RENAL FUNCTION-IMPROVING COMPOSITION
PROBLEM TO BE SOLVED: To provide a renal function-improving composition having improved flavor.SOLUTION: The renal function-improving composition having a good flavor and a renal function-improving effect contains a soybean emulsion composition having a protein content of ≥25 wt.% based on the dry c...
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| creator | SHISHIDO YUSUKE SAMOTO MASAHIKO SHIBATA MASAYUKI KONO MITSUTAKA ASANOMA MASASHI |
| description | PROBLEM TO BE SOLVED: To provide a renal function-improving composition having improved flavor.SOLUTION: The renal function-improving composition having a good flavor and a renal function-improving effect contains a soybean emulsion composition having a protein content of ≥25 wt.% based on the dry composition, a lipid content (a content as a chloroform/methanol mixed solvent extract) of ≥100 wt.% based on the protein content, and an LCI value of ≥55%. |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | RENAL FUNCTION-IMPROVING COMPOSITION |
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