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Title:
LOW MOLECULAR GUM GHATTI
Document Type and Number:
WIPO Patent Application WO/2018/062554
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing an excellent emulsifier. The problem is solved by a low molecular gum ghatti having a weight average molecular weight within the range of 0.020×106-1.10×106.

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Inventors:
MIUCHI TAKESHI (JP)
MATSUKURA TAKUMA (JP)
MARUYAMA RYO (JP)
KINOSHITA KEIGO (JP)
Application Number:
PCT/JP2017/035739
Publication Date:
April 05, 2018
Filing Date:
September 29, 2017
Export Citation:
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Assignee:
SAN EI GEN FFI INC (JP)
International Classes:
C08B37/00
Domestic Patent References:
WO2006126472A12006-11-30
WO2013084518A12013-06-13
WO2010082570A12010-07-22
Foreign References:
US3891620A1975-06-24
JP2007049908A2007-03-01
JP2007151480A2007-06-21
Other References:
IDO, TAKAO: "FFI Reports Ghatti Gum", FFI REPORTS FOODS & FOOD INGRED J JPN, vol. 211, no. 7, 2006, pages 641 - 645, XP008169899
AMAR, V. ET AL.: "The Structure and Function of Arabinogalactan Proteins (AGPs) (2) An Introduction to Gum Ghatti: Another Proteinaceous Gum", FOODS & FOOD INGRED J JPN, vol. 211, no. 3, 2006, pages 275 - 280, XP009513928, ISSN: 0919-9772
See also references of EP 3521320A4
Attorney, Agent or Firm:
SAEGUSA & PARTNERS (JP)
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