Abstract: An information processing apparatus includes a display control unit which displays information in a first display state of the information processing apparatus itself and displays a search result obtained by using at least a part of the information as a search key in a second display state of another information processing apparatus of a different type from the information processing apparatus itself.

Abstract: A portable information code reading apparatus includes an image unit imaging an information code, a processing unit encoding the information code imaged by the imaging unit, a case that holds the imaging unit and the processing unit. An attaching member is produced integrally with the case or produced as a separate member from the case. The attaching member is used to hook the case on a user's ear.

Abstract: A portable information code reading apparatus includes an image unit imaging an information code, a processing unit encoding the information code imaged by the imaging unit, a case that holds the imaging unit and the processing unit. An attaching member is produced integrally with the case or produced as a separate member from the case. The attaching member is used to hook the case on a user's ear.

Abstract: An information processing apparatus includes a display control unit which displays information in a first display state of the information processing apparatus itself and displays a search result obtained by using at least a part of the information as a search key in a second display state of another information processing apparatus of a different type from the information processing apparatus itself.

Abstract: The invention provides a W1/O/W2 type composite emulsified dressing characterized in that it comprises a polyglycerol polyricinoleate having a degree of esterification of 10-30% and a degree of ricinoleic acid-condensation of 5-8 and that it has a viscosity of 1,000-300,000 mPa·s, and a method for the preparation of the dressing which comprises the steps of 90-10 parts by mass of an aqueous phase (W1) is mixed with 10-90 parts by mass of an oily phase (O) to thus form a W1/O type emulsion and then 100 parts by mass of the resulting W1/O type emulsion is blended with 25-150 parts by mass of an aqueous phase (W2) to thus give a W1/O/W2 type composite emulsified dressing, wherein the dressing comprises a polyglycerol polyricinoleate having a degree of esterification of 10-30% and a degree of ricinoleic acid-condensation of 5-8, in an amount ranging from 0.01-5% by mass on the basis of the total mass of the W1/O/W2 type composite emulsified dressing. The dressing are quite excellent in their storage stability.

Abstract: Problem to be Solved To provide a technique for allowing pulverization and water-solubilization of capsinoids while maintaining their stability. Solution Providing a composition comprising a capsinoid compound and cyclodextrin.

Abstract: The invention provides a W1/O/W2 type composite emulsified dressing characterized in that it comprises a polyglycerol polyricinoleate having a degree of esterification of 10-30% and a degree of ricinoleic acid-condensation of 5-8 and that it has a viscosity of 1,000-300,000 mPa·s, and a method for the preparation of the dressing which comprises the steps of 90-10 parts by mass of an aqueous phase (W1) is mixed with 10-90 parts by mass of an oily phase (O) to thus form a W1/O type emulsion and then 100 parts by mass of the resulting W1/O type emulsion is blended with 25-150 parts by mass of an aqueous phase (W2) to thus give a W1/O/W2 type composite emulsified dressing, wherein the dressing comprises a polyglycerol polyricinoleate having a degree of esterification of 10-30% and a degree of ricinoleic acid-condensation of 5-8, in an amount ranging from 0.01-5% by mass on the basis of the total mass of the W1/O/W2 type composite emulsified dressing. The dressing are quite excellent in their storage stability.

Abstract: The present invention provides a process of producing a capsinoid-containing food and drink with a superior stability of the capsinoid compound, and an emulsion composition comprising a capsinoid compound with an improved dilution stability thereof. The process entails blending an oil phase containing a capsinoid compound with an aqueous phase and an emulsifier to prepare an emulsion composition, and mixing the emulsion composition with an aqueous component, wherein an additional emulsifier and/or a high-molecular component is added to the emulsion composition, the aqueous component or a mixture thereof.

Abstract: An oil-in-water type emulsified food is prepared by mixing an aqueous phase material containing at least egg and vinegar, then emulsifying the mixed aqueous phase material with an oily phase material comprising more than 20% by weight of a fat/oil having a melting point lower than 0° C. The resulting oil-in-water type emulsified food has more stable physical properties, and has a percentage change in elastic modulus which is at most 10%. The relationship between the mixing time and temperature may also be determined based on the following: a) when the mixing temperature, T, is 30 to 55° C., the mixing time in minutes, t, is calculated by the formula t =106×eaT, and the coefficient a is from −0.2 to −0.3; and b) when the mixing temperature is 0 to 15° C., the mixing time is from 1 day to 1 week.