Fuji Oil Company Limited

Junko Tobe

Hitoshi Furuta

Taro Takahashi

Akihiro Nakamura

Ryosuke Kiwata

Hirokazu Maeda

Ryuji Yoshida

Norifumi Adachi

Nanae Fujii

Taro Takahasi

The present invention provides a pectic polysaccharide, wherein a degree of methyl esterification of constituent galacturonic acid is 45% or less, a structure of a single molecule observed with an atomic force microscope comprises a star structure, and a diameter of the molecule is more than 100 nm and equal to or less than 200 nm.

Pectic polysaccharide and method for producing same

Disclosed is a novel water-soluble soybean polysaccharide which is produced by imparting a function of stabilizing a protein in a pH range around the isoelectric point of the protein to a water-soluble soybean polysaccharide. Also disclosed is a novel dispersion stabilizer which enables to stabilize the dispersion of a protein in a pH range around the isoelectric point of the protein. Further, disclosed is a acidic protein food/beverage comprising the dispersion stabilizer. A crosslinked product of a water-soluble soybean polysaccharide extracted from a soybean seed raw material can improve the dispersion stability of a milk protein in a pH range around the isoelectric point of the protein. By using the water-soluble soybean polysaccharide, an acidic protein food/beverage having a low viscosity can be produced.

Method for production of water-soluble polysaccharide

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

The present invention relates to a method of manufacturing compoundable carboxylic acid and amino acid or amino acid condensate reactants by an extremely simple method that does not use substances toxic to human beings, as well as to carboxylic acid and amino acid or amino acid condensate reactants manufactured according to the method. In the present invention, carboxylic acid and amino acid or amino acid condensate reactants are manufactured by mixing carboxylic acids and amino acids or amino-acid condensates under an aqueous system and heating to 100&deg; C. or more, less than 180&deg; C. without vaporizing the water away.

Carboxylic acid and amino acid or amino condensate reactants and manufacturing method therefor

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.

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Ibaraki, Japan

Junko Tobe