GEL-LIKE COMPOSITION HAVING HIGH UBIQUINOL CONTENT

The present invention relates to a gel-like composition in which ubiquinol is dispersed and stabilized in a gel, and is characterized by containing 0.2-5 wt.% of ubiquinol, 5-15 wt.% of gelatin, 55-80 wt.% of saccharides and/or water-soluble dietary fiber and 9-18 wt.% of water and by further contai...

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Hauptverfasser:	MATSUI TAKEKI, YAMADA YASUMASA, MATSUKAWA TAIJI, DOI SATOSHI, KISHI AKINOBU, HAZA YOSHIMI, SATO NOBUYA, KITANAKA SHINSUKE, YAMADA ICHIRO, SHINKA YASUHIRO
Format:	Patent
Sprache:	eng ; fre ; jpn
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator	MATSUI TAKEKI YAMADA YASUMASA MATSUKAWA TAIJI DOI SATOSHI KISHI AKINOBU HAZA YOSHIMI SATO NOBUYA KITANAKA SHINSUKE YAMADA ICHIRO SHINKA YASUHIRO
description	The present invention relates to a gel-like composition in which ubiquinol is dispersed and stabilized in a gel, and is characterized by containing 0.2-5 wt.% of ubiquinol, 5-15 wt.% of gelatin, 55-80 wt.% of saccharides and/or water-soluble dietary fiber and 9-18 wt.% of water and by further containing ascorbic acid and/or gallate type catechins. La présente invention concerne une composition de type gel dans laquelle de l'ubiquinol est dispersé et stabilisé dans un gel, caractérisée en ce qu'elle contient 0,2 à 5 % en poids d'ubiquinol, 5 à 15 % en poids de gélatine, 55 à 80 % en poids de saccharides et/ou de fibres alimentaires hydrosolubles et 9 à 18 % en poids d'eau et contient en outre de l'acide ascorbique et/ou des catéchines de type gallate.
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La présente invention concerne une composition de type gel dans laquelle de l'ubiquinol est dispersé et stabilisé dans un gel, caractérisée en ce qu'elle contient 0,2 à 5 % en poids d'ubiquinol, 5 à 15 % en poids de gélatine, 55 à 80 % en poids de saccharides et/ou de fibres alimentaires hydrosolubles et 9 à 18 % en poids d'eau et contient en outre de l'acide ascorbique et/ou des catéchines de type gallate.</description><language>eng ; fre ; jpn</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2014</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=20141127&DB=EPODOC&CC=WO&NR=2014188861A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20141127&DB=EPODOC&CC=WO&NR=2014188861A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MATSUI TAKEKI</creatorcontrib><creatorcontrib>YAMADA YASUMASA</creatorcontrib><creatorcontrib>MATSUKAWA TAIJI</creatorcontrib><creatorcontrib>DOI SATOSHI</creatorcontrib><creatorcontrib>KISHI AKINOBU</creatorcontrib><creatorcontrib>HAZA YOSHIMI</creatorcontrib><creatorcontrib>SATO NOBUYA</creatorcontrib><creatorcontrib>KITANAKA SHINSUKE</creatorcontrib><creatorcontrib>YAMADA ICHIRO</creatorcontrib><creatorcontrib>SHINKA YASUHIRO</creatorcontrib><title>GEL-LIKE COMPOSITION HAVING HIGH UBIQUINOL CONTENT</title><description>The present invention relates to a gel-like composition in which ubiquinol is dispersed and stabilized in a gel, and is characterized by containing 0.2-5 wt.% of ubiquinol, 5-15 wt.% of gelatin, 55-80 wt.% of saccharides and/or water-soluble dietary fiber and 9-18 wt.% of water and by further containing ascorbic acid and/or gallate type catechins. La présente invention concerne une composition de type gel dans laquelle de l'ubiquinol est dispersé et stabilisé dans un gel, caractérisée en ce qu'elle contient 0,2 à 5 % en poids d'ubiquinol, 5 à 15 % en poids de gélatine, 55 à 80 % en poids de saccharides et/ou de fibres alimentaires hydrosolubles et 9 à 18 % en poids d'eau et contient en outre de l'acide ascorbique et/ou des catéchines de type gallate.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2014</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDByd_XR9fH0dlVw9vcN8A_2DPH091PwcAzz9HNX8PB091AIdfIMDPX08_cBqvALcfUL4WFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8eH-RgaGJoYWFhZmho6GxsSpAgAc3ifl</recordid><startdate>20141127</startdate><enddate>20141127</enddate><creator>MATSUI TAKEKI</creator><creator>YAMADA YASUMASA</creator><creator>MATSUKAWA TAIJI</creator><creator>DOI SATOSHI</creator><creator>KISHI AKINOBU</creator><creator>HAZA YOSHIMI</creator><creator>SATO NOBUYA</creator><creator>KITANAKA SHINSUKE</creator><creator>YAMADA ICHIRO</creator><creator>SHINKA YASUHIRO</creator><scope>EVB</scope></search><sort><creationdate>20141127</creationdate><title>GEL-LIKE COMPOSITION HAVING HIGH UBIQUINOL CONTENT</title><author>MATSUI TAKEKI ; YAMADA YASUMASA ; MATSUKAWA TAIJI ; DOI SATOSHI ; KISHI AKINOBU ; HAZA YOSHIMI ; SATO NOBUYA ; KITANAKA SHINSUKE ; YAMADA ICHIRO ; SHINKA YASUHIRO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2014188861A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; jpn</language><creationdate>2014</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>MATSUI TAKEKI</creatorcontrib><creatorcontrib>YAMADA YASUMASA</creatorcontrib><creatorcontrib>MATSUKAWA TAIJI</creatorcontrib><creatorcontrib>DOI SATOSHI</creatorcontrib><creatorcontrib>KISHI AKINOBU</creatorcontrib><creatorcontrib>HAZA YOSHIMI</creatorcontrib><creatorcontrib>SATO NOBUYA</creatorcontrib><creatorcontrib>KITANAKA SHINSUKE</creatorcontrib><creatorcontrib>YAMADA ICHIRO</creatorcontrib><creatorcontrib>SHINKA YASUHIRO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MATSUI TAKEKI</au><au>YAMADA YASUMASA</au><au>MATSUKAWA TAIJI</au><au>DOI SATOSHI</au><au>KISHI AKINOBU</au><au>HAZA YOSHIMI</au><au>SATO NOBUYA</au><au>KITANAKA SHINSUKE</au><au>YAMADA ICHIRO</au><au>SHINKA YASUHIRO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>GEL-LIKE COMPOSITION HAVING HIGH UBIQUINOL CONTENT</title><date>2014-11-27</date><risdate>2014</risdate><abstract>The present invention relates to a gel-like composition in which ubiquinol is dispersed and stabilized in a gel, and is characterized by containing 0.2-5 wt.% of ubiquinol, 5-15 wt.% of gelatin, 55-80 wt.% of saccharides and/or water-soluble dietary fiber and 9-18 wt.% of water and by further containing ascorbic acid and/or gallate type catechins. La présente invention concerne une composition de type gel dans laquelle de l'ubiquinol est dispersé et stabilisé dans un gel, caractérisée en ce qu'elle contient 0,2 à 5 % en poids d'ubiquinol, 5 à 15 % en poids de gélatine, 55 à 80 % en poids de saccharides et/ou de fibres alimentaires hydrosolubles et 9 à 18 % en poids d'eau et contient en outre de l'acide ascorbique et/ou des catéchines de type gallate.</abstract><oa>free_for_read</oa></addata></record>
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subjects	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	GEL-LIKE COMPOSITION HAVING HIGH UBIQUINOL CONTENT
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