Takasago International Corporation

Hiratsuka, Japan

Takasago International Corporation

Hiratsuka, Japan

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Patent
Takasago International Corporation | Date: 2017-02-22

The present invention provides a dried-fishes extract having excellent flavor and a production method therefor. In particular, the present invention provides a dried-fishes extract containing at least 150 ppm inosinic acid and at least 150 ppm anserine.


Patent
Takasago International Corporation | Date: 2017-03-01

The present invention provides a novel ruthenium complex that is easy to produce and handle and that can be supplied relatively inexpensively, a method for producing this ruthenium complex, a method for producing alcohols and the like using this ruthenium complex as a catalyst, a method for producing carbonyl compounds using this ruthenium complex as a catalyst, and a method for producing N-alkylamine compounds using this ruthenium complex as a catalyst. The present invention pertains to a ruthenium complex represented by general formula (1) RuX^(1)X^(2)(PNP)(NHC)_(m)(Solv)_(n)(1) (in general formula (1), X^(1) and X^(2) each independently represent a monovalent anionic monodentate ligand; PNP represents a tridentate aminodiphosphine ligand, NHC represents an N-heterocyclic carbene derived from a nitrogen-containing heterocyclic ring, and Solv represents a coordinating solvent; and m represents an integer from 1 to 3, n represents an integer from 0 to 2, and 1 m + n 3.), a method for producing the same, a catalyst including the same, and methods for producing various organic compounds using this catalyst.


Patent
Takasago International Corporation | Date: 2017-03-01

The present invention provides a compound represented by general formula (1).^(1) represents an alkyl group having 2 to 9 carbon atoms, an alkenyl group having 2 to 9 carbon atoms, a cyclic alkyl group having 3 to 10 carbon atoms which may have a substituent, or a phenyl group which may have a substituent; R^(2) represents an alkyl group having 1 to 3 carbon atoms; R^(3) to R^(5) independently represent a hydrogen atom, or an alkyl group having 1 to 3 carbon atoms; R^(6) represents an alkyl group having 1 to 5 carbon atoms, an alkenyl group having 2 to 5 carbon atoms, a cyclic alkyl group having 3 to 10 carbon atoms which may have a substituent, or an alkoxy group having 1 to 5 carbon atoms; n represents 0 or 1; and the wavy line represents a cis form, a trans form or a mixture of a cis form and a trans form.)


The present invention addresses the problem of providing a palm fruit extract that does not have the characteristic smell of conventional palm fruit extracts and is capable of imparting excellent flavor-improving properties to various kinds of foods and drinks. Provided are: a method for producing a palm fruit extract, said method comprising (a) a step for extracting the albumen of palm fruits with a solvent, and (b) a step for removing smell components from the solvent extract obtained in step (a); and a palm fruit extract obtained by this production method.


Patent
Takasago International Corporation | Date: 2017-02-22

The present invention provides a dried-fishes extract having excellent flavor, and a method for manufacturing the same. Specifically, the present invention provides a dried-fishes extract comprising at least 3.5 ppm of 4-methylveratrole.


A method for producing a coconut extract includes the steps of (a) extracting an endosperm portion of a coconut with a solvent and (b) removing an odor component from a solvent extract obtained in the step (a). A flavor improver includes the coconut extract. A food or drink includes the flavor improver.


Patent
Takasago International Corporation | Date: 2016-12-14

The present invention relates to an emulsified flavor composition for an alcoholic beverage that does not generate a floating matter or a sediment, that maintains a stable emulsified state, that imparts transparent appearance to the alcoholic beverage and that does not impair the taste/flavor of the alcoholic beverage, even when mixed with a concentrated syrup that has an alcohol concentration several times higher than that of the alcoholic beverage during the steps for producing the alcoholic beverage. The emulsified flavor composition for alcoholic beverages of the present invention comprises: (a) an oil-soluble component containing a flavor; (b) a polyglycerol fatty acid ester whose 1% by weight aqueous solution has transmittance of 65% or higher at 600 nm; and (c) lecithin.


Patent
Takasago International Corporation | Date: 2017-05-10

The presently disclosed subject matter provides lactone-containing malodor eliminating compositions that ameliorate undesirable malodor, e.g., undesirable malodor due to presence of sulfur- or amine-containing compounds. The presently disclosed compositions can be added to a variety of products, including, but not limited to, foods, beverages, toothpastes, mouthwashes and other orally consumable products.


Patent
Takasago International Corporation | Date: 2017-07-26

The present invention provides a flavor deterioration inhibitor capable of significantly suppressing the deterioration of taste due to causes such as light and/or heat. The present invention is directed to a flavor deterioration inhibitor comprising an apple extract for cider or having an apple extract for cider as an active ingredient.


Patent
Takasago International Corporation | Date: 2017-08-02

Provided is a process for producing an optically active hydroxyaldehyde or aminohydroxyaldehyde. The process for producing an optically active hydroxyaldehyde or aminohydroxyaldehyde is characterized by reacting an aldehyde or an imine with a boric acid enol ester in the presence of a copper compound and an optically active bidentate phosphine compound.

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