Sumitomo Seika Chemicals Co., Ltd.

Mitsubishi Corporation

Otsuka Foods Co., Ltd.

Suntory Limited

Johji Ogasahara

Masakazu Takahashi

Hitoshi Hariu

Hiroyuki Hata

Miyoko Ono

Kazuhiro Hamatani

Ryoichi Tokura

Shigenobu Yamaguchi

Hiromoto Shigeta

A method for producing 2-chloropyridine and 2,6-dichloropyridine by the steps of mixing vaporized chlorine and vaporized water to obtain dilute chlorine; introducing the dilute chlorine and vaporized pyridine into a reactor; and reacting the vaporized pyridine with the dilute chlorine in a gas phase under ultraviolet rays irradiation. By the method, 2-chloropyridine and 2,6-dichloropyridine can be produced in high yields. The present invention is also directed to a method for separating 2,6-dichloropyridine from a mixture containing 2,6-dichloropyridine, 2-chloropyridine and pyridine by the step of carrying out distillation of the mixture containing 2,6-dichloropyridine, 2-chloropyridine and pyridine in the presence of water while adding sulfuric acid to a distillation column. Highly purified 2,6-dichloropyridine can be separated by the method.

Method for production of 2-chloropyridine and 2,6-dichloropyridine

The present invention is directed to a method for producing hop extracts containing small amounts of resin deterioration products, comprising extracting the hop extracts from dry hops using recycled carbon dioxide wherein said carbon dioxide is in a dry subcritical or supercritical condition, and to hop extracts obtained thereby. The hop extracts thus obtained are very useful in the production of high quality beer having a sharp and refreshing taste.

Method for production of hop extracts and hop extracts obtained thereby

A liquid egg having a reduced cholesterol content and a flavor and taste which is comparable to conventional liquid egg is disclosed. The liquid egg is produced by contacting liquid egg with a supercritical fluid to extract cholesterol from the liquid egg.

Liquid egg having reduced cholesterol content

A process for producing liquid egg having a reduced cholesterol content having flavor and taste comparable to conventional liquid egg having a normal cholesterol content is disclosed. The liquid egg having a reduced cholesterol content is produced by contacting liquid egg with a supercritical fluid to extract cholesterol from the liquid egg. Food whose raw material is the liquid egg having a reduced cholesterol content produced by the above process is also disclosed, as well as a new use for a wetted wall column system for producing the liquid egg noted above.

Process for producing liquid egg having reduced cholesterol content

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Osaka, Japan

Johji Ogasahara