Abstract: Provided is a method whereby walnut can be simply, rapidly and accurately separated and distinguished from pecan nut. The method involves a PCR method for specifically detecting nuts of the family Juglandaceae and identifying the matK sequence of pecan nut to thereby discriminate walnut and pecan nut from each other optionally using restriction enzymes.

Abstract: [Object] To newly develop a method whereby walnut can be simply, rapidly and accurately separated and distinguished from pecan nut. [Means for Resolution] Due to the increase in the number of patients with the walnut allergen and the increase of import of pecan nut which is an edible nut belonging to the family Juglandaceae, recently in Japan, the development of a method for detecting walnut and the nut in a discriminative manner is urgently needed. With attention focused on the chloroplast matK gene with the apparent gene sequence, we developed a PCR method for specifically detecting nuts of the family Juglandaceae and identified the matK sequence of pecan nut to establish a method for discriminating walnut and pecan nut from each other using restriction enzymes, for discriminating walnut and pecan nut from each other.

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.