摘要:
Provided are a coating composition for delayed release preparation capable of releasing a drug promptly in the stomach, without causing a time-dependent change, after a time (lag time) in which a solid preparation does not release the drug; and a solid preparation obtained by coating of the coating composition. More specifically, provided are a coating composition comprising at least a nonionic water-soluble cellulose ether and a cellulose-based enteric base material, wherein a weight ratio of the nonionic water-soluble cellulose ether to the cellulose-based enteric base material is from 95:5 to 65:35; and a solid preparation comprising at least a drug-containing core and the coating composition which covers the core, wherein the preparation can permit prompt dissolution of the drug in a stomach after a lag time.
摘要:
Provided are a meat additive and a pickling liquid for producing a processed meat product having an enhanced water retention capacity when heated and therefore having an excellent texture. More specifically, provided are a meat additive comprising at least water-soluble cellulose ether which turns into a gel when heated, a pickling liquid comprising the meat additive, and a meat processed product comprising the food additive. Also provided is a method for producing a processed meat product comprising at least the steps of: adding the meat additive or the pickling liquid to meat and heating the meat to which the meat additive or the pickling liquid has been added, at a gelling temperature or higher wherein the gelling temperature is of the water-soluble cellulose comprised by the meat additive or pickling liquid.
摘要:
A method is described for producing a dough composition for frying which absorbs a reduced amount of oil, and has an excellent texture. The dough composition for frying comprises at least cereal crop powder and an aqueous solution of water-soluble cellulose ether which is gelable during heating. A fried dough composition is obtained by frying the dough composition. Moreover, a method of producing a fried dough composition comprises at least the steps of: mixing an aqueous solution of water-soluble cellulose ether which is gelable during heating with cereal crop powder to form a dough composition; and frying the dough composition.
摘要:
Provided is hydroxypropylmethylcellulose having a high thermal gelation temperature and a high thermal gel strength and a method for producing the same and a food comprising the hydroxypropylmethylcellulose. More specifically, provided is hydroxypropylmethylcellulose having an average substitution degree of a methoxy group of 1.0 to 2.0 per glucose unit, an average substitution degree of a hydroxypropoxy group of 0.05 to 0.4 per glucose unit, and a A/B value of 0.305 or greater wherein A represents a substitution degree of a methoxy group directly substituted for a hydroxy group on carbon at position 6 in a glucose unit free from a hydroxypropoxy group-substituted hydroxy group, B represents a substitution degree of a methoxy group per glucose unit, and the A/B represents a value of A divided by B.
摘要:
A dough composition comprising gluten-free cereal flour, a water-soluble cellulose ether, and a low substituted cellulose ether having a molar substitution of 0.05-1.0 is provided. The bread made from the dough composition has a good mouthfeel and a satisfactory volume, retains softness over time, and are eatable by those patients of food allergy to wheat or the like.
摘要:
A capsule with good disintegration properties that can quickly display its content's efficacy as well as a method for preparing the same are provided. More specifically, provided is a capsule comprising a shell comprising low-substituted cellulose ether. Also, provided is a method for preparing a hard capsule comprising the low-substituted cellulose ether comprising a step of covering a pin for forming the hard capsule with the low-substituted cellulose ether by immersing the pin in an alkaline solution of the low-substituted cellulose ether; a step of forming the low-substituted cellulose on a surface of the pin into a gel by further immersing the covered pin in an aqueous acid solution; a step of washing by immersing the pin whose surface has been covered with the gel in water; and a step of drying.
摘要:
A capsule with good disintegration properties that can quickly display its content's efficacy as well as a method for preparing the same are provided. More specifically, provided is a capsule comprising a shell comprising low-substituted cellulose ether. Also, provided is a method for preparing a hard capsule comprising the low-substituted cellulose ether comprising a step of covering a pin for forming the hard capsule with the low-substituted cellulose ether by immersing the pin in an alkaline solution of the low-substituted cellulose ether; a step of forming the low-substituted cellulose on a surface of the pin into a gel by further immersing the covered pin in an aqueous acid solution; a step of washing by immersing the pin whose surface has been covered with the gel in water; and a step of drying.
摘要:
Provided are a method of producing a filling which improves water-retention capability during heating conducted after the filling is wrapped, and which has an excellent texture, and a filled food product produced by using the filling. Specifically, provided is a filling for a filled food product, the filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating. Also provided is a method of producing a filling for a filled food product comprising at least the steps of: heat-processing one or more filling ingredients; and mixing the heat-processed filling ingredients with water-soluble cellulose ether which is gelable during heating, to thereby obtain a filling. Further provided is a filled food product obtained by performing any one of heating, baking, and frying of: a filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating; and a dough skin which wraps the filling.
摘要:
Provided is a method for determining the absolute molecular weight and molecular weight distribution of low-substituted hydroxypropyl cellulose by using the light scattering method. More specifically, provided is a method for determining the absolute molecular weight and molecular weight distribution of low-substituted hydroxypropyl cellulose comprising steps of carbanilating a portion or all of the hydroxyl groups of the low-substituted hydroxypropyl cellulose, dissolving the carbanilated cellulose in a solvent to prepare a sample solution, and analyzing the resulting sample solution by subjecting it to gel permeation chromatography coupled with light scattering with a solvent identical or similar in kind to the solvent as a mobile phase.
摘要:
A capsule with good disintegration properties that can quickly display its content's efficacy as well as a method for preparing the same are provided. More specifically, provided is a capsule comprising a shell comprising low-substituted cellulose ether. Also, provided is a method for preparing a hard capsule comprising the low-substituted cellulose ether comprising a step of covering a pin for forming the hard capsule with the low-substituted cellulose ether by immersing the pin in an alkaline solution of the low-substituted cellulose ether; a step of forming the low-substituted cellulose on a surface of the pin into a gel by further immersing the covered pin in an aqueous acid solution; a step of washing by immersing the pin whose surface has been covered with the gel in water; and a step of drying.