| June 25th, 2001 |
Features Suitability of Cholesterol-lowering |
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ingredient for cholesterol-lowering functional food
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Tokyo, June 25, 2001 - Kyowa Hakko, one of Japan's leading pharmaceutical and food ingredients companies, explained the suitability of its CSPHP soy peptide as an ingredient for cholesterol-lowering functional foods to the International Food Technologists Expo, the industry's largest expo. In front of some of the thousands of executives from major food producers and suppliers who attended the show in New Orleans June 23-27, Kyowa Hakko explained how, in creating CSPHP, it has improved the texture of soy protein and removed the bitter taste usually associated with soy, thereby eliminating two of the problems that have restricted the widespread use of soy in functional foods. Kyowa Hakko also showed how CSPHP is able to remain stable at heats of between 20 and 120 degrees centigrade, and when mixed with a wide range of food ingredients with pH values of between 4 and 8.5. "We are very pleased with CSPHP's relative lack of taste and its ability to remain stable at high temperatures and when combined with other food materials," said Yoichiro Sugimura, from Kyowa Hakko's health care products department. "Since these factors are extremely important for food makers, CSPHP positions itself as an effective cholesterol-lowering ingredient that can be incorporated into a wide range of food products." Kyowa studies have shown that a 3-gram dose of CSPHP taken daily for one month reduced LDL-cholesterol by 17 percent, making it a far more effective way to lower LDL-cholesterol than regular soy, 25 grams of which taken at the same rate, only reduces cholesterol 10 percent. The same dosage of CSPHP increased HDL-cholesterol by 14 percent. About CSPHP soy peptide - By combining soy protein hydrolyzate with phospholipids, CSPHP soy peptide enhances the natural, soy-reducing properties of soy. CSPHP soy peptide was included in Choleste Block, a powdered drink that went on sale in Japan since February and which is acknowledged by Japan's Ministry of Health, Labor and Welfare to be a Food for Specified Health Use. About Kyowa Hakko - World leaders in fermentation, biotechnology, and chemical synthesis, Kyowa Hakko develops, manufactures and markets pharmaceuticals, amino acids, nucleic acids, fine chemicals, and food ingredients. Backed by more than half a century of manufacturing innovation, advanced technology, and a commitment to research, Kyowa Hakko's products are known for high quality, reliability and cost-effectiveness.
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