Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo

Seibutsu Kagaku Kenkyujo

Kabushiki Kaisha Hayashibara

Takahiko Mandai

Toshiyuki Sugimoto

Takashi Shibuya

Toshio Miyake

Shuzo Sakai

Masaru Yoneyama

Disclosed are a novel desiccant containing a non-reducing anhydrous trehalose as an effective ingredient; a dehydration of hydrous matters, e.g. food products, pharmaceuticals and cosmetics, therewith; and dehydrated products obtained by the dehydration. Such hydrous matters are dehydrated without causing alteration or deterioration by incorporating anhydrous trehalose into the hydrous matters to convert the anhydrous trehalose into hydrous crystalline trehalose. The anhydrous trehalose are anhydrous crystalline trehalose and hydrous amorphous trehalose.

Trehalose composition for prolonging product shelf life

Novel crystalline maltotetraosyl glucoside is obtained by crystallizing maltotetraosyl glucoside from a solution of maltotetraosyl glucoside, prepared by either exposing an aqueous solution of maltopentaose to the action of a non-reducing saccharide-forming enzyme or an aqueous solution which contains trehalose or a non-reducing saccharide to the action of cyclomaltodextrin glucanotransferase. The crystalline maltotetraosyl glucoside has non-hygroscopicity, non-reducibility, superior solubility, less fermentability, and other satisfactory properties of stabilizing oligopeptides and biologically-substances as well as preventing retrogradation of amylaceous substances. These features render the crystalline maltotetraosyl glucoside very useful in various compositions including foods, beverages, cosmetics, pharmaceuticals and shaped bodies.

Crystalline maltotetraosyl glucoside, and its production and use

In the production of non-reducing saccharides such as trehalose, alpha-glycosyl trehaloses and alpha-glycosyl alpha-glycosides where a solution of liquefied starch is subjected either to non-reducing saccharide-forming enzyme or non-reducing saccharide-forming enzyme and trehalose-releasing enzyme, combinations with starch-debranching enzyme and/or cyclomaltodextrin glucanotransferase improve the yields for such non-reducing saccharides to levels which are hardly attainable only with reducing-saccharide-forming enzyme and trehalose-releasing enzyme. The non-reducing saccharides and less reducing reducing saccharides containing the same commonly bear a variety of desirable properties which make them useful in a variety of compositions including food products, cosmetics and medicines.

Non-reducing saccharide and its production and use

High quality trehalose derivatives are readily prepared in a considerably high yield by reacting anhydrous trehalose with reactive reagents under anhydrous conditions. The trehalose derivatives can be used in a variety of fields in the production, the chemical synthesis, and the enzymatic synthesis of foods, cosmetics, pharmaceuticals, detergents and chemicals as surfactants, humectants, skin-beautifying agents, antitumor agents, and intermediates for chemical and enzymatic syntheses.

Process for producing trehalose derivatives

Novel non-reducing oligosaccharide having a structure represented by the formula of alpha-D-oligoglucosyl alpha-D-oligoglucoside is obtained by exposing either an aqueous solution which contains trehalose and an alpha-glucosyl saccharide or an aqueous solution which contains a non-reducing saccharide bearing a trehalose structure at its end to a saccharide-transferring enzyme. The oligosaccharide has a reduced sweetness, superior stability, appropriate viscosity and less or no susceptibility to crystallization or superior solubility when in crystalline form. These features make the oligosaccharide very useful in various compositions including foods, beverages, cosmetics, pharmaceuticals and shaped bodies.

Non-reducing oligosaccharides and their production and use

Desiccation and prevention of retrogradation using trehalose

Trehalose desiccant product and dehydration therewith

Disclosed is an industrial-scale preparation of a high 2-O-.alpha.-D-glucopyranosyl-L-ascorbic acid content product with an improved purity, the preparation comprising subjecting a solution containing 2-O-.alpha.-D-glucopyranosyl-L-ascorbic acid and a saccharide derivative of L-ascorbic acid exhibiting a direct reducing activity to an oxidation treatment, subjecting the resultant mixture ti column chromatography using a strongly-acidic cation exchange resin, and recoverying the resultant high 2-O-.alpha.-D-glucopyranosyl-L-ascorbic acid content fraction. Thus, the preparatiobn has a great significance in the industrial field.

Process for preparing high 2-O-.alpha.-D-glucopyranosyl-L-ascorbic acid

5-O-.alpha.-D-Glucopyranosyl-L-ascorbic acid is a novel derivative of L-ascorbic acid which has a direct reducing activity and a satisfiable stability, as well as being readily hydrolyzed in vivo to form L-ascorbic acid. The 5-O-.alpha.-D-glucopyranosyl-L-ascorbic acid is prepared by allowing a saccharide-transferring enzyme together with or without .alpha.-glucosidase to a solution containing an a-glucosyl saccharide and L-ascorbic acid, and suitably used in food products, agents of anti-susceptive diseases and cosmetics containing thereof.

5-0-.alpha.-D-Glucopyranosyl-L-ascorbic acid, and its preparation and

5-O-.alpha.-D-Glucopyranosyl-L-ascorbic acid is a novel derivative of L-ascorbic acid which has a direct reducing activity and a satisfiable stability, as well as being readily hydrolyzed in vivo to form L-ascorbic acid. The 5-O-.alpha.-D-glucopyranosyl-L-ascorbic acid is prepared by allowing a saccharide-transferring enzyme together with or without .alpha.-glucosidase to a solution containing an .alpha.-glucosyl saccharide and L-ascorbic acid, and suitably used in food products, agents of anti-susceptive diseases and cosmetics containing thereof.

Growing community of inventors

Okayama, Japan

Takahiko Mandai