Abstract: An object of the present invention is to provide an epoxy resin composition capable of forming a cured epoxy resin product that exhibits excellent initial transparency and weatherability and excellent adhesion to various substrates. The present invention relates to an epoxy resin composition containing (A) an epoxy resin, (B) a polycarboxylic anhydride containing a structural unit represented by formula (1), and (C) a specific phosphonium compound wherein A represents a cycloalkylene group and the like, R1 to R10 are identical or different and each represent a hydrogen atom or an optionally substituted C1-10 alkyl group, and two groups of R1 to R10 may be taken together to form a divalent group.

Abstract: The present invention relates to a polycarboxylic acid anhydride having a structural unit represented by the following Formula (1). The present invention provides a novel polycarboxylic acid anhydride. When the polycarboxylic acid anhydride is used, for example, as an epoxy resin-curing agent, the balance of the composition of the resin composition is stabilized, and a resin molded article having excellent heat resistance, transparency, thermal yellowing resistance, surface hardness, solvent resistance, flexibility, and adhesiveness is thus provided.

Abstract: The present invention relates to a polycarboxylic acid anhydride having a structural unit represented by the following Formula (1). The present invention provides a novel polycarboxylic acid anhydride. When the polycarboxylic acid anhydride is used, for example, as an epoxy resin-curing agent, the balance of the composition of the resin composition is stabilized, and a resin molded article having excellent heat resistance, transparency, thermal yellowing resistance, surface hardness, solvent resistance, flexibility, and adhesiveness is thus provided.

Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

Abstract: A whipping cream which retains milky flavor/body taste and material properties and combines inconsistent functions, i.e., good meltability in the mouth and thermal stability in shape retention/unsusceptibility to water separation, is obtained by a relatively easy method. An O/W emulsion for whipping creams (referred to as “low-water-content emulsion”) is provided. When added to a whipping cream, the emulsion not only can enhance milky flavor and body taste but also enables the cream to reconcile good meltability in the mouth with thermal stability in shape retention/unsusceptibility to water separation.