Asahi Kasei Kogyo Kabushiki Kaisha

Asahi Kasei Kabushiki Kaisha

Asahi Kasei Chemicals Corporation

Etsuo Kamada

Nobuyoshi Mochihara

Shun'ichi Gomi

Kazuhiro Obae

Yohsuke Honda

Naoaki Yamazaki

Yoshihito Yaginuma

Kouichirou Enatsu

Kazuhiro Oobae

Cellulose powder having an especially excellent balance among moldability, fluidity and disintegrating property is provided. Cellulose powder having an average polymerization degree of 150-450, an average L/D (the ratio of the major axis to the minor axis) value of particles of 75 &#x3bc;m or less of 2.0-4.5, an average particle size of 20-250 &#x3bc;m, an apparent specific volume of 4.0-7.0 cm/g, an apparent tapping specific volume of 2.4-4.5 cm/g, and an angle of repose of 55&#xb0; or less.

Cellulose powder

An excipient comprising trehalose having a purity of 99.0% or more, a proportion of particles of 75 &mgr;m or more of 2 to 90 wt %, an average particle size of 10 to 250 &mgr;m, an apparent specific volume of 1.5 to 3.5 ml/g, and a whiteness of 90% or more.

Excipient

A cellulose-containing composite contains 20-99% by weight of a fine cellulose and 1-80% by weight of at least one low-viscosity water-soluble dietary fiber selected from the group consisting of 1) a hydrolyzed gallactomannan, 2) an indigestible dextrin and 3) a mixture of a polydextrose and xanthan gum and/or gellan gum, wherein the total amount of gellan gum and xanthan gum is 0.1% by weight or more but less than 3% by weight of the composite, in which composite the average particle size of the fine cellulose is 30 &mgr;m or less when the composite is dispersed in water.

Cellulose-containing composite

A stabilizer for foods or a stabilizer for meat products, which is effective in preventing syneresis and improving water holding capacities, yield, texture, cloudiness and the like in foods, particularly meat products using livestock meat, fish and the like. The stabilizer is characterized in that it contains a composite which has 10 to 90% by weight of a fine cellulose and 10 to 90% by weight of a gelling agent, and that it provides, when dispersed in water, an average fine cellulose particle size of not more than 20 &mgr;m and a fraction of particles having a size of not less than 10 &mgr;m of not more than 70%. The incorporation of the stabilizer can provide a meat product composition which can prevent syneresis and is improved in water holding capacities, yield, texture and other properties.

Stabilizer for meat products and meat product composition

Aqueous suspension composition and water-dispersible dry composition and

Pharmacologically inactive spherical seed cores comprising at least 50% by weight of microcrystalline cellulose having an average degree of polymerization of 60 to 375, wherein the spherical seed cores have an average particle size of 100 to 1000 .mu.m, a tapped bulk density of at least 0.65 g/ml, an aspect ratio of at least 0.7, a water absorption capacity of 0.5 to 1.5 ml/g, and a friability of no more than 1%; spherical granules comprising the spherical seed cores coated with a powdery layer comprising active ingredients and having an outer layer of coating provided on the powdery layer; and a process for the production of spherical granules, comprising the steps of coating the spherical seed cores with powder comprising active ingredients using an aqueous binding solution, spraying an aqueous solution or suspension of a coating agent thereon, and drying the resulting coated granules.

Growing community of inventors

Nobeoka, Japan

Etsuo Kamada