Abstract: The present invention relates to a turmeric pigment composition. More specifically, the present invention provides a turmeric pigment composition in which aggregation and sedimentation of a turmeric pigment over time is effectively prevented even when a concentrated amount of turmeric pigment is incorporated in a solvent; the turmeric pigment composition also ensures a desirable color-developing property, and is capable of stably adding a deep color with a bright tone, which was never accomplished by a hitherto-known colorant.

Abstract: 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.

Abstract: An object of the present invention is to provide a means for improving or maintaining physical properties of a substance (in particular, a composition) (e.g., food). The object is achieved by a foam-containing composition that contains welan gum.

Abstract: [Object] The present invention relates to a turmeric pigment composition. More specifically, the present invention provides a turmeric pigment composition in which aggregation and sedimentation of a turmeric pigment over time is effectively prevented even when a concentrated amount of turmeric pigment is incorporated in a solvent; the turmeric pigment composition also ensures a desirable color-developing property, and is capable of stably adding a deep color with a bright tone, which was never accomplished by a hitherto-known colorant.

Abstract: An object of the present invention is to provide a high-quality anthocyanin pigment composition more efficiently and at a lower cost than red cabbage pigment, which has not been achieved by the prior art. This invention provides the following anthocyanin pigment composition derived from a plant other than red cabbage, the composition having the following features (A), (B), and (C): (A) an aqueous solution containing the anthocyanin pigment composition and adjusted to a pH of 3 with a citrate buffer (pH: 3.0) has a maximum absorption wavelength in the range of 500 to 550 nm in the visible light region; (B) when a pigment-composition-containing aqueous solution containing the anthocyanin pigment composition, 0.2 mass % citric acid, 20 mass % ethanol, and water is prepared so as to have a color value E10%1cm of 10, 1 mL of the aqueous solution is sealed in a 20-mL vial, and the vial is stored at 50° C. for 5 days and further maintained at 40° C.

Abstract: 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: (A) a polysaccharide that becomes gelated or thickened by combining with calcium; (B) a calcium source; optional (C) a chelating agent; (D) a protein having emulsifiabilty; and (E) a soybean hemicellulose, (with the proviso that, when the calcium source (B) is a water-soluble calcium source, the concentrated liquid food comprises the chelating agent (C)), wherein the concentrated liquid food has a viscosity of 250 mPa·s or less before contact with a simulated gastric fluid, and has a viscosity of 1,500 mPa·s or more after contact with a simulated gastric fluid.

Abstract: 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° C. to a final concentration of 0.1 mass %.

Abstract: An object of the present invention is to provide an enteral nutrition that is simply injected and suppresses gastro-esophageal reflux. The present invention provides an enteral nutrition comprising 0.1 to 1.0 mass % of alginic acid and/or sodium salt thereof, calcium, and 0.1 to 3.5 parts by mass of a chelating agent per part by mass of the calcium.

Abstract: The present invention provides a technique for improving the sweetness of stevia extract. A composition having an excellent sweetness quality can be obtained by combining rebaudioside A, which is a main sweetness component of stevia extract, with mogroside V, which is a main sweetness component of siraitia grosvenorii extract, at a weight ratio of 95:5 to 60:40. By using the mixture described above as a sweetener, favorable sweetness can be imparted to various products, such as foods, medicines or quasi drugs.

Abstract: The present invention provides an emulsion composition that ensures excellent emulsion stability and excellent solubility in water, as well as excellent transparency and storage stability of a solution prepared by adding the emulsion composition to water. The present invention also provides an aqueous composition, in particular, a solution aqueous composition (aqueous liquid composition), preferably food or a beverage, containing the emulsion composition. The emulsion composition is an emulsion composition prepared by emulsifying an oil phase component and an aqueous phase component using gum ghatti, wherein the emulsion composition comprises gum ghatti in a proportion of more than 25 parts by weight based on 100 parts by weight, i.e., the total amount, of the oil phase component; and the gum ghatti has a viscosity of 50 to 3000 mPa·s, which is measured by preparing a 15 wt % aqueous solution of the gum ghatti and measuring its viscosity for 1 minute at 20° C. and 30 rpm using a Brookfield viscometer.

Abstract: The invention provides a method for efficiently improving emulsifying ability of gum arabic, in other words, a method for producing gum arabic with excellent emulsifying ability. Further, the present invention provides a method by which a gum arabic modified so as to have a high emulsifying ability can be obtained without involving the problem of forming syrupy masses or sticking to the vessel or the trouble of excessive dehydration or charring. The above-described methods can be carried out by heating gum arabic (unmodified) under dry conditions. Preferably, the method is carried out by heating gum arabic in such a manner that the loss-on-drying is not more than 3%.

Abstract: Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. Specifically, the object is to provide an oil-in-water dispersion-type oil-containing liquid food having stability (stability of oil droplet dispersion) comparable to that of a surfactant-containing emulsified food, while providing a sharp flavor release similar to that of a non-dispersion-type oil-containing liquid food. An oil-in-water dispersion-type oil-containing liquid food or similar food to be provided includes water, oil, a three-dimensional network structure substantially consisting of fine cellulose, and at least one polysaccharide selected from the group consisting of native gellan gum, xanthan gum, iota-carrageenan, and guar gum. This food substantially does not contain a surfactant, and droplets of the oil are stably dispersed in the water.

Abstract: An object of the present invention is to provide a method for enhancing the emulsification ability of gum arabic. The present invention can provide a modified gum arabic having an excellent emulsification ability without coloration and/or unpleasant odor, by a method which has a step of making unheated gum arabic into an aqueous solution having a concentration of not higher than 50 mass %, and a step of maintaining the aqueous solution below 60° C. for at least 6 hours. The gum arabic modified by the method of the present invention can be used as an emulsifier for use with beverages, confectioneries, chewing gums, oil-soluble flavors, oil-soluble colors, oil-soluble vitamins, etc.

Abstract: This invention relates to a method for preventing adhesion of a carotenoid pigment to manufacturing equipment or containers such as PET bottles during production of liquid foods such as beverages containing a carotenoid pigment. The method comprises adding gum ghatti to a system in which a carotenoid pigment is present.

Abstract: [Object] The present invention relates to a turmeric pigment composition. More specifically, the present invention provides a turmeric pigment composition in which aggregation and sedimentation of a turmeric pigment over time is effectively prevented even when a concentrated amount of turmeric pigment is incorporated in a solvent; the turmeric pigment composition also ensures a desirable color-developing property, and is capable of stably adding a deep color with a bright tone, which was never accomplished by a hitherto-known colorant.

Abstract: Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

Abstract: Disclosed is a method for improving the solubility of isoquercitrin in water. Also disclosed is a readily water-soluble isoquercitrin composition which has improved solubility in water due to the method. Specifically disclosed is a method for preparing an isoquercitrin inclusion product, which comprises including isoquercitrin in ?-cyclodextrin in the proportion of 2 to 10 mol of ?-cyclodextrin to 1 mol of isoquercitrin.

Abstract: Disclosed is a method for improving the solubility of myricitrin in water. Also disclosed is a readily water-soluble myricitrin composition which has improved solubility in water due to the method. Specifically disclosed is a method for preparing a myricitrin inclusion product, which comprises including myricitrin in ?-cyclodextrin in the proportion of 1 to 7 mol of ?-cyclodextrin to 1 mol of myricitrin.

Abstract: [Object] An object of the present invention is to improve the smell, flavor and the like peculiar to curcumine by masking. [Method for Achieving the Object] The present invention provides a method for masking curcumine flavor comprising mixing curcumine with a modified starch.

Abstract: 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° C. to a final concentration of 0.1 mass %.