Fuji Oil Company Limited

Freund Industrial Co., Ltd.

Hitoshi Furuta

Hirokazu Maeda

Taro Takahashi

Mitsuo Hattori

Chiemi Takei

Kazunobu Tsumura

Hiroyuki Mori

Toshiaki Saito

Junko Tobe

Ryosuke Kiwata

Yoko Sato

Akihiro Nakamura

Masanori Ogawa

Tsutomu Katayama

Takeshi Akasaka

Ryuji Yoshida

Norifumi Adachi

Toshihiro Nakamori

Susumu Teranishi

Hiroshi Shimizu

Masanori Hisakawa

Taro Takahasi

Chikako Ishigai

Takehiko Ito

Kumie Ochi

Kazuhiro Onari

Kazumi Nakae

Hiroko Yano

Satomi Fukuda

Koichi Soeda

Yugo Shima

Hiroko Kurita

Satoru Ashiyahara

Makoto Matsuhisa

Kazuo Yamada

Mikiko Nishizawa

Hiroshi Hayashi

Katsuo Hosono

The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100&#xb0; C. or higher. The bubble stabilizer can be added to a malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a soda pop and a lemon soda to thereby improve the bubble retention in the beverage.

Bubble stabilizer and sparkling beverage containing the same

Disclosed is gluten having good dispersibility in water. Also disclosed is a method for producing active gluten, a gluten-containing food or a gluten gel efficiently by using a gluten dispersion solution. Further disclosed is a method for producing a gluten hydrolysate efficiently by preparing a gluten dispersion solution in a simple manner and hydrolyzing the dispersion solution. Gluten, which normally forms an aggregate in water, can be dispersed readily by mixing gluten with a water-soluble polysaccharide containing galacturonic acid. The gluten dispersion solution thus prepared can be used to produce active gluten, a gluten-containing food or a gluten gel efficiently, and can be also used to prepare a gluten hydrolysate in a simple manner, efficiently and stably.

Dispersion improver for gluten, and dispersion solution of gluten

Acidic protein foods employing pectin which has been low-molecularized to a viscosity of no greater than 150 mPa&#xb7;s as a stabilizer for the acidic protein foods, wherein the pectin is added at greater than 0.4 wt % to the acidic protein foods. It is possible to achieve a wider stable pH range and improvement in palatable texture due to lower viscosity of the products.

Acidic protein foods, process for their production and stabilizer

There are provided high quality pectins obtained by extraction from root vegetables, a process for their production, acidic protein foods that are stable in an acidic pH range above the isoelectric point of their proteins and are obtained using the pectins, and a process for their production. By adding an emulsifier during extraction of pectins from root vegetables for insolubilization of the starch impurities for their separation and removal, it is possible to produce highly pure pectins, which may be used to obtain acidic protein foods of satisfactory quality.

Pectins, process for producing the same, acidic protein foods with the use of the same and process for the production thereof

By amylase treatment of water-soluble polysaccharide aqueous solutions extracted from legumes under acidic conditions, for hydrolysis of the starch substances that are a source of precipitates and suspended matter, it is possible to improve the clarity of the aqueous solutions while also preventing production of precipitates during long-term storage or cold storage of the aqueous solutions.

Process for producing water-soluble polysaccharides, and method for clarifying water-soluble polysaccharide aqueous solutions

A method for production of pectin that includes hot water extraction from a root vegetable under weak acidic conditions of pH 3.8-5.3 and pectin produced by the method, as well as a method for production of acidic protein food products that includes addition of the pectin to acidic protein food products, and acidic protein food products produced by the method.

Pectin, method for its production, acidic protein foods incorporating it and method for their production

There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130&deg; C. or lower. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.

Process for production of water-soluble vegetable fibers, biodegradable film, paste, chewing gum and low calorie food products

A process for producing inorganic molds involving molding a kneaded mixture containing a particulate inorganic material and water, which process comprises adding water-soluble hemicellulose to the kneaded mixture. The process provides inorganic molds with excellent dispersion stability of the inorganic material particles and improved plasticity, workability including fillability and shape retention, as well as strength.

Process for producing inorganic mold

There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130.degree. C. or lower. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.

Biodegradable vegetable film

A coated product in the form of solid particles of a food or pharmaceutical wherein the particles are each coated with a water-soluble hemicellulose. The water-soluble hemicellulose has a viscosity in the range of from 50 to 1,000 mPa.multidot.s at 25.degree. C. when dissolved in water in an amount of 10% by weight and has a reducing sugar content of 5% by weight or less and an amino acid content, as measured by assay with 2,4,6-trinitrobenezene sulfonic acid, of 1.0% by weight or less.

Particulate foods and pharmaceuticals coated with water-soluble

A cement composition comprising a cement base and hemicellulose. The cement composition produces reduced efforescence and less bleeding. Self-leveling materials containing the cement composition also produce reduced efforescence and less bleeding and exhibit improved surface adhesion strength.

Cement composition

There is disclosed a water-soluble polysaccharide composed of rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid, and a degree of esterification of uronic acid of not more than 50%. This water-soluble polysaccharide is useful as a protein stabilizer. A process for preparing the same and food containing the same is also disclosed.

Water-soluble polysaccharide and a process for producing the same

Emulsifier, emulsion composition, and powder composition

A printing assistant comprising a water-soluble hemicellulose as an effective ingredient. It has excellent film formability, long-term storage stability, emulsifiability and desensitization in nonimage areas and further has the effect of improving the emulsion stability and continuous printing stability as a dampening water composition.

Method of using a hemicellulose printing assistant for lithographic

Growing community of inventors

Ibaraki, Japan

Hitoshi Furuta