Kuraray Co., Ltd.

Minaminihon Rakuno Kyodo Kabushiki Kaisha

Keiji Matsumura

Syuji Kawai

Shuzo Ohyabu

Hiroyuki Akasu

Naoki Yagi

Kwang Y Kim

Tarushige Nakaji

Takeo Akiya

Toshiaki Sato

Tohei Moritani

Taichi Negi

Satoshi Hirofuji

Nobuo Tanaka

Kunihiko Shimamura

Tsugunori Kashimura

Hidemasa Oda

Kenji Shirano

Toshinori Ishii

Tsutomu Miura

Seio Anzai

Syozi Kurosaki

Akiko Miyanaka

Toshimasa Kanemitsu

Provided are 2-hydroxyphenylbenzotriazol compounds with excellent ultraviolet absorbability and high thermal stability. They can be used as ultraviolet absorber for any polymer.

2-hydroxyphenylbenzotriazol compounds and the use thereof

The present invention provides a heat-resistant container comprising an ethylene-vinyl alcohol copolymer layer and a crystalline polyester layer. In particular, when an ethylene-vinyl alcohol copolymer containing a drying agent is used, the obtained container is both ovenable and retortable, thereby being highly useful.

Heat resistant container

The tube of the present invention has no or very small local minute nonuniformity in thickness of EVOH layer, and therefore drawn-formed articles such as blow bottle obtained by draw molding the tube have no streaks and are superior in appearance.

Multilayered tube for draw molding and multilayered container utilizing

A method for the production of formed food products of a microfibrillar milk protein, which comprises mixing an aqueous gel of a milk protein comprising mainly calcium caseinate with a specific amount of dehydrating agent (e.g. sodium chloride) and a specific amount of a dispersant (e.g. dextrin, sodium caseinate) and optionally fats and oils at a specified temperature and forming the mixture at the same temperature range into the desired shapes. The formed food products are obtained in various states of from comparatively soft products (e.g. imitation cheese) to comparative hard products (e.g. imitation jerky) by controlling the temperature in the mixing and forming steps and/or the amounts of the dehydrating agent and dispersant.

Method for production of formed food product of microfibrillar milk

There is disclosed a formed food product of microfibrillar protein comprising a bundle of microfibrillar protein having a diameter of fiber of 10.mu. or less and a high heat resistance (A) and a microfibrillar protein having a diameter of fiber of 10.mu. or less and a low heat resistance (B) and optionally one or more fillers and/or other additives, which has similar structure and texture to those of cooked natural meats and has excellent stability to hot water cooking, excellent shape retention and good texture, and hence is useful as an artificial meat product.

Formed food product of microfibrillar protein and process for the

A fibrous milk protein product having a high tensile elongation (115 to 380%) and an excellent stability to hot water cooking (tolerant to treatment in hot water of 135.degree. C. for 4 minutes) which is produced by forming the starting milk protein into a fibrous composition and then treating the fibrous composition in an aqueous solution containing at least one of sodium, potassium and calcium salts and also an aldehyde type crosslinking agent having a ratio of molecular weight (M) to number of aldehyde groups (n) of 120 to 360 (e.g. lactose) at a pH of 2.5 to 6.5 and at 100.degree. to 140.degree. C. for 20 minutes to 3 hours.

Process for producing a fibrous milk protein product

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Kurashiki, Japan

Keiji Matsumura