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 (JP)
SHONO JUNICHI (JP)
SHONO JUNICHI (JP)
Application Number:
PCT/JP2016/075562
Publication Date:
March 08, 2018
Filing Date:
August 31, 2016
Export Citation:
Assignee:
KEWPIE CORP (JP)
International Classes:
A23J7/00; C09K23/14; A61K8/55; A61K9/107; A61K47/24; C07F9/10
Domestic Patent References:
| WO2011061995A1 | 2011-05-26 | |||
| WO1998021215A1 | 1998-05-22 |
Foreign References:
| JPS62281884A | 1987-12-07 | |||
| JP2005290308A | 2005-10-20 | |||
| JPS6239593A | 1987-02-20 | |||
| JPS54120607A | 1979-09-19 | |||
| JPS54126206A | 1979-10-01 | |||
| JPH09224584A | 1997-09-02 |
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, XP009514947
HARUYOSHI KAWAGUCHI ET AL.: "Shihan Keiran no Eiyo Seibun ni Tsuite - Nutritive Components in Commercial Chicken Egg", REPORT OF TOYO COLLEGE OF FOOD TECHNOLOGY AND TOYO INSTITUTE OF FOOD TECHNOLOGY, vol. 19, 1992, pages 61 - 68, XP009515866, Retrieved from the Internet
HARUYOSHI KAWAGUCHI ET AL.: "Shihan Keiran no Eiyo Seibun ni Tsuite - Nutritive Components in Commercial Chicken Egg", REPORT OF TOYO COLLEGE OF FOOD TECHNOLOGY AND TOYO INSTITUTE OF FOOD TECHNOLOGY, vol. 19, 1992, pages 61 - 68, XP009515866, Retrieved from the Internet
Attorney, Agent or Firm:
HASEGAWA, Yoshiki et al. (JP)
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