Abstract: A method for reducing body fat accumulation is provided that includes: providing a reducer of body fat accumulation, wherein the reducer comprises isomaltulose; having an individual ingest the reducer; and having the individual consume a carbohydrate having an ?-1,6-glucosyl bond ratio of from 0% to less than 50% relative to the total bonds among constituent saccharides, wherein the reducer is ingested before or after or simultaneous with consuming the carbohydrate, and wherein the reducer reduces the individual's body fat accumulation caused by consuming the carbohydrate. The reducer of body fat accumulation includes isomaltulose (PALATINOSE™) as an active ingredient so that when the reducer is ingested and a carbohydrate having an ?-1,6-glucosyl bond ratio of from 0% to less than 50% relative to the total bonds among constituent saccharides is consumed, accumulation of body fat resulting from ingesting the carbohydrate is reduced.

Abstract: A method for reducing blood glucose level increase is provided that includes: providing a reducer of blood glucose level increase, wherein the reducer comprises isomaltulose; having an individual ingest the reducer; and having the individual consume a carbohydrate having an ?-1,6-glucosyl bond ratio of from 0% to less than 50% relative to the total bonds among constituent saccharides, wherein the reducer is ingested before or after or simultaneously with consuming the carbohydrate, and wherein the reducer reduces an increase in the individual's blood glucose level caused by consuming the carbohydrate. The reducer of blood glucose level increase includes isomaltulose (PALATINOSE™) as an active ingredient so that when the reducer is ingested and a carbohydrate having an ?-1,6-glucosyl bond ratio of from 0% to less than 50% relative to the total bonds among constituent saccharides is consumed, an increase in blood glucose level caused by ingesting the carbohydrate is reduced.

Abstract: A method for reducing body fat accumulation is provided that includes: providing a reducer of body fat accumulation, wherein the reducer comprises isomaltulose; having an individual ingest the reducer; and having the individual consume a carbohydrate having an ?-1,6-glucosyl bond ratio of from 0% to less than 50% relative to the total bonds among constituent saccharides, wherein the reducer is ingested before or after or simultaneous with consuming the carbohydrate, and wherein the reducer reduces the individual's body fat accumulation caused by consuming the carbohydrate. The reducer of body fat accumulation includes isomaltulose (PALATINOSE™) as an active ingredient so that when the reducer is ingested and a carbohydrate having an ?-1,6-glucosyl bond ratio of from 0% to less than 50% relative to the total bonds among constituent saccharides is consumed, accumulation of body fat resulting from ingesting the carbohydrate is reduced.

Abstract: A method for reducing blood glucose level increase is provided that includes: providing a reducer of blood glucose level increase, wherein the reducer comprises isomaltulose; having an individual ingest the reducer; and having the individual consume a carbohydrate having an ?-1,6-glucosyl bond ratio of from 0% to less than 50% relative to the total bonds among constituent saccharides, wherein the reducer is ingested before or after or simultaneously with consuming the carbohydrate, and wherein the reducer reduces an increase in the individual's blood glucose level caused by consuming the carbohydrate. The reducer of blood glucose level increase includes isomaltulose (PALATINOSE™) as an active ingredient so that when the reducer is ingested and a carbohydrate having an ?-1,6-glucosyl bond ratio of from 0% to less than 50% relative to the total bonds among constituent saccharides is consumed, an increase in blood glucose level caused by ingesting the carbohydrate is reduced.

Abstract: The invention provides a sucrose activity inhibitor and a glucoamylase activity inhibitor comprising one or more saccharides selected from the group consisting of palatinose, trehalulose and palatinit. Further, the invention provides a food or feed comprising the sucrose activity inhibitor and/or the glucoamylase activity inhibitor.

Abstract: Prepared soymilks and soymilk beverages which contain palatinose. The use of palatinose in soymilk compositions allows the preparation of prepared soymilks and soymilk beverages excellent in their light and smooth mouth feels and having a good aftertaste.

Abstract: A reducer of blood glucose level increase comprising palatinose as an active ingredient, wherein the reducer is ingested before or after or simultaneously with consuming a carbohydrate having an &agr;-1, 6-glucosyl bond ratio of from 0% to less than 50% relative to the total bonds among constituent saccharides to reduce an increase in blood glucose level caused by ingesting the carbohydrate.

Abstract: Prepared soymilks and soymilk beverages which contain palatinose. The use of palatinose in soymilk compositions allows the preparation of prepared soymilks and soymilk beverages excellent in their light and smooth mouth feels and having a good aftertaste.

Abstract: The present deodorizing substance is obtained by treating a raw material selected from sugar cane juice and sugar cane-derived molasses by column chromatography, and characterized in that the substance is a fraction obtained by passing the aforesaid raw material through a column packed with a synthetic adsorbent as a fixed carrier and eluting ingredients adsorbed on said synthetic adsorbent with a solvent selected from water, methanol, ethanol and a mixture thereof. The present deodorizing substance is inexpensive and has high safety. It may be used widely in foods and environmental protection fields.

Abstract: The present invention provides a process for the preparation of a noncentrifugal sugar composition. The process comprises the following steps: cane juice is filtered; a pH of the juice is adjusted to 5.0-6.0; sucrose or liquid sucrose or both is added to adjust a purity of the mixture to a range of 87.0 to 95.1% by weight; the mixture is heated and evaporated; and then the mixture is cooled to solidify with a strong shearing force being applied to obtain granules.

Abstract: The present invention relates to a process for preparing trehalulose and isomaltulose wherein at least the trehalulose-forming enzyme system of a trehalulose-forming microorganism is contacted with a sucrose solution to convert it into trehalulose and isomaltulose in the weight ratio of at least 4:1.

Abstract: The present invention relates to a process for preparing trehalulose and isomaltulose wherein at least the trehalulose-forming enzyme system of a trehalulose-forming microorganism is contacted with a sucrose solution to convert it into trehalulose and isomaltulose in the weight ratio of at least 4:1.