Chemical Dept.

Immermannstrasse 43B 40210 Dusseldorf, Germany

Bitidus Growth Factor High-purity galactooligosaccharides-

Al Introduction of cW (fUGO

CUP OLIGO is oligosaccharides developed by the advanced biotechnology, based on lactose contained in milk.

It is a new sugariness for food, which is mainly composed of galactooligosaccharides effective as a bifidus growth promoting substance, superior in physical properties and safe as a natural material.

Two types (syrup type and powder type) are available for customers' need. Please use it as a new health-oriented food material for your products.

B} MQfQ aQ~_yt CU~ OUGO

Galactooligosaccharides, main components of CUP OLIGO, are mixture of oligosaccharides shown by the following structural formula, including 4'-galactosyllactose.

These oligosaccharides are produced by getting enzyme to work on lactose contained in milk.

HOH

OH

OH

OH

4' -galactosyllactose

Gal-Gal-Glc (bond: (31-4, 4'-galactosyllactose) Gal-(Gal)n-Glc (n=1 to 4, bond: (3 ) Gal-(Gal)n-Gal (n=1 to 4, bond: (3 ) *Gal:Galactose, Glc:Glucose

In terms of physical properties, CUP OLIGO is very stable under heat and acidic conditions, and has such a superior feature that its composition does not change during long-term storage.

C) Gentle to human body

1) Component contained in breast milk

Galactooligosaccharides, main components of CUP OLIGO, are safe and superior sweetener.

2) Nutritional source for bifidus

Galactooligosaccharides are important nutritional source for growing bifidus. 3) Functional even by addition of a small amount

CUP OLIGO is highly pure and is not digested/absorbed in the intestine, so that only a small amount of it is effective for growing bifidus. It can be used to replace a part of sugar. 4) Best suited for processing because of its heat and acid resistance Galactooligosaccharides are not decomposed when heated during processing and when processed/stored under acidic condition.

5) 1/4 sweetness of sucrose

Since CUP OLIGO is low in sweetness and plain, it reduces the sweetness of the conventional sugariness by replacing a part of it, compensates for sugariness of food not requiring sweetening, and does not impede keeping quality.

It is recognized that galactooligosaccharides, main components of CUP OLIGO, have the following features.

1) Growth of bifidus in the intestine

Galactooligosaccharides selectively increase bifidus, representative of useful bacteria living in the intestine.

2) Difficult digestion (low calorie)

It has been confirmed that galactooligosaccharides reach the large intestine without being decomposed by digestive enzyme in the small intestine. For this reason, it can be said that galactooligosaccharides are sugar difficult to be converted into energy.

3) Low cariosity (prevention of carious tooth)

Galactooligosaccharides are not utilized for growth of mutance, which is a cause of carious teeth, and it is not recognized that insoluble glucan, which is a cause of bacteria plaque, is not produced.

4) Property like dietary fiber

It is well known that the galactooligosaccharides have dietary fiber-like property at various points.

5) Promoting effect of absorption of calcium

It is confirmed that the galactooligosaccharides have the function to promote absorption of calcium.

6) Safety

4'-galactosyllactose, effective components of CUP OLIGO, is confirmed to be safe as a result of various tests including acute toxicity and chronic toxicity tests.

1) Sugariness and Sweetness

CUP OLIGO has high-quality sweetness, and its sweetness is 25 with sucrose as 100. The sweetness is not changed due to temperature. CUP OLIGO is low in sweetness and plain in taste, so it reduces the sweetness of the conventional sugariness by replacing part of it, and can be utilized for food not requiring sweetness without adversely affecting the taste.

2) Viscosity

The viscosity of CUP OLIGO shows a high value at low temperature in comparison with sucrose, but in normal handling, it can be used in almost the same way as for isomerized sugar.

3) Stability against heating

Galactooligosaccharides, effective components of CUP OLIGO, are very stable in comparison with sucrose, and are hardly decomposed even when heated at 180°C. They are low in tinting.

4) PH stability

Galactooligosaccharides, effective components of CUP OLIGO, are hardly decomposed even when heated at pH3, and are stable under the acidic condition. In terms of properties, CUP OLIGO is very stable against heat and acid.

5) Stability during storage

Galactooligosaccharides, effective components of CUP OLIGO, are not decomposed for more than 100days when it is stored at room temperature under the acidic condition (pH3.0). CUP OLIGO is superior in storage.

6) Water activity

The water activity of CUP OLIGO is low, almost the same as that of sucrose.

7) Moisture absorption/releasing properties

The moisture absorption/releasing properties give favorable effects on the moisture retention and keeping quality of food/cakes. Moisture retention is enhanced for sponge cake and butter cake, and increase in hardness of products is checked.

1) To improve foaming and to stabilize it.

For foods which needs fluffiness. For example, fresh cream, sponge cake, etc ... 2) To maintain moisture and flexibility.

For foods which needs wetness. For example, fresh & moist sweets, etc ... 3) To improve creaming.

For foods which needs a good texture. For example, butter cream, spread, etc ... 4) To suppress sweetness.

For foods which needs a decrease in the volume of sweetness, or foods which doesn't need sweetness. For example, seasoning, beverages, etc ...

rrr-stvle confectionery

utraceutical products

I .... CUP OLIGO H-70 CUP OLIGO P (powder)
liV1P~
A~pe~anG,e Liquid White powder
MGisitlur:e~ 25% max. 3% max.
GalactGeligosacehariae§l 70% min. (per solid) 70% min. (per solid)
I1c:HiIGsacctiiar;if.les amdln~:n;;illoSfe 30% max. (per solid) 30% max. (per solid)
Ash 0.1% max. 0.1% max.
l#Ieavy metar (@s, I~b~ 3ppm max. l oprn max.
~rsenie (a~, As203~l 2ppm max. 1ppm max.
Stani!tarcfil1pla"te coumt 200/g max. 200/g max.
Mold 20/g max. 20/g max.
Yeast 20/g max. 20/g max.
'Oeliifel'!liIill Negative Negative I) Safe Quality

- Non-GMO

- Allergens Free

- Clean label product

~) Packing

CUP OLIGO H-70

CUP OLIGO P(powder)

18L can (Net wt :25kgs)

1 kg PE bag x 10 in carton (Net wt : 1 Okgs)

K) Contact

ASIA

Kowa Company Ltd. TOSHO BLDG. 8F

8-3, 3-chome, Nihonbashi-honcho, Chuo-ku, Tokyo 103-0023, JAPAN Tel: +81-3-5847-8915

Fax: +81-3-5847-8923

Website: http://www.kowa.co.ip/eng/index.htm

EUROPE

Kowa Europe GmbH Immermannstrasse 43B 0-40210 Dusseldorf, Germany Tel: +49-211-179354-0

Fax: +49-211-161952

chemicals@kowaeurope.de

Website: http://www.kowa-europe.com

<Paris Liaison Office>

2 Rue de L'oratoire, 75001 Paris, France Tel: +33-1-42860517

Fax: +33-1-42860513

<Milano Liaison Office>

Via Camperio 9, 20123 Milano, Italy Tel: +39-02-8056130

Fax: +39-02-8054629