PREPARATION OF LOW-SENSITIZING FLAVOR COMPONENT
PURPOSE:To obtain a low-sensitizing flavor component, without deteriorating the characteristics of the flavor, by contacting a flavor component containing a sensitizing substance which causes allergic raction to the skin with an aqueous solution containing proteins under weakly alkaline condition un...
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| creator | YAMAGUCHI YUUZOU WATANABE SUSUMU |
| description | PURPOSE:To obtain a low-sensitizing flavor component, without deteriorating the characteristics of the flavor, by contacting a flavor component containing a sensitizing substance which causes allergic raction to the skin with an aqueous solution containing proteins under weakly alkaline condition under stirring, and recovering the flavor component. CONSTITUTION:A flavor component containing a sensitizing substance such as cinnamic aldehyde, etc. is mixed with an aqueous solution containing a protein, e.g. bovine or human serum albumin, horse or human gamma-globulin, egg albumin, milk casein sodium, etc. under weakly alkaline condition, especially at 7.5-8.5pH, and stirred preferably at 20-50 deg.C, especially about 37 deg.C. The weight ratio of the flavor component to the aqueous solution is usually 0.5- 3 to 100. The flavor component free from the sensitizing substance is recovered from the mixture to obtain a low-sensitizing flavor component which can be safely applied to the human body without causing sensitizing reaction, and has high commercial value. |
| format | Patent |
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CONSTITUTION:A flavor component containing a sensitizing substance such as cinnamic aldehyde, etc. is mixed with an aqueous solution containing a protein, e.g. bovine or human serum albumin, horse or human gamma-globulin, egg albumin, milk casein sodium, etc. under weakly alkaline condition, especially at 7.5-8.5pH, and stirred preferably at 20-50 deg.C, especially about 37 deg.C. The weight ratio of the flavor component to the aqueous solution is usually 0.5- 3 to 100. The flavor component free from the sensitizing substance is recovered from the mixture to obtain a low-sensitizing flavor component which can be safely applied to the human body without causing sensitizing reaction, and has high commercial value.</description><language>eng</language><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; CANDLES ; CHEMISTRY ; DETERGENTS ; ESSENTIAL OILS ; FATTY ACIDS THEREFROM ; HUMAN NECESSITIES ; HYGIENE ; MEDICAL OR VETERINARY SCIENCE ; METALLURGY ; PERFUMES ; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES ; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS ; SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS</subject><creationdate>1984</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19840124&DB=EPODOC&CC=JP&NR=S5913713A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19840124&DB=EPODOC&CC=JP&NR=S5913713A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YAMAGUCHI YUUZOU</creatorcontrib><creatorcontrib>WATANABE SUSUMU</creatorcontrib><title>PREPARATION OF LOW-SENSITIZING FLAVOR COMPONENT</title><description>PURPOSE:To obtain a low-sensitizing flavor component, without deteriorating the characteristics of the flavor, by contacting a flavor component containing a sensitizing substance which causes allergic raction to the skin with an aqueous solution containing proteins under weakly alkaline condition under stirring, and recovering the flavor component. CONSTITUTION:A flavor component containing a sensitizing substance such as cinnamic aldehyde, etc. is mixed with an aqueous solution containing a protein, e.g. bovine or human serum albumin, horse or human gamma-globulin, egg albumin, milk casein sodium, etc. under weakly alkaline condition, especially at 7.5-8.5pH, and stirred preferably at 20-50 deg.C, especially about 37 deg.C. The weight ratio of the flavor component to the aqueous solution is usually 0.5- 3 to 100. The flavor component free from the sensitizing substance is recovered from the mixture to obtain a low-sensitizing flavor component which can be safely applied to the human body without causing sensitizing reaction, and has high commercial value.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>DETERGENTS</subject><subject>ESSENTIAL OILS</subject><subject>FATTY ACIDS THEREFROM</subject><subject>HUMAN NECESSITIES</subject><subject>HYGIENE</subject><subject>MEDICAL OR VETERINARY SCIENCE</subject><subject>METALLURGY</subject><subject>PERFUMES</subject><subject>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</subject><subject>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</subject><subject>SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1984</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAPCHINcAxyDPH091Pwd1Pw8Q_XDXb1C_YM8Yzy9HNXcPNxDPMPUnD29w3w93P1C-FhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfFeAcGmlobG5obGjsZEKAEA8jQmUw</recordid><startdate>19840124</startdate><enddate>19840124</enddate><creator>YAMAGUCHI YUUZOU</creator><creator>WATANABE SUSUMU</creator><scope>EVB</scope></search><sort><creationdate>19840124</creationdate><title>PREPARATION OF LOW-SENSITIZING FLAVOR COMPONENT</title><author>YAMAGUCHI YUUZOU ; WATANABE SUSUMU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPS5913713A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1984</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>DETERGENTS</topic><topic>ESSENTIAL OILS</topic><topic>FATTY ACIDS THEREFROM</topic><topic>HUMAN NECESSITIES</topic><topic>HYGIENE</topic><topic>MEDICAL OR VETERINARY SCIENCE</topic><topic>METALLURGY</topic><topic>PERFUMES</topic><topic>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</topic><topic>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</topic><topic>SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS</topic><toplevel>online_resources</toplevel><creatorcontrib>YAMAGUCHI YUUZOU</creatorcontrib><creatorcontrib>WATANABE SUSUMU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YAMAGUCHI YUUZOU</au><au>WATANABE SUSUMU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PREPARATION OF LOW-SENSITIZING FLAVOR COMPONENT</title><date>1984-01-24</date><risdate>1984</risdate><abstract>PURPOSE:To obtain a low-sensitizing flavor component, without deteriorating the characteristics of the flavor, by contacting a flavor component containing a sensitizing substance which causes allergic raction to the skin with an aqueous solution containing proteins under weakly alkaline condition under stirring, and recovering the flavor component. CONSTITUTION:A flavor component containing a sensitizing substance such as cinnamic aldehyde, etc. is mixed with an aqueous solution containing a protein, e.g. bovine or human serum albumin, horse or human gamma-globulin, egg albumin, milk casein sodium, etc. under weakly alkaline condition, especially at 7.5-8.5pH, and stirred preferably at 20-50 deg.C, especially about 37 deg.C. The weight ratio of the flavor component to the aqueous solution is usually 0.5- 3 to 100. The flavor component free from the sensitizing substance is recovered from the mixture to obtain a low-sensitizing flavor component which can be safely applied to the human body without causing sensitizing reaction, and has high commercial value.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY PERFUMES PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS |
| title | PREPARATION OF LOW-SENSITIZING FLAVOR COMPONENT |
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