Abstract: In the present invention, it has been an object to obtain a physical property improvement agent for improving the various physical properties of wheat-based food such as bread, wheat-flour baked sweets, and noodles. By using a water-soluble pea polysaccharide, it is possible to obtain a physical property-improving effect in wheat-based food such as bread, wheat-flour baked sweets, and noodles. In bread and wheat-flour baked sweets, while changes in the mouthfeel caused by aging of starch are suppressed, the workability is enhanced by improving the spreadability of the dough, furthermore, the volume after baking is increased, and mouthfeel with good crispness and meltability in the mouth is obtained. In noodles, it is possible to suppress aging when braised noodles are stored at room temperature or with refrigerating.

Abstract: The present invention provides a pectic polysaccharide, wherein a degree of methyl esterification of constituent galacturonic acid is 45% or less, a structure of a single molecule observed with an atomic force microscope comprises a star structure, and a diameter of the molecule is more than 100 nm and equal to or less than 200 nm.

Abstract: Disclosed is a method for producing carrot pectin wherein carrot is extracted with water at a temperature of below 100° C. under conditions with a pH of between 2 and 5, inclusive. The carrot pectin obtained by this production method exhibits excellent dispersion stability for proteins in a wide pH range.

Abstract: The present invention provides a pectic polysaccharide, wherein a degree of methyl esterification of constituent galacturonic acid is 45% or less, a structure of a single molecule observed with an atomic force microscope comprises a star structure, and a diameter of the molecule is more than 100 nm and equal to or less than 200 nm.

Abstract: Disclosed is a novel water-soluble soybean polysaccharide which is produced by imparting a function of stabilizing a protein in a pH range around the isoelectric point of the protein to a water-soluble soybean polysaccharide. Also disclosed is a novel dispersion stabilizer which enables to stabilize the dispersion of a protein in a pH range around the isoelectric point of the protein. Further, disclosed is a acidic protein food/beverage comprising the dispersion stabilizer. A crosslinked product of a water-soluble soybean polysaccharide extracted from a soybean seed raw material can improve the dispersion stability of a milk protein in a pH range around the isoelectric point of the protein. By using the water-soluble soybean polysaccharide, an acidic protein food/beverage having a low viscosity can be produced.

Abstract: Disclosed is a novel water-soluble soybean polysaccharide which is produced by imparting a function of stabilizing a protein in a pH range around the isoelectric point of the protein to a water-soluble soybean polysaccharide. Also disclosed is a novel dispersion stabilizer which enables to stabilize the dispersion of a protein in a pH range around the isoelectric point of the protein. Further, disclosed is a acidic protein food/beverage comprising the dispersion stabilizer. A crosslinked product of a water-soluble soybean polysaccharide extracted from a soybean seed raw material can improve the dispersion stability of a milk protein in a pH range around the isoelectric point of the protein. By using the water-soluble soybean polysaccharide, an acidic protein food/beverage having a low viscosity can be produced.

Abstract: In conventional oil-in-water emulsified compositions, the emulsified state has been stabilized by reducing the diameter of emulsion particles so as to realize fine uniform particles. This has resulted in the problem of flat taste or indistinct, featureless flavor. According to the invention there is provided the technology of obtaining an oil-in-water emulsified composition having an emulsified particle median diameter adjusted to a relatively large particle diameter, e.g. 5-100 ?m, by the use of soybean-derived water-soluble polysaccharides in a stable composition. The emulsified composition has a good body and satisfactory taste attributed to the fat and oil components, and is stable over time. The soybean-derived water-soluble polysaccharides can be obtained by heat extraction from soybean or processed soybean products at a temperature of above 100° C. and a pH lower than the isoelectric point of soybean protein, preferably at an acidic pH of 2.4-4.0 or more preferably 3.0-3.5.

Abstract: It is intended to provide an emulsifier having a high emulsifying capability and containing highly water-soluble polysaccharides as the active ingredient, a process for producing the same and an emulsified composition using the emulsifier. Namely, an emulsifier which is obtained by extracting soybean or a processed soybean product within an acidic region of pH 2.4 to 4.0 under heating to a temperature of 100° C. or higher. This emulsifier, which contains polysaccharides, shows a remarkably elevated emulsifying capability compared with the existing water-soluble soybean polysaccharides. A process for producing the same and a stable emulsified composition in which this emulsifier is used.

Abstract: Processed cereal food quality enhancers comprising white potato-derived water-soluble acidic polysaccharides. Outward migration of starches of the processed cereal foods is prevented, loss of luster is improved, clumping within the food is eliminated for improved loosening properties, and clouding of the boiling water used for reconstitution is avoided, thus enhancing the quality of the processed cereal foods.

Abstract: Acidic protein foods employing pectin which has been low-molecularized to a viscosity of no greater than 150 mPa·s as a stabilizer for the acidic protein foods, wherein the pectin is added at greater than 0.4 wt % to the acidic protein foods. It is possible to achieve a wider stable pH range and improvement in palatable texture due to lower viscosity of the products.

Abstract: There are provided high quality pectins obtained by extraction from root vegetables, a process for their production, acidic protein foods that are stable in an acidic pH range above the isoelectric point of their proteins and are obtained using the pectins, and a process for their production. By adding an emulsifier during extraction of pectins from root vegetables for insolubilization of the starch impurities for their separation and removal, it is possible to produce highly pure pectins, which may be used to obtain acidic protein foods of satisfactory quality.

Abstract: The present invention relates to a method of manufacturing compoundable carboxylic acid and amino acid or amino acid condensate reactants by an extremely simple method that does not use substances toxic to human beings, as well as to carboxylic acid and amino acid or amino acid condensate reactants manufactured according to the method. In the present invention, carboxylic acid and amino acid or amino acid condensate reactants are manufactured by mixing carboxylic acids and amino acids or amino-acid condensates under an aqueous system and heating to 100° C. or more, less than 180° C. without vaporizing the water away.

Abstract: A method for production of pectin that includes hot water extraction from a root vegetable under weak acidic conditions of pH 3.8-5.3 and pectin produced by the method, as well as a method for production of acidic protein food products that includes addition of the pectin to acidic protein food products, and acidic protein food products produced by the method.

Abstract: There are provided high quality pectins obtained by extraction from root vegetables, a process for their production, acidic protein foods that are stable in an acidic pH range above the isoelectric point of their proteins and are obtained using the pectins, and a process for their production. By adding an emulsifier during extraction of pectins from root vegetables for insolubilization of the starch impurities for their separation and removal, it is possible to produce highly pure pectins, which may be used to obtain acidic protein foods of satisfactory quality.