OGAWA & CO., LTD.
|OGAWA & CO., LTD. Patent applications|
|Patent application number||Title||Published|
|20120301596||METHOD FOR MANUFACTURING POLYMETHOXYFLAVONES THAT ARE HIGHLY STABLE OVER TIME AND HAVE REDUCED RESIDUAL PESTICIDE LEVELS - There is provided a method for manufacturing inexpensive, highly safe, highly stable, versatile polymethoxyflavones that can be used in food products and easily incorporated into a variety of pharmaceutical formulations, whereby in one pass, a large quantity of polymethoxyflavones can be isolated from other components in citrus peel oil, as well as a method for its use. The method for manufacturing polymethoxyflavones from citrus plant peel oil comprises a step of removing the volatile components in citrus plant peel oil by distillation to obtain a distillation residue, a step of distilling the residue with a thin-film vacuum distillation apparatus to obtain a fraction, a step of extracting the fraction with an aqueous ethanol solution to obtain an extract, and a step of contacting active carbon with the extract after removal of the insoluble oils in the extract for refining, as a method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels.||11-29-2012|
|20110104361||TASTE-IMPROVING AGENT FOR POTASSIUM SALT OR POTASSIUM SALT-CONTAINING FOOD OR DRINK - The invention improves the unpleasant taste characteristic of potassium salts without affecting the original flavor of foods or drinks and increases the value of potassium salt as a salt substitute, in order to provide means and a salt composition for reducing sodium in foods and drinks.||05-05-2011|
|20100189822||DEGRADATION INHIBITOR FOR FLAVOR OR AROMA - The invention provides a deterioration inhibitor with an even stronger effect than the prior art against deterioration of flavors and fragrances in foods and beverages or cosmetics, which is attributed to heat, light and the like, and especially against production of deterioration odors derived from citral.||07-29-2010|
|20100143562||PERFUME COMPOSITION - There is provided a flavor composition that can impart and augment the natural, fresh and milk-rich feeling of dairy products to a necessary and sufficient level, which is a flavor composition for milk, dairy products, foods or beverages containing milk and dairy products, or dairy product substitutes, characterized by containing a trace amount of one or more disulfide compounds selected from the group consisting of methyl 2-methyl-3-furyl disulfide, bis(2-methyl-3-furyl)disulfide, methyl furfuryl disulfide and difurfuryl disulfide, as dairy products to which the flavor composition is added.||06-10-2010|
Patent applications by OGAWA & CO., LTD.