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公开(公告)号：EP1929881A4
公开(公告)日：2010-03-24
申请号：EP06798434
申请日：2006-09-28
发明人： HIROE MIKA , KATAOKA YOHEI , FUNAMI TAKAHIRO , KONDA TAKASHI , TOMITA CHIHIRO , TOYOIZUMI SATOSHI , HOSOMI TOMOHIRO , ISHIHARA SAYAKA
CPC分类号： A23C9/1544 , A23D7/0053 , A23F5/243 , A23L9/10 , A23L9/20 , A23L21/10 , A23L27/60 , A23L29/10 , A23L29/231 , A23V2002/00 , A23V2200/222 , A23V2250/5072
摘要： 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.
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公开(公告)号：EP1889853A4
公开(公告)日：2010-03-24
申请号：EP06757147
申请日：2006-06-07
发明人： FUNAMI TAKAHIRO , KATAOKA YOHEI , HIROE MIKA
IPC分类号： C08B37/06 , A23L7/109 , A23L9/20 , A23L13/00 , A23L27/60 , A23L29/00 , A23L29/20 , A23L29/231
CPC分类号： C08L5/06 , A23C9/1542 , A23L7/109 , A23L13/422 , A23L13/67 , A23L29/231 , C08B37/0045
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公开(公告)号：EP2388278A4
公开(公告)日：2013-04-03
申请号：EP10731239
申请日：2010-01-12
申请人： SAN EI GEN FFI INC
发明人： NAKAUMA MAKOTO , ISHIHARA SAYAKA , FUNAMI TAKAHIRO
IPC分类号： A23L29/231 , C08B37/06 , A23L29/10 , A23L29/20 , B01F17/36
CPC分类号： A23L1/0524 , A23L29/10 , A23L29/231 , C08B37/0045 , C08L5/06 , Y10T428/2982
摘要： 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%.
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4.发明公开METHOD FOR MODIFYING STARCH AND METHOD FOR PRODUCING STARCH BLENDED PREPARATION 有权FOR修改强度和方法的方法用于生产强度的混合物
公开(公告)号：EP2251358A4
公开(公告)日：2013-01-16
申请号：EP09717427
申请日：2009-03-06
申请人： SAN EI GEN FFI INC
发明人： NAKAJIMA TORU , NAKAUMA MAKOTO , FUNAMI TAKAHIRO
IPC分类号： C08B30/12 , A23L1/0522 , C08L3/02 , C08L5/14
CPC分类号： C08L3/02 , A23C9/137 , A23D7/0053 , A23L9/12 , A23L19/09 , A23L27/60 , A23L29/212 , C08B30/12 , C08L5/00 , C08L2666/26
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