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 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & 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 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & 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 - Dyes of natural origin prepared from natural sources
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
C09B 67/00 - Influencing the physical, e.g. the dyeing or printing, properties of dyestuffs without chemical reaction, e.g. by treating with solventsProcess features in the making of dyestuff preparationsDyestuff preparations of a special physical nature, e.g. tablets, films
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 - Hydroxy compounds, e.g. alcoholsSalts thereof, e.g. alcoholates having two or more hydroxy groups, e.g. sorbitol
A61K 31/122 - Ketones having the oxygen atom directly attached to a ring, e.g. quinones, vitamin K1, anthralin
A61K 47/42 - ProteinsPolypeptidesDegradation products thereofDerivatives thereof, e.g. albumin, gelatin or zein
A61K 47/61 - Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additivesTargeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the non-active ingredient being a modifying agent the modifying agent being an organic macromolecular compound, e.g. an oligomeric, polymeric or dendrimeric molecule the organic macromolecular compound being a polysaccharide or a derivative thereof
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 - Dyes of natural origin prepared from natural sources
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
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, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms
A61P 1/02 - Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
A61Q 11/00 - Preparations for care of the teeth, of the oral cavity or of dentures, e.g. dentifrices or toothpastesMouth rinses
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.
A61K 31/375 - Ascorbic acid, i.e. vitamin CSalts thereof
A61K 47/44 - Oils, fats or waxes according to two or more groups of Natural or modified natural oils, fats or waxes, e.g. castor oil, polyethoxylated castor oil, montan wax, lignite, shellac, rosin, beeswax or lanolin
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 - Pharmaceutical, veterinary and sanitary products
Goods & 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 - Pharmaceutical, veterinary and sanitary products
Goods & 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 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
Goods & 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
20.
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 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
21.
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 - Macromolecular compounds obtained by interreacting polymers involving only carbon-to-carbon unsaturated bond reactions, in the absence of non-macromolecular monomers from unsaturated polycondensates
C08L 55/00 - Compositions of homopolymers or copolymers, obtained by polymerisation reactions only involving carbon-to-carbon unsaturated bonds, not provided for in groups
C08L 101/00 - Compositions of unspecified macromolecular compounds
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 - Homopolymers or copolymers of propene
C08F 255/02 - Macromolecular compounds obtained by polymerising monomers on to polymers of hydrocarbons as defined in group on to polymers of olefins having two or three carbon atoms
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.
A61K 47/46 - Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
C09B 61/00 - Dyes of natural origin prepared from natural sources
C12P 1/00 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymesGeneral processes for the preparation of compounds or compositions by using microorganisms or 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 of carboxylic acids, e.g. fatty acid monoglycerides, medium-chain triglycerides, parabens or PEG fatty acid esters
A61K 47/44 - Oils, fats or waxes according to two or more groups of Natural or modified natural oils, fats or waxes, e.g. castor oil, polyethoxylated castor oil, montan wax, lignite, shellac, rosin, beeswax or lanolin
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.
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 of carboxylic acids, e.g. fatty acid monoglycerides, medium-chain triglycerides, parabens or PEG fatty acid esters
A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
A61K 9/48 - Preparations in capsules, e.g. of gelatin, of chocolate
A61K 47/44 - Oils, fats or waxes according to two or more groups of Natural or modified natural oils, fats or waxes, e.g. castor oil, polyethoxylated castor oil, montan wax, lignite, shellac, rosin, beeswax or lanolin
48.
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 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having three or more double bonds, e.g. linolenic acid
Disclosed is a plastic oil-and-fat composition which is prepared using an oil-and-fat having substantially no trans-acid group as the sole oil-and-fat raw material and is reduced in coarsening of an oil-and-fat crystal during storage. The plastic oil-and-fat composition is prepared using an oil-and-fat having substantially no trans-acid group as the sole oil-and-fat raw material and a glycerin fatty acid ester blended to the oil-and-fat, wherein the glycerin fatty acid ester satisfies the following requirements (1) and (2): (1) the palmitic acid content is 10% or higher and the total content of palmitic acid and stearic acid is 90% or higher relative to 100% of the fatty acids constituting the glycerin fatty acid ester, and substantially no trans-acid is contained; and (2) the content of a diester is 50% by mass or higher and the content of a monoester is 5% by mass or lower relative to 100% by mass of the glycerin fatty acid ester.
An anti-fatigue agent or beverage comprising crocetin represented by the formula below or a pharmacologically acceptable salt thereof as the active ingredient. The anti-fatigue agent and beverage are useful for the prevention of or recovery from fatigue.
A61K 31/202 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having three or more double bonds, e.g. linolenic acid
Provided is a thermoplastic resin composition, in particular, an aliphatic polyester resin composition comprising a plasticizer which is soft, exhibits high transparency, is reduced in bleeding out and exhibits high resistance to the extraction by a paraffinic solvent; and a sheet, a film or a molded article formed from the thermoplastic resin composition. An aliphatic polyester resin composition, characterized in that it comprises 100 parts by mass of an aliphatic polyester and, as a plasticizer, 1.0 to 100 parts by mass of a specific ester compound which is an ester formed from a trivalent polyhydric alcohol and an acyl group derived from a carboxylic acid having 2 to 18 carbon atoms and has an average acylation degree of 50 to 90 %.
C08L 67/00 - Compositions of polyesters obtained by reactions forming a carboxylic ester link in the main chainCompositions of derivatives of such polymers
C08K 5/103 - EstersEther-esters of monocarboxylic acids with polyalcohols
C08L 101/16 - Compositions of unspecified macromolecular compounds the macromolecular compounds being biodegradable
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & 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
