Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Reexamination Certificate
2005-07-08
2009-10-13
Monshipouri, Maryam (Department: 1656)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
C530S350000
Reexamination Certificate
active
07601381
ABSTRACT:
Emulsifying agents of the natural polvymer type, especially polysaccharide type, attain excellent emulsion stability and give a stable emulsion. However, their emulsifying power is not always high and these emulsifying agents have been still insufficient in giving an emulsion having a small particle diameter. A polymer-type emulsifying agent is provided which has high emulsifying power and with which an emulsion having a small emulsified-particle diameter can be obtained. The emulsifying agent, which is of the natural polymer type having high emulsifying power, is an emulsifying agent containing as an active ingredient a composite of a polysaccharide with a specific protein which was contained in soybean and has a proline content of 10% or higher and a molecular weight of 50,000-80,000 Da.
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Nakamura A, Yoshida R, Maeda H, Furuta H, Corredig M: “Study of the Role of the Carbohydrate and Protein Moieties of Soy Soluble Polysaccharides in their Emulsifying Properties” Journal of Agricultural and Food Chemistry, vol. 52, No. 17, Jul. 30, 2004 (Jul. 30, 2004) pp. 5506-5512.
Maeda Hirokazu
Nakamura Akihiro
Yoshida Ryuji
Fuji Oil Company Limited
Monshipouri Maryam
Paul & Paul
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