Abstract: An injection bag is formed of a multilayer film, and includes an intermediate layer that includes a mixture of 60 to 90 mass % of a crystalline polyamide resin and 10 to 40 mass % of a noncrystalline polyamide resin. The crystalline polyamide resin has a combined content of a monomer and a low-molecular-weight polymer of 0.8 mass % or less. The noncrystalline polyamide resin includes a semi-aromatic polyamide.

Abstract: An injection bag is formed of a multilayer film, and includes an intermediate layer that includes a mixture of 60 to 90 mass % of a crystalline polyamide resin and 10 to 40 mass % of a noncrystalline polyamide resin. The crystalline polyamide resin has a combined content of a monomer and a low-molecular-weight polymer of 0.8 mass % or less. The noncrystalline polyamide resin includes a semi-aromatic polyamide.

Abstract: Disclosed herein is a method for producing an oil-in-water emulsified food having an egg yolk content as calculated in terms of raw egg yolk of 2.8% or more, a content of cholesterol derived from egg yolk of 7×10−4% or more, and a total cholesterol content of less than 6×10−3%. This method comprises the steps of subjecting an egg yolk fluid to enzymatic processing, thereby converting phospholipids contained in the egg yolk into lysophospholipids; subjecting the enzymatically processed egg yolk to processing for reducing cholesterol, thereby obtaining processed dry egg yolk retaining at least 0.1% of cholesterol; and mixing the processed dry egg yolk with other ingredients in an amount of at least 0.7% of all the ingredients used. The product obtained by this method has a significantly reduced cholesterol content although its egg yolk content is high. Further, this product is excellent in emulsion stability and thus scarcely undergoes separation during storage.

Abstract: Disclosed herein is a method for producing an oil-in-water emulsified food having an egg yolk content as calculated in terms of raw egg yolk of 2.8% or more, a content of cholesterol derived from egg yolk of 7×10−4% or more, and a total cholesterol content of less than 6×10−3%. This method comprises the steps of subjecting an egg yolk fluid to enzymatic processing, thereby converting phospholipids contained in the egg yolk into lysophospholipids; subjecting the enzymatically processed egg yolk to processing for reducing cholesterol, thereby obtaining processed dry egg yolk retaining at least 0.1% of cholesterol; and mixing the processed dry egg yolk with other ingredients in an amount of at least 0.7% of all the ingredients used. The product obtained by this method has a significantly reduced cholesterol content although its egg yolk content is high. Further, this product is excellent in emulsion stability and thus scarcely undergoes separation during storage.

Abstract: The present invention relates to an antiemetic food product comprising a solution containing one or more thickeners selected from low-methoxyl pectin, sodium alginate, alginic acid, kappa carrageenan, iota carrageenan, lambda carrageenan and gellan gum, to an antiemetic food product comprising, as one set, a solution containing any of these thickeners, and typically a calcium solution, and to a method for preventing a patient from suffering from emesis associated with the ingestion of liquid food, comprising feeding the antiemetic food product to the patient.

Abstract: Disclosed is an egg yolk phospholipid composition comprising 80% or less of the composition of phospholipids and 0.10% by weight or less of glucose on the basis of the phospholipids. Such an egg yolk phospholipid composition scarcely undergoes browning during the preservation thereof although the phospholipids purity of the composition is not so high, that is, the phospholipids content of the composition is only 80% or less.

Abstract: A method for continuously forming bags comprising continuous steps of heat-sealing a continuous tubular plastic film, such as a continuously formed inflation tube or the like, widthwise at given positions thereof while the tubular film is being conveyed, cutting sequentially the tubular film along the heat-seals into bag-shaped containers, and conveying the tubular film over a set distance to a following step while the heat-seals of the heat-sealed tubular film being press-held and cooled. Also the present invention relates to an apparatus for continuously forming bags for heat-sealing a continuous tubular plastic film, such as a continuously formed inflation tube or the like, widthwise at given positions thereof while the tubular film is being conveyed, and then cutting the tubular film along the heat-seals into bag-shaped containers.

Abstract: The present invention relates to a so-called "natural dripping" type plastic container by which medicinal fluids are administered by deformation of the flat shaped body. During natural dripping the accumulation capability for the contained fluids is large and the deformation based on back pressure avoids the occurrence of dead space. In the plastic blow container for medicinal fluids of this invention, in the cross-sectional shape of a flat shaped body the long axis width is more than 2.0 times the short axis width, at the upper end of the body a suspending mechanism is formed, and at the outer of the lower end of the body an opening means is formed, the bottom cross-section of the body on the short axis side the shape of parallel faces is formed as a wedge, while the parallel faces on the long axis side are formed with a tapered funnel shape toward the opening means.

Abstract: Disclosed are a phosphatidylcholine excellent in oxidation stability, in which the ratio of the total weight of palmitoyl-linoleoyl-glycerophosphocholine (PLPC) and palmitoyl-oleoyl-glycerophosphocholine (POPC) to the total weight of stearoyl-linoleoyl-glycerophosphocholine (SLPC) and stearoyl-oleoyl-glycerophosphocholine (SOPC) is 4.5 or less, the PLPC, POPC, SLPC and SOPC being molecular species constituting the phosphatidylcholine, and in which the electric conductivity of a 5 wt. % suspension of the phosphatidylcholine in distilled water is 100 .mu.S/cm or less; and a process for producing the same.

Abstract: A processed egg powder comprising water-insoluble dry egg yolk particles of substantially spherical shape and a process for producing a processed egg yolk powder, which comprises spray-drying an egg liquid containing egg yolk and thereafter denaturing the resulting dry egg powder substantially in the form as it is.

Abstract: Lysophospholipids-containing phospholipids with reduced neutral lipids content can be produced by a process which comprises subjecting neutral lipids- and lysophospholipids-containing phospholipids to treatment with acetone in the presence of an acid. In accordance with the present invention, it is possible to produce on a commercial scale by a simple procedure lysophospholipids-containing phospholipids wherein the neutral lipids content is reduced to 10% by weight or less of the total lipids content.

Abstract: Disclosed is a process, and the product thereof, for producing swollen foods, e.g. croutons, having a softer mouth feel than might be expected from those obtained by a conventional process, which process comprises heating and pressurizing through an extruder a powder comprising fine particles of porous structure, e.g. eggshell or bone powder, and a food material predominantly comprising a starchy material and/or a protein and thereafter releasing and causing the same to swell.

Abstract: Disclosed is a process for producing swollen foods having a softer mouth feel than might be expected from those obtained by a conventional process, which process comprises heating and pressurizing through an extruder a powder; e.g. eggshell or bone powder, comprising fine particles of porous structure and a food material predominantly comprising a starchy material and/or a protein and thereafter releasing and causing the same to swell.

Abstract: A transfer apparatus for transferring objects to be processed, susceptible to damage, such as eggs and which includes a delivery conveyor for supplying rows of the objects successively. Adjacent to the delivery end of the delivery conveyor extend a secondary conveyor having a number of supporting stands which are fed in a direction perpendicular to the direction of movement of the delivery conveyor. A transfer device is interposed between the delivery end of the delivery conveyor and the secondary conveyor. The transfer device has a number of object receiving stands. A row of objects delivered from the delivery conveyor is placed on the receiving stands which are temporarily stopped. Thereafter, the receiving stands with the objects thereon are accelerated so as to move in parallel with the supporting stands until they reach the same speed as the supporting stands.

Abstract: Lysophospholipids containing substantially no lysophospholipids except LPC can be obtained by dissolving lysophospholipids in a polar solvent or a mixture of a polar solvent and a non-polar solvent, contacting the resulting solution with an ion exchanger, and then distilling off the solvent or the solvent mixture from the solution. The lysophospholipids thus obtained entail substantially no deterioration such as browning or emission of an unpleasant odor even after a long period of storage and therefore can be expected to have a wider application in numerous fields, especially in the fields of food, cosmetics and drugs.

Abstract: This invention provides a process for producing egg yolk lecithin having reduced PE (phosphatidylethanolamine) content and/or containing substantially no impurities.

Abstract: A material to be dehydrated wrapped in a semipermeable sheet is dipped in a dehydrating solution to cause part of water contained in the material to be absorbed into the dehydrating solution to dehydrate the material, and the water-absorbed dehydrating solution is cooled and concentrated to adjust its temperaure and concentration, and sterilized as needed, to be used repeatedly for the dehydration treatment, thereby dehydrating a large amount of material to be treated without changing the quality of the material under consistent conditions with enhanced economy and efficiency.

Abstract: A batch system apparatus for collecting lysozyme from egg white by adsorption on an ion-exchange resin, which includes a lysozyme adsorption tank, equipped therein with a stirring mechanism for stirring an egg white solution and an ion-exchange resin, having a strainer provided in a lower portion thereof, having liquid discharge pipes connected thereto at a position below the strainer, preferably at the bottom of the tank, and at the side wall above the strainer at a height such that the resin when left at rest will not overflow, respectively, and further having a resin discharge pipe connected thereto at the lower portion of the side wall, above and in the vicinity of the strainer; a positive displacement pump connected to the liquid discharge pipes for transferring the egg white solution after removal of lysozyme to a reservoir tank; and a centrifugal pump connected to the resin discharge pipe for transferring the mixture of the resin and water to a separate tank, whereby collection by adsorption can be mad

Abstract: A multiplicity of shell eggs to be broken are first transported in transverse rows on an infeed conveyor, from which they are loaded onto a transfer conveyor. This transfer conveyor extends at a right angle to the infeed conveyor, so that the successive transverse rows of shell eggs on the infeed conveyor are rearranged into a longitudinal row on the transfer conveyor. The shell eggs are subsequently transferred from transfer conveyor onto respective egg breaker assemblies mounted at longitudinal spacings on an endless breaker conveyor, while the breaker assemblies are traveling side by side with the transfer conveyor. The breaker assemblies break the shell eggs, and the white and yolk recovered therefrom are separated by recovery cup assemblies also carried by the breaker conveyor under the respective breaker assemblies. As an incidental feature an air nozzle assembly is mounted on the breaker conveyor in the vicinity of each breaker assembly.

Abstract: An egg processing unit is supported by a conveyor and has an egg breaking assembly for breaking the egg-shell of an egg and a separating cup for separating the white of the egg from the yolk thereof. The separating cup is supported by a supporting arm held by the conveyor. The separating cup has a V-shaped escape opening causing the white to overflow and is swingable, in accordance with the natures of the egg to be processed, about a pivot axis extending in a direction perpendicular to the moving direction of the separating cup.