Abstract: To provide a monk fruit extract that has the high content of mogroside V, has good sweetness quality similar to sucrose, and has a less undesirable flavor such as bitterness and that can be easily and economically obtained on a large scale. A monk fruit extract of the present disclosure includes (a) 65% by mass to 85% by mass of mogroside V in the extract, (b) 1% by mass or less of a protein in the extract, and (c) 0.1% by mass or less of a polyphenol in the extract.

Abstract: PROBLEM TO BE SOLVED: There is provided an enteric composition that is suitable for addition to food or beverage products, such as yogurt, and has a disintegration time that is controllable to enable disintegration and content release in the small intestine or the large intestine, especially in the large intestine. SOLUTION: An enteric composition includes a content and an enteric coating agent, the content being a mixture of probiotics and an edible hydrogenated oil emulsion, the content being coated with the enteric coating agent.

Abstract: The present invention provides a colorant derived from Ipomoea Batatas that is completely free of an odor originating from Ipomoea Batatas, or in which the odor has been significantly reduced, and a colorant formulation containing the colorant. The present invention also provides a method for producing the odorless or low-odor colorant derived from Ipomoea Batatas. The colorant of the invention derived from Ipomoea Batatas can be prepared by subjecting an adsorption-treated product of an Ipomoea Batatas colorant extract to at least one treatment selected from adsorption, ion exchange, acid treatment, enzyme treatment, and membrane separation, so that the concentration of the aroma components contained therein is 150 ppm or less when the color value is E(10%/1 cm)=160.

Abstract: The present invention provides a colorant derived from Ipomoea Batatas that is completely free of an odor originating from Ipomoea Batatas, or in which the odor has been significantly reduced, and a colorant formulation containing the colorant. The present invention also provides a method for producing the odorless or low-odor colorant derived from Ipomoea Batatas. The colorant of the invention derived from Ipomoea Batatas can be prepared by subjecting an adsorption-treated product of an Ipomoea Batatas colorant extract to at least one treatment selected from adsorption, ion exchange, acid treatment, enzyme treatment, and membrane separation, so that the concentration of the aroma components contained therein is 150 ppm or less when the color value is E(10%/1 cm)=160.

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: A method of preparing a purified purple corn coloring agent comprising passing a purple corn color extract solution through an adsorption resin, washing with water, and releasing the purple corn color from the resin with the use of an aqueous solution containing alcohol of 25 to 45 v/vt %.

Abstract: A colorant of a plant belonging to the family Brassicaceae which has no or significantly reduced smell originating in the Brassicaceae plant, a colorant formulation containing this colorant, and a process for producing the odorless or almost odorless colorant of the Brassicaceae plant. This colorant can be prepared by treating an adsorption-treated Brassicaceae plant colorant extract by at least one method selected from among adsorption, ion exchange, acid treatment, and membrane separation to thereby give an aroma component concentration of 100 ppm or less in case where the color value E10%1 cm is 80.

Abstract: A Carthamus yellow colorant which has no or significantly smell originating in safflower, and a colorant formulation containing this colorant. Namely, a Carthamus yellow colorant which has a concentration of aroma components (acetic acid, isovaleric acid, phenylethyl alcohol, phenol, 4-vinyl phenol) contained therein of 100 ppm or less in case where the color value E10%1 cm is 160.

Abstract: Purple corn color which has a high safety and no odor in odor components since impurities (odor components, precursor thereof, a mycotoxin fumonisintc) seemingly contained in the purple corn material have been eliminated therefrom; and color preparations containing the same. This purple corn color can be obtained by a preparation method comprising passing a purple corn color extract solution through an adsorption resin, washing with water, and releasing the purple corn color from the resin with the use of an aqueous solution containing alcohol of 25 to 45 v/vt %.

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: A colorant of a plant belonging to the family Brassicaceae which has no or significantly reduced smell originating in the Brassicaceae plant, a colorant formulation containing this colorant, and a process for producing the odorless or almost odorless colorant of the Brassicaceae plant. This colorant can be prepared by treating an adsorption-treated Brassicaceae plant colorant extract by at least one method selected from among adsorption, ion exchange, acid treatment, and membrane separation to thereby give an aroma component concentration of 100 ppm or less in case where the color value E10%1cm is 80.

Abstract: A Carthamus yellow colorant which has no or significantly smell originating in safflower, and a colorant formulation containing this colorant. Namely, a Carthamus yellow colorant which has a concentration of aroma components (acetic acid, isovaleric acid, phenylethyl alcohol, phenol, 4-vinyl phenol) contained therein of 100 ppm or less in case where the color value E10%1 cm is 160.

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: 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.