Abstract: A sustained release capsule in which an outer surface of a hard capsule mainly composed of gelatin and containing a physiologically active substance is uniformly covered with a film material comprising a natural polysaccharide/polyhydric alcohol composition which is prepared by uniformly kneading at least one natural polysaccharide selected from the group consisting of carrageenan, alginic acid, salts of alginic acid, derivatives of alginic acid, agar, locust bean gum, guar gum, pectin, amylopectin, xanthane gum, glucomannan, chitin and pullulan in at least one system selected from the group consisting of polyhydric alcohols, sugar alcohols, monosaccharides, disaccharides, trisaccharides and oligosaccharides. A capsule formed merely of the natural polysaccharide/polyhydric alcohol composition swells and is permeated by water. It is poor in shape-retaining properties, failing to retain its shape in the stomach, although it is nondigestive.

Abstract: A fried food, consisting essentially of one or more solid foodstuffs and a paste-like foodstuff. The paste-like foodstuff includes a cohesive foodstuff and a condiment. The cohesive foodstuff includes one or more selected from the group of alginic acid, an alginate and glucomannan. The paste-like foodstuff coats the solid foodstuffs. The coated foodstuff is subsequently frozen or dried and then fried to produce the fried food.

Abstract: A low-calorie food or foodstuff includes chopped gel-particles of a neutral, complete coagulum including glucomannan as a main component . Such foods include drinks such as fruit drinks, fluid foods such as a potage, and solid foods in coexistence with a natural polysaccharide or edible emulsifier, such as jam, custard pudding and meat balls. The low-calorie foodstuff retains the original particular touch or taste of a food including the gel-particles.

Abstract: The present invention provides a product containing glucomannan mixed with encapsulated acidic material having a wall made of hydrophobic substance which melts at a temperature higher than the coagulating temperature of the glucomannan. Because this acidic material is covered with a wall, when alkali is added to the mixture which is then heated, the glucomannan is coagulated. Then, the wall of the encapsulated material is melted by heating to liberate acid, neutralizing the alkaline substance, and producing a slightly alkaline, neutral or acidic glucomannan coagulated product. Further, although the glucomannan coagulated product has a water- releasing property, this can be reduced by adding other natural polysaccharides. Also, a decrease of elasticity caused by neutralization can be eliminated by adding food cellulose.

Abstract: The invention provides a composition having a complex network structure that is formed by mixing glucomannan and optionally another natural polysaccharide with a polyhydric alcohol such as glycerin or a concentrated water solution thereof in the presence or absence of an alkali. When dissolved in water, this composition forms an aqueous solution which can be shape and dried into a film. This film may be eaten directly. Alternatively, it may serve as the shell of a soft capsule or may be used as a food packaging material that is edible together with the food being packaged. The film can also be used as a semipermeable membrane for separating a low-molecular weight substance from a high-molecular weight substance. Other uses of the film include a casing for use in the manufacture of smoked food products and a wound dressing.