The purpose of the present invention is to provide an emulsion composition (for example, powdery emulsion composition) which can be blended in a bakery product to improve ease of slicing of the bakery product. This emulsion composition (for example, powdery emulsion composition) contains a propylene glycol palmitate ester and a casein (for example, sodium caseinate), and the emulsion composition (for example, powdery emulsion composition) contains 50 mass% or more of the propylene glycol palmitate ester.
29 - Viande, produits laitiers et aliments préparés ou conservés
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
02 - Couleurs, vernis, laques
Produits et services
Broth; Broth concentrates; Soup stocks; Edible oils and fats; Margarine; Oils and fats for food, namely, fats for ramen; Frozen broth; Bone broth; Mixes for making soup; Soup mixes; Soups; Soups and preparations for making soups; Bouillon; Pre-cooked ramen soup; pre-cooked Tonkotsu soup, namely, pork bone white soup; Frozen tonkotsu soup, namely, frozen pork bone white soup; Extracts for soups, namely, pig extracts in the form of juice; Extracts for soups, namely, frozen pig extract; edible oils and fats, namely fats and oils for food quality improvement; Processed oils and fats for food; edible oils and fats, namely processed fats and oils for improving quality of confectionery; edible oils and fats, namely emulsified fats and oils for tofu; edible oils and fats, namely emulsified fats and oils for noodles; Shortening, namely, foaming shortening; Shortening, namely, liquid shortening for cakes; edible oils and fats, namely emulsified fats and oils; Extracts for soups, namely, chicken extracts; Extracts for soups, namely, Scallop extracts; fish stock Chemical additives for use in the manufacture of food; Non-ionic surfactants as raw materials for use in the manufacture of industrial products, consumer and household products; Cationic surfactants as raw materials for use in the manufacture of industrial products, consumer and household products; Biodegradable anionic surfactants as raw materials for use in the manufacture of industrial products, consumer and household products; Quality improving agents for rice; Industrial chemicals; Plasticizers for plastics; Chemical additives for use in the manufacture of plastics; Chemical additives for food packaging; Catalysts for use in the manufacture of plastics; Chemical preparations for general industrial manufacturing; Chemical additives for use in the manufacture of cosmetics; Acetic acid ester chemicals; Methyl esters chemicals; Viscose (cellulose ester) chemicals; Vitamins for use in the manufacture of cosmetics; Vitamins for use in the manufacture of food supplements; Antioxidants for use in the manufacture of food supplements; Preservatives for use in the manufacture of dietary and nutritional supplements; Microbes for use in the manufacture of food supplements; Probiotic bacteria for use in the manufacture of food supplements; Proteins for use in the manufacture of food supplements; Antioxidants for use in the manufacture of food Colorants for food and beverages; Colorants for use in the manufacture of food; Colorants for use in the manufacture of beverages; Food and beverage coloring; Coloring agent, namely, a carotenoid pigment non-nutritional feed additive
This oil-based cleansing cosmetic is characterized by containing 1 to 40 mass% glycerin fatty acid ester (A) and 60 to 90 mass% oil component (B), and characterized in that: component (A) is an ester of a C14-22 fatty acid and diglycerin; the diglycerin monoester content in this ester is 80 mass% or greater; and the HLB value of this ester is 6 or greater but less than 8. Preferably the diglycerin monoester content in this ester is 85 mass% or greater and preferably the diglycerin content is 5 mass% or less.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Industrial chemicals; plasticizers; plasticizers for
plastics; chemical additives for use in the manufacture of
plastics; chemical modifiers for use in the manufacture of
plastics; chemical additives for food packaging.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Industrial chemicals; plasticizers; plasticizers for plastics; chemical additives for use in the manufacture of plastic; chemical modifiers for use in the manufacture of plastics; chemical additives for food packaging
Provided are carotenoid-containing particles having, for preventing exudation of carotenoid at the time of tableting and during storage, a structure in which a carotenoid is dispersed in an agar gel containing a cyclodextrin and/or a plant protein.
Provided is a scrub agent for cosmetics, the scrub agent having, as a main component, a polyhydric alcohol fatty acid ester which is a chemically synthesizable synthetic wax. This scrub agent for cosmetics is characterized by being particles having a median diameter of 50-2000 μm and containing a polyhydric alcohol fatty acid ester having a melting point of at least 50 °C.
The present invention provides an antifogging agent which is capable of imparting a film for agricultural use with long-term antifogging properties. A coating-type antifogging agent for films for agricultural use, which contains (A) colloidal inorganic fine particles, (B) a water-soluble alkali metal silicate salt and (C) a synthetic resin. This coating-type antifogging agent for films for agricultural use is configured such that, with respect to 100 parts by mass of the solid content of the colloidal inorganic fine particles (A), the solid content of the water-soluble alkali metal silicate salt (B) is 30-150 parts by mass and the solid content of the synthetic resin (C) is 30-150 parts by mass.
Provided are a polycarbonate resin composition having excellent releasability and a polycarbonate resin releasing agent used for a molded article of the resin composition. The present invention provides a polycarbonate resin releasing agent characterized by containing a pentaerythritol tetra fatty acid ester that is composed of pentaerythritol and a fatty acid having a carbon number of 8-22 and containing a metal element Ca in an amount of 16 mg/kg or more.
C09B 61/00 - Colorants naturels préparés à partir de sources naturelles
A23L 5/43 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques d'origine naturelle, leurs doublons artificiels ou leurs dérivés
C09B 67/00 - Traitements, sans réaction chimique, influençant les propriétés physiques, p. ex. de teintures ou d'impression, des matières colorantes, p. ex. traitement par des solvantsCaractéristiques du procédé de fabrication des préparations tinctorialesPréparations tinctoriales ayant un aspect physique particulier, p. ex. tablettes, feuilles
Provided are particles containing carotenoids, wherein in order to provide carotenoid-containing particles in which the exudation of carotenoids from the particles during tableting or storage is suppressed, the carotenoid-containing particles are characterized by having a structure in which the carotenoids are dispersed in an agar gel containing cyclodextrin and/or vegetable protein.
A61K 31/047 - Composés hydroxylés, p. ex. alcoolsLeurs sels, p. ex. alcoolates ayant plusieurs groupes hydroxyle, p. ex. sorbitol
A61K 31/122 - Cétones ayant l'atome d'oxygène lié directement à un cycle, p. ex. quinones, vitamine K1, anthraline
A61K 47/42 - ProtéinesPolypeptidesLeurs produits de dégradationLeurs dérivés p. ex. albumine, gélatine ou zéine
A61K 47/61 - Préparations médicinales caractérisées par les ingrédients non actifs utilisés, p. ex. les supports ou les additifs inertesAgents de ciblage ou de modification chimiquement liés à l’ingrédient actif l’ingrédient non actif étant chimiquement lié à l’ingrédient actif, p. ex. conjugués polymère-médicament l’ingrédient non actif étant un agent de modification l’agent de modification étant un composé organique macromoléculaire, p. ex. une molécule oligomérique, polymérique ou dendrimérique le composé organique macromoléculaire étant un polysaccharide ou l’un de ses dérivés
Provided is a Gardenia pigment preparation having such a property that a state where Gardenia blue pigment is dissolved stably can be maintained in an acidic range. The Gardenia pigment preparation comprises Gardenia blue pigment and lecithin.
C09B 61/00 - Colorants naturels préparés à partir de sources naturelles
A23L 5/43 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques d'origine naturelle, leurs doublons artificiels ou leurs dérivés
A biofilm formation inhibitor containing, as an active ingredient, monoglycerin dicaprylic acid ester and/or diglycerin dicaprylic acid ester is useful as a biofilm formation inhibitor that can inhibit the formation of a biofilm without killing microorganisms.
A61K 31/23 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone
A61P 1/02 - Préparations stomatologiques, p. ex. médicaments pour le traitement des caries, des aphtes, des périodontites
A61Q 11/00 - Préparations pour le nettoyage des dents, de la bouche ou des prothèses dentaires, p. ex. dentifricesBains de bouche
A powdery L-ascorbic acid fatty acid ester preparation comprising particles each containing (a) an L-ascorbic acid fatty acid ester and (b) an oil or fat that is in a solid state at ambient temperature is added to a food dough mainly composed of a cereal grain powder and/or a starch. In this manner, a sufficient anti-oxidative effect can be achieved.
A23L 3/3544 - Composés organiques contenant des hétérocycles
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
A61K 9/14 - Préparations médicinales caractérisées par un aspect particulier à l'état particulaire, p. ex. poudres
A61K 31/375 - Acide ascorbique, c.-à-d. vitamine CSes sels
A61K 47/44 - Huiles, graisses ou cires couvertes par plus d’un des groupes Huiles, graisses ou cires naturelles ou naturelles modifiées, p. ex. huile de ricin, huile de ricin polyéthoxylée, cire de lignite, lignite, gomme-laque, colophane, cire d’abeille ou lanoline
A61P 3/02 - Nutriments, p. ex. vitamines, minéraux
C09K 15/06 - Compositions anti-oxydantesCompositions inhibant les modifications chimiques contenant des composés organiques contenant de l'oxygène
A quality-improving agent for noodles comprising as an active ingredient a fat-processed starch, said fat-processed starch being obtained by allowing a starch to adsorb an edible fat or oil containing a glycerol organic acid fatty acid ester and then aging the starch, is useful as a quality-improving agent for noodles capable of sufficiently inhibiting deterioration in texture of noodles after cooking.
In order to provide a modifier for baked goods which has little effect on the elasticity and extensibility of the dough and with which it is possible to obtain baked goods having large expansion due to baking, good melt in the mouth, and an exceptional crunchy texture, the present invention provides a powdered modifier for baked goods, the modifier including particles that contain sodium stearoyl lactylate and edible hydrogenated oil. This modifier is obtained, for example, by cooling and powdering a mixture of melted sodium stearoyl lactylate and edible hydrogenated oil.
The present invention provides a novel emulsifier for milk component-containing beverages that is a stearoyl lactate with superior effect on suppressing separation and coagulation of milk components and on inhibiting germination and propagation of heat resistant flat sour bacteria spores. The present invention is an emulsifier for milk component-containing beverages, characterized by having the stearoyl lactate, of which 28% by weight or more of constituent fatty acids are palmitic acid, as an active ingredient.
Provided is a method for producing dry gardenia fruit retaining a pigment content close to that of fresh gardenia fruit. This production method for producing dry gardenia fruit is characterized in including a cutting step for cutting fresh gardenia fruit to expose the flesh enclosed in the peel of the fruit and producing cut pieces with peel without producing substantially any cut pieces without peel, and a drying step for drying the cut pieces resulting from this cutting step.
05 - Produits pharmaceutiques, vétérinaires et hygièniques
Produits et services
Multi-vitamin preparations; Vitamin preparations; Vitamin A preparations; Vitamin C preparations; Vitamin D preparations; Vitamin B preparations; Vitamin E preparations; Mixed vitamin preparations; Calcium supplements; Pharmaceutical preparations, namely, calcium supplements; Protein supplements; Amino acid for medical purposes; Amino acid for nutritional purposes
05 - Produits pharmaceutiques, vétérinaires et hygièniques
Produits et services
Multi-vitamin preparations; Vitamin preparations; Vitamin A preparations; Vitamin C preparations; Vitamin D preparations; Vitamin B preparations; Vitamin E preparations; Mixed vitamin preparations; Calcium supplements; Pharmaceutical preparations, namely, calcium supplements; Protein supplements; Amino acid for medical purposes; Amino acid for nutritional purposes
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
Produits et services
Cetyl alcohol; Lauryl alcohol; Acetic acid ester; Foaming agents for use in the manufacture of foods; Foaming agents; Moistening agents; defoaming agents for use in the manufacture of foods; Defoaming agents; Anti-static preparations not for household use; Lubricant agents for plastics; Anti-fogging agents for plastic; Emulsifiers for use in the manufacture of foods; Dispersing agents; Mold-release preparations; Plasticizers; Food preservatives; Anti-freezing preparations; Anti-shrink agents; Anti-creasing agents; Waterproofing chemical compositions; Solvents, namely, cleaning solvents for use in the manufacture of foods; Anti-aging agents, namely, antioxidants for use in the manufacture of foods; Oleic acid; Stearic acid; Palmitic acid; Artificial sweeteners; Moistening and wetting agents for use in the manufacture of foods; Weaving assistants namely, chemical preparations for use in the manufacture of foods; Anti-static preparations for plastics, other than for household purposes; Water repellents, namely, chemical preparations to prevent dampness and mildew; Spinning assistants, namely, chemical preparations for use in the manufacture of foods; Reducing agents for food; Rubber processing preparations, namely, chemicals for rubber and plastics processing applications; Mildew proofing agents, namely, chemical preparations to prevent mildew; Damp proofing agents, namely, chemical preparations to prevent mildew Multi-vitamin preparations; Vitamin preparations; Vitamin A preparations; Vitamin C preparations; Vitamin D preparations; Vitamin B preparations; Vitamin E preparations; Mixed vitamin preparations; Calcium supplements; Pharmaceutical preparations, namely, calcium supplements; Protein supplements; Amino acid for medical purposes; Amino acid for nutritional purposes
23.
COAGULANT COMPOSITION FOR TOFU AND METHOD FOR MANUFACTURING TOFU USING SAME
The present invention addresses the problem of providing a coagulant composition for tofu, which is highly dispersible in soymilk even in the case of using a large amount of an inorganic salt-type coagulant, can be well dispersed in the whole soymilk merely by stirring with the use of a commonly employed low-speed stirrer without requiring any special coagulation device provided with a high-speed disperser, and thus can coagulate the soymilk so as to give a tofu product having excellent taste and texture. The coagulant composition for tofu is characterized by comprising: (a) an inorganic salt-type coagulant; (b) a polyglycerol-condensed ricinoleic acid ester; (c) a lecithin and/or glycerol diacetyltartaric acid fatty acid ester; and (d) an oily component.
A23L 1/20 - Traitement des légumineuses, c. à d. des fruits de plantes légumineuses, pour l'obtention de fourrages ou d'aliments; Préparation de produits à partir de légumineuses; Moyens chimiques pour accélérer la cuisson de ces aliments, p.ex. traitement aux phosphates
24.
EMULSIFIER FOR MILK CONSTITUENT-CONTAINING BEVERAGE
Provided is an emulsifier for a beverage containing a novel milk constituent having excellent effect for imparting redispersibility in an isolated and aggregated milk constituent, and provided is a milk constituent-containing beverage that contains the emulsifier. Specifically, an emulsifier for a milk constituent-containing beverage characterized in having a glycerin succinic acid fatty acid ester with an acid value of 90 mgKOH/g or less as an active ingredient, and a milk constituent-containing beverage having excellent redispersibility in an isolated and aggregated milk constituent, characterized in containing the emulsifier for a beverage containing a milk constituent.
The purpose of the present invention is to provide a powdered plant sterol composition having excellent dispersibility in water and, ideally, also having excellent dispersion stability after being dispersed in water. Provided is a powdered plant sterol composition characterized by containing (A) a plant sterol, (B) an emulsifier having an HLB value of at least 8, and (C) citric acid and/or a salt thereof, and, ideally, having an average particle diameter of no more than 60 µm.
Provided is a sodium stearoyl lactylate preparation which has high solubility in water at 20˚C (has excellent dispersibility) and has an excellent effect of improving the loosing property and texture of noodles. A sodium stearoyl lactylate preparation having such a property that the weight of dried residue, which is a measure for evaluating dispersibility and measured in accordance with dispersibility test 1 shown below, is less than 1.4 g. [Dispersibility test 1] 1) 47.5 g of water having a temperature of 20˚C is charged in a 100-ml glass beaker, 2.5 g of the sodium stearoyl lactylate preparation having the same temperature is added thereto, and the resultant mixture is agitated using a three-one motor at 500 rpm for 60 seconds under the same temperature condition, thereby preparing a mixed solution. 2) The mixed solution prepared in step 1) is poured onto a stainless-steel strainer having a mesh size of 250 μm, and residue remaining on the strainer is collected. 3) The residue obtained in step 2) is allowed to leave in a glass petri dish and then dried with hot air at 105˚C for 2 hours, the weight (g) of a dried product remaining on the glass petri dish is measured, and the dispersibility is evaluated on the basis of the weight of the dried product (dried residue).
An object of the present invention is to remove or reduce iodine contained in a marine natural product extract, while maintaining the original flavor, taste, appearance, etc. of the marine natural product extract before processing. A first anion exchange membrane (5) and a second anion exchange membrane (6) are sequentially arranged from the anode (3) side. Between the anion exchange membranes (5, 6), an extract receiving compartment (9) is formed and fed with a marine natural product extract (21). An iodine recovery compartment (8) is formed on the anode side of the first anion exchange membrane (5). A replenisher receiving compartment (10) is formed on the cathode side of the second anion exchange membrane (6) and fed with a replenisher containing chlorine ions (24). During electrodialysis, the iodine ions contained in the marine natural product extract (21) pass through the first anion exchange membrane (5) and migrate into the iodine recovery compartment (8), while the chlorine ions contained in the replenisher (24) pass through the second anion exchange membrane (6) and replenish the extract receiving compartment (9).
The present invention addresses the problem of providing a kneading-type antistatic agent that: is readily polymerized and obtained by irradiating active energy rays; is capable of being kneaded into a thermoplastic resin; does not lessen the external appearance of a resin molded article; and provides excellent permanent antistatic properties. This antistatic agent is a kneading-type antistatic agent characterized by being a thermoplastic polymer obtained by irradiating active energy rays on a solution containing: a polymerizable monomer (component A) containing polyalkylene glycol and one polymerizable functional group selected from an acryloyl group or a methacryloyl group, in each molecule; a perchlorate (component B); and a photopolymerization initiator (component C).
C08F 299/02 - Composés macromoléculaires obtenus par des interréactions de polymères impliquant uniquement des réactions entre des liaisons non saturées carbone-carbone, en l'absence de monomères non macromoléculaires à partir de polycondensats non saturés
C08L 55/00 - Compositions contenant des homopolymères ou des copolymères obtenus par des réactions de polymérisation ne faisant intervenir que des liaisons non saturées carbone-carbone, non prévues dans les groupes
C08L 101/00 - Compositions contenant des composés macromoléculaires non spécifiés
The purpose of the present invention is to provide a taste-improving agent capable of ameliorating the unpleasant taste of potassium such as harshness, irritativeness and bitterness without reducing the saltiness of potassium-containing foods and drinks. The taste-improving agent for potassium-containing foods and drinks is characterized by comprising a lactic acid-fermented yeast extract which is obtained by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w)% or more of lactic acid relative to the solid matter of the yeast extract.
Provided is a method for manufacturing a multicore gelatin microcapsule containing a flavoring, wherein the duration of peak flavor in a foodstuff application is equal to or greater than 1.5 minutes and less than 4 minutes. The method for manufacturing a multicore gelatin microcapsule has a step for spraying and then hardening under cooling a liquid mixture obtained by adding a transglutaminase to an oil-in-water emulsion composition containing gelatin and a flavoring, the mixture having a gelatin content of 10-25 wt%.
The present invention addresses the problem of providing: a polypropylene resin composition which is blended into a polyolefin resin in order to improve the surface characteristics and to provide the polyolefin resin with continuous water repellency and which produces less agglomerates, thereby not causing deterioration in the appearance; a polyolefin resin composition which contains the polypropylene resin composition; and a molded article of the polyolefin resin composition. A composition which solves the above-mentioned problem is a polypropylene resin composition that is obtained by heating and kneading a material that contains (A) a polypropylene resin, (B) a polypropylene wax, (C) a polyorganosiloxane that contains at least one silicon atom-bonded alkenyl group in each molecule and (D) an organic peroxide.
C08L 23/10 - Homopolymères ou copolymères du propylène
C08F 255/02 - Composés macromoléculaires obtenus par polymérisation de monomères sur des polymères d'hydrocarbures tels que définis dans le groupe sur des polymères d'oléfines contenant deux ou trois atomes de carbone
The invention addresses the problem of providing a defoaming agent for food, which has a defoaming ability equal to or higher than that of a silicone resin-based defoaming agent. The defoaming agent for food is an esterification product of (i) diglycerin and (ii) caprylic acid and is characterized by satisfying the following relational formulae (1) and (2) when the content of a monoester body in the product is represented by A%, the content of a diester body in the product is represented by B%, the content of a triester body in the product is represented by C%, and the content of a tetraester body in the product is represented by D%. Formula (1): 0.8 ≤ (A+B+C)/(A+B+C+D) Formula (2): 0.5 ≤ (B+C)/A ≤ 10
The objective of the present invention is to remove or reduce the iodine contained in a seafood extract, while maintaining the original flavor, taste, appearance and the like of an unprocessed seafood extract. A first anion-exchange membrane (5) and a second anion-exchange membrane (6) are sequentially arranged from the positive electrode (3) side, and an extract container chamber (9) is provided between the anion-exchange membranes (5, 6) so that a seafood extract (21) is contained in the extract container chamber (9). An iodine collection chamber (8) is provided on the positive electrode side of the first anion-exchange membrane (5). A supplementary liquid container chamber (10) is provided on the negative electrode side of the second anion-exchange membrane (6), and a supplementary liquid (24) that contains chlorine ions is contained in the supplementary liquid container chamber (10). By means of electrodialysis, iodine ions contained in the seafood extract (21) are moved to the iodine collection chamber (8) through the first anion-exchange membrane (5), and chlorine ions contained in the supplementary liquid (24) are replenished into the extract container chamber (9) through the second anion-exchange membrane (6).
Provided is a method for producing gardenia blue pigment with which it is possible to control the discoloration that occurs when dyeing a sugar-coated food product or pharmaceutical product. The method for producing gardenia blue pigment is characterized in that a membrane having a fractional molecular weight of 3,000 or more (such as an ultrafiltration membrane) is used for membrane separation treatment by which low-molecular-weight compounds are removed from a treatment solution obtained by β-glucosidase treatment, in the presence of a protein hydrolysate (such as casein protein hydrolysate), of an iridoid glucoside (such as geniposide) obtained by extraction from the fruit of Gardenia jasminoides belonging to the family Rubiaceae. The food product or pharmaceutical product is a sugar-coated food product or pharmaceutical product (such as a sugar-coated tablet or sugar-coated chewing gum) in which the sugar-coating layer has been dyed with gardenia blue pigment obtained by means of the above-mentioned production method.
A23L 1/27 - Coloration ou décoloration des aliments
A61K 9/28 - DragéesPilules ou comprimés avec revêtements
A61K 47/46 - Ingrédients de constitution indéterminée ou leurs produits de réaction, p. ex. peau, os, lait, fibre de coton, coquille d’œuf, fiel de bœuf ou extraits de plante
C09B 61/00 - Colorants naturels préparés à partir de sources naturelles
C12P 1/00 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes
The purpose of the present invention is to provide an yeast extract in which the malodor inherent in yeast (i.e., the odor of yeast) is masked or reduced, and which has excellent taste balance and long-lasting taste and can exhibit a meat-like taste. The present invention provides an yeast extract containing lactic acid, which contains lactic acid in an amount of 7.5 (w/w)% or more relative to the solid content of the yeast extract. The present invention also provides an yeast extract containing lactic acid, which is produced by fermenting an yeast extract with a lactic acid bacterium and contains lactic acid in an amount of 7.5 (w/w)% or more relative to the solid content of the yeast extract.
Disclosed is an improving agent for fish paste products, which can improve the properties of a fish paste product so that the fish paste product has proper hardness and an elastic and firm texture. Particularly disclosed is a quality-improving agent for fish paste products, which enables the production of a fish paste product that is so improved in properties as to have satisfactory hardness and a highly elastic texture, regardless of the length of a bench time in the production of the fish paste product. The quality-improving agent for fish paste products is characterized by comprising β-amylase and a processed starch. When the quality-improving agent is added during the process of the production of a fish paste product, the texture of the fish paste product can be improved.
Disclosed is a composition containing a fat-soluble vitamin, which has improved stability. The composition containing a fat-soluble vitamin comprises the fat-soluble vitamin and potassium carbonate to impart improved stability to the composition and prevent the decrease in the content of the fat-soluble vitamin. In the composition containing a fat-soluble vitamin, the fat-soluble vitamin has only to contact with potassium carbonate. The form of the composition containing a fat-soluble vitamin is not particularly limited, and the examples of the form of the composition include a fat-soluble vitamin composition in which potassium carbonate is dispersed in a fat-soluble vitamin, a fat-soluble vitamin composition which has a form of an oil-in-water-type emulsion composition, and a powdery fat-soluble vitamin composition which is produced by drying an oil-in-water-type emulsion composition. The composition containing a fat-soluble vitamin may be added to a food, a beverage or the like to prevent the decrease in the content of the fat-soluble vitamin in the food, the beverage or the like.
Disclosed is a liquid composition which is intended to be filled in soft capsules and comprises an edible oil or fat and a poorly oil-soluble component dispersed in the edible oil or fat. The liquid composition is characterized by containing a reactive monoglyceride and a triglycerin fatty acid ester having a monoester content of 50% or more. In the liquid composition, beeswax is not used, but the level of the dispersion stability of the poorly oil-soluble component is equivalent to or higher than those in conventional preparations in which beeswax is used.
A61K 47/14 - Esters d’acides carboxyliques, p. ex. acides gras monoglycérides, triglycérides à chaine moyenne, parabènes ou esters d’acide gras de PEG
A61K 47/44 - Huiles, graisses ou cires couvertes par plus d’un des groupes Huiles, graisses ou cires naturelles ou naturelles modifiées, p. ex. huile de ricin, huile de ricin polyéthoxylée, cire de lignite, lignite, gomme-laque, colophane, cire d’abeille ou lanoline
A23L 1/30 - contenant des additifs (A23L 1/308 a priorité);;
Disclosed are ice creams having physical properties and texture characteristic to ice creams, i.e., being easily scooped out with a spoon, in a frozen state, and show a good shape retention property, appropriate physical properties and a moussy texture after thawing. Specifically disclosed are: ice creams which become moussy after thawing, characterized by comprising gelatin and microcrystalline cellulose; in particular, ice creams which become moussy after thawing, wherein the total content of gelatin and microcrystalline cellulose is 1.0-3.0 mass% per 100 mass% of ice cream; and ice creams which become moussy after thawing, wherein the content of gelatin is 0.8-2.0 mass% and the content of microcrystalline cellulose is 0.1-2.0 mass%.
Provided is a method for producing a powdery emulsified fat which releases fat when dissolved in hot water and sustains good powder properties during storage. A method for producing a powdery emulsified fat characterized by comprising adding fat to an aqueous solution containing a meat extract and sodium chloride, emulsifying the same and then drying the emulsion. A method for producing a powdery emulsified fat characterized by comprising further adding an excipient to the aqueous solution, then emulsifying the same and drying. A powdery soup using the powdery emulsified fat thus obtained can be provided as a food which has a good smell, a rich body taste and good keeping qualities.
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A liquid composition for filling soft capsules which comprises an edible oil and a sparingly oil-soluble ingredient dispersed therein, characterized by containing a reacted monoglyceride and a distilled monoglyceride as dispersion stabilizers for dispersing the sparingly oil-soluble ingredient.
A61K 47/14 - Esters d’acides carboxyliques, p. ex. acides gras monoglycérides, triglycérides à chaine moyenne, parabènes ou esters d’acide gras de PEG
A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
A61K 9/48 - Préparations en capsules, p. ex. de gélatine, de chocolat
A61K 47/44 - Huiles, graisses ou cires couvertes par plus d’un des groupes Huiles, graisses ou cires naturelles ou naturelles modifiées, p. ex. huile de ricin, huile de ricin polyéthoxylée, cire de lignite, lignite, gomme-laque, colophane, cire d’abeille ou lanoline
50.
PHARMACEUTICAL PREPARATIONS CONTAINING FATTY ACID ESTERS OF L-ASCORBIC ACID
A pharmaceutical preparation which contains (A) a fatty acid ester of L-ascorbic acid, (B) a plant sterol, (C) tocopherols, and (D) an emulsifying agent for food, characterized in that the contents of the components(A) and (B) are 0.5 to 5% by mass and 5 to 20% by mass respectively and the content of the component (C) in terms of total tocopherol content is 20 to 94.4% by mass and that the component (D) is at least one member selected from the group consisting of glycerol fatty acid esters, sorbitan fatty acid esters and propylene glycol fatty acid esters and the content thereof is 0.1 to 10% by mass, each percentage being a value as calculated by taking the amount of the preparation as 100% by mass.
Disclosed is a biodegradable polylactic acid-based adhesive exhibiting excellent adhesiveness and transparency over a long time. Specifically disclosed is a polylactic acid-based adhesive containing a polylactic acid resin composition which is substantially composed of a crystalline polylactic acid, a non-crystalline polylactic acid and a plasticizer. In the polylactic acid resin composition, the non-crystalline polylactic acid is contained in an amount of 5-33% by mass of the total of the crystalline polylactic acid and the non-crystalline polylactic acid, and the plasticizer is contained in an amount of not more than 30% by mass relative to the total mass of the composition.
An ameliorant for eye strain which contains as an active ingredient a compound having the ability to ameliorate eye strain; and a food or beverage for use in the prevention of or recovery from eye strain. The ameliorant and food or beverage for eye strain are characterized by containing as an active ingredient crocetin, which is represented by the formula, [Chemical formula 1] or a pharmacologically acceptable salt thereof.
A61K 31/202 - Acides carboxyliques, p. ex. acide valproïque ayant un groupe carboxyle lié à une chaîne acyclique d'au moins sept atomes de carbone, p. ex. acides stéarique, palmitique ou arachidique ayant au moins trois doubles liaisons, p. ex. acide linolénique
A23L 1/30 - contenant des additifs (A23L 1/308 a priorité);;
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
[ Amyl alcohol; pentanol; arabitol; allyl alcohol; ] ethyl alcohol; [ oleyl alcohol; ] glycol; glycerine; [ cinnamyl alcohol; cetyl alcohol; fusel oil; ] butanol; benzyl alcohol; methyl alcohol; mercaptan; lauryl alcohol; ethyl phthalate; amyl acetate; acetic acid ester; octyl acetate; vinyl acetate; butyl acetate; methyl acetate; diethyl phthalate; dimethyl phthalate;[ dimethyl sulphate; ethyl malonate; ] foaming agents for use in the manufacture of foods; finishing assistants; moistening or wetting agents for use in the manufacture of foods; defoaming agents for use in the manufacture of foods; weaving assistants; dyeing assistants; anti-static preparations not for household use; anti-static preparations for plastics; lubricant agents for plastics; anti-fogging agents for plastic; degreasing agents not for household use; decoloring agents decolorants; emulsifiers for use in the manufacture of foods; water repellents; dispersing agents; dispersants; spinning assistants; mould-release preparations; [ ion-exchange resins; ion-exchange resin membranes; ] plasticizers; carburizing agents; vulcanization accelerators; reducing agents; metal welding flux; air entraining agents; rubber processing preparations; oxidizing agents; fire extinguishing compositions; catalytic agents; food preservatives; anti-incrustants; cement set accelerators; cement blending agents; fireproofing preparations; delustering agents; battery anti-sulphurizing agents; soil stabilizing agents; fuel saving agents; exothermic agents; soldering fluxes; clothes pleating agents; bleaching preparations not for laundry use; anti-freezing preparations; mildew proofing agents; damp proofing agents; anti-shrink agents; anti-creasing agents; waterproofing chemical compositions; metal tempering preparations; tempering chemicals; solvents; refrigerants; anti-aging agents; oleic acid; stearic acid; palmitic acid; artificial sweeteners Vegetable oils and fats for foods, namely, olive oil, corn oil, sesame oil, soybean oil, blended oil, rape oil, palm oil, coconut oil and fat, sunflower oil, and peanut oil; animal oils, and fats for food, namely, beef tallow, bone oil, lard, and poultry fat; processed oils and fats for foods, namely, hydrogenated oil, shortening, powdered oils and fats, and seasoning oils; milk products, namely, dry whole milk powder, dry low-fat milk powder, dry non-fat milk powder, dry buttermilk powder, whey powder, lactic acid drinks, and cream; meat for human consumption; eggs; edible aquatic animals not live; frozen vegetables; frozen fruits; processed meat products, namely, bovine meat and bone extracts, swine meat and bone extracts, poultry meat and bone extracts; [ fish or shellfish preserved in sake lees; steamed or toasted cakes of fish paste; ] fermented fish guts, squid guts, sea cucumber guts, shrimps, calling crabs, and oysters; seafoods boiled down in soy sauce; fish and shellfish dried in the shade of the sun; [ tube-shaped toasted cakes offish paste; ] boiled and dried fish and shellfish; [ steamed cakes of smashed fish and yam; fish sausages; ] blocks of boiled, smoked and then dried bonitos; dried pieces of agar jelly; flakes of dried fish meat; fishmeal for human consumption; edible shavings of dried kelp; sheets of dried laver; dried brown algae; dried edible seaweed; processed edible seaweed; [ toasted sheets of laver; ] processed vegetables; processed fruits; [ fried tofu pieces; freeze-dried tofu pieces; jelly made from devils' tongue root; ] soybean milk; soy milk; tofu; [ fermented soybeans; ] processed eggs; stew and soup mixes; dried flakes of laver for sprinkling on rice in hot water; fermented soybean foods as accompaniment; protein for human consumption, namely, vegetable protein added to raw materials for buckwheat and noodle for getting their chewiness Binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream; aromatic preparations for food not from essential oils; [ tea; coffee and cocoa; ice; ] confectionery, namely, bean jam, chestnuts roasted with syrup, sweetened boiled adzuki-beans, candies, fruit jellies, vegetable jellies, cakes, chewing gums, chocolate, ice cream, sponge cakes, pancakes, doughnuts, pies, biscuits, cookies, crackers, wafers, and syrup; [ bread and buns; ] seasonings; spices; ice cream mixes; sherbert mixes; [ Chinese stuffed dumplings cooked; sandwiches; Chinese steamed dumplings cooked; sushi; fried balls of batter mix with small pieces of octopus; steamed buns stuffed with minced meat; prepared hamburger sandwiches; prepared pizzas; prepared hot dog sandwiches; prepared meat pies; prepared ravioli; yeast powder; ] fermenting malted rice; yeast; baking powder; instant confectionery mixes, namely, jelly mixes, doughnut mixes, pudding mixes, and cake mixes; [ curry; ] and Japanese arrow root powder for use in the manufacture of foods; Japanese arrow root powder for industrial purposes; wheat flour for industrial purposes; rice flour for industrial purposes; corn starch for industrial purposes; sweet potato flour for industrial purposes; potato flour for industrial purposes; buckwheat flour for industrial purposes; pulse flour for industrial purposes; barley flour for industrial purposes; curry mixes; curry powder; and curry pastes
