JPS63112963A - Special drink or food - Google Patents
Special drink or foodInfo
- Publication number
- JPS63112963A JPS63112963A JP61256738A JP25673886A JPS63112963A JP S63112963 A JPS63112963 A JP S63112963A JP 61256738 A JP61256738 A JP 61256738A JP 25673886 A JP25673886 A JP 25673886A JP S63112963 A JPS63112963 A JP S63112963A
- Authority
- JP
- Japan
- Prior art keywords
- food
- palatinose
- drink
- diabetics
- jelly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 13
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 claims abstract description 16
- 235000003599 food sweetener Nutrition 0.000 claims abstract 2
- 239000000546 pharmaceutical excipient Substances 0.000 claims abstract 2
- 239000003765 sweetening agent Substances 0.000 claims abstract 2
- 239000000945 filler Substances 0.000 claims 1
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 7
- 201000001421 hyperglycemia Diseases 0.000 abstract description 3
- 230000001052 transient effect Effects 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 2
- 239000004606 Fillers/Extenders Substances 0.000 abstract 1
- 230000037406 food intake Effects 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 description 17
- 239000008280 blood Substances 0.000 description 12
- 210000004369 blood Anatomy 0.000 description 12
- 235000015110 jellies Nutrition 0.000 description 11
- 239000008274 jelly Substances 0.000 description 11
- 229930006000 Sucrose Natural products 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 7
- 230000003914 insulin secretion Effects 0.000 description 7
- 239000005720 sucrose Substances 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 6
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 4
- 102000004877 Insulin Human genes 0.000 description 3
- 108090001061 Insulin Proteins 0.000 description 3
- 229960004543 anhydrous citric acid Drugs 0.000 description 3
- 229940125396 insulin Drugs 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- 244000077233 Vaccinium uliginosum Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000021014 blueberries Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000002933 immunoreactive insulin Substances 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 235000019192 riboflavin Nutrition 0.000 description 2
- 239000002151 riboflavin Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- WQNHWIYLCRZRLR-UHFFFAOYSA-N 2-(3-hydroxy-2,5-dioxooxolan-3-yl)acetic acid Chemical compound OC(=O)CC1(O)CC(=O)OC1=O WQNHWIYLCRZRLR-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- -1 fulbitol Chemical compound 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 238000003127 radioimmunoassay Methods 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 230000002485 urinary effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
- Saccharide Compounds (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
【発明の詳細な説明】 （１）産業上の利用分野 本発明は糖尿病者用の飲食物に関する。[Detailed description of the invention] (1) Industrial application fields The present invention relates to food and drink for diabetics.
（２）従来技術及びその欠点
近年、食生活が豊かになり過食の傾向があるために糖尿
病者が増加している。糖尿病者が消化吸収しやすいかた
ちで糖類飲食物を摂取した場合には一時に血糖値が上昇
し、インスリンの分泌が呼応し得す一過性高血糖を生ず
る。(2) Prior Art and Its Disadvantages In recent years, the number of diabetics is increasing as their eating habits have become richer and they tend to overeat. When a diabetic person ingests a sugary food or drink in a form that is easily digested and absorbed, the blood sugar level rises temporarily, resulting in transient hyperglycemia that can be triggered by insulin secretion.
ブドー糖を除く、単糖類あるいは糖アルコール、例えば
、果糖、フルビトール、キシリトールなどはインスリン
に依存せず消化吸収されるので糖尿病者用に使われてい
るが、代謝過程で最終的にはブドウ糖となって血糖値を
高めるために１無制限に摂取することはできない。少な
くとも中等症以上の糖尿病者は、どのような糖類であっ
ても摂取量の制限を受けることになるが急激な血糖値の
上昇を来さない糖類が望まれている。Monosaccharides or sugar alcohols other than glucose, such as fructose, fulbitol, and xylitol, are used by diabetics because they are digested and absorbed without depending on insulin, but they ultimately turn into glucose during the metabolic process. 1 cannot be taken in unlimited quantities to raise blood sugar levels. At least moderately diabetic patients are required to limit their intake of any type of sugar, but sugars that do not cause a sudden rise in blood sugar levels are desired.
（３）発明が解決しようとする問題点
本発明は、上述した糖尿病者用の糖類を含有し、消化吸
収抑制剤等を含まず、天然糖類のみを含有する飲食物を
提供することを目的とする。(3) Problems to be Solved by the Invention The purpose of the present invention is to provide food and beverages for diabetics that contain only natural sugars and do not contain digestive absorption inhibitors. do.
（４）問題点を解決するための手段
本発明は、糖尿病者が受ける糖類の摂取制限内であって
も、−過性高血糖を生じない糖類であるパラチノースを
飲食物に含有せしめることを特徴とする。(4) Means for Solving the Problems The present invention is characterized by containing palatinose, a sugar that does not cause hyperglycemia, in food and drink even if the sugar intake is within the sugar intake limit imposed on diabetics. shall be.
（５）発明の作用効果
次にパラチノースを含有する飲食物を糖尿病者が摂取し
た時の血糖値とインスリンの分汐・量についてスクロー
スと比較した試験結果を例示する。(5) Functions and Effects of the Invention Next, the results of a test comparing the blood sugar level and the amount of insulin when diabetics ingest foods and drinks containing palatinose with sucrose will be exemplified.
試験方法
糖尿病者８名、正常者８名にそれぞれ熱量（ｋｃａｌ）
１６８ ｋｅｅｌになるように調製したパラチノース
含有ゼリーとスクロース含有ゼリーを昼食２時間後に与
えて、血糖値とインスリン分泌量の経時変化を測定した
。糖尿病者については２４時間の全尿を採取してグルコ
ースを測定した。Test method Calories (kcal) were given to 8 diabetics and 8 normal subjects.
Palatinose-containing jelly and sucrose-containing jelly prepared to have a weight of 168 keel were given 2 hours after lunch, and changes over time in blood sugar level and insulin secretion were measured. For diabetics, 24-hour whole urine was collected and glucose was measured.
測定方法
血糖値は、血漿グルコース濃度をグルコースオキシダー
ゼ法により測定しＢＧｍｇ／ｄｉで示した。Measurement method Blood glucose level was determined by measuring plasma glucose concentration using the glucose oxidase method and expressed as BGmg/di.
インスリン分泌量は、血漿中の免疫反応性インスリンを
ノボ社製ラットインスリンを標準としてラジオイムノア
ッセイ法で測定して
ＩＲＩ μＵ／ｍｌで示した。The amount of insulin secretion was expressed as IRI μU/ml by measuring immunoreactive insulin in plasma by radioimmunoassay using Novo's rat insulin as a standard.
試験結果
正常者８名の平均値を第１図に、糖尿病者８名の平均値
を第２図に示した。The average values of the test results for 8 normal subjects are shown in Figure 1, and the average values for 8 diabetic subjects are shown in Figure 2.
この試験結果を見ると血糖値についてはパラチノースゼ
リーの場合糖尿病者であってもスクロースゼリーのよう
な急激な上昇は見られない。Looking at the results of this test, in the case of Palatinose jelly, even diabetics do not see a rapid rise in blood sugar levels as in the case of sucrose jelly.
インスリン分泌量については、正常者の場合、スクロー
スゼリーで急激な分泌が起シ、血糖値の上昇を抑えてい
ることが認められるが糖尿病者では変化がなく、血糖値
をコントロールできないことが認められる。Regarding insulin secretion, in normal people, sucrose jelly causes rapid secretion and suppresses the rise in blood sugar levels, but in diabetic people, there is no change and blood sugar levels cannot be controlled. .
パラチノースゼリーの場合、インスリン分泌量の上昇が
ないにも拘らず、血糖値の急激な上昇はない。糖尿病者
の尿中グルコースはパラチノースゼリーは１．５９ ｇ
／ｄａｙでありスクロースゼリー５．０ ｇ／ｄａｙよ
り大幅に少ない。In the case of palatinose jelly, although there is no increase in insulin secretion, there is no rapid increase in blood sugar levels. Urinary glucose for diabetics is 1.59 g for Palatinose jelly
/day, which is significantly less than 5.0 g/day of sucrose jelly.
以上の試験結果は粉末飲料、錠菓についても同様の結果
であった。この試験結果から本発明のパラチノース含有
飲食物は糖尿病者用飲食物として最適であることがわか
る。The above test results were similar for powdered drinks and tablet confections. This test result shows that the palatinose-containing food and drink of the present invention is optimal as a food and drink for diabetics.
以下に本発明に係る糖尿病者用飲食物の調製例を実施例
として示す。Examples of preparing the food and drink for diabetics according to the present invention are shown below as examples.
実施例１． フルーツゼリー
パラチノース ２１．０５ ｇブルーベリー
果汁 １．９５／／粉寒天
０．１４５１／無水クエン酸 ０．１０
／／酒石酸 ０．０７５／／リンゴ
酸 ０．５０／／ブルーベリーフレ
ーバー ０．５０／／水
３８．７８ ／／合計熱量（ｋｃ、ａ
ｌ） ８４．２２実施例２．粉末飲料
パラチノース ２０．１４ｇステビア
。、１１ り無水クエン酸
０．４４／／す、ゴ酸 ０．１５
／／クエン酸ナトリウム ０．０３／／粉末香料
０．２７ｔｔリボフラビン剤
−
合計熱ｆｆｆ（（ｋｃａｌ） ８１．８実施
例３． レモン錠菓
パラチノース １２．７８ｇ無水クエン酸
０．１５／／粉末香料
０．０１／／リボフラビン剤 ０．０１／／
合計熱量（ｋｃａｌ） ４９．１実施例４．
ストロベリー錠菓
パラチノース １２．７５ｇ無水クエン酸
０．１０７／粉末香料
０．０２／／合計熱量（ｋｃａｉ） ４９．
０Example 1. Fruit jelly Palatinose 21.05 g Blueberry juice 1.95 // Powdered agar
0.1451/anhydrous citric acid 0.10
//Tartaric acid 0.075//Malic acid 0.50//Blueberry flavor 0.50//Water
38.78 //Total calorific value (kc, a
l) 84.22 Example 2. Powdered drink Palatinose 20.14g Stevia
. , 11 citric acid anhydride
0.44//s, golic acid 0.15
//Sodium citrate 0.03//Powder flavor 0.27tt Riboflavin agent
- Total heat fff ((kcal) 81.8 Example 3. Lemon tablet confectionery Palatinose 12.78g anhydrous citric acid
0.15//powder fragrance
0.01//Riboflavin agent 0.01//
Total calorie (kcal) 49.1 Example 4.
Strawberry tablet palatinose 12.75g anhydrous citric acid
0.107/powder fragrance
0.02//Total amount of heat (kcai) 49.
0
図面は、パラチノースを含有する飲食物を糖尿病者が摂
取した時の血糖値とインスリンの分泌量についてスクロ
ースと比較した試験結果を示す図表であり、第１図は、
パラチノース含有ゼリーとスクロース含有ゼリーを摂取
した場合の、正常者の血糖値とインスリン分泌量の経時
変化を示し、第２図は、糖尿病者の同じく血糖値とイン
スリン分泌量の経時変化を示す。The drawing is a chart showing the test results comparing the blood sugar level and insulin secretion amount when diabetics ingest foods and beverages containing palatinose with sucrose.
Figure 2 shows the changes in blood sugar level and insulin secretion over time in normal subjects when palatinose-containing jelly and sucrose-containing jelly were ingested.
Claims (1)
増量剤として含有することを特徴とする特殊飲食物。A special food or drink characterized by containing palatinose as a sweetener and/or excipient and/or filler.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61256738A JPS63112963A (en) | 1986-10-30 | 1986-10-30 | Special drink or food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61256738A JPS63112963A (en) | 1986-10-30 | 1986-10-30 | Special drink or food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63112963A true JPS63112963A (en) | 1988-05-18 |
Family
ID=17296756
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61256738A Pending JPS63112963A (en) | 1986-10-30 | 1986-10-30 | Special drink or food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63112963A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003022288A1 (en) * | 2001-09-07 | 2003-03-20 | Meiji Dairies Corporation | Nutritional compositions for controlling blood glucose level |
| EP1462011A1 (en) * | 2003-03-24 | 2004-09-29 | Cerestar Holding B.V. | Comestibles containing Isomaltulose and Trehalose for sustained carbohydrate energy release and reduced glycemic/insulinimic responses |
| WO2004084655A1 (en) * | 2003-03-24 | 2004-10-07 | Cerestar Holding B.V. | Comestibles containing isomaltulose and trehalose for sustained carbohydrate energy release and reduced glycemic/insulinemic responses, and for preserving osmolality |
| WO2005061690A1 (en) * | 2003-12-19 | 2005-07-07 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Low-alcohol beer or beer-like refreshment beverages containing palatinose |
| JP2007314560A (en) * | 2007-07-23 | 2007-12-06 | Mitsui Sugar Co Ltd | Agent for keeping oxidative metabolism caused by exercise |
| US8231924B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| US8231925B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| US9017744B2 (en) | 2002-11-18 | 2015-04-28 | Mitsui Sugar Co., Ltd. | Method of using isomaltulose to suppress blood glucose level increase |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5692757A (en) * | 1979-11-07 | 1981-07-27 | Talres Dev | Sugar substitute |
| JPS5758852A (en) * | 1980-09-25 | 1982-04-08 | Mitsui Seito Kk | Tooth decay-resistant fondant molasses and its making |
| JPS5771377A (en) * | 1980-10-23 | 1982-05-04 | Mitsui Seito Kk | Sweetening agent having low cariogenicity |
| JPS58138355A (en) * | 1982-02-10 | 1983-08-17 | Mitsui Seito Kk | Anticarious table sugar and its use |
| JPS6170945A (en) * | 1984-09-14 | 1986-04-11 | Lotte Co Ltd | Preparation of candy using palatinose |
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- 1986-10-30 JP JP61256738A patent/JPS63112963A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5692757A (en) * | 1979-11-07 | 1981-07-27 | Talres Dev | Sugar substitute |
| JPS5758852A (en) * | 1980-09-25 | 1982-04-08 | Mitsui Seito Kk | Tooth decay-resistant fondant molasses and its making |
| JPS5771377A (en) * | 1980-10-23 | 1982-05-04 | Mitsui Seito Kk | Sweetening agent having low cariogenicity |
| JPS58138355A (en) * | 1982-02-10 | 1983-08-17 | Mitsui Seito Kk | Anticarious table sugar and its use |
| JPS6170945A (en) * | 1984-09-14 | 1986-04-11 | Lotte Co Ltd | Preparation of candy using palatinose |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7815947B2 (en) | 2001-09-07 | 2010-10-19 | Meiji Dairies Corporation | Nutritional composition for controlling blood sugar level |
| WO2003022288A1 (en) * | 2001-09-07 | 2003-03-20 | Meiji Dairies Corporation | Nutritional compositions for controlling blood glucose level |
| US7641924B2 (en) | 2001-09-07 | 2010-01-05 | Meiji Dairies Corporation | Nutritional composition for controlling blood sugar level |
| US9017745B2 (en) | 2002-11-18 | 2015-04-28 | Mitsui Sugar Co., Ltd. | Method of using isomaltulose to suppress body fat accumulation |
| US9017744B2 (en) | 2002-11-18 | 2015-04-28 | Mitsui Sugar Co., Ltd. | Method of using isomaltulose to suppress blood glucose level increase |
| EP1462011A1 (en) * | 2003-03-24 | 2004-09-29 | Cerestar Holding B.V. | Comestibles containing Isomaltulose and Trehalose for sustained carbohydrate energy release and reduced glycemic/insulinimic responses |
| WO2004084655A1 (en) * | 2003-03-24 | 2004-10-07 | Cerestar Holding B.V. | Comestibles containing isomaltulose and trehalose for sustained carbohydrate energy release and reduced glycemic/insulinemic responses, and for preserving osmolality |
| AU2004224750B2 (en) * | 2003-03-24 | 2008-10-16 | Cerestar Holding B.V. | Comestibles containing isomaltulose and trehalose for sustained carbohydrate energy release and reduced glycemic/insulinemic responses, and for preserving osmolality |
| DE10362026B4 (en) * | 2003-12-19 | 2009-01-08 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Use of palatinose to improve storage stability of a beer-like soft drink |
| EP2033530A3 (en) * | 2003-12-19 | 2011-07-13 | Südzucker AG Mannheim/Ochsenfurt | Low alcohol beer or refreshing drink similar to beer with palatinose |
| WO2005061690A1 (en) * | 2003-12-19 | 2005-07-07 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Low-alcohol beer or beer-like refreshment beverages containing palatinose |
| US8231924B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| US8231925B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| JP2007314560A (en) * | 2007-07-23 | 2007-12-06 | Mitsui Sugar Co Ltd | Agent for keeping oxidative metabolism caused by exercise |
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