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Title:
EGG YOLK PHOSPHOLIPID COMPOSITION AND METHOD FOR PRODUCING SAME, AND FAT EMULSION AND LIPOLYSIS FORMULATION USING EGG YOLK PHOSPHOLIPID COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2018/042576
Kind Code:
A1
Abstract:
This egg yolk phospholipid composition contains 1 mass% or less of lysophosphatidylethanolamine and 50-500 mg/100 g of an amino acid.

Inventors:
AMANO, Yohei (R&D Division 5-7, Sengawa-cho 2-chome, Chofu-sh, Tokyo 02, 〒1820002, JP)
SHONO, Junichi (R&D Division 5-7, Sengawa-cho 2-chome, Chofu-sh, Tokyo 02, 〒1820002, JP)
Application Number:
JP2016/075562
Publication Date:
March 08, 2018
Filing Date:
August 31, 2016
Export Citation:
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Assignee:
KEWPIE CORPORATION (4-13, Shibuya 1-chome Shibuya-k, Tokyo 02, 〒1500002, JP)
International Classes:
B01F17/14; A23J7/00; A61K8/55; A61K9/107; A61K47/24; C07F9/10
Domestic Patent References:
WO2011061995A12011-05-26
WO1998021215A11998-05-22
Foreign References:
JPS62281884A1987-12-07
JP2005290308A2005-10-20
JPS6239593A1987-02-20
JPS54120607A1979-09-19
JPS54126206A1979-10-01
JPH09224584A1997-09-02
Other References:
HIDETOSHI SUGINO ET AL.: "Ran'o Abura·Ran'o Lecithin no Tokusei to Oyo", FOOD PROCESSING AND INGREDIENTS, vol. 33, no. 1, January 1998 (1998-01-01), pages 46 - 50
HARUYOSHI KAWAGUCHI ET AL.: "Shihan Keiran no Eiyo Seibun ni Tsuite", REPORT OF TOYO COLLEGE OF FOOD TECHNOLOGY AND TOYO INSTITUTE OF FOOD TECHNOLOGY, vol. 19, 1992, pages 61 - 68
Attorney, Agent or Firm:
HASEGAWA, Yoshiki et al. (SOEI PATENT AND LAW FIRM, Marunouchi MY PLAZA 9th fl. 1-1, Marunouchi 2-chome, Chiyoda-k, Tokyo 05, 〒1000005, JP)
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