Abstract: The gas-liquid separator comprises: a swirl structure that causes a gas heading from upstream to downstream to swirl about a flow axis heading from upstream to downstream; a separation structure that discharges outward liquid components contained in the gas passing through the swirl structure; and a deflection structure that is provided downstream of the swirl structure and deflects the gas that has passed through the swirl structure. The deflection structure is provided with: a narrowing core portion that has a three-dimensional shape which narrows from upstream to downstream; and deflecting fins that are provided to the side surface of the narrowing core portion and deflect the gas in the opposite direction to the swirling direction resulting from the swirl structure.

Abstract: The flow regulating structure comprises a plurality of rail structures. Each rail structure has a plurality of rod-shaped members that are arranged side-by-side with the same direction of extension. The plurality of rail structures are disposed along the direction of gas travel in overlapping positions with space therebetween. The extension directions of the rod-shaped members differ between adjacent rail structures. In each rail structure, the plurality of rod-shaped members are arranged side-by-side with the same direction of extension in both a first virtual plane and a second virtual plane, which face one another in the direction of gas travel, and when viewed from the direction of gas travel, the rod-shaped members disposed on the second virtual plane are positioned between adjacent members among the plurality of rod-shaped members disposed on the first virtual plane.

Abstract: An object of the present invention is to provide a coffee beverage containing a milk component in which the precipitation generated by heat sterilization and/or upon storage of a coffee beverage containing a milk component is significantly inhibited by a simple method. The object can be attained by incorporating three components: an organic acid, an organic acid salt, and an organic-acid ester of monoglyceride, in a coffee beverage containing a milk component.

Abstract: An object of the present invention is to provide a dispersion stabilizer that has an effect of improving or stabilizing the dispersibility of solids insoluble in aqueous media and/or liquid components immiscible therewith. The above object can be achieved by a dispersion stabilizer comprising welan gum.

Abstract: The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm2 or more as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, (c) having a viscosity of 100 mPa·s or less as measured after being dissolved in distilled water at 25° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 25° C. for five minutes; and (d) the ratio (A/B) of the following gel strengths A and B being 2 or less: A: a gel strength (N/cm2) as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, and B: a gel strength (N/cm2) as measured after being dissolved in distilled water at 25° C.

Abstract: This invention provides a method of preparing emulsion compositions particularly emulsion foods, with excellent emulsifying activity, emulsion stability, heat resistance, and texture or mouthfeel. The method can be performed by carrying out a step (1) mixing pectin obtained by heating sugar beet pectin derived from sugar beet in powder form at a temperature of 50 to 150° C. at a relative humidity of 20 to 90% for 1 to 48 hours with raw materials for emulsion compositions; and a step (2) emulsifying the mixture obtained in the step (1), or, in place of step (1), (a) homogenizing a modified pectin in alternatively water systems; (b) mixing the water dispersions of the modified pectin obtained in step (a) with raw materials for emulsion compositions; and (c) emulsifying the mixture obtained in step (b). Thus, emulsion compositions can be prepared.

Abstract: The present invention provides a plant sterol-containing milk beverage with excellent quality retention and stability, in which the plant sterol remains emulsified stably during long-term storage. The plant sterol-containing milk beverage contains a plant sterol, a milk ingredient, and at least one emulsifier selected from (a) an organic acid monoglyceride and sodium caseinate, and (b) microcrystalline cellulose. The milk beverage may further contain at least one member selected from the group consisting of sucrose fatty acid esters, xanthan gum, native gellan gum, and carageenan.

Abstract: An object sensor outputs an obstacle detection signal in response to passing of an obstacle. A central control unit reads a 2-dimensional image from an imaging unit in response to the obstacle detection signal. A detection area is obtained by subtracting a background image prestored in a memory from the input 2-dimensional image. The detected image on a 2-dimensional plane is transformed into image data in a 3-dimensional space. The CCU computes the projection area of the image data on an arbitrary plane in the 3-dimensional space. The object is discriminated by comparing the computed projection area with the projection area based on the reference value of the object prestored in the memory.