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

Takahiro Funami

Makoto Nakauma

Tomohiro Hosomi

Hiroyuki Sato

Satoshi Toyoizumi

Sayaka Ishihara

Toru Nakajima

Takashi Konda

Akira Ikegami

Hideyuki Orikoshi

Yohei Kataoka

Chihiro Tomita

Mika Hiroe

The present invention provides a salivator that is in a form for use in the mouth (a form for intraoral use), or in a form for use by oral administration (a form for oral administration). The salivator can be prepared by using enzymatically modified isoquercitrin, or a combination of enzyme-modified isoquercitrin and a thickening polysaccharide. The present invention further provides an additive that is useful for preparing an oral composition (a food or beverage, a pharmaceutical product for oral administration) (an additive for an oral composition) and that can impart at least one effect selected from the group consisting of a salivation-promoting effect, a deglutition-improving effect (swallowing-assisting effect), and a mastication-improving effect (chewing-assisting effect) to the oral composition. The additive can be prepared by using a combination of enzymatically modified isoquercitrin and a thickening polysaccharide.

Use of enzyme-modified isoquercitrin

An object of the present invention is to provide a concentrated liquid food that enables easy injection and suppresses gastro-esophageal reflux. The object can be solved by a concentrated liquid food, comprising:

Concentrated liquid food

The present invention provides a method of effectively modifying starch so as to have an inhibitory effect on swelling and disintegration equivalent to that of chemically-linked starch, without using chemicals or a large amount of water. The method of modifying starch includes subjecting a powdery mixture containing starch and water-soluble hemicellulose at a ratio of 99.5:0.5 to 80:20 (weight ratio) to moist-heat treatment at 100 to 200&#xb0; C.

Method for modifying starch and method for producing starch blended preparation

The present invention provides sugar beet pectin (modified sugar beet pectin) having improved or enhanced emulsifying properties and emulsion stability, compared to natural sugar beet pectin. Also provided is a method for producing the modified sugar beet pectin. The modified sugar beet pectin contains a water-insoluble component, and has a higher molecular weight after high-pressure homogenization than ordinary sugar beet pectin. The water-insoluble component absorbs water to form a hydrogel when the modified sugar beet pectin is dispersed in water at 25&#xb0; C. to a final concentration of 0.1 mass %.

Modified sugar beet pectin and method for using the same

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Toyonaka, Japan

Takahiro Funami