Meiji Seika Kaisha, Ltd.

Kawasaki Jukogyo Kabushiki Kaisha

Meiji Co., Ltd.

The Japanese Research and Development Association for Bioreactor System

Meija Seika Kaisha, Ltd.

Takahisa Tokunaga

Toshiaki Kono

Masao Hirayama

Hitoshi Matsumoto

Takashi Kawakami

Shigeru Tominaga

Kiyoshi Hashimoto

Akihiro Kodaira

Mitsuo Kishi

Yasushi Yoshimi

Satoru Kurokawa

Hidemasa Hidaka

Hayami Itoh

Tatsuya Imura

Hiroaki Matsumura

Yoshihiro Kajibata

Goichi Yamaguchi

Kazuhiko Hirose

Hironoshin Kitagawa

Tetsuo Hiraga

Masao Hayashitani

Junko Kajihara

Black currant anthocyanin-containing compositions for foods comprising 1 to 25% by weight of black currant anthocyanin on the basis of solid matters; a process for producing a black currant anthocyanin-containing composition for foods characterized by purifying and concentrating black currant juice employed as a starting material by using a charged reverse osmosis membrane; functional foods and drinks characterized by containing the above compositions for foods; and the above-described compositions for foods and the above-described functional foods and drinks having an effect of improving visual function, a function of improving blood fluidity, and/or a function of lowering blood pressure. The conventional black currant anthocyanin compositions have a low black currant anthocyanin content, strong acidity and poor stability, which makes them unsuitable as additives for foods and drinks. However, the production process according to the present invention makes it possible to provide black currant anthocyanin-containing compositions for foods which have a high black currant anthocyanin content, an adequate acidity, and a high stability and can be added to foods and drinks. Moreover, functional foods and drinks containing these compositions, which have an effect of improving visual function, a function of improving blood fluidity, or a function of lowering blood pressure, can be provided.

Compositions for food, process for producing the same, and functional foods and drinks containing the same

Compositions for foods, process for producing the same and functional foods and drinks containing the same

This invention aims at improving the breeding activity of boars, especially at preventing the reduction of fertilization capacity in the hot season. Particularly, this invention provides a method for improving the breeding activity of boars with the use of a feed for breeding boars which contains saccharides mainly composed of oligosaccharides.

Method for improving reproduction activity of boars by using feed

The present invention is directed to a convenient and economical method for improving the rate of raising newborn piglets from the pregnancy of the sow to the weaning of the piglets. The method reduces the incidence of premature piglets and increases the lacteal yield of breeding sows by feeding the breeding sows a feed containing saccharides mainly composed of oligosaccharides.

Method for reducing the incidence of premature piglets by using feed

A desiccant comprising crystalline, anhydrated nystose, which contains 70% or more of nystose and 2% or less of moisture and is in the form of a crystalline powder, is capable of maintaining water activity of a food at an extremely low level without heat drying the food or drying the food with silica gel or the like and can safely prevent deteriorations of foods and maintain the qualities at a low cost. The desiccant can be produced by anhydrating crystalline nystose hydrate under reduced pressure or in the presence of a dehydrating agent. The desiccant is used for lowering water activity of a food and maintaining the same, by directly contacting the desiccant with the food or mixing the same with the food.

Desiccant, method for producing the same and method for using the same

A method for preventing deterioration of a food is disclosed wherein an oosaccharide originating from agar or carrageenan or both agar and carrageenan are added to the food. The method is effective to prevent deterioration of foods attributed to retrogradation of gelatinized starch.

Method for preventing deterioration of starch-containing foods

Growing community of inventors

Saitama, Japan

Takahisa Tokunaga