The present invention relates to a food composition for preventing and ameliorating diabetes, comprising fermented noni, and a method for preparing the same. More specifically, fermented noni prepared by inoculating complex lactic acid bacteria containing 7 types of lactic acid bacteria comprises scopoletin, deacetylasperulosidic acid, and asperulosidic acid, which are produced by bioconversion, and a food composition for preventing and ameliorating diabetes, comprising fermented noni containing all of the three components may exhibit an effect of preventing and ameliorating diabetes by lowering blood glucose.

The present invention relates to a food composition for preventing and ameliorating diabetes, comprising fermented noni, and a method for preparing the same. More specifically, fermented noni prepared by inoculating complex lactic acid bacteria containing 7 types of lactic acid bacteria comprises scopoletin, deacetylasperulosidic acid, and asperulosidic acid, which are produced by bioconversion, and a food composition for preventing and ameliorating diabetes, comprising fermented noni containing all of the three components may exhibit an effect of preventing and ameliorating diabetes by lowering blood glucose.

Disclosed is a jelly-like food composition comprising an extract of a Kampo bulk drug, a sweetening agent, a gelling agent, an acidulant, and a flavor.

The invention relates to mutant strains of the genus Sphingomonas which have a mutation in at least one gene encoding a protein involved in polyhydroxybutyrate (“PHB”) synthesis that allows the mutant strains to produce PHB-deficient Sphingans. The invention is also directed to a process for preparing a clarified Sphingan solution comprising heating aqueous Sphingan solution, in particular PHB-deficient Sphingan solution, to a clarification temperature of about 30° C. to about 70° C., and treating the solution with a clarification agent and enzymes. In addition, the invention is directed to a food or industrial product comprising a PHB-deficient and/or clarified Sphingan. One particular embodiment of the invention is directed to a clarified, PHB-deficient high-acyl gellan and the processes of making thereof.

The invention relates to mutant strains of the genus Sphingomonas which have a mutation in at least one gene encoding a protein involved in polyhydroxybutyrate (“PHB”) synthesis that allows the mutant strains to produce PHB-deficient Sphingans. The invention is also directed to a process for preparing a clarified Sphingan solution comprising heating aqueous Sphingan solution, in particular PHB-deficient Sphingan solution, to a clarification temperature of about 30° C. to about 70° C., and treating the solution with a clarification agent and enzymes. In addition, the invention is directed to a food or industrial product comprising a PHB-deficient and/or clarified Sphingan. One particular embodiment of the invention is directed to a clarified, PHB-deficient high-acyl gellan and the processes of making thereof.

Capsules contain in their interior a water-based substance, and are coated with a film of alginate of an alkaline earth metal selected from calcium and magnesium. The capsules are of a larger size than previous capsules, while maintaining their sphericality. The capsules of water-based substances are obtained by incubating the capsules in suspension.

Capsules contain in their interior a water-based substance, and are coated with a film of alginate of an alkaline earth metal selected from calcium and magnesium. The capsules are of a larger size than previous capsules, while maintaining their sphericality. The capsules of water-based substances are obtained by incubating the capsules in suspension.

The present invention relates to a gel type food composition with excellent storage stability and a method for preparing thereof, and more specifically, relates to a gel type food composition having excellent physical properties by reducing changes of physical properties, contamination and syneresis during storage or distribution.

The present invention relates to a gel type food composition with excellent storage stability and a method for preparing thereof, and more specifically, relates to a gel type food composition having excellent physical properties by reducing changes of physical properties, contamination and syneresis during storage or distribution.

Disclosed is a healthy soft gel candy formulation containing water, gelling agent, honey, pollen, pure propolis extract, and at least one fruit extract, specially developed for the food industry, to meet the daily antioxidant needs of children and adults.