Abstract: A modified starch exhibits favorable viscosity upon heating and is less likely to decrease in viscosity even by high temperature heating, or has excellent viscosity stability after gelatinization. The modified starch is obtained by preparing a mixture for heat treatment containing starch and a plant-derived dietary fiber or a mushroom-derived dietary fiber and having a specific moisture content, and then dry heating the mixture, wherein the pH at 25° C. when 5 g of the mixture for heat treatment is suspended in 95 ml of water is 5 to 12.

Abstract: A method for analyzing a microbiota, comprising (1) dissolving a probe capable of non-specifically interacting with a plurality of microorganisms in a plurality of solvents having different ionic strengths and pH levels, wherein the probe comprises: (a) a cationic polymer and (b) an environment-sensitive fluorophore; (2) adding a test sample containing the microbiota to a plurality of probe solutions prepared in the step (1), thereby microorganisms in the test sample and the probe are interacted non-specifically; (3) measuring fluorescence intensities of the plurality of probe solutions to which the test sample has been added in the step (2); and (4) comparing the pattern of fluorescence intensities obtained in the step (3) with the pattern of fluorescence intensities obtained from a reference sample.

Abstract: Provided is a method for analyzing a protein-containing sample. The method comprises (1) dissolving a probe capable of non-specifically interacting with a plurality of proteins in a plurality of solvents having different ionic strengths and/or pH levels; (2) adding a protein-containing sample to a plurality of probe solutions prepared in the step (1), thereby the proteins in the sample and the probe are interacted non-specifically; (3) measuring the fluorescence intensities of the plurality of probe solutions to which the protein-containing sample was added in the step (2); and (4) comparing the pattern of fluorescence intensities obtained in the step (3) with the pattern of fluorescence intensities obtained from a reference sample.

Abstract: Provided is a method for analyzing a protein-containing sample. The method comprises (1) dissolving a probe capable of non-specifically interacting with a plurality of proteins in a plurality of solvents having different ionic strengths and/or pH levels; (2) adding a protein-containing sample to a plurality of probe solutions prepared in the step (1), thereby the proteins in the sample and the probe are interacted non-specifically; (3) measuring the fluorescence intensities of the plurality of probe solutions to which the protein-containing sample was added in the step (2); and (4) comparing the pattern of fluorescence intensities obtained in the step (3) with the pattern of fluorescence intensities obtained from a reference sample.

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 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 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: This invention provides a method of preparing emulsion compositions particularly emulsion foods, with excellent emulsifying activity, emulsion stability, heat resistance, and texture or mouthfeel. The method can be performed by carrying out a step (1) mixing pectin obtained by heating sugar beet pectin derived from sugar beet in powder form at a temperature of 50 to 150° C. at a relative humidity of 20 to 90% for 1 to 48 hours with raw materials for emulsion compositions; and a step (2) emulsifying the mixture obtained in the step (1), or, in place of step (1), (a) homogenizing a modified pectin in alternatively water systems; (b) mixing the water dispersions of the modified pectin obtained in step (a) with raw materials for emulsion compositions; and (c) emulsifying the mixture obtained in step (b). Thus, emulsion compositions can be prepared.