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`BIO & HIGH TECHNOLOGY
`ANNOUNCEMENT
`
`ITANO REFRiGERATED FOOD CO., LTD.
`
`000001
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`- 11-2
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`BIO & HIGH TECHNOLOGY
`ANNOUNCEMENT
`
`ITANO REFRiGERATED FOOD CO., LTD.
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`Delicious and healthy-
`
`.Today's essentials for your body
`
`000004
`
`
`
`I
`
`-where
`
`Krill is an Exceptionally Unpolluted and
`Pure Natural Resource.
`Like shrimps, Antarctic krill is a crustacean; in other
`words, it is a near relative of the shrimp family. Com-
`pared to marine products taken from coastal waters that
`are being steadily encroached upon by pollution, Antarc-.
`tic krill'caught in the clear waters of the Antarctic Ocean
`they multiply and thrive in low-temperature
`waters not susceptible to the propagation of various bac-
`teria -
`can be described as an incomparably pure food
`source. The nutritive value of this health food Is out-
`standing and the taste superb. It Is also estimated that the
`huge resources available will allow-annual catches of up
`to 70,000,000 metric tons without any detrimental ef-
`fects. With fears being voiced about serious food short-
`ages In the future, the effective use of kril promises to be
`a positive step forward In securing food supplies for the
`human race as we head toward the twentieth century.
`
`b -.
`
`High Nutritive Value
`The ability of krill to support the huge body of a whale is
`it's high nutritive value. The main component, protein,
`which contains plenty of essential amino acids, is of high
`quality. The pattern of amino acids in kril is superior to
`that of prawns, and is not inferior to that-of hens eggs. In
`addition, krill is rich in Vitamin A, B, and Calcium, and,
`is nutritionally well balanced.
`Krill is perfect for today's dietary requirements, is essen-
`Antarctic Ocean.
`
`000005
`
`
`
`New Extract with a Superb Taste
`
`115:000 019 17
`
`FocusI on the Excellent Bala
`
`Isoleucine
`
`Leucinle
`
`Lysine
`
`Methionine
`
`Cystine
`
`Phenylalanine
`
`Tyrosine
`
`Threonine
`
`Tryptophan
`
`Valine
`
`General Components Chart
`
`Oled Antarctic Knfl Prodoczs
`
`Contents of
`Essential Amino Acids
`Total ntrogen per Ig of edible pan
`
`E Fresh Shucked Antarctic KOR
`
`Q- Euphausia superba
`
`maw
`
`w t-o
`
`I
`
`40
`
`C)0
`
`:3
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`C)I
`
`000006
`
`
`
`nce of Amino Acids Contained- In Antarctic Krill
`
`I116t;5A matt AA W%,O)f 1J M~IZAUtt-P.,
`
`Tripeptide- Effective in Checking High
`Blood Pressure.
`In addition to Its outstanding properties as a seasoning,
`krill extract also contains substances that have valuable
`physiological functions. One of these is a tripeptide with
`a configuration of leucine, lysine, and triptophan; this
`tripeptide serves to inhibit enzymes which form angio-
`tensin, a substance that is known to be responsible for
`raising blood pressure. Various other features such as
`small molecules, which allow easy absorption In the
`small intestines, make this tripeptide ideal for use in
`health foods and as an ingredient in "functional foods."
`
`A New Refreshing Seasoning -
`Krill Extract
`Krillextract is ana outstanding seasoning. This charac-
`teristic is accounted for by its excellent balance of flavour
`alanine, glycine, serine,
`producing amino acids
`-
`glutamic acid-
`and aroma producing amino acids -
`leucine, proline, lysine and aspgrtic acid. Further, kril
`contains glucosamine hydrochloride and methional,
`components which produce a distinctive flavour and
`aroma respectively. On the other hand, these compo-
`nents do not produce excessive flavour but are character-
`ized by a pleasant fading away of any aftertastes. In an
`age of high quality and diversified diet, krill extract serves
`to both promote flavours and aid the,development of new
`original flavours.
`
`000007
`
`
`
`New findings of the health factor
`
`ASTAXANTHIN=SUPER ANTIOXIDANT
`
`Natural Astaxanthin
`Astmxnthin . Super Antioxidant
`Antarctic krill contains large quantities of Astaxanthin
`which, with the widest natural distribution, is one of the
`most typical animal carotenoids, It is actually a liposolu-
`ble pigment featuring a reddish-orange colour, and has
`been used to date for pigmentation of cultured fish such
`as salmon, trout, yellowtail and sea bream. Recently,
`its physiological functions have been clarified, revealing
`that it works as provitamin A particulary in fish and that
`as an antioxidant, it Is 100 - 1000 times more effective
`than
`the so-called "all-mighty natural antioxidant,
`vitamin E."
`
`TifLotAW.Astax.
`
`tW*~1t. 0XP.jASUPER ANTIOXDANT"th
`
`An Outstanding Pigment.-AStaX
`A range of Asta.x products born of Itano's superior
`astaxanthin recovery, technology and water solubiliza-
`tion technology.
`Astax products display excellent results as quick and
`highly effective pigmentation agents for cultured fish.
`
`These products can also be applied to health foods and
`"functional foods."
`aptly referred to as
`Naturally occurring astaxanthin -
`"super antioxidant"-
`are expected to gain status in the
`future as a pigment for cosmetics and also as,a substance
`wAitfi potential for various applications in the field of
`pharmaceutical products.
`
`A I
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`
`Chemical Structure of Astaxanthin
`
`4
`
`000008
`
`
`
`Itano's High Level Plant Ensures Steady
`Supplies
`Fresh ingredients, a strict quality control system and ad-
`vanced production plant are vital for creating superior
`extraCts and formulations. Itano's production system is
`equipped with advanced extraction, filtration and con-
`centration machines to guarantee a stable supply of high-
`quality products.
`
`"Eleven One" Production Flow Sheet
`
`Flow matonial
`(frozen kfOl)
`
`10-(blart.)
`Do- NO)
`PUNVerization enrpWaic
`reaction
`
`(U A
`enrymatic
`deactivation
`
`filtration b
`
`i'valea carDon
`clecAgounuialion
`
`fitrationt
`
`bo- nterodiale 0-acivated camw xn
`c*nwenMsaon
`dOcolouriUion
`
`fi(AA1o ~
`(BRIM)
`filtrtionfinal
`ooncenlration
`
`(Ail)
`fition
`
`*
`
`sal concmntralion
`in eonfact
`
`final filtration D-
`
`curio
`
`heat
`sterilization
`
`packaging Do
`
`nspection
`
`product
`
`* L..
`
`000009
`
`
`
`"Eleven One" - a Source of Vast Potential for Research & Development
`
`L~P5~.Consistent
`L'~ I~. ~'
`~ ~*O)
`~Deriving
`
`Quality, Long-Term Storage Possible
`from large quantities of fresh raw materials, quality is con-
`sistent. Further, a high level of refinement makes long-term storage
`possible and ensures that there is almost no.change in taste.
`
`f* L P;E n
`
`alanine, glycine, serine, glu-
`
`leucine, lysine, proline, aspartic
`
`"Eleven One" a Magical Seasoning
`with Unlimited Possibilities
`Features
`An Excellent Balance of Various Types of Amino Acids
`Contains a well balanced range of amino.acids in abundant amounts
`due to limited decomposition.
`" Flavour producing amino acids-
`tamic acid, etc.
`" Aroma producing amino acids -
`acid, etc.
`Promotes Flavour and Aroma
`Glucosan, a substance that is contained in the shells of crustacea,
`significantly* boosts sweetness and flavour on combining with
`flavourings thus creating a soft and mild taste. Further, one of the
`aromatic components contained in soy sauce, methional, is a natural*
`by-product that elevates flavour and aroma.
`Enhances Natural Colors
`Since the final product is a clear lightly coloured liquid, the natural
`colours of materials are enhanced. (Can be safely used on products
`for which it is important to preserve the original'delicate colour.)
`Soft andi Mild Aroma
`Removes the sharpness of salty and sour tastes to allow pleasant
`soft flavouring. The refined aroma is ideal for an extensive range of
`applications.
`Outstanding Masking Effects
`Is extremely effective in lessening the undesirable tastes and un-
`Pleasant smells that can be present in products such as ground fish
`and meat. And on. the other hand, compensates for the insipid
`flavour of vegetable protein.A
`
`0000010
`
`
`
`The Key to the Next Generation of
`FDods -
`"Eleven One"
`Applicafflons
`ftsh-Paste Products: kamaboko "boiled fish paste:' chikuwa
`"a kind of fish paste," hanpen "a cake of pounded fish," fish-based
`ham and sausages
`Processed Marine Products: squid, octopus, cod, sea urchin,
`canned seafood, seasoned laver, tangle, (oboro, tororo, shlofuki)
`Processed Meat: ham, sausages, bacon
`LUquid Seasonings: instant soups (consomme, potage, concen-
`trated soups, canned soups), noodle soups (udon, soba,.ramen,
`hiyashk-huka, chow mein sauce), sauces (for Mongolian mutton
`barbecue, grilled meat, grilled chicken, gyoza "dumplings stuffed
`with minced pork," dishes broiled with soy sauce, eels broiled in
`soy sauce, hot-spring eggs, mirin-seasoned dishes, oden
`"Japanese hotchpotch," tokoroten "gelidium jelly"), Worcester
`sauce, pork cutlet sauce, ketchup, spaghetti sauces
`Pickles: asazuke, shoyuzuke, suzuke.
`tozuke, narazuke,
`sankaizuke, misozuke, chosenzuke
`Foods Preserved in Soy: tangle, laver, short-necked clams,
`butter bur
`Snack Foods, Rice Snacks: rice snack dough, rice snacks,
`rice cracker flavouring, arare, okaki, rice crackers (shrimp, squid,
`fish-flavoured), snack foods
`Daily Dishes: Japanese-style dishes
`(dashimakitamago,
`-
`chawanmushi, tamagodofu, konbumaki), ChInese-style dishes -
`(gyoza, shao-mai, menma), Western-style dishes -
`(hamburgers,
`curry roux, meat balls, croquettes)
`
`Combined Use
`The effect of "Eleven One " is heightened through
`use in combination with other flavourings and natural
`flavours.
`
`0000011
`
`
`
`ITANO REFRIGERATED FOOD CO.,LTD.
`
`T 772 MA
`
`WrZ f 33-2 TEL.0886 (86) 51-11 FAX.0886 (85) 8712 TE LEX.5862-888 I TANO -J
`33-2 NIKENYA AKINOKAMI SETO-CHO NARUTOCITY TOKUSHIMA JAPAN
`
`0000012
`
`
`
`NATURAL ASTAXANTHIN
`
`KRILL LECITIN
`
`ITANO REFRIGERATED FOOD CO.ULTD.
`
`4;
`
`0000013
`
`
`
`NATURAL ASTAXANTHIN
`
`ASTAXANTHIN= SUPER VITAMIN E.
`
`Having the widest natural distribution, astaxanthinhis one of the most typi-
`cal animal carotenoids.* It is actually a liposoluble pigment featuring a
`reddish-orange colour, and has been used to date for pigmentation of.cul-
`tured fish such as salmon, trou *t, yellowtail and sea bream. Recently, its
`physiological functions have been clarified, revealing- that it works, as
`provitamin A (particularly in fish) and that as an antioxidant, it i's 100- 1000
`times more effective than the so-called' "all-mighty natural antioxidant,
`vitamin E."
`
`0
`
`Chemical Structure of Astaxanthin
`
`Oil Type: mainly triglyceride.
`
`300, 1000, and 5000
`Astax-
`(Astaxanthin content is 300, 1000 and 5000 mg/10Og of oiL.)
`
`Itano's astaxanthin-based products, Astax 300, 1000 and 5000 have dis-
`played excellent results as quick and highly effective pigmentation agents
`for cultured fish. These products can also be applied to health foods and
`"functional foods."
`Naturally occurring astaxanthin (or "super vitamnin E") is expected to gain
`status in the near future as a pigment for cosmetics and also as a.sub-
`stance with potential for a wide range of applications in the field of phar-
`maceutical products.
`
`0000014
`
`
`
`KRILL LECITHIN
`
`PHOSPHOUPID
`
`Phospholipid, a structural component of organic membranes, contributes
`to enzyme- activation and is said to be effective in lowering the concentra-
`tion of cholesterol in human blood.
`Krill lecithin (phospholipid found in krill) is more effective in decomposing
`peroxides than ordinary soybean or vitellinephospholipid, and is equally
`effective in lowering cholesterol levels. A -further characteristic of krill leci-
`thin that has been the focus of considerable attention in recent years is the
`high content of the highly unsaturated fatty acids, -EPA (20:5) and DHA
`(22:6), both of which are considered to be effective in preventing and treat-
`ing adult diseases such as myocardial infarction and thrombosis.
`Itano's krill lecithin has the potential to make maximum use of these
`Characteristics through 'application to promising health foods and "func-
`tional foods."
`
`Composition of phospholipid
`Phosphatidylcholine (PC).
`Phosphatidylethanolamine P)
`Lyso-Pc
`Others
`
`75.7
`11.8
`6.4
`6.-1
`
`Fatty acid *composition of
`phospholipid
`14:0
`16:0
`16:1
`1-8:1
`18:2
`20:5
`22:6
`Others
`
`1.8
`19.8
`2.7
`10.6
`2.9
`30.3
`21.8
`10.1
`
`0000015
`
`
`
`
`
`ITANO REFRIGERATED FOOD CO,,,LTD,.
`ITANO REFRIGERQTED FOOD C0.,LTD.%
`33-2 NIKENYA AKINOKAMI SETO-CHO NARUTO-CITY TOKUSHIMA JAPAN
`33-2 NIKENYA AKINOKAMI SETO-CHO NARUTO-CITY TOKUSHIMA JAPAN
`PHONE:(0886)-86-5111, TELEX:5862-888 ITANO-J
`PHONE’:(O886)-86-5111' TELEX:5862—_888 ITANO-J
`FACSIMILE:(0886)-85-8712
`FACS|MlLE:(0886)‘85-8712
`
`0000016
`
`0000016
`
`
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