Title:
METHOD FOR PREVENTING CAROTENOID DYE FROM ADHERING TO CONTAINER
Document Type and Number:
WIPO Patent Application WO/2011/155535
Kind Code:
A1
Abstract:
Disclosed is a method for preventing a carotenoid dye from adhering to the production facilities or containers such as PET bottles during the production of a liquid food such as a drink that contains the carotenoid dye.
Specifically, gum ghatti is added to a liquid food that contains a carotenoid dye.
Inventors:
MIUCHI TAKESHI (JP)
NISHINO MASAYUKI (JP)
NISHINO MASAYUKI (JP)
Application Number:
PCT/JP2011/063159
Publication Date:
December 15, 2011
Filing Date:
June 08, 2011
Export Citation:
Assignee:
SAN EI GEN FFI INC (JP)
MIUCHI TAKESHI (JP)
NISHINO MASAYUKI (JP)
MIUCHI TAKESHI (JP)
NISHINO MASAYUKI (JP)
International Classes:
A23L5/41; A23L27/00; A23L29/10; A23L29/25; A23L2/42; A23L2/58
Domestic Patent References:
| WO2009005107A1 | 2009-01-08 | |||
| WO2007046333A1 | 2007-04-26 |
Foreign References:
| JP2009219416A | 2009-10-01 | |||
| JPH0790188A | 1995-04-04 | |||
| JPH0984566A | 1997-03-31 | |||
| JPH07123934A | 1995-05-16 | |||
| JPH1160980A | 1999-03-05 | |||
| JP2004267041A | 2004-09-30 |
Other References:
RYO MARUYAMA ET AL.: "FFI Reports Ghatti Gum o Riyo shita Tomei Type Nyuka Koryo", FOODS & FOOD INGRED J JPN, vol. 214, no. 4, 2009, pages 516 - 518, XP008169901
NORIHIKO INADA: "Shokuhin Kako to Nyuka Gijutsu, Characteristics of emulsified aroma and its application", THE FOOD INDUSTRY, vol. 52, no. 20, 2009, pages 37 - 44, XP008169905
KATAYAMA, T. ET AL.: "Natural Hydrocolloid Emulsifiers (2) Characteristics of the Adsorbed Component of Gum Ghatti Responsible for Its Oil-Water Interface Advantages", FOODS & FOOD INGRED J JPN, vol. 213, no. 4, 2008, pages 372 - 376, XP008169900
IDO, T. ET AL.: "Natural Hydrocolloid Emulsifiers (2) Emulsification Properties of GATIFOLIA (Gum Ghatti) Used for Emulsions in Food Products", FOODS & FOOD INGRED J JPN, vol. 213, no. 4, 2008, pages 365 - 371, XP008169902
TAKAO IDO: "FFI Reports Ghatti Gum", FOODS & FOOD INGRED J JPN, vol. 211, no. 7, 2006, pages 641 - 645, XP008169899
See also references of EP 2580966A4
NORIHIKO INADA: "Shokuhin Kako to Nyuka Gijutsu, Characteristics of emulsified aroma and its application", THE FOOD INDUSTRY, vol. 52, no. 20, 2009, pages 37 - 44, XP008169905
KATAYAMA, T. ET AL.: "Natural Hydrocolloid Emulsifiers (2) Characteristics of the Adsorbed Component of Gum Ghatti Responsible for Its Oil-Water Interface Advantages", FOODS & FOOD INGRED J JPN, vol. 213, no. 4, 2008, pages 372 - 376, XP008169900
IDO, T. ET AL.: "Natural Hydrocolloid Emulsifiers (2) Emulsification Properties of GATIFOLIA (Gum Ghatti) Used for Emulsions in Food Products", FOODS & FOOD INGRED J JPN, vol. 213, no. 4, 2008, pages 365 - 371, XP008169902
TAKAO IDO: "FFI Reports Ghatti Gum", FOODS & FOOD INGRED J JPN, vol. 211, no. 7, 2006, pages 641 - 645, XP008169899
See also references of EP 2580966A4
Attorney, Agent or Firm:
SAEGUSA & PARTNERS (JP)
Patent business corporation 3 Edakuni [Hajime] patent firm (JP)
Patent business corporation 3 Edakuni [Hajime] patent firm (JP)
Download PDF:
Claims:
Previous Patent: ADHESIVE SHEET AND USE OF SAME
Next Patent: SUPPORT FOR PROTEIN IMMOBILIZATION, IMMOBILIZED PROTEIN AND METHOD FOR PRODUCING SAME
Next Patent: SUPPORT FOR PROTEIN IMMOBILIZATION, IMMOBILIZED PROTEIN AND METHOD FOR PRODUCING SAME