Seitetsu Kagaku Co., Ltd.

Shinko Seito Co., Ltd.

Shinko Sugar Production Co., Ltd.

Shoshichiro Inada

Johji Ogasawara

Masakazu Takahashi

Kazuhiro Hamatani

Reikichi Yanai

Giichi Tsubakimoto

Joji Ogasawara

Yoshikazu Tsubakimoto

Kurune Furukawa

Takachika Masui

Keijiro Honda

The edible composition having improved water solubility and dispersibility of a useful hydrophobic edible material obtained from an animal or plant natural raw material, improved absorption of the hydrophobic edible material into the body, as well as improved taste and palatability, which comprises the hydrophobic edible material and a water soluble ingredient selected from the group consisting of water soluble low molecular weight peptides, water soluble concentrated extracts and mixtures thereof.

Method of preparing an edible composition and product resulting therefrom

A method for extracting and separating an aglycone which constitutes a glycoside, said method comprises steps of: subjecting a material containing the glycoside to hydrolysis to decompose the glycoside into a sugar moiety and an aglycone; extracting the aglycone from the hydrolyzed material by using a fluid at supercritical or subcritical conditions as an extraction agent; and separating the extracted aglycone from the extraction agent.

Method for treating glycoside

Primary normal aliphatic higher alcohols are selectively recovered with a high efficiency by contacting sugarcanes, or products obtained from the sugarcanes, or processed products from production of sugar as an extraction raw material with a fluid in a subcritical or supercritical state as an extractant, thereby extracting a trace amount of primary normal aliphatic higher alcohols contained in the extraction raw materials as an extract and separating the extracted alcohols from the extract.

Process for recovering primary normal aliphatic higher alcohols

Growing community of inventors

Amagasaki, Japan

Shoshichiro Inada