Nitto-Denko Corporation

Tomoko Sudo

Takahisa Konishi

Yuka Sekiguchi

Toshiyuki Yoshikawa

Tomoaki Hishiki

Chieko Miura

Yusuke Kamano

Shinya Hashiguchi

Masao Nakagawa

Shinji Sugawara

The present invention provides a foam body suitable for producing a cultured meat having a good texture. The foam body of the present invention includes alginic acid and/or an alginate. The foam body has an elastic modulus M, as determined by a test, of 8&#xd7;10Pa or less. In the test, the foam body is immersed in 22&#xb1;3&#xb0; C. water for 4 hours to prepare a specimen having a post-immersion thickness of 5&#xb1;1 mm. Stress and strain caused in the specimen are measured by applying a load to the specimen for 5 seconds to compress the specimen in a thickness direction at 0.5 mm/sec. A stress caused in the specimen when the specimen is compressed by 10% of an initial thickness is determined, and a value obtained by dividing the stress by a corresponding strain is determined as the elastic modulus M.

Foam body and method for manufacturing the same

The present invention relates to a crosslinked gelatin support, in which a surface of a crosslinked gelatin is negatively charged and has a zeta potential in ethanol of from &#x2212;3 to &#x2212;50 mV, and a support for controlled release of a physiologically active substance, including: the crosslinked gelatin support; and a physiologically active substance adsorbed and retained on and/or inside the crosslinked gelatin support.

Crosslinked gelatin support and support for controlled release of physiologically active substance using the same

Growing community of inventors

Osaka, Japan

Tomoko Sudo