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Drinking food containing phosphatidylserine, and manufacturing method therefor

A technology of phosphatidylserine and phosphatidylserine, which is applied in the field of food and drink containing phosphatidylserine and its manufacture, can solve the problems of inability to add in large quantities, change in taste, and cannot withstand sufficient practical application, and achieves improved dispersion. sexual effect

Inactive Publication Date: 2016-05-11
NAGASE CHEMTEX CORPORATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] As a prior art, it is reported that for PS which is poorly soluble in water, in order to improve dispersibility and water solubility, an emulsifier or a surfactant utilized in food or cosmetic applications is used to prepare a water-soluble composition of PS. Emulsifiers and surfactants have a bad influence on the taste, so they cannot be added in large quantities
[0008] Improvements in hot water resistance, salt resistance, and acid resistance due to emulsification have also been reported (Patent Document 1, Patent Document 2), but they cannot be fully put into practical use.
In addition, it has been reported that an oily PS composition containing commercially available antioxidant vitamin E, omega-3 or omega-6 lipids, sterols or sterol esters is excellent from the viewpoint of stability (Patent Document 3), but There is a problem with the change of taste caused by adding these substances

Method used

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  • Drinking food containing phosphatidylserine, and manufacturing method therefor
  • Drinking food containing phosphatidylserine, and manufacturing method therefor
  • Drinking food containing phosphatidylserine, and manufacturing method therefor

Examples

Experimental program
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Effect test

Embodiment 1

[0052] 20 mg of PS described in LECI-PS50PN and Comparative Examples (B: Lipogen, C: Doosan, D: Xian) were added to 20 g of water or milk, and stirred at room temperature for 15 minutes. After the stirring was completed, 5 ml of the PS dispersion liquid was taken, transferred to a test tube, and the generation of a precipitate was confirmed visually. figure 1 Indicates the state of precipitation when dissolved in water, figure 2 The state of precipitation when dissolved in milk is shown. Depend on figure 1 and figure 2 It was found that the product of the present invention to which LEC1-PS50PN was added had the least amount of PS precipitation when added to water and milk.

Embodiment 2

[0054] Regarding the clarity, the solution state was compared using powder lecithin (soybean lecithin), LECI-PS50PN, and a comparative example (manufactured by Doosan Corporation). Turbidity was measured by preparing powdered lecithin (soybean lecithin), LECI-PS50PN, and a 1% aqueous solution of PS described in Comparative Example (manufactured by Doosan Co., Ltd.), and measuring the absorbance at 600 nm to evaluate clarity ( image 3 ). As a result, the product of the present invention to which LECI-PS50PN was added showed a turbidity of about one-third or less compared with the conventional product (comparative example). In a narrow sense, "lecithin" means phosphatidylcholine, which is one type of phospholipid, and in a broad sense, it means a mixture mainly composed of phospholipids such as phosphatidylcholine and phosphatidylethanolamine.

Embodiment 3

[0056] In addition, for the PS described in LECI-PS50PN and Comparative Example (manufactured by Doosan Corporation), the remaining amount of PS after heat-treating a 0.5% aqueous solution at 90° C. for 4 minutes was measured ( Figure 4 ). Regarding the remaining amount of PS, a solution in which 100 μl of a 0.5% aqueous solution was dissolved in chloroform:methanol=2:1 was used as an analysis sample, and analyzed by HPLC. The peak areas before the heat treatment and after the heat treatment were calculated respectively, and the remaining ratio was calculated by setting the before heat treatment as 100. As a result, the product of the present invention to which LECI-PS50PN was added showed little change in the remaining PS amount after heating, but in the comparative example (manufactured by Doosan Co.), the remaining PS amount decreased by about 15%.

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Abstract

The invention provides a dairy product containing phosphatidylserine, and a manufacturing method therefor. The method comprises the steps: adding the phosphatidylserine which is prepared through the uniform reaction of a phospholipid material and serine with the phospholipase D in acetone and water. The method can be used for the industry of food and beverage.

Description

technical field [0001] The invention relates to a food and drink containing phosphatidylserine and a production method thereof. Background technique [0002] Glycerophospholipids have fatty acids bonded to the 1- and 2-positions of the glycerol skeleton through ester bonds, and phosphoric acid is bonded to the 3-position through ester bonds. The main components of glycerophospholipids are phosphatidylcholine (PC) and phosphatidylethanolamine (PE). And generated. It has a phosphate group bonded with hydrophilic serine and a hydrophobic fatty acid ester group in the molecule, and is amphiphilic. Therefore, when the concentration exceeds a certain level in water, the hydrophilic group faces outward and the hydrophobic group faces Inside, various structures such as micelle structure are formed. [0003] PS is remarkably distributed in the brain of animals, and it is marketed mainly as health food as a functional material expected to improve brain function. In general, PS dis...

Claims

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Application Information

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IPC IPC(8): A23L33/175A23L7/10A23L13/40A23L17/00A23L27/00A23L2/02A23C9/152
CPCA23C9/1526A23L2/02A23V2002/00A23V2200/30A23V2250/0642
Inventor 渥美祐太白坂直辉
Owner NAGASE CHEMTEX CORPORATION
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