| Document |
Document Title |
|
JPH0710344B2 |
A novel dehydration method using anhydrous glycosylfructose as the desiccant is disclosed. Anhydrous glycosylfructose is converted to the crystalline hydrate and acts as the desiccant when incorporated into a hydrous matter. Natural sacc...
|
|
JPH0710343B2 |
A method of dehydration using anhydrous lactitol as the desiccant. Anhydrous lactitol converts into crystalline hydrate and acts as the desiccant when incorporated into a moisture-containing material. The dehydration is applicable to moi...
|
|
JPH0710341B2 |
PURPOSE:To easily produce delicious and high-quality food, highly active and stable medicine, etc., by using crystalline alpha-maltose as a dehydrating agent, incorporating the agent into water-contg. matter, and converting the agent int...
|
|
JPH077473U |
[Purpose] In the past, when baking bread in an oven toaster and spreading butter or margarine, hard butter or margarine was taken out of the container with a butter knife and spread, but it takes time and it is not possible to spread eve...
|
|
JPH078206B2 |
The invention relates to a new process for the elimination of steroidal compounds which are contained in a substance of biological origin, by complexing using cyclodextrins.
|
|
JPH078215A |
PURPOSE: To obtain a health food containing a large amount of docosahexaenoic acid and stable to storage and heat-treatment. CONSTITUTION: There are provided a powdery, pelletized or pasty food raw material comprising marine microalgal c...
|
|
JPH06339339A |
PURPOSE: To provide stable and low-fat w/o emulsion type spread by preparing spread having the consistency and applicability of butter from fat, water and natural starch. CONSTITUTION: This spread having the consistency and applicability...
|
|
JPH0697956B2 |
PURPOSE:To obtain a dehydrated food having high quality and capable of stably maintaining the quality over a long period, by adding crystalline alpha-maltose to a food, its raw material or intermediate and converting the maltose to hydra...
|
|
JPH0685685B2 |
|
|
JPH06292504A |
PURPOSE: To provide the subject butter composed of butter, etc., accommodated in a cylindrical holder having a male screw so as to feed in and out the accommodated material by turning it, capable of uniformly and thinly spreading the but...
|
|
JPH0679537B2 |
Spreads having a good microbiological stability and a fresh dairy taste are produced from dimineralized, deacidified milk of pH 2.5 to 6.0. The demineralized, deacidified milk is preferably obtained by electrodialysis of fermented milk.
|
|
JPH0678226B2 |
PURPOSE:To readily obtain a high-quality and stable dehydrated medicine, by incorporating anhydrous maltose in a medicine, raw material therefor or processed intermediate material thereof, converting the water in the hydrous material int...
|
|
JPH0659164B2 |
|
|
JPH0659185B2 |
The sweetness of an ingestible product or oral composition containing a sweetening sugar or sugar alcohol in relatively large quantities can be reduced and/or the flavour enhanced by incorporation of at least one compound of the general ...
|
|
JPH06189677A |
PURPOSE: To provide ume butter of a new food reduced in its heavy taste in comparison with a case using only butter, having an excellent flavor wherein the sour taste of ume (Japanese apricot) and the body of the butter are harmonized, a...
|
|
JPH0644852B2 |
A method of manufacturing a low calorie spread having a relatively high amount of milk fat, in which a protein containing water phase is brought to emulsify in a fat phase comprising butter fat and butter strange oils and/or fats to dire...
|
|
JPH0644992B2 |
The invention provides new dietetic, laxative or cosmetic products which comprise an aqueous phase containing a proportion between 0.01 ane 10% by weight of water, an extract of lecithin enriched in phosphatidylcholine, which aqueous pha...
|
|
JPH06153859A |
PURPOSE: To provide a new health food capable of promoting the metabolism of fat in human body. CONSTITUTION: Fine powder, extracted liquid or dried powder of the extracted liquid of Fomes japonicus is compounded to a food having high fa...
|
|
JPH06501046A |
A process for reducing the amount of cholesterol in an edible fat capable of being solubilized comprising the steps of: (a) providing an edible fat in a liquid state; (b) adding an ionic salt selected from the group consisting of CaBr2 a...
|
|
JPH05316949A |
PURPOSE: To provide a composition improved in the flavor of butter and in the coatability by compounding the butter with sunflower oil in specific amounts, respectively. CONSTITUTION: 60-96wt.% (especially preferably 80-90wt.%) of butter...
|
|
JPH0565131B2 |
The present invention relates to a spread, to a process for preparing the spread, to a cream from which the spread can be prepared, and, to equipment for performing the abovementioned process. An object of the invention is to prepare spr...
|
|
JPH0560337B2 |
The present invention relates to a process for preparing a flavoured foodstuff by adding to edible material at least 0.05% (w/w) oxidized butterfat having an n-pentanal content of more than 0.5 ppm and/or a 2-trans-nonenal content of mor...
|
|
JPH05505849A |
PCT No. PCT/FR91/00707 Sec. 371 Date May 1, 1992 Sec. 102(e) Date May 1, 1992 PCT Filed Sep. 4, 1991 PCT Pub. No. WO92/04430 PCT Pub. Date Mar. 19, 1992.A method for extracting minor fatty compounds, partially steroids, from biological m...
|
|
JPH0552169B2 |
The invention provides a spread with a butter-like taste which contains a heat-treated dairy cream.
|
|
JPH05504975A |
A process for separating sterols from lipids, (e.g. cholesterol from butter fat) using sub or supercritical fluids (such as CO2) by dissolving the sterol/lipid mixture in a high pressure physiologically acceptable fluid (either as a high...
|
|
JPH0550250B2 |
|
|
JPH0548096B2 |
|
|
JPH05132403A |
PURPOSE: To obtain an antimicrobial agent containing a salt of monoglyceride polybasic carboxylic acid ester as an active ingredient, reduced in irritation to skin, having good blending stability and excellent antimicrobial performance t...
|
|
JPH0536016B2 |
Foodstuffs, chewing gum, tooth paste and pharmaceutical preparations having anti-caries activity, containing at least one vitamin K (including compounds chemically related with vitamin K) as anti-caries agent. Foodstuffs, chewing gum, to...
|
|
JPH05502910A |
PCT No. PCT/FR91/00707 Sec. 371 Date May 1, 1992 Sec. 102(e) Date May 1, 1992 PCT Filed Sep. 4, 1991 PCT Pub. No. WO92/04430 PCT Pub. Date Mar. 19, 1992.A method for extracting minor fatty compounds, partially steroids, from biological m...
|
|
JPH05103589A |
PURPOSE: To obtain a low-calorie margarine with a low fat content by emulsifying a water phase containing an aroma component, starch subjected to specified treatment, etc., in a fat phase. CONSTITUTION: For example, a potato starch is hy...
|
|
JPH05501580A |
(57) [Summary] Since this publication is application data before electronic filing, summary data is not recorded.
|
|
JPH0568478A |
PURPOSE: To obtain the subject agent for improving water retention of a water- in-oil emulsion of fat and oil composition having high water content such as low-fat margarine, extremely bettering stability of the composition during its pr...
|
|
JPH05500903A |
(57) [Summary] Since this publication is application data before electronic filing, summary data is not recorded.
|
|
JPH059294U |
[Purpose] We provide subdivided butter that is less likely to cause uneven coating and can be easily and easily applied to bread without using tools such as butter knives. [Constitution] The solid butter 1 formed in the shape of a thin p...
|
|
JPH051702B2 |
|
|
JPH0478264B2 |
|
|
JPH04325057A |
PURPOSE: To obtain a dessert product excellent in flavor, quality and storage property by mixing sugar and flavor component with a milk product containing protein and fat and then freezing the mixture in a freezer. CONSTITUTION: A milk p...
|
|
JPH04311339A |
PURPOSE: To provide a frothing agent for solid fat capable of facilitating the inclusion of a gas such as air into a solid fat such as butter to effect the frothing of the solid fat. CONSTITUTION: The objective frothing agent for solid f...
|
|
JPH04296396A |
PURPOSE: To provide a process used for removing cyclodextrin residues from fats and oils and being capable of being practiced technically easily; selectively and satisfactorily. CONSTITUTION: There is provided a process for removing cycl...
|
|
JPH04278079A |
PURPOSE: To provide the title strain and fermented food obtained using this strain. CONSTITUTION: The objective phage-resistant Streptococcus lactis subsp. diacetylactis and fermented foods such as fermented butter, lactic acid beverages...
|
|
JPH04252144A |
PURPOSE: To obtain a whey protein solution, capable of gelling without passing through a heat-treating step and applicable to a processed food by subjecting a whey protein-containing solution to high-pressure treatment and adding mono- o...
|
|
JPH04229139A |
PURPOSE: To obtain butter-like solid fats and oils for appending to instant noodles not containing water, having excellent shelf stability, shape retention, etc., by blending plastic or solid fats and oils having a specific melting point...
|
|
JPH0449381B2 |
|
|
JPH04211329A |
PURPOSE: To obtain a low-cholesterol butter which is suitable for heartily foods by removing a volatile flavor component and cholesterol from anhydrous milk fat, again adding a flavor component and then reducing a fat content. CONSTITUTI...
|
|
JPH0432072Y2 |
|
|
JPH04166065A |
PURPOSE: To extend utilization of raw material fish eggs of low quality or fish eggs in a loose form by coating the periphery of the seasoned fish eggs containing grains with a cheese, etc., in a fluid state and then refrigerating the co...
|
|
JPH0434368B2 |
Fat blends comprising milk fat and a non-milk fat comprising specific triglycerides, the composition of which being such that spreads produced from said fat blends have a plasticity and organoleptic properties reminiscent of dairy butter.
|
|
JPH0434363B2 |
|
|
JPH0434367B2 |
Edible fat compositions containing diglycerides or a mixture of diglycerides and monoglycerides, wherein (i) the amount of diglycerides ranges from 5-30 %, (ii) the level of saturated C16- to C22-fatty acid residues in said diglycerides ...
|
