Abstract: The invention provides an antiobestic and/or antidiabetic agent containing cyanidin 3-glucoside as an active ingredient. Thereby the increase of adipose cells can be suppressed and the blood glucose level can be reduced safely and effectively.

Abstract: The present invention provides novel compositions having an eating texture similar to that of a natural fruit flesh, an artificial fruit flesh having an eating texture similar to that of natural fruit flesh prepared by using the compositions, and a food product containing artificial fruit flesh. The aforementioned compositions are the gel-containing liquid composition containing a pectin with a degree of esterification of 20% or less, a divalent metal ion and water, and the heterogeneous gel composition containing a negatively-charged gelling agent in addition to the above-mentioned ingredients.

Abstract: The present invention provide an anti-fading agent for a pigment, characterized by comprising as active ingredients at least one oligosaccharide selected from the group consisting of nigerooligosaccharide, maltooligosaccharide and panose, when so required, in addition of an antioxidant. The anti-fading agent of the invention can advantageously inhibit fading in colors (including fading in colors by light irradiation and heat treatment) of natural pigments such as anthocyanin-based pigments, flavonoid-based pigments, carotenoid-based pigments and the like, and is useful for colored beverage and food products, pharmaceutical drugs, cosmetics and the like with which the fading in colors may be a problem.

Abstract: The invention provides a cochineal color, a colorant product containing the cochineal color and the method of its production, wherein the cochineal color is free of allergenic proteins and contaminants derived from the raw material Coccus cacti L. insect and can be added with safety to products taken by mouth, such as foods, pharmaceutical products, etc. The invention relates to a cochineal color substantially free of proteins of molecular weight not less than 6000. The invention also relates to a process for producing a cochineal color which comprises subjecting a cochineal extract solution to proteolysis and then to at least one treatment selected from the group consisting of adsorption treatment, ion exchange treatment, acid treatment, extraction treatment and membrane treatment.

Abstract: According to the present invention, provided is a method for improving solubility of a protein in water by irradiating the protein with an electron beam. According to the method, the solubility of the protein in water is improved without alteration and decomposition of the protein and an associated body which is not generated in an ordinary state is formed, so that protein which is stable even in an aqueous solution can be obtained.

Abstract: The present invention provides a method for improving gelation properties of protein by irradiation of the protein with an electron beam, in particular, a method of improving the gelation properties of the protein by raising a gelation temperature of the protein higher than an inherent gelation temperature or increasing a ratio of the protein to be gelated.

Abstract: The present invention provide an anti-fading agent for a pigment, characterized by comprising as active ingredients at least one oligosaccharide selected from the group consisting of nigerooligosaccharide, maltooligosaccharide and panose, when so required, in addition of an antioxidant. The anti-fading agent of the invention can advantageously inhibit fading in colors (including fading in colors by light irradiation and heat treatment) of natural pigments such as anthocyanin-based pigments, flavonoid-based pigments, carotenoid-based pigments and the like, and is useful for colored beverage and food products, pharmaceutical drugs, cosmetics and the like with which the fading in colors may be a problem.

Abstract: The invention provides a native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and jellies available therefrom, rice cake-like gels and rice cake substitutes, copy foods, cold retention compositions and cooling agents. The invention further provides the use of the above composition as additives for the expression of unique functions, for example a dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability/body-improving agent.

Abstract: The invention provides a native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and jellies available therefrom, rice cake-like gels and rice cake substitutes, copy foods, cold retention compositions and cooling agents. The invention further provides the use of the above composition as additives for the expression of unique functions, for example a dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability/body-improving agent.

Abstract: The invention provides a cochineal color, a colorant product containing the cochineal color and the method of its production, wherein the cochineal color is free of allergenic proteins and contaminants derived from the raw material Coccus cacti L. insect and can be added with safety to products taken by mouth, such as foods, pharmaceutical products, etc. The invention relates to a cochineal color substantially free of proteins of molecular weight not less than 6000. The invention also relates to a process for producing a cochineal color which comprises subjecting a cochineal extract solution to proteolysis and then to at least one treatment selected from the group consisting of adsorption treatment, ton exchange treatment, acid treatment, extraction treatment and membrane treatment.

Abstract: Disclosed is a water-soluble color-stabilized food containing ascorbic acid or its salt and at least one water-soluble color selected from the group consisting of coal-tar color, anthocyanin color and carthamus yellow, said food further containing sorbic acid and/or its salt and/or a salt of sulfurous acid so that the fading of the water-soluble color can be prevented and the stability thereof can be increased.

Abstract: A coating composition for a frozen dessert includes water as a medium, a polymer component capable of giving a viscosity, and a water soluble soybean hemicellulose. A method for coating a frozen dessert includes preparing a frozen dessert and immersing the frozen dessert into a coating composition which includes water as a medium, a polymer component capable of giving a viscosity, and water soluble soybean hemicellulose. A dessert includes a frozen dessert coated with a coating composition which includes water as a medium, a polymer component capable of giving a viscosity, and water soluble soybean hemicellulose.

Abstract: Taste modifier comprising a flavone derivative as an active ingredient of the general formula (I): ##STR1## wherein R.sub.1, R.sub.3, R.sub.4, R.sub.6 and R.sub.8 are independently a methoxy group or an hydrogen atom, R.sub.2 and R.sub.7 are methoxy groups, and R.sub.5 is a methoxy group or an hydroxy group, and a method of modifying taste, comprising adding a taste-modifying effective amount of the flavone derivative (I) to a product used in a mouth or an orally ingestible product. Various factors associated with taste can be modified, for example, the derivative can enhance sourness, reduce saltiness, inhibit unpleasant lasting of sweetness, enhance refreshing flavor and its continuity, reduce flavor associated with acetic acid, and enhance body, deliciousness and savor associated with the combination of these tastes.

Abstract: Novel trehalase having the properties that it hydrolyzes .alpha.,.alpha.'-trehalose, 2,2'-dideoxy-.alpha.,.alpha.'-trehalose and 2-deoxy-.alpha.,.alpha.'-trehalose into the respective constituting sugars while it does not act on neotrehalose, lactose, maltose, celobiose and sucrose; its optimum pH is 5 to 6; its optimum temperature is 65.degree. C.; it is stable against heating up to 65.degree. C.; its molecular weight as measured by a gel filtration is 400,000 to 500,000 while the molecular weight of the subunit as measured by a sodium dodecylsulfate--polyacrylamide gel electrophoresis is 180,000 to 250,000; its isoelectric point as measured by an isoelectricfocusing is 2.7; and it is a glycoprotein.