COMPOSITION FOR IMPROVING MOUTHFEEL, FOOD/BEVERAGE PRODUCT COMPOSITION AND METHOD FOR PRODUCING SAME, AND METHOD FOR IMPROVING MOUTHFEEL

Title:

COMPOSITION FOR IMPROVING MOUTHFEEL, FOOD/BEVERAGE PRODUCT COMPOSITION AND METHOD FOR PRODUCING SAME, AND METHOD FOR IMPROVING MOUTHFEEL

Document Type and Number:

WIPO Patent Application WO/2024/090424

Kind Code:

A1

Abstract:

The purpose of the present invention is to provide a novel means for improving the mouthfeel of a protein-containing ingredient and to provide a food/beverage product composition containing a protein-containing ingredient that has an excellent mouthfeel.　Using glucosyl naringin makes it possible to improve the mouthfeel of a protein-containing ingredient.

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Inventors:

ITO MICHIE (JP)
KAKUTA SHOJI (JP)
NAGAYOSHI SAYAKA (JP)

Application Number:

PCT/JP2023/038313

Publication Date:

May 02, 2024

Filing Date:

October 24, 2023

Export Citation:

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Assignee:

HAYASHIBARA CO (JP)

International Classes:

A23L27/20; A21D13/064; A23C11/02; A23G1/44; A23G9/38; A23J3/08; A23J3/14; A23J3/16; A23L2/00; A23L2/38; A23L2/52; A23L2/66; A23L5/00; A23L11/00; A23L11/65

Foreign References:

JP2002199896A	2002-07-16
JP2008167672A	2008-07-24
JP2013179862A	2013-09-12
JP2002234844A	2002-08-23
JPH0413691A	1992-01-17

Attorney, Agent or Firm:

TANAKA Shinichiro et al. (JP)

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