JPH01225457A - Raw material having low sweetness - Google Patents
Raw material having low sweetnessInfo
- Publication number
- JPH01225457A JPH01225457A JP63051314A JP5131488A JPH01225457A JP H01225457 A JPH01225457 A JP H01225457A JP 63051314 A JP63051314 A JP 63051314A JP 5131488 A JP5131488 A JP 5131488A JP H01225457 A JPH01225457 A JP H01225457A
- Authority
- JP
- Japan
- Prior art keywords
- cellobiose
- lactose
- water
- cellotriose
- sweetness
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000002994 raw material Substances 0.000 title abstract 3
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 claims abstract description 30
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 23
- 239000008101 lactose Substances 0.000 claims abstract description 23
- FYGDTMLNYKFZSV-ZWSAEMDYSA-N cellotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-ZWSAEMDYSA-N 0.000 claims abstract description 21
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 239000007900 aqueous suspension Substances 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 18
- 239000003814 drug Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000725 suspension Substances 0.000 abstract description 2
- 239000008236 heating water Substances 0.000 abstract 1
- 239000006188 syrup Substances 0.000 description 9
- 235000020357 syrup Nutrition 0.000 description 9
- 239000013078 crystal Substances 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 235000015110 jellies Nutrition 0.000 description 6
- 239000008274 jelly Substances 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000845 maltitol Substances 0.000 description 3
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 3
- 229940035436 maltitol Drugs 0.000 description 3
- 235000010449 maltitol Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000023514 Barrett esophagus Diseases 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 241000405961 Scomberomorus regalis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】 （１）産業上の利用分野 本発明は水に対する溶解性に富む低甘味素材に関する。[Detailed description of the invention] (1) Industrial application fields The present invention relates to a low sweetness material that is highly soluble in water.
（２）従来技術
セルロースの部分加水分解、あるいは微生物（酢酸帳な
ど）がセルは−スを生産するときの副生によって得られ
るセロビオースは、水溶性であり、異味のないされやか
な甘味をわずかに呈する。(2) Conventional technology Cellobiose, which is obtained by partial hydrolysis of cellulose or as a by-product when microorganisms (such as acetic acid) produce cellulose, is water-soluble and has a mild sweet taste with no off-taste. to be presented.
ショ糖水溶液に対する相対甘味度は、ショ糖１００に対
し３０であった。（特開昭６２−２７３９２１）ま九、
シ＊ｌｌ、マルトース、マルチトールなトド、同等の分
子量、近似な分子構造を有するため、食品、医薬品等に
糖質として有用な低甘味素材でちると考えられる。The relative sweetness to the sucrose aqueous solution was 30 to 100 sucrose. (Unexamined Japanese Patent Publication No. 62-273921) Maku,
Because it has the same molecular weight and similar molecular structure as maltose, maltose, and maltitol, it is considered to be a low-sweetness material useful as a carbohydrate in foods, medicines, etc.
しかし、セロビオースの水への溶解度は、ＭＥＲＣＫ
ＩＮＦ）ＥＸに「８部の冷水に可溶」とあり、また本発
明者らの測定の結果も、２５℃下の水溶液ｔｏｏ、ｐに
とけている量として約１２．８ｇと低いため、それ以上
の濃度を必要とするところへの利用は難しいのが現状で
あった。However, the solubility of cellobiose in water is MERCK
INF) At present, it is difficult to use it in areas that require higher concentrations.
（３）本発明が解決しようとする課題
本発明が解決しようとする課題は本来セロビオースが有
する低甘味という特質を生かし、しかもセロビオースの
欠点とされる水に対する溶解性を改良した低甘味素材の
提供にある。(3) Problems to be solved by the present invention The problem to be solved by the present invention is to provide a low-sweetness material that takes advantage of the characteristic of low sweetness originally possessed by cellobiose, and also improves the solubility in water, which is considered to be a drawback of cellobiose. It is in.
（４）課題を解決する為の手段
本発明者らは、上記課題を解決するため鋭意研究した結
果、セロビオースにラクトース及び／又はセロ） ＩＪ
オースを混合し、水を加え、次にその懸濁物を加熱し完
全に溶解後冷却することで、常温においてもセロビオー
スを溶解度以上に含有する、糖濃度の高いシロップ状態
の低甘味素材を得ることを見い出し、本発明を完成に至
らしめた。(4) Means for Solving the Problems As a result of intensive research to solve the above problems, the present inventors found that lactose and/or cello) IJ was added to cellobiose.
By mixing ose, adding water, heating the suspension, completely dissolving it, and then cooling it, you can obtain a low-sweetness material in the form of a syrup with a high sugar concentration that contains cellobiose above its solubility even at room temperature. This discovery led to the completion of the present invention.
即ち、本発明はセロビオースとラクトース及び／又はセ
ロトリオースからなる水懸濁液を加熱して得られる低甘
味素材である。That is, the present invention is a low sweetness material obtained by heating an aqueous suspension consisting of cellobiose, lactose, and/or cellotriose.
本発明に係るセロビオース及びセロトリオースは、それ
ぞれ重合度２及び３のβ−１４−グルカンのことである
。Cellobiose and cellotriose according to the present invention refer to β-14-glucan with a degree of polymerization of 2 and 3, respectively.
本発明で用いるセロピ芽−ス、セロトリオースのどちら
も市販のものを用いてもよりし、またセルロースをセル
ラーゼ等の酵素又は塩酸等の酸によシ分解後ゲルｒ過等
の操作で精製し友もの、更には微生物（酢酸菌）がセル
ロースを生産する時に副生されるものを用いてもよい。Both cellopibuds and cellotriose used in the present invention may be commercially available, or cellulose may be purified by gel filtration after silolysis with enzymes such as cellulase or acids such as hydrochloric acid. Furthermore, it is also possible to use a by-product when microorganisms (acetic acid bacteria) produce cellulose.
尚、ラクトースは通常市販されているものを用いれば足
りる。Note that it is sufficient to use lactose that is normally commercially available.
本発明の特徴はセロビオースとラクトース及び／又はセ
ロトリオースを組み合せて用いる点と、コノセロビオー
スとラクトース及び／又はセロトリオースを水に懸濁さ
せて加熱する点にある。従って、セロビオースにラクト
ース及び／又はセロトリオース以外の糖、例えばマルト
ース、グルコース、フラクトース、マルチトール等を組
み合せて用いても効果がない。The features of the present invention are that cellobiose and lactose and/or cellotriose are used in combination, and that conocellobiose and lactose and/or cellotriose are suspended in water and heated. Therefore, using cellobiose in combination with lactose and/or sugars other than cellotriose, such as maltose, glucose, fructose, maltitol, etc., has no effect.
また、セロビオースとラクトース及び／又はセロトリオ
ースを常温でそのまま高濃度に水に溶解させることはで
きない。即ち、水懸濁液を加熱して溶解し、溶液とする
ことで所望の目的を達成し得るのである。Further, cellobiose, lactose and/or cellotriose cannot be directly dissolved in water at a high concentration at room temperature. That is, the desired purpose can be achieved by heating and dissolving an aqueous suspension to form a solution.
本発明を更に詳しく説明すると、ラクトース。To explain the present invention in more detail, lactose.
セロトリオースのセロビオースに対する配合比はセロビ
オース１００重量部あたシラクトース１０〜５００重量
部、好ましくは２０〜２５０重量部であり、セロトリオ
ースの場合は１０〜５００重量部、好ましくは１５〜３
５０重量部の比率で配合すれば良い。The blending ratio of cellotriose to cellobiose is 10 to 500 parts by weight, preferably 20 to 250 parts by weight, per 100 parts by weight of cellobiose, and in the case of cellotriose, 10 to 500 parts by weight, preferably 15 to 3 parts by weight.
It may be blended in a ratio of 50 parts by weight.
上記の配合比は当然セロビオース、ラクトース、セロト
リオースの３成分を用いる場合にも変わらない。次に、
セロビオースとラクトース及び／又はセロトリオースを
水に懸濁させる際には、水１００重量部あたり添加する
セロビオースとラクトース及び／又はセロトリオースの
合計量を２５〜２３０重量部、好ましくは３３〜１２０
重量部添加すればよい。Of course, the above blending ratio remains the same even when the three components of cellobiose, lactose, and cellotriose are used. next,
When cellobiose and lactose and/or cellotriose are suspended in water, the total amount of cellobiose, lactose and/or cellotriose to be added per 100 parts by weight of water is 25 to 230 parts by weight, preferably 33 to 120 parts by weight.
It may be added in parts by weight.
加熱温度は溶解（必要々温度であればよく、特に限定さ
れないが通常４０〜１００℃で行なえばよい。The heating temperature is not particularly limited as long as it is a melting temperature (necessary temperature), but it may be normally carried out at 40 to 100°C.
このような操作により目的とするシロップ状態の低甘味
素材を得ることができるわけである。Through such operations, it is possible to obtain the desired low-sweetness material in the form of syrup.
（５）発明の効果
本発明によシ、セロビオース単独では、低濃度なシロッ
プしか得ることのできなかワたものをラクトース及び／
又はセロトリオースを混合し、その水懸濁液を加熱する
ことで高濃度なシロップ状態の低甘味素材を得ることが
できた。を九、ラクトース、セロトリオースとも、セロ
ビオースに比べ同等以下の甘味を呈することより、いか
なる配合においても低甘味で高濃度なシロップ状態の低
甘味素材を供することができる。また、本発明に係る低
甘味素材は水分活性調整効果を有するヒューメクタント
としても利用でき、食品、医薬品等に＠広く有用である
。(5) Effects of the Invention According to the present invention, lactose and/or
Alternatively, by mixing cellotriose and heating the aqueous suspension thereof, a highly concentrated syrup-like, low-sweetness material could be obtained. (9) Both lactose and cellotriose exhibit a sweetness that is equal to or lower than that of cellobiose, so any combination can provide a low-sweetness material in the form of a syrup with low sweetness and high concentration. Furthermore, the low sweetness material according to the present invention can also be used as a humectant having a water activity regulating effect, and is widely useful for foods, medicines, etc.
以下、本発明を実施例に従って説明する。Hereinafter, the present invention will be explained according to examples.
〔実施例１〕
セロビオース２５ｇに水７５ｇを加え、７０℃に加温し
溶解し、濃度２５係のセロビオースのシロップを調製し
た。しかし、室温に放置すると。[Example 1] 75 g of water was added to 25 g of cellobiose and dissolved by heating to 70° C. to prepare a cellobiose syrup with a concentration of 25. But if you leave it at room temperature.
粉末状の結晶が析出し、沈殿してしまった。セロビオー
ス２０ｇにラクトースＰ１水和物５．３ｇを加え、加水
し、同様に濃度２５％のシロップを加熱溶解して調製し
念。これは室温においても結晶の析出しない安定なシロ
ップであり、甘味もシ１糖２５％のシロップに比べ３分
の１程度と低かった。Powdered crystals were deposited and precipitated. Add 5.3 g of lactose P1 hydrate to 20 g of cellobiose, add water, and similarly prepare syrup with a concentration of 25% by heating and dissolving. This is a stable syrup that does not precipitate crystals even at room temperature, and its sweetness is about one-third lower than that of a syrup containing 25% monosaccharide.
〔実施例２〕
セロビオース２５９、セロトリオース２５ｇに水５０ｇ
を゛加え、９０℃に加熱し溶解して、濃度５０％のシロ
ップを得た。このシロップは、セロビオース濃度が、溶
解度のほぼ２倍でありながら、結晶が析出することなく
、濃厚であり、かつ、甘味も低く、保存性も良好であり
た。[Example 2] 259 cellobiose, 25 g of cellotriose and 50 g of water
was added and dissolved by heating to 90°C to obtain a syrup with a concentration of 50%. Although the cellobiose concentration was approximately twice the solubility, this syrup was thick without precipitation of crystals, had low sweetness, and had good storage stability.
〔実施例３〕
寒天を用−てゼリーをつくる際、甘味をおさえる為に、
砂糖の食を減少させると白濁が残り、できあがりのゼリ
ーもゆるくなってしまう。[Example 3] When making jelly using agar, in order to suppress the sweetness,
If you reduce the sugar content, a cloudy consistency will remain and the finished jelly will become loose.
そこで、本発明者等は以下のような実験を行った。即ち
、表−１に示す配合のものＫそれぞれ水を加え加熱し煮
溶かし、いずれも仕上り２００ｇの寒天ゼリーを作成し
た。Therefore, the present inventors conducted the following experiment. That is, water was added to K having the formulation shown in Table 1, and the mixture was heated and boiled to dissolve, thereby making 200 g of agar jelly.
表−１
寒天ゼリーＢは、つくりた翌日、ゼリー中にセロビオー
スの結晶が析出し、白くなってしまりた。Table 1 Agar jelly B turned white the day after it was made due to the precipitation of cellobiose crystals in the jelly.
寒天ゼＩＪ Ｆは、若干、他に比べて柔らかかったう
え、２〜３日で、表面に結晶が析出してしまった。寒天
ゼＩＪ −Ｃ，Ｄ、Ｅは、Ａと外観の透明感も、食感も
全く差がみられず、数日おいても結晶の析出はみられな
かった。また、甘味もＡに比べはるかに弱かった。従っ
て砂糖のかわりに、セロビオースとラクトース及び／又
はセロトリオースを用いて、甘味の弱い、食感、外観の
良好な寒天ゼリーをつくることができ念。Agar Ze IJF was slightly softer than the others, and crystals precipitated on the surface within 2 to 3 days. Agar Zell IJ-C, D, and E showed no difference in appearance or texture from A, and no crystal precipitation was observed even after several days. Also, the sweetness was much weaker than that of A. Therefore, it is possible to use cellobiose, lactose, and/or cellotriose instead of sugar to make agar jelly that is less sweet and has a good texture and appearance.
セロビオース２０ｇにマルトトリオース、セロトリオー
ス、マルトース、ラクトース、シュクロース、グルコー
ス、フラクトース、マルチトールを各々別々に１（ｌず
つ添加し、更に水７０ｇを添加して全体の水懸濁液濃度
を３０重重量上した。Add maltotriose, cellotriose, maltose, lactose, sucrose, glucose, fructose, and maltitol to 20 g of cellobiose separately (1 liter each), and then add 70 g of water to bring the total aqueous suspension concentration to 30 g. I gained weight.
次に７５℃で加熱し、溶解させた。その後、攪拌しつつ
２５℃に冷却し、５日後に結晶の析出を観察した。結果
を表２に示し念。Next, it was heated at 75°C to dissolve it. Thereafter, the mixture was cooled to 25° C. with stirring, and precipitation of crystals was observed after 5 days. The results are shown in Table 2.
表−２
セロトリオース、ラクトースを除いて他の糖質を添加し
たものはすべて結晶が析出した。セロ） ＩＪオース、
ラクトースは５日経過しても析出されず、セロトリオー
ス、ラクトースに特異的効果があることを確認し九。Table 2 Crystals precipitated in all the sugars added except for cellotriose and lactose. Cero) IJ Aus,
Lactose was not precipitated even after 5 days, confirming that cellotriose and lactose have a specific effect9.
Claims (1)
らなる水懸濁液を加熱して得られる低甘味素材Low sweetness material obtained by heating an aqueous suspension consisting of cellobiose, lactose and/or cellotriose
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63051314A JP2590516B2 (en) | 1988-03-04 | 1988-03-04 | Low sweetness ingredients |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63051314A JP2590516B2 (en) | 1988-03-04 | 1988-03-04 | Low sweetness ingredients |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01225457A true JPH01225457A (en) | 1989-09-08 |
| JP2590516B2 JP2590516B2 (en) | 1997-03-12 |
Family
ID=12883457
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63051314A Expired - Lifetime JP2590516B2 (en) | 1988-03-04 | 1988-03-04 | Low sweetness ingredients |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2590516B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5219842A (en) * | 1989-08-29 | 1993-06-15 | Nihon Shokuhin Kako Co., Ltd. | Method of improving intestinal floras |
| WO1994002586A3 (en) * | 1992-07-24 | 1994-03-17 | Agricultural & Food Res | Repression of virulent gene expression |
| WO2007037249A1 (en) * | 2005-09-27 | 2007-04-05 | Asahi Kasei Chemicals Corporation | Cellooligosaccharide-containing composition |
| JP2008120789A (en) * | 2006-10-18 | 2008-05-29 | Asahi Kasei Chemicals Corp | Helicobacter pylori suppressor or bacteriostatic agent |
| JP2010200720A (en) * | 2009-03-06 | 2010-09-16 | Asahi Kasei Chemicals Corp | Taste quality improver |
| CN108135222A (en) * | 2015-10-22 | 2018-06-08 | 奇华顿股份有限公司 | sweetness enhancement |
| WO2022234129A3 (en) * | 2021-05-06 | 2022-12-29 | Cambridge Glycoscience Ltd | Freezing point modulation |
-
1988
- 1988-03-04 JP JP63051314A patent/JP2590516B2/en not_active Expired - Lifetime
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5219842A (en) * | 1989-08-29 | 1993-06-15 | Nihon Shokuhin Kako Co., Ltd. | Method of improving intestinal floras |
| WO1994002586A3 (en) * | 1992-07-24 | 1994-03-17 | Agricultural & Food Res | Repression of virulent gene expression |
| WO2007037249A1 (en) * | 2005-09-27 | 2007-04-05 | Asahi Kasei Chemicals Corporation | Cellooligosaccharide-containing composition |
| US8349365B2 (en) | 2005-09-27 | 2013-01-08 | Asahi Kasei Chemicals Corporation | Cellooligosaccharide-containing composition |
| JP2008120789A (en) * | 2006-10-18 | 2008-05-29 | Asahi Kasei Chemicals Corp | Helicobacter pylori suppressor or bacteriostatic agent |
| JP2010200720A (en) * | 2009-03-06 | 2010-09-16 | Asahi Kasei Chemicals Corp | Taste quality improver |
| CN108135222A (en) * | 2015-10-22 | 2018-06-08 | 奇华顿股份有限公司 | sweetness enhancement |
| WO2022234129A3 (en) * | 2021-05-06 | 2022-12-29 | Cambridge Glycoscience Ltd | Freezing point modulation |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2590516B2 (en) | 1997-03-12 |
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