Daesang Co.

Gyeonggi, South Korea

Daesang Co.

Gyeonggi, South Korea
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Patent
Daesang Corporation | Date: 2017-03-01

The present invention provides a novel psicose epimerase derived from Flavonifractor plautii and capable of converting fructose to psicose. The novel psicose epimerase according to the present invention possesses an activity producing psicose by epimerizing the carbon-3 position of fructose, and has maximal activity for the conversion of fructose to psicose at a relatively high temperature and a pH less than or equal to neutral, has excellent thermal stability, and can mass-produce psicose from fructose in a high yield for a short amount of time. Therefore, the psicose epimerase according to the present invention is advantageous in the industrial production of psicose, and it is expected that the psicose produced thereby can be usefully utilized in the functional sugar industry and also as materials for health food, medicine, cosmetics, and the like using the psicose.


Patent
Daesang Corporation | Date: 2015-05-22

The present invention provides a novel psicose epimerase derived from Flavonifractor plautii and capable of converting fructose to psicose. The novel psicose epimerase according to the present invention possesses an activity producing psicose by epimerizing the carbon-3 position of fructose, and has maximal activity for the conversion of fructose to psicose at a relatively high temperature and a pH less than or equal to neutral, has excellent thermal stability, and can mass-produce psicose from fructose in a high yield for a short amount of time. Therefore, the psicose epimerase according to the present invention is advantageous in the industrial production of psicose, and it is expected that the psicose produced thereby can be usefully utilized in the functional sugar industry and also as materials for health food, medicine, cosmetics, and the like using the psicose.


The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acidL-lysine crystals in a very convenient and cost-effective manner.


Patent
Daesang Corporation | Date: 2013-08-07

The present invention relates to a method for preparing 2-pyrrolidone using biomass, comprising: a step (a) of culturing a microorganism which contains glutamate decarboxylase as a whole-cell catalyst in a culture medium containing glutamic acid or glutamate so as to prepare 4-amino butyric acid; a step (b) of filtering the 4-amino butyric acid from the culture medium in order to obtain the 4-amino butyric acid; and a step (c) of converting the 4-amino butyric acid into 2-pyrrolidone. The present invention provides a series of processes for preparing 2-pyrrolidone from glutamic acid or glutamate using biomass. According to the present invention, 4-amino butyric acid is prepared using a microorganism as a whole cell, and preferably, 4-amino butyric acid which has not undergone a complicated refining process such as a crystallization process is directly used to prepare 2-pyrrolidone at a high yield rate in an economically advantageous manner. According to the present invention, 2-pyrrolidone may be mass-produced at a high yield rate and low production costs. The method of the present invention simplifies processes for preparing 2-pyrrolidone, and thus is suitable for mass production at an industrial scale.


The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and a basic amino acid; wherein the composition exhibits pH 6.5-8.0 in an aqueous solution. The seasoning composition of the present invention uses L-glutamic acid and a basic amino acid with elaborately adjusting pH values such that seasoning compositions with excellent sensory properties may be provided.


The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acid.L-lysine crystals in a very convenient and cost-effective manner.


There is provided a method of preparing resistant starch with improved processability as one aspect of the present invention, the method comprising: (a) preparing starch modified by a cross-linked bond; and (b) feeding the modified starch to an extruder and then extruding the modified starch to produce an extrudate, in which an extrusion temperature is 50 C. to 200 C. at the time of the extrusion, the ratio of a injection volume of water to a supplying amount of the modified starch, each being supplied into the extruder, is 1.2 ml/g to 2.0 ml/g, and water content in the extrudate is 25 wt % to 50 wt %.


The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acid.L-lysine crystals in a very convenient and cost-effective manner.


There is provided a method of preparing resistant starch with improved processability as one aspect of the present invention, the method comprising: (a) preparing starch modified by a cross-linked bond; and (b) feeding the modified starch to an extruder and then extruding the modified starch to produce an extrudate, in which an extrusion temperature is 50C to 200C at the time of the extrusion, the ratio of a injection volume of water to a supplying amount of the modified starch, each being supplied into the extruder, is 1.2 ml/g to 2.0 ml/g, and water content in the extrudate is 25 wt% to 50 wt%.


Patent
Daesang Corporation | Date: 2012-08-10

An exemplary embodiment of the present invention provides starch-based hot melt adhesive comprised of a composition including starch, a thermoplastic polymer, a tackifier, a plasticizer, and an adhesion promoter. The hot melt adhesive according to the exemplary embodiment of the present invention contains about 25 to 55 weight % of the starch which is infinitely renewable biomass, and, thus, it is less harmful and more eco-friendly and has a reduced manufacturing costs and is less sensitive to exhaustion of petroleum-based resources, as compared with the conventional hot melt adhesive mainly containing a petroleum-based material. Further, the hot melt adhesive according to the exemplary embodiment of the present invention imparts excellent adhesion strength and workability at the time of adhesion between different kinds of adherends such as a hydrophobic adherend and a hydrophilic adherend and can be applied to various fields such as packaging, bookbinding, construction, woodworking, and textile fields.

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