Abstract: A modified hyaluronic acid and/or a salt thereof comprises a glycerin skeleton-containing group shown by the following general formula (1), —O—CH2—CHOH—CH2—OR1??(1) wherein, R1 represents a linear or branched alkyl group, or a linear or branched alkenyl group.

Abstract: Provided an acidic oil-in-water type emulsified seasoning comprising egg yolk, the content of oils and fats is 10 to 40 mass %, and the oscillating strain and the loss elastic modulus (G?), which are indicative of dynamic viscoelasticity measured by the following condition with a rheometer, have the following relationship. Condition: At a temperature of 25 to 35° C. and at an angular frequency of 6.2 rad/s Relationship: A peak of the loss elastic modulus (G?) is present in the range of 1 to 100% of the oscillating strain, and the loss elastic modulus at the peak (G?d) is larger than the maximum value of the loss elastic modulus (G?s) in the range of 0.1 to 1% of the oscillating strain.

Abstract: Provided an acidic oil-in-water type emulsified seasoning comprising a cross-linked starch, the content of oils and fats is 10 to 70 mass %, the viscosity is 20,000 to 1,000,000 mPa·s, a first peak is present in the range of 0.5 to 5 micrometers and a second peak is present in the range of 20 to 80 micrometers in a particle size distribution of the acidic oil-in-water type emulsified seasoning measured by using a laser diffraction particle size analyzer, and the cross-linked starch has the following characteristics: the viscosity of a mixture of the cross-linked starch and water prepared under the following condition is 120 to 20,000 mPa·s; and the average particle diameter of the cross-linked starch being present in the mixture is 20 to 40 micrometers. Condition: a mixture of the cross-linked starch and water comprising 8 mass % of the cross-linked starch is heated up to 90° C., and then is maintained at 90° C. for 5 minutes, and then is cooled to 20° C.

Abstract: The present invention provides a sesame-containing acidic emulsified liquid seasoning capable of sufficiently giving a roasted sesame flavor even after storage. The sesame-containing acidic emulsified liquid seasoning according to the present invention comprises ground roasted sesame, gum substance, egg yolk and edible oil and has a viscosity of 0.1 to 5 Pa·s and a total light transmittance, which is determined by measuring the turbidity of the sesame-containing acidic emulsified liquid seasoning using integrating sphere-type electrophotometry, of 1.5 to 10%.

Abstract: Provided a method of producing a purified hyaluronic acid type which comprises adding a water-soluble organic medium to a solution which comprises a hyaluronic acid type having an average molecular weight of 400 to 100,000 and has a pH of 3 or less to obtain a suspension, and adjusting a pH of the suspension in a range of 3.5 to 8 to precipitate a purified hyaluronic acid type.