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Patent Number:
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WO/2008/069027
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Inventors:
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TAKAHASHI, Taro [JP/JP]; c/o Fuji Oil Company, Limited, Hannan Factory, 1, Sumiyoshi-cho, Izumisano-shi Osaka, 5988540 (JP).
FURUTA, Hitoshi [JP/JP]; c/o Fuji Oil Company, Limited, Hannan Factory, 1, Sumiyoshi-cho, Izumisano-shi Osaka, 5988540 (JP).
NISHIZAWA, Mikiko [JP/JP]; c/o Fuji Oil Company, Limited, Hannan Factory, 1, Sumiyoshi-cho, Izumisano-shi Osaka, 5988540 (JP).
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Applicant:
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FUJI OIL COMPANY, LIMITED [JP/JP]; 1-5, Nishishinsaibashi 2-chome, Chuo-ku, Osaka-shi Osaka, 5420086 (JP) (All Except US).
TAKAHASHI, Taro [JP/JP]; c/o Fuji Oil Company, Limited, Hannan Factory, 1, Sumiyoshi-cho, Izumisano-shi Osaka, 5988540 (JP) (US Only).
FURUTA, Hitoshi [JP/JP]; c/o Fuji Oil Company, Limited, Hannan Factory, 1, Sumiyoshi-cho, Izumisano-shi Osaka, 5988540 (JP) (US Only).
NISHIZAWA, Mikiko [JP/JP]; c/o Fuji Oil Company, Limited, Hannan Factory, 1, Sumiyoshi-cho, Izumisano-shi Osaka, 5988540 (JP) (US Only).
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Publication Date:
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12/06/2008
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Application Number:
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PCT/JP2007/072637
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Filed:
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22/11/2007
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The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a cider and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100˚C or higher. The bubble stabilizer can be added to a malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a cider and a lemon soda to thereby improve the bubble retention in the beverage.
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