Rohm Co., Ltd.

Kyoto University

Nissei Company, Ltd.

Kentaro Abe

Hiroyuki Yano

Noriyuki Shimoji

Yoshiaki Oku

Masaya Nogi

Suguru Okuyama

Shinsuke Ifuku

Takeshi Nakatani

Yasuo Kase

Shojiro Kikkawa

Yuka Onishi

A frozen dessert improved in shape retention without an adverse effect on the properties of the frozen dessert such as viscosity, texture and flavor is provided. The frozen dessert contains plant-derived microfibrillated cellulose.

Frozen dessert and frozen dessert material

A highly transparent fiber composite material is provided that can be manufactured through a simplified process using reduced amounts of raw materials and that has high flexibility and low thermal expansivity and retains good functionality of the fiber material. The fiber composite material includes: a fiber assembly having an average fiber diameter of 4 to 200 nm and a 50 &#x3bc;m-thick visible light transmittance of 3% or more; and a coating layer that coats and smoothes the surface of the fiber assembly, wherein the fiber composite material has a 50 &#x3bc;m-thick visible light transmittance of 60% or more. With this fiber assembly, the scattering of light caused by the irregularities on the surface can be suppressed by coating the surface with the coating layer to smooth the surface, whereby a highly transparent fiber composite material can be obtained.

Fiber composite material and method for manufacturing the same

Growing community of inventors

Uji, Japan

Kentaro Abe