Abstract: A lactulose-containing powder composition is produced by preparing a raw material liquid so that a lactulose content within a powder produced following spray drying is 10 to 50% by weight, a protein content is 0.2 to 9.0 parts by weight per 1 part by weight of lactulose, and a chlorine content is no more than 0.08 parts by weight per 1 part by weight of protein, and subsequently subjecting this raw material liquid to spray drying.

Abstract: Vapor-liquid contacting equipment includes a contact column in which a test liquid flows from top to bottom and a vapor flows from bottom to top, a rotary shaft which is inserted vertically in the contact column, rotors which are provided at different heights on the shaft, and which convert the test liquid into a thin film by centrifugal force and then discharge the test liquid from the outer periphery thereof, and trays which receive the test liquid discharged from an upper rotor and guide the test liquid to the center of a lower rotor. The rotors have furrows, which the test liquid flows over when the filmy test liquid flows out from the center of the rotor towards the outer periphery.

Abstract: A lactulose-containing powder composition is produced by preparing a raw material liquid so that a lactulose content within a powder produced following spray drying is 10 to 50% by weight, a protein content is 0.2 to 9.0 parts by weight per 1 part by weight of lactulose, and a chlorine content is no more than 0.08 parts by weight per 1 part by weight of protein, and subsequently subjecting this raw material liquid to spray drying.

Abstract: This invention seeks to provide an all-purpose food material which can be mixed in various kinds of foods, specifically in a cheese-like food in large quantities without limitation. The food material is produced by subjecting a processed cheese-like food to heating and melting treatment at at least 120° C.

Abstract: The device of the invention comprises; a contact column 1A in which a test liquid flows from top to bottom and a vapor flows from bottom to top, a rotary shaft 9 which is inserted vertically in the contact column 1A, rotors 10 which are provided at different heights on the shaft, and which convert the test liquid into a thin film by centrifugal force and then discharge the test liquid from the outer periphery thereof, and trays 20 which receive the test liquid discharged from an upper rotor and guide the test liquid to the center of a lower rotor. The rotors 10 have furrows 13, which the test liquid flows over when the filmy test liquid flows out from the center of the rotor towards the outer periphery.

Abstract: A method for continuous heat sterilization of liquid includes a continuous pre-heating step of preheating the liquid, a final heating step of heating the preheated liquid to reach a predetermined sterilizing temperature, a holding step of holding the liquid which has reached the predetermined sterilizing temperature for a predetermined period of time, and a cooling step of cooling the held liquid. The final heating step comprises the following steps (a) and (b): (a) a step of continuously pressurizing the liquid by a high pressure pump; and (b) a step of releasing the liquid continuously to a normal pressure within a time period of less than 10 seconds after the pressurizing step to thereby make the liquid reach the predetermined sterilizing temperature. An apparatus for automatically carrying out the method is provided. According to the continuous heat sterilization method and apparatus, scorch during the final heating step is dispensed with and accordingly, a long period of continuous operation is feasible.

Abstract: This invention is a sugar coated tablet which has anticariogenic properties, containing no sucrose but a mixture of lactulose and raffinose with various physiological effects, as a sugar coat base, and these tablets comprises a core tablet and a sugar base coating the same, the sugar base contains the above mixture as the active ingredient.

Abstract: A whey protein having a phosphorus content reduced to below 0.15 mg per gram of protein, a manufacturing method thereof, a low-phosphorus hydrolysate highly purified having a low phosphorus content. The method comprises the steps of adjusting pH of the solution containing the whey protein to below 4, and contacting the solution with a cation exchange resin, sequentially contacting the solution with an anion exchange resin, thereby reducing the phosphorus content to below 0.15 mg per gram of protein, and the highly purified low-phosphorus whey protein hydrolysate of the present invention is available by hydrolyzing the above-mentioned low-phosphorus whey protein with proteases.

Abstract: The present invention provides a method for manufacturing lactulose anhydride, which comprises drying lactulose trihydrate at a temperature within a range of from 45.degree. to 75.degree. C. and a degree of vacuum within a range of from 25 to 100 Torr to remove water of crystallization.The method of the present invention permits manufacture of lactulose anhydride through a simple process, at a high yield and at a low cost, and is therefore suitable for mass production of lactulose anhydride in an industrial scale.

Abstract: A crystalline lactulose trihydrate having molecular formula of C.sub.12 H.sub.22 O.sub.11.3H.sub.2 O and a method for its manufacture, which comprises crystallization from a lactulose syrup at a temperature of 2.degree.-20.degree. C., the starting lactulose syrup having a lactulose content of 70-90% of a total solid matters by weight, and having been concentrated to the total solid matters of 65-75% by weight and a ratio of lactose to water of less than 10% by weight.

Abstract: This invention relates to a reverse osmosis treatment process, particularly a stable reverse osmosis treatment process which prevents a lowering in throughput capacity by carrying out treatment while keeping the permeate flux of a reverse osmosis membrane constant through the time of use of a module. The process of this invention can keep the throughput capacity constant, can prevent adhesion and pollution onto membrane surfaces and fouling thereon, and moreover can maintain stable operation in a continuous run.

Abstract: Dietary fibers having average molecular weight of 2,000-15,000, which are prepared by partially hydrolyzing polysaccharides of Konnyaku powder with a cellulase derived from microorganisms belonging to the genus Aspergillus, which are readily soluble in water, which do not prevent adsorption of useful minerals such as calcium in the digestive tract, and which do not give rise to diarrhea when an excessive amount thereof is ingested.

Abstract: A process for producing bovine lactoferrin in high purity form raw milk-materials containing skim milk or whey originated form cow's milk which comprises: adsoption step wherein said raw materials are contacted, at a temperature between 0.degree.-60.degree. C., with weakly acidic cation-exchanger which includes carboxymethyl groups as ion exchanging groups and has haemoglobin adsorption property more than 3.5 g/100 ml; rinsing step wherein said exchanger is washed with water to remove substances other than those adsorbed to said exchanger; and desorption step wherein the substances adsorbed to said exchanger are desorbed therefrom with a solution of one or more of salts to thereby yield highly purified bovine lactoferrin without deterirating raw milk materials. Said desorption step can be carried out in a single stage to produce lactoferrin more than 80% purity to total proteins recovered, and in two stage to attain more than 98% purity.

Abstract: Method for manufacturing a lactulose powder with a low hygroscopicity by mixing ethyl alcohol to a highly hygroscopic lactulose-containing powder followed by allowing the resulting mixture to stand or stirring it for at least 1 hour, separating the lactulose-containing material insoluble in ethyl alcohol from the mixture and removing ethyl alcohol from the material separated.

Abstract: A method of treating wine, comprising introducing crude wine to both the dilution and concentration chambers of an electrodialysis apparatus; operating said apparatus so that the potassium concentration of the wine in the dilution chamber falls to below 500 mg/liter and the potassium content of the wine in the concentration chamber is increased into the range 1000 to 2000 mg/liters; cooling the wine from the concentration chamber to below 10.degree. C and adding tartaric acid crystals to said wine in order to adjust the pH into the range of 2.8 to 3.2 thereby precipitating tartar; separating the tartar from the wine and admixing said wine with wine emerging from the dilution chamber of the electrodialysis apparatus in a ratio such that the potassium content of the resulting mixture is below 500 mg/liter.