Abstract: A vehicle seat reinforcement device includes a leg portion mounted on a floor panel, a seat cushion frame slidably mounted on the leg portion, and a load reinforcing structure connected between the leg portion and the seat cushion frame, wherein when a seat belt anchorage load is transferred to the seat cushion frame, the seat cushion frame is locked to the leg portion by the load reinforcing structure.

Abstract: The present invention provides a lactase-containing double microcapsule which includes; lactase provided as a core material; and a primary coating material and a secondary coating material, which are sequentially coated on the core material to be formulated, a method for preparing the lactase-containing double microcapsule, and a dairy product including the lactase-containing double microcapsule as a use of the lactase-containing double microcapsule.

Abstract: Shown herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates.

Abstract: Disclosed herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates.

Abstract: Shown herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates.

Abstract: Disclosed herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates.

Abstract: Disclosed is a method of removing residual enzymes when microencapsulating enzymes, and more particularly, for inactivating enzymes remaining in an uncapsulated form during microencapsulation of enzymes by treating dispersion fluid of microcapsules containing enzymes with ozone, together with removal of microorganisms harmful to human beings, where the ozone treatment is conducted for 1–10 min with 1–10 ppm of ozone generated from a UV lamp in a range from 150 to 200 nm wavelength.

Abstract: Disclosed is a method of removing residual enzymes when microencapsulating enzymes, and more particularly, for inactivating enzymes remaining in an uncapsulated form during microencapsulation of enzymes by treating dispersion fluid of microcapsules containing enzymes with ozone, together with removal of microorganisms harmful to human beings, where the ozone treatment is conducted for 1-10 min with 1-10 ppm of ozone generated from a UV lamp in a range from 150 to 200 nm wavelength.

Abstract: A &bgr;-D-galactosidase which is encapsulated with fatty acid ester, does not exert its hydrolysis function in milk but hydrolyze lactose in the human body. Hence, the milk containing the encapsulated &bgr;-D-galactosidase, does not change in sweetness with storage and is digestible to the &bgr;-D-galactosidase-deficient people. In addition, the milk can maintain its characteristic taste without off-flavor by virtue of the excellent feature of fatty acid ester.

Abstract: Disclosed is a method for preparing a water soluble iron-containing microcapsule by use of fatty acid ester, which is advantageous in terms of shortened preparation process of emulsion and microcapsule, the use of tasteless and odorless fatty acid ester as emulsifier, and increased preparation yield of 95% or more while the microcapsule has the size of 2-5 &mgr;m. The method comprises preparing a mixture of a coating agent and iron by mixing polyglycerin stearate with ferric ammonium sulfate in the ratio of 5:1-25:1 and stirring at 500-1200×g for 30 seconds to 2 minutes, said polyglycerin stearate having been mixed with a predetermined amount of water and allowed to stand at 45-60° C. for 5-20 minutes, said polyglycerin stearate and ferric ammonium sulfate serving as the coating agent and iron, respectively; spraying said mixture to a dispersion of 0.01-0.1% surfactant in purified water of 5-10° C.

Abstract: There is disclosed a method for removing cholesterol from milk and cream at a high efficiency without deleteriously affecting the product quality. After homogenization, milk is added with .beta.-cyclodextrin at an amount of 0.5-5% (w/v). The milk is stirred at 4-30.degree. C. and at 200-2,000 rpm for 5-30 min, followed by centrifugation at 22-555.times.g for 5-30 min. Similarly, cream is added with .beta.-cyclodextrin at an amount of 1-20% (w/v) and then, treated by stirring at 20-60.degree. C. and at 400-4,000 rpm for 5-60 min and centrifuging at 222-444.times.g.