Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo

501 Kabushiki Kaisha Hayashibara Kagaku Kenkyujo

Kabushiki Kaisha Hoyashibara

Hiromi Hijiya

Toshio Miyake

Mamoru Hirao

Toshio Miyaka

Shinji Suzuki

Masakazu Mitsuhashi

Teruo Matsumoto

Masaru Yoneyama

Yukio Suzuki

Kei Suzuki

Satoshi Nakamura

Toshi Miyake

.alpha.-Glycosyl hesperidin, a novel hesperidin derivative wherein equimolar or more D-glucose residues are bound to hesperidin via the .alpha.-bond, is formed by a saccharide-transferring enzyme in a liquid containing hesperidin and .alpha.-glucosyl saccharide. The .alpha.-glycosyl hesperidin is easily recovered from the reaction mixture with a synthetic macroporous resin. .alpha.-Glycosyl hesperidin is superior in water-solubility, substantially tasteless and odorless, free of toxicity, and readily hydrolyzable in vivo into hesperidin and D-glucose to exhibit the physiological activity inherent to hesperidin. Thus, .alpha.-glycosyl hesperidin is favorably usable in vitamin P-enriching agents, foods, beverages, tobaccos, foods, pet foods, pharmaceuticals for susceptive diseases, cosmetics and plastics.

.alpha.-glycosyl hesperidin, and its preparation and uses

.alpha.-glycosyl hesperidin and its uses

Alpha-glycosyl rutin is formed at a high concentration by allowing a saccharide-transferring enzyme to act on a high-rutin content liquid in suspension or solution to effect saccharide-transfer reaction. The resultant alpha-glycosyl rutin is easily recovered from the reaction mixture by allowing it to contact with a synthetic macroreticular resin. Alpha-glycosyl rutin is superior in water-solubility, resistance to light and stability to intact rutin, as well as having the physiological activities as intact rutin has. Thus, alpha-glycosyl rutin is favorably usable as a yellow coloring agent, antioxidant, stabilizer, fading-preventing agent, quality-improving agent, preventive, remedy, uv-absorbent and deterioration-preventing agent in foods, beverages, tobaccos, cigarettes, feeds, pet foods, pharmaceuticals for susceptive diseases, cosmetics including skin-refining agent and skin-whitening agent, and plastics, in addition to the use in vitamin P-enriching agents.

Preparation and uses of alpha-glycosyl rutin

Pullulan forms an association complex with PEG in a hydrous system. The assocation complex, as well as its pullulan and PEG components, exerts a decreased solubility in water. The association reduces or even eliminates the excessively high water-solubility, threading and stickiness of pullulan so that this extends the uses of pullulan and PEG such as those in gradually disintegrable- and sustained release-shaped articles for consumer's products, toiletries, cosmetics, pharmaceuticals and feeds.

Association complex comprising pullulan and polyethylene glycol, and

The present invention relates to anhydrous crystals of maltitol and the whole crystalline hydrogenated starch hydrolysate mixture solid containing the crystals, and processes for the production and use thereof.

Food containing anhydrous crystals of maltitol and the whole crystalline

A novel EPA/CD inclusion compound and a food product containing the same are disclosed. The undesirable odor of EPA is masked by including it into such EPA/CD inclusion compound. Gamma-CD is most favorable because it includes much more EPA, and highly stabilizes it. The EPA/CD inclusion compound is advantageously usable in perorally- or parenterally-usable products directed to the promotion or maintenance of health.

Inclusion compound of eicosapentaenoic acid and food product containing

Anhydrous crystals of maltitol and the whole crystalline hydrogenated

Inclusion compound of eicosapentaenoic of acid and food product

Process of shaping anhydrous crystals of maltitol and the whole

Anhydrous crystals of maltitol and whole crystalline hydrogenated starch

A novel molded article exhibiting a gradual disintegration effect is prepared with pullulan. The effect is imparted by incorporating heteromannan into a pullulan molded article in an amount not exceeding the weight of the pullulan used. Galactomannans (e.g. guar gum, tara gum, and locust bean gum) and glucomannans (e.g. konjak mannan) are feasible as the heteromannan. The molded article is advantageously usable for industrial materials, pharmaceuticals, consumers' products, etc.

Gradually disintegrable molded article

The present invention relates to food products containing a novel alpha-glycosyl ginsenoside wherein one or more alpha-glucosyl moieties are bound to ginsenoside residue, and a process for producing the food products. Such alpha-glycosyl ginsenoside is obtainable by subjecting an aqueous solution of ginsenoside and an alpha-glucosyl saccharide to an alpha-glucosyl transferase.

Alpha-glycosyl ginsenosides

A continuous process for producing a self-supporting glucan film, comprises casting an aqueous glucan solution on the surface of a corona-treated endless heat-resistant plastic belt, drying the glucan solution thereon while heating, and releasing the resultant self-supporting glucan film therefrom. Suitable glucans are those which substantially consist of repeating maltotriose units, such as pullulan or elsinan.

Process for producing self-supporting glucan film

Novel alpha-glycosylated soybean glycosides wherein one or more glucosyl residues are bound to the soybean glycoside moiety are prepared. Alpha-glycosylation can be enzymatically achieved by subjecting an aqueous solution containing a soybean glycoside, e.g. soyasaponin or isoflavonoid, and an alpha-glucosyl saccharide to an alpha-glucosyl transferase. Suitable alpha-glucosyl saccharides are liquefied starch, partially hydrolyzed starch and sucrose. Alpha-glucosidase, alpha-amylase, cyclodextrin glucanotransferase, dextransucrase, dextran dextrinase and amylosucrase are usable as the alpha-glucosyl transferase. Since in the alpha-glycosylated soybean glycosides the undesirable bitter, astringent, harsh and lingering choky tastes which are common in intact soybean glycosides are reduced or even eliminated by the alpha-glycosylation, they are suitable for use in food products or orally-usable products wherein taste is an important factor.

Food products and process for producing same

New .alpha.-glycosyl glycyrrhizins bearing two or more .alpha.-glucose residues are prepared. Such .alpha.-glycosylation is carried out by subjecting an aqueous solution of glycyrrhizin (or a salt thereof) and an amylaceous substance (e.g. starch or cyclodextrin) to the enzymatic action of an .alpha.-glycosyl transferase (e.g. cyclodextrin glucanotrasferase). The .alpha.-glycosyl glycyrrhizins are low-caloric, low-cariogenic, mild, non-bitter, non-lingering sweeteners which may be advantageously incorporated into foods, beverages, cosmetics, dentifrices and drugs.

Growing community of inventors

Okayama, Japan

Hiromi Hijiya