Abstract: The composition for forming an ink-receiver layer according to the invention comprises (A) a monomer component containing a monofunctional monomer; (B) a powder containing an egg white component; and (C) eggshell powder. The component (A) may further contain a polyfunctional monomer with two or more functions.

Abstract: A flavor improving agent includes lactic acid-fermented egg white. A food composition, an acidic food composition, and an acidic condiment, which have a flavor improving effect, include lactic acid-fermented egg white. A method of producing a flavor improving agent includes adding lactic acid bacteria to an egg white aqueous solution and subjecting the mixture to fermentation.

Abstract: The composition for forming an ink-receiver layer according to the invention comprises (A) a monomer component containing a monofunctional monomer; (B) a powder containing an egg white component; and (C) eggshell powder. The component (A) may further contain a polyfunctional monomer with two or more functions.

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

Abstract: A margarine containing fish oil with well-balanced nutritive qualities and no fishy odor, containing as at least a part of the liquid oil a refined fish oil produced by subjecting a mixture of a polyhydric alcohol, a monoglyceride and a fish oil to a preliminary molecular distillation to remove volatile components and deodorize the fish oil, subjecting the deodorized fish oil to further molecular distillation and recovering vaporized components as the refined fish oil.

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: In the process of eluting egg white lysozyme by contacting a weakly acidic cation exchange resin having egg white lysozyme adsorbed thereon with an eluting agent comprising a salt solution, an alkali agent is added to the eluate containing the weakly acidic cation exchange resin having egg white lysozyme adsorbed thereon whereby the egg white lysozyme can be eluted more effectively. From the eluate thus obtained, lysozyme can be collected in a high yield by an ordinary collecting method such as salting out.

Abstract: In the process of crystallizing egg white lysozyme by cooling a salt solution containing egg white lysozyme, a seed crystal is added to the solution, which solution is then maintained at a temperature of about 10.degree. C. to 28.degree. C. for a certain period of time and subsequently cooled, whereby lysozyme can be crystallized to form an agglomerate of many individual needle crystals. The solution containing crystalline lysozyme thus obtained can be filtered within an extremely short period of time, that is, within only a few minutes.