San-ei Gen F.f.i., Inc.

Makoto Sakata

Yasushi Sasaki

Takahito Ichi

Tsuyoshi Katayama

Takatoshi Koda

Takeshi Ogasawara

Takeshi Miuchi

Masayuki Nishino

Chiyoki Yukawa

Hiroyuki Sato

Tomohiro Nakao

Hiromitsu Aoki

Kensuke Nakata

Ryoko Tsutsumi

An object of the present invention is to provide an emulsion composition having excellent emulsion stability. The object is achieved by an emulsion composition comprising an oily component, gum arabic having a molecular weight of not less than 1 million, and a salt, the salt content being 90 parts by mass or less per 100 parts by mass of the gum arabic.

Emulsion composition

The invention provides a method for efficiently improving emulsifying ability of gum arabic, in other words, a method for producing gum arabic with excellent emulsifying ability. Further, the present invention provides a method by which a gum arabic modified so as to have a high emulsifying ability can be obtained without involving the problem of forming syrupy masses or sticking to the vessel or the trouble of excessive dehydration or charring. The above-described methods can be carried out by heating gum arabic (unmodified) under dry conditions. Preferably, the method is carried out by heating gum arabic in such a manner that the loss-on-drying is not more than 3%.

Process for producing modified gum arabic

An object of the present invention is to provide a method for enhancing the emulsification ability of gum arabic. The present invention can provide a modified gum arabic having an excellent emulsification ability without coloration and/or unpleasant odor, by a method which has a step of making unheated gum arabic into an aqueous solution having a concentration of not higher than 50 mass %, and a step of maintaining the aqueous solution below 60&#xb0; C. for at least 6 hours. The gum arabic modified by the method of the present invention can be used as an emulsifier for use with beverages, confectioneries, chewing gums, oil-soluble flavors, oil-soluble colors, oil-soluble vitamins, etc.

Method of modifying gum arabic, modified gum arabic obtained by the method, and use thereof

The invention provides a cochineal color, a colorant product containing the cochineal color and the method of its production, wherein the cochineal color is free of allergenic proteins and contaminants derived from the raw materialL. insect and can be added with safety to products taken by mouth, such as foods, pharmaceutical products, etc. The invention relates to a cochineal color substantially free of proteins of molecular weight not less than 6000. The invention also relates to a process for producing a cochineal color which comprises subjecting a cochineal extract solution to proteolysis and then to at least one treatment selected from the group consisting of adsorption treatment, ion exchange treatment, acid treatment, extraction treatment and membrane treatment.

Purified cochineal and method for its production

A method of preparing a purified purple corn coloring agent comprising passing a purple corn color extract solution through an adsorption resin, washing with water, and releasing the purple corn color from the resin with the use of an aqueous solution containing alcohol of 25 to 45 v/vt %.

Method of preparing a purified purple corn coloring agent

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Toyonaka, Japan

Makoto Sakata