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公开(公告)号：US11155519B2
公开(公告)日：2021-10-26
申请号：US16606376
申请日：2018-04-23
发明人： Katsuya Hiraishi , Hiroyuki Soma , Fumie Jimma , Taro Adachi , Ippei Yamaoka , Naoyuki Endo
IPC分类号： C07D207/416 , A61P1/16
摘要： By using ion exchange column chromatography or calcium carbonate to an aqueous solution containing a compound A represented by the following formula and citric acid, citric acid in the aqueous solution is removed and a crystalline compound A is obtained by being thereafter subjected to several steps. Further a high-purity noncrystalline compound A is obtained by using calcium carbonate, sulfuric acid, an organic solvent and the like to the aqueous solution containing the compound A and citric acid to remove citric acid and the crystalline compound A in the solution. The configuration of the crystalline compound A is an SS isomer in the RS notation system. The configuration of the noncrystalline compound A is an SR isomer.
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公开(公告)号：US20150045453A1
公开(公告)日：2015-02-12
申请号：US14385962
申请日：2013-03-08
发明人： Naoyuki Endo , Kazuya Mizukai
IPC分类号： A23L1/29 , A61K47/36 , A61K9/107 , A23L1/0524
CPC分类号： A23L35/10 , A23L29/015 , A23L29/20 , A23L29/231 , A23L29/25 , A23L33/40 , A23V2002/00 , A61K9/107 , A61K47/36
摘要： The purpose of the present invention is to provide an emulsified food product composition having good fluidity and emulsification stability, even when subjected to heat sterilization treatment, with which gastro-esophageal reflux can be prevented by gelling upon entering the stomach. By adding a gelling agent for gelling in the acidic region, at least one emulsion stabilizer selected from the group consisting of gum arabic and gum ghatti, and a divalent metal salt to the emulsified food product composition comprising a lipid, it is possible to realize the property of gelling upon entering the stomach and obtain good fluidity and emulsification stability, even if a heat sterilization treatment is used.
摘要翻译： 本发明的目的是提供具有良好的流动性和乳化稳定性的乳化食品组合物，即使进行热灭菌处理，通过进入胃部可以通过胶凝来防止胃食管反流。 通过在酸性区域中添加凝胶化剂，将至少一种选自阿拉伯树胶和胶基糖的乳液稳定剂和二价金属盐加入到包含脂质的乳化食品组合物中，可以实现 即使使用加热灭菌处理，进入胃部时的胶凝性也能获得良好的流动性和乳化稳定性。
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公开(公告)号：US10363267B2
公开(公告)日：2019-07-30
申请号：US16308701
申请日：2017-06-09
发明人： Kazuo Hino , Naoyuki Endo , Sho Miyatake
IPC分类号： A61K31/732 , A61K31/715 , A61K38/17 , A61K36/899 , A61P3/02 , A61K33/42 , A61K31/716 , A61P1/12 , A61K9/08 , A23L33/16 , A23L33/125
摘要： It is an object of the present invention to provide a nutritional composition for preventing diarrhea enabling ingestion or administration of nutritional ingredients while effectively preventing diarrhea, and is capable of stably keeping the viscosity when stored in a liquid form. A nutritional composition that is prepared by selecting a pectin having a degree of esterification of 10 to 30%, a degree of amidation of 0 to 25%, and a degree of free acids of 64% or more and less than 85% among pectins, and mixing the selected pectin with lipid, carbohydrate and protein, enables ingestion or administration of nutritional ingredients while effectively preventing diarrhea, and is capable of stably keeping the viscosity when stored in a liquid form.
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公开(公告)号：US09737088B2
公开(公告)日：2017-08-22
申请号：US14385962
申请日：2013-03-08
发明人： Naoyuki Endo , Kazuya Mizukai
IPC分类号： A61K9/107 , A23L1/29 , A61K47/36 , A23L29/00 , A23L29/20 , A23L29/231 , A23L29/25 , A23L33/00 , A23L35/00
CPC分类号： A23L35/10 , A23L29/015 , A23L29/20 , A23L29/231 , A23L29/25 , A23L33/40 , A23V2002/00 , A61K9/107 , A61K47/36
摘要： The purpose of the present invention is to provide an emulsified food product composition having good fluidity and emulsification stability, even when subjected to heat sterilization treatment, with which gastro-esophageal reflux can be prevented by gelling upon entering the stomach. By adding a gelling agent for gelling in the acidic region, at least one emulsion stabilizer selected from the group consisting of gum arabic and gum ghatti, and a divalent metal salt to the emulsified food product composition comprising a lipid, it is possible to realize the property of gelling upon entering the stomach and obtain good fluidity and emulsification stability, even if a heat sterilization treatment is used.
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