Otsuka Pharmaceutical Factory, Inc.

Adabio Co., Ltd.

Naoyuki Endo

Ippei Yamaoka

Hiroyuki Soma

Taro Adachi

Katsuya Hiraishi

Fumie Jimma

Kazuo Hino

Sho Miyatake

Kazuya Mizukai

By using ion exchange column chromatography or calcium carbonate to an aqueous solution containing a compound A represented by the following formula and citric acid, citric acid in the aqueous solution is removed and a crystalline compound A is obtained by being thereafter subjected to several steps. Further a high-purity noncrystalline compound A is obtained by using calcium carbonate, sulfuric acid, an organic solvent and the like to the aqueous solution containing the compound A and citric acid to remove citric acid and the crystalline compound A in the solution. The configuration of the crystalline compound A is an SS isomer in the RS notation system. The configuration of the noncrystalline compound A is an SR isomer. 

Method for manufacturing diastereomer of citric acid derivative

It is an object of the present invention to provide a nutritional composition for preventing diarrhea enabling ingestion or administration of nutritional ingredients while effectively preventing diarrhea, and is capable of stably keeping the viscosity when stored in a liquid form. A nutritional composition that is prepared by selecting a pectin having a degree of esterification of 10 to 30%, a degree of amidation of 0 to 25%, and a degree of free acids of 64% or more and less than 85% among pectins, and mixing the selected pectin with lipid, carbohydrate and protein, enables ingestion or administration of nutritional ingredients while effectively preventing diarrhea, and is capable of stably keeping the viscosity when stored in a liquid form.

Diarrhea-preventing nutritional composition

The purpose of the present invention is to provide an emulsified food product composition having good fluidity and emulsification stability, even when subjected to heat sterilization treatment, with which gastro-esophageal reflux can be prevented by gelling upon entering the stomach. By adding a gelling agent for gelling in the acidic region, at least one emulsion stabilizer selected from the group consisting of gum arabic and gum ghatti, and a divalent metal salt to the emulsified food product composition comprising a lipid, it is possible to realize the property of gelling upon entering the stomach and obtain good fluidity and emulsification stability, even if a heat sterilization treatment is used.

Emulsified food product composition

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Tokushima, Japan

Naoyuki Endo