| EZAKI GLICO CO., LTD. Patent applications |
| Patent application number | Title | Published |
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| 20110256072 | FOOD AND COMPOSITION EACH COMPRISING PHOSPHORYLATED SACCHARIDE, POLYPHENOL AND FLUORIDE - A cariostatic food is provided. The food comprises: (1) (i) a phosphorylated saccharide calcium salt; or (ii) a combination of a phosphorylated saccharide salt other than a phosphorylated saccharide calcium salt or a phosphorylated saccharide, and a water-soluble calcium salt other than a phosphorylated saccharide calcium salt; (2) a fluoride; and (3) a polyphenol; wherein the phosphorylated saccharide is composed of a saccharide moiety and phosphate group(s); the content of the component (1) in the food is in an amount suitable to make the calcium concentration in saliva in the oral cavity to be 1 mM to 12 mM when the food exists in the oral cavity; and the content of fluoride in the food is in an amount suitable to make the fluoride concentration in saliva in the oral cavity to be 0.2 ppm to 100 ppm when the food exists in the oral cavity. | 10-20-2011 |
| 20110065781 | Alpha-LIPOIC ACID NANOPARTICLES AND METHODS FOR PREPARING THEREOF - Provision of a stable α-lipoic acid. A method for producing α-lipoic acid nanoparticles, the method comprising the steps of: preparing an aqueous dispersion liquid containing α-lipoic acid and a nonionic surfactant; adding a divalent metal salt into the aqueous dispersion liquid, wherein the divalent metal salt is a divalent metal halide, a divalent metal acetate or a divalent metal gluconate; and adding an alkali metal carbonate or an alkali metal phosphate into the aqueous dispersion liquid which has been added with the divalent metal salt, thereby forming α-lipoic acid nanoparticles. | 03-17-2011 |
| 20090022867 | POTATO STICK CANDY AND PROCESS FOR PRODUCING THE SAME - A novel potato stick that allows to enjoy a flavor inherent to potato. In particular, there is a potato stick obtained by baking a stick dough comprising potato granules, a cold-water gelatinized starch having a maximum swelling power of 30 or more, a non-reducing sugar and the fat or oil and impregnating the baking product with a fat or oil amounting to 15 to 40% by weight based on the weight of the baking product. | 01-22-2009 |
