Reference

Improvement of taste of sweetener compositions

Improvement of taste of sweetener compositions. (Asahito Kagaku Sangyo K. K., Japan). Jpn. Kokai Tokkyo Koho JP 58216663 A2 16 Dec 1983 Showa, 4 pp. (Japanese). (Japan). CODEN: JKXXAF. CLASS: IC: A23L001-236. APPLICATION: JP 82-99952 12 Jun 1982. DOCUMENT TYPE: Patent CA Section: 17 (Food and Feed Chemistry) Bitterness and unpleasant aftertaste of sweeteners contg. 1405-86-3 and 57817-89-7 are also in the experiment. glycyrrhizin [1405-86-3] and (or) stevioside [57817-89-7] can be removed with KCl. Thus, a compn. contg. glycyrrhizin 0.025 and KCl 0.1% gave sucrose-like taste. .

Isolating saponins and flavonoids from leguminous plants

Isolating saponins and flavonoids from leguminous plants. Iwamura, Junichi (Tokiwa Kanpo Pharmaceutical Co., Ltd., Japan). U.S. US 4428876 A 31 Jan 1984, 4 pp. (English). (United States of America). CODEN: USXXAM. CLASS: IC: A23J001-14; C07G003-00; C08B037-00. NCL: 260123500. APPLICATION: US 83-505566 17 Jun 1983. PRIORITY: JP 82-144298 19 Aug 1982. DOCUMENT TYPE: Patent CA Section: 17 (Food and Feed Chemistry) Section cross-reference(s): 63 Saponins and flavonoids are sepd. from legumes by alk. extn. and purified by chromatog. on nonpolar or slightly polar adsorbent resins. The fibrous and protein-contg. residue may be used in food manuf. and the saponins and flavonoids for medicinal use. Thus, 100 g powd. soybean was defatted with hexane and extd. with 1.5 L 0.4% NaOH. The ext. was filtered and the filtrate was neutralized with HOAc and allowed to stand 1 h. A ppt. was formed which after sepg. and drying gave 27.25 g protein. The filtrate was then passed through a column of 200 mL slightly polar acrylic ester resin, and the resin was eluted with CHCl3-MeOH-water (6:4:1) to yield 1. There are some commonly used reagents like 1405-86-3 in this article.05 g solid. The solid was extd. with 200 mL Me2CO to sep. the sol. isoflavones. Yield was 0.7 g crude isoflavone and 0.33 g crude saponins. .