Asahi Denka Kogyo Kabushiki Kaisha

Other

Adeka Corporation

Asahi Denka Kogyo K.k.

Yoshie Kurihara

Hiromu Sugiyama

Hiroshige Kohno

Teiyu Shimada

Kenji Ikeda

Masaaki Kato

Masako Saito

Haruyuki Yamashita

Katumi Shinohara

Kazufumi Tsubaki

Takashi Suzuki

Yoshikazu Shoji

Shumpei Yokota

Zenro Ikezawa

Masako Saitoh

Takeaki Akabane

A &#x3b2;-glucan-containing fat and oil composition contains &#x3b2;-glucan of microorganism origin or basidiomycete origin. The &#x3b2;-glucan-containing fat and oil composition has &#x3b2;-glucan uniformly dispersed in a food without worsening the texture, taste etc. of the food. The novel microorganism can efficiently produce &#x3b2;-glucan which has a high activity and favorable qualities as &#x3b2;-glucan of microorganism origin as described above from less expensive saccharides such as sucrose at a high production speed.

&#x3b2;-glucan-containing fat and oil composition and novel microorganism capable of producing &#x3b2;-glucan

A wheat preparation with a reduced content of proteins of molecular weights of not more than 30,000. A process for producing the same, and a processed food including the same are also disclosed. The processed food is effective for patients with allergy to wheat.

Hypoallergenic wheat preparation, process for producing the same, and

A taste-modification composition comprises adding one or more selected from the group consisting of salt, carbohydrate, organic acid, amino acid and protein to fresh Curculigo latifolia fruits, processed fruits there of or a curculin-containing material obtained therefrom.

Taste-modification composition and method for stabilizing taste-modifier

The emulsified taste-modifier composition of the present invention comprises Curculigo latifolia fruits, processed Curculigo latifolia fruits or a component containing curculin obtained therefrom, an emulsifier, an aqueous phase and a fat component.

Emulsified taste-modifier composition

The chewing gum of the present invention contains a coated material prepared by coating Curculigo latifolia fruits, processed Curculigo latifolia fruits or a component containing curculin obtained therefrom with a coating agent.

Chewing gum

A mevalonic acid-producing microorganism which belongs to Saccharomycopsis fibuligera and is resistant to ML-236B.

Mevalonic acid-producing microorganism

In the production of mevalonic acid by culturing a mevalonic acid-producing microorganism in a medium, at least peptone originating from casein and corn steep liquor are added to the medium. The content of said peptone ranges from 0.01 to 10% by weight in terms of dry matters, while that of the corn steep liquor ranges from 0.01 to 10% by weight in terms of dry matters.

Process for the production of mevalonic acid by a strain of

A process for producing a rolled-in type emulsified fat and oil composition by emulsifying 2 to 20% by weight of protein, 30 to 75% by weight of fat and oil and 18 to 65% by weight of water into an oil-in-water type emulsion, which comprises adding 0.1 to 5% by weight, based on the fat and oil, of phospholipid which comprises mono acyl glycero phospholipid at least 40% by weight based on the total phospholipid and at least one emulsifier component to thereby provide the necessary oil-in-water type emulsion.

Process for producing rolled-in type emulsified fat and oil composition

An oil-in-water type emulsified fat composition which contains cheese and shows stable emulsification can be prepared by adding 0.1 to 5% by weight, based on the fat, of monoacyl glycero phospholipid(s) as at least an emulsifier component and 0.5 to 5% by weight, based on the cheese, of molten salt(s) in the emulsification of cheese, fat and water.

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Tokyo, Japan

Hiromu Sugiyama