMPROVING SWEETNESS QUALITIES OF STEVIA EXTRACT - The present invention provides a technique for improving the sweetness of | 10-21-2010 |
20100008971 | CHEWING COMPOSITION COMPRISING COENZYME Q10 - An object of the invention is to provide a chewing composition containing Coenzyme Q | 01-14-2010 |
20090324787 | DEODORIZED PLANT COLORANT DERIVED FROM IPOMOEA BATATAS (as amended) - The present invention provides a colorant derived from | 12-31-2009 |
20090238932 | Deodorized plant colorant derived from Ipomoea Batatas - The present invention provides a colorant derived from | 09-24-2009 |
20090143317 | Quercetin Glycoside Composition and Method of Preparing the Same - The present invention provides an α-glycosyl isoquercitrin-containing novel composition which has a high in vivo absorbability, and hence exhibits a significant in vivo antioxidative activity. The present invention further provides preparation methods for such a composition. The composition contains a mixture of quercetin glycosides represented by the following formula: | 06-04-2009 |
20090130288 | Vegetable Sterol-Containing Milk Drink and Method of Producing the Same - Concerning, in particular, milk drinks and LL type milk drinks which are produced via the UHT pasteurization and distributed under refrigeration, it is intended to provide a vegetable sterol-containing milk drink containing vegetable sterols, which are in an emulsified state and remain stable without sedimentation during storage, and being excellent in quality preservation and stability. A milk drink is prepared by using an emulsifier with an HLB of from 5 to 7 together with vegetable sterols and milk components. Furthermore, it is possible to add at least one member selected from the group consisting of xanthan gum, native gellan gum, carrageenan, sodium caseinate and microcrystalline cellulose. | 05-21-2009 |
20090118157 | Processes For Production Of Wine Lactone And Its Intermediates And Application Of The Lactone - The present invention provides a method for producing wine lactone, a method for producing intermediates that are usable in production of wine lactone, and techniques for the application of wine lactone. The method for producing the wine lactone (Compound (6)) of the present invention comprises the following steps (A) to (E): | 05-07-2009 |
20090117238 | Acidic Oil Droplet-in-Water Type Emulsion and Application Thereof to Foods - An object of the present invention is to provide acidic oil-in-water emulsified foods with enhanced microwave resistance, heat resistance, or freezing and thawing resistance, and low- or non-cholesterol acidic oil-in-water emulsified foods containing reduced amounts of or no egg yolk at all. The acidic oil-in-water emulsified foods can be prepared by emulsifying water-phase ingredients and oil-phase ingredients into acidic oil-in-water emulsions using gum ghatti or gum ghatti and xanthan gum. | 05-07-2009 |
20090110799 | Method for modification of pectin and application thereof - This invention modifies pectin, and improves, by the use of the modified pectin, physical properties of a subject composition, such as dispersion stability, emulsifying activity/emulsion stability, water holding property (syneresis inhibiting property), texture, viscosity development property, and gelling property. Pectin is modified by heating a raw material pectin in the form of a powder at 50 to 150° C. for 1 minute to 48 hours. Preferably, as a raw material pectin to be heated, pectin whose loss upon drying is 20% (w/w) or lower is used. More preferably, the raw material pectin is heated at 50 to 150° C. for 1 minute to 48 hours at a relative humidity of 20 to 90% (w/w) and/or under a reduced pressure. | 04-30-2009 |
20090087537 | Emulsion Composition and Method of Preparing the Same - This invention provides a method of preparing emulsion compositions particularly emulsion foods, with excellent emulsifying activity, emulsion stability, heat resistance, and texture or mouthfeel. The method can be performed by carrying out a step (1) mixing pectin obtained by heating sugar beet pectin derived from sugar beet in powder form at a temperature of 50 to 150° C. at a relative humidity of 20 to 90% for 1 to 48 hours with raw materials for emulsion compositions; and a step (2) emulsifying the mixture obtained in the step (1), or, in place of step (1), (a) homogenizing a modified pectin in alternatively water systems; (b) mixing the water dispersions of the modified pectin obtained in step (a) with raw materials for emulsion compositions; and (c) emulsifying the mixture obtained in step (b). Thus, emulsion compositions can be prepared. | 04-02-2009 |
20090082285 | Adiponectin expression promoter - To prevent or alleviate various pathologies caused by lifestyle-related diseases, etc., the present invention provides a substance having an effect of promoting the expression and elevating the expression level of adiponectin, and applications thereof. An adiponectin expression promoting agent containing, as an active ingredient, at least one cyanidin compound selected from the group consisting of cyanidin and cyanidin glycosides can be applied to pharmaceutical or food compositions for use in applications in which the pharmacological effects of adiponectin are utilized. | 03-26-2009 |
20090004359 | Sitosterol Compound-Containing Composition and Process For Producing the Same - A method for producing a phytosterol/phytostanol-containing composition is provided that facilitates dispersion in-water of a phytosterol and/or phytostanol (phytosterol/phytostanol), which are difficult to dissolve in water, inhibits the occurrence of precipitation and coagulation (ring formation) for a long period of time even when incorporated in water, and can maintain a stable dispersed state. The method of the present invention has at least one of the following steps (1) to (3): (1) mixing at least one type selected from a pulverized phytosterol and phytostanol with an aqueous raw material containing an emulsifier having an HLB value of 6 to 16; (2) pulverizing at least one type selected from a phytosterol and a phytostanol followed by mixing with an aqueous raw material containing an emulsifier having an HLB value of 6 to 16; and (3) mixing at least one type selected from a phytosterol and a phytostanol with an aqueous raw material containing an emulsifier having an HLB value of 6 to 16, and pulverizing the phytosterol and/or phytbstanol in the mixture. | 01-01-2009 |