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1746 results about "Lactylate" patented technology
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Lactylates are organic compounds that are FDA approved for use as food additives and cosmetic ingredients (i.e. lactylates are food grade emulsifiers). These additives are non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Owing to their safety and versatile functionality, lactylates are used in a wide variety of food and non-food applications. In the United States, the Food Chemicals Codex specifies the labeling requirements for food ingredients including lactylates. In the European Union, lactylates must be labelled in accordance with the requirements of the applicable EU regulation. Lactylates may be labelled as calcium stearoyl lactylate (CSL), sodium stearoyl lactylate (SSL), or lactylic esters of fatty acids (LEFA).
Apparatus for measurement and control of the content of glucose, lactate or other metabolites in biological fluids
InactiveUS6618603B2Immobilised enzymesBioreactor/fermenter combinationsMetaboliteGlucose Measurement
An apparatus for the continuous measurement of glucose and lactate in interstitial fluids including a glucose measurement cell, an A / D conversion block, a memory block and a bi-directional communication between the interface block and an external calculation unit.
Owner:A MENARINI IND FARM RIUNITE SRL
Method of treating an oil or gas well with biodegradable low toxicity fluid system
InactiveUS7231976B2Well remediationIncrease stimulationCleaning apparatusFluid removalMETHYL SOYATEFluid system
Owner:BAKER HUGHES HLDG LLC
Restricted glucose feed for animal cell culture
ActiveUS7429491B2Promote productionFlexible controlCulture processCell culture mediaBiotechnologyBiochemistry
Methods of improving protein production in animal cell cultures are provided. Cell culture methods are presented wherein glucose is fed in a restricted manner to cell culture; this restricted feeding of glucose to the cell culture results in lactate production being controlled to a low level. The restricted feeding of glucose in a fed-batch process is not accomplished through a constant-rate feeding of glucose, and the restricted feeding need not depend on sampling. Instead, restricted feeding of glucose to the culture is accomplished through feeding of glucose to the culture at a rate that is a function of an expected or a premodeled rate of glucose consumption by the animal cells when exposed to medium containing a high level of glucose. Because lactate production is controlled to low levels, recombinant protein production is increased.
Owner:WYETH LLC
System for optimising the production performance of a milk producing animal herd
InactiveUS20020124803A1Excels in productivityImprove productivitySamplingCathetersReproductive cycleSteroid Compound
A system for optimizing the production performance of a milk producing animal herd is provided. The system comprises milk sampling means, analytical means comprising separate means for analyzing compounds or parameters that in the presence of compounds indicative of the physiological or nutritional condition of the herd member, generates detectable signals, and means for directing a part of the milk sample to each separate analyzing means which is controlled by data for the physiological and nutritional state of a herd member such that the directing means is only activated at pre-selected points in time or at pre-selected time intervals in the production and or lactation cycles. Specific compounds are compounds indicative of mastitis, including beta-N-acetylhexosaminidase (NAGase) E.C. 3.2.1.52 and lactate dehydrogenase (LDH), protein balance, including milk urea nitrogen (MUN) and total protein, ketosis, including acetolactate, beta-hydroxybutyrate, acetone and lipids, fat and state in reproduction cycle, including a steroid or peptide hormone such as progesterone. Furthermore, the system comprises signal detection means for recording and processing the signals, means for data storage and data output means. Additionally there are provided methods for optimizing the production performance of a milk producing animal herd and an apparatus herefor.
Owner:LATTEC
Toughened Polylactic Acid Polymers and Copolymers
InactiveUS20070182041A1Low tensile modulus valueMaintain good propertiesSuture equipmentsCatheterToughnessPolymer chemistry
Toughened compositions of PLA and PLA copolymers are disclosed, which also have low tensile modulus values and greater elongation to break. These toughened compositions are prepared by blending PLA and PLA copolymers with poly-4-hydroxybutyrate, and copolymers thereof. Blending of poly-4-hydroxybutyrate with PLA and its copolymers has been found to impart advantageous properties to the resulting blend. These compositions, and objects formed from these compositions, have improved toughness and lower stiffness than polylactic acid polymers or copolymers alone.
Owner:TEPHA INC
Cooling compositons
The present invention relates to cooling compositions comprising a cooling agent (preferably menthyl lactate) together with an ester derivative (preferably tri-ethyl citrate). Such compositions deliver immediate and long lasting freshness sensation, while maintaining or even improving skin and / or mucosal membrane health to which they are contacted and deodorizing said skin and / or mucosal membrane.
Owner:THE PROCTER & GAMBLE COMPANY
Flavored yogurt products and methods of making same
InactiveUS20060068075A1Reduced activityNot adversely microbial stabilityMilk preparationOther dairy technologyWater activityLactic acid fermentation
The invention provides fermented dairy products composed of fermented dairy base containing active cultures and a low water activity sweet brown base component admixed within the fermented dairy base. Further, the invention provides methods for preparing fermented dairy products including steps of fermenting a dairy base by lactic fermentation to a pH of 4.7 to 5.3 to provide a fermented dairy base; cooling the fermented dairy base; admixing a sweet brown base component with the fermented dairy base to form a sweet brown flavored fermented dairy product; and packaging the sweet brown flavored fermented dairy product. Methods of formulating yogurt compositions are also described.
Owner:GENERAL MILLS INC
Method for preparing germinated brown rice milk beverage by compound lactobacillus fermentation
The invention provides a method for preparing germinated brown rice milk beverage by compound lactobacillus fermentation, which comprises the following steps of: preparing four lactobacillus direct-throwing fermentation agents such as lactobacillus rhamnosus, pediococcus acidilactici, streptococcus thermophilus and lactobacillus brevis; then soaking brown rice for 10 hours at 30 DEG C, and germinating for 12 hours at 2 DEG C to prepare germinated brown rice; adding 3 times water into the germinated brown rice, grinding milk by adopting colloid, gelatinizing and saccharifying the milk, adding 150 grams of direct-throwing fermentation agents into each ton of liquid rice milk, and performing standing fermentation for 6 hours at the temperature of between 38 and 40 DEG C; and centrifuging the liquid rice milk at 5,000 revolutions per minute, removing residue, adding xylitol according to the clear liquid volume for blending, filtering the liquid by using a hollow fiber membrane, performing ultrahigh-temperature instantaneous sterilization for 2 seconds at 143 DEG C, and filling the liquid with pillow-type package or tetra package to obtain a finished product.
Owner:黑龙江大荒春酒业有限公司
Powder of fermented milk or of yogurt with a high density of lactic ferments
The present application relates to a fermented milk or yoghurt powder which contains very high contents of S. thermophilus and L. bulgaricus, and which exhibits exceptional storage capacities. In the powder according to the invention, no substantial loss of live S. thermophilus and L. bulgaricus is observed after four months of storage at 20° C. The powder according to the invention has microbiological characteristics such that it itself corresponds to the name yoghurt or fermented milk.
Owner:INTERCONTINENTAL GREAT BRANDS LLC
System for optimizing the production performance of a milk producing animal herd
InactiveUS6814025B2Increase productivityIncrease profitabilitySamplingCathetersLactate dehydrogenaseAgricultural science
Owner:LATTEC
Low residue cleaning composition comprising lactic acid, nonionic surfactant and solvent mixture
ActiveUS20060293201A1Non-ionic surface-active compoundsNon-surface-active detergent compositionsCarboxylic acidFood contact
Owner:THE CLOROX CO
Composite biological antistaling agent for minced fillet product and method for using same
The invention discloses a composite biological antistaling agent for a minced fillet product. The composite biological antistaling agent consists of the following components by mass percentage: 0.001 to 7 of water-soluble chitosan, 0.001 to 0.3 of tea polyphenol, 0.001 to 0.5 of nisin and the balance of water. The biological antistaling agent is prepared by compounding the water-soluble chitosan, the tea polyphenol and the nisin, is added into the minced fillet product, obviously improves the antibacterial and fresh-keeping functions and can prolong the shelf life of the minced fillet product more than two times under the refrigerating condition. The biological antistaling agent is nontoxic and safe, and does not generate influence on the flavor of the minced fillet product when being added into the minced fillet product. The invention also provides a method for using the composite biological antistaling agent.
Owner:ZHEJIANG GONGSHANG UNIVERSITY
Canned abalones and production method thereof
The invention relates to canned abalones and a production method thereof. The canned abalones comprise 50 to 60 percent of abalone meat and 40 to 50 percent of flavoring soup blend. The manufacturing method comprises the following steps: removing mantles, horny jaw plates and melanin on peripheries of feet from the fresh and live abalones and washing the abalones; placing the abalones into 80 to 90 DEG C hot water and cooking the abalones for 3 to 8 minutes, taking meat, removing organs and rims and washing the meat; placing the meat in 0.1 to 0.5 percent solution of citric acid and performing color retention treatment at 75 to 85 DEG C for 20 to 30 minutes; soaking the meat in water for 2 to 2.5 hours; weighing pettitoes, lean pork, mutilated meat of old hens, pork large tripe, ginger, green onion, cooking wine and water to stew stock; mixing the stock, minor ingredients and pure water and heating the mixture to prepare the flavoring soup blend, wherein according to a standard of the weight of the pure water, the weight of the stock is 1 to 3 percent of that of the pure water and the minor ingredients comprise 0.6 to 1 percent of edible salt, 0.2 to 0.6 percent of sugar, 0.1 to 0.3 percent of abalone essence, 0.03 to 0.05 percent of iso-vitamin C sodium, 0.01 to 0.02 percent of citric acid, 0.03 to 0.06 percent of composite phosphate and 0.01 to 0.015 percent of nisin; and canning the abalone meat and the flavoring soup blend, exhausting air, and sealing and sterilizing the abalone meat and the flavoring soup blend. The canned abalones have rich nutrients, complete individuals, a yellow and bright color and a long shelf life. The manufacturing method of the canned abalones is reasonable in process and feasible in operation.
Owner:TAIXIANG GRP TECH DEV
Feeding acidifier prepared by emulsifying technology and preparing method thereof
ActiveCN101513222AFully dispersedFully emulsifiedAnimal feeding stuffAccessory food factorsPhosphoric acidMoisture absorption
The present invention relates to a feeding acidifier prepared by emulsifying technology and a preparing method thereof. The invention belongs to the technical field of animal feed additive preparing. The feeding acidifier comprises the following components according to content: 8-20 parts of lemon acid; 5-20 parts of fumaric acid; 10-15 parts of phosphoric acid; 5-20 parts of malic acid; 15-25 parts of lactic acid; 6-15 parts of formic acid; 2-10 parts of acetic acid; 2-5 parts of mouthfeel modifying agent; and 3-5 parts of silicon dioxide. The invention provides a novel preparation form of acidifier and combines the physical and chemical properties of shaping material for developing the novel producing technique of acidifier according to the sustained-release control principle. The feeding acidifier prepared according to the emulsifying technique of the invention effectively settles the problem of stomach digesting of acidifier and the effect directly gets to the intestinal canal. The feeding acidifier prepared by emulsifying technology according to the invention has the advantages of reliable safety, excellent free-running property, strong moisture absorption resistance, convenient processing, growth promotion, diarrhea prevention, etc.
Owner:MYRON XIAMEN BIOTECH
Directly thrown leaven for effectively degrading nitrite in pickled vegetables and preparation thereof
The invention provides high-efficiency degradation nitrite pickled vegetable direct vat starter and a preparation method thereof. The high-efficiency degradation nitrite pickled vegetable direct vat starter comprises plantaricin, leuconostoc mesenteroides, pediococcus acidilactici and the freeze-dried fungus powder of lactobacillus brevis which are mixed by equal mass. The method prepares the high bacteria count starter under nutrition, growth and rich freeze-drying conditions by keeping bacterial strain with degradation nitrite through CICC, so the method has the advantages of product safety and no side effect. As determined, the bacterial count is equal to or more than 1010CFU / g. 150kg of Chinese cabbage is well fermented if fermented under 20 DEG C for 10 days; 150kg of Chinese cabbage is well fermented if fermented under 30 DEG C for 5 days; the mixed fermented degradation nitrite is equal to or more than 98 percent; the pickled vegetable has good flavor and excellent product quality. The invention can greatly shorten the vegetable fermentation time by 3 to 5 days, and can be used in industrialized production.
Owner:吉林省田谷有机食品有限公司
Cola Beverages
InactiveUS20080226798A1Food ingredient as flavour affecting agentFood ingredient as pH modification agentApple extractLarge Calorie
Cola, reduced calorie cola, and diet cola beverage products and methods for making the same are disclosed. The cola beverages comprise water, at least one sweetener, an acidulant comprising lactic acid and at least one of tartaric and citric acids, a colorant comprising caramel class I and concentrated apple extract, and cola flavor.
Owner:CONCENTRATE MFG OF IRELAND
Restricted glucose feed for animal cell culture
ActiveUS20050070013A1Promote production of recombinant proteinFlexible controlCulture processCell culture mediaAnimal scienceGlucose polymers
Methods of improving protein production in animal cell cultures are provided. Cell culture methods are presented wherein glucose is fed in a restricted manner to cell culture; this restricted feeding of glucose to the cell culture results in lactate production being controlled to a low level. The restricted feeding of glucose in a fed-batch process is not accomplished through a constant-rate feeding of glucose, and the restricted feeding need not depend on sampling. Instead, restricted feeding of glucose to the culture is accomplished through feeding of glucose to the culture at a rate that is a function of an expected or a premodeled rate of glucose consumption by the animal cells when exposed to medium containing a high level of glucose. Because lactate production is controlled to low levels, recombinant protein production is increased.
Owner:WYETH
Diet cola beverages
InactiveUS20080226800A1Low potencyTotal calories lowFood ingredient as flavour affecting agentLow calorieSuccinic acid
Diet cola beverage and other beverage products and methods for making the same are disclosed. The diet cola beverages comprise water, at least one natural, potent, non-nutritive sweetener, at least one natural, low potency, low calorie sweetener, an acidulant comprising at least one of lactic, citric, tartaric, malic, fumaric, cinnamic, maleic, adipic, glutaric, and succinic acids, a caramel colorant, and cola flavor.
Owner:CONCENTRATE MFG OF IRELAND
Edible membrane material and preparation thereof
InactiveCN101297682AReduce manufacturing costEnsure degradable propertiesFood preservationFood preparationMechanical propertyAntiseptic solutions
The invention provides an edible membrane material and a preparation method thereof. Raw materials of the edible membrane material include: starch material of 15 to 30 portions by weight, chitosan material of 30 to 50 portions by weight, and sodium alginate of 1 to 10 portions by weight; the membrane material is obtained by adding calcium carbonate into lactic acid system of the raw materials until pH of colloidal solution is no less than 6 and then being treated with membrane manufacturing. The membrane material of the invention has simple processing technology, comparatively low cost and good mechanical property, is not added with synthetic antiseptic, and is edible, thus having high security as food packing material.
Owner:江苏龙骏环保实业发展有限公司
Health-care food for improving nutritional anemia
InactiveCN1634524AImprove nutritional anemiaEnhance the immune function of the bodyUnknown materialsCapsule deliveryPhycocyaninNutritional anemia
The invention provides a health-care food for improving nutritional anemia, which is prepared from (by weight ratio) spirulina azurin 1-50%, matrimony vine extract 5-80%, ferrous lactate 1-60%, the preparation of the food comprises the steps of raw material preparation, batching, capsule filling, capsule polishing, bottling, examining, boxing, warehouse-in.
Owner:青海石油管理局
Special ferment cake powder, method for preparing same and application thereof
The invention belongs to the technical field of food processing, and in particular discloses a special ferment cake powder, a method for preparing the same and application thereof. The invention is characterized in that a formula of the special ferment cake powder is designed, and the formula comprises special rice flour, a quality improver and a microorganism fermenting bacteria agent, wherein the special rice flour can be produced by the wet method or dry method; the quality improver is made of sucrose fatty acid ester, sodium stearyl lactate, alfa- amylase, xylanase, xanthan gum and sodium alginate; and the microorganism fermenting bacteria agent is a brettanomyces anomalus yeast agent (the preserve number is CCTCC NO: M209106) which undergoes separating screen and white granulated sugar. The rice ferment cake prepared by the special ferment cake powder has the advantages of unique taste and flavor of the common rice ferment cake, more stable quality, simple process, and suitability for mass production.
Owner:HUAZHONG AGRI UNIV
Nitrite-substituted meat processing method
InactiveCN106071907AGood effectGood muscle toneFood ingredient as antioxidantFood ingredient as taste affecting agentBetaninEthyl maltol
The invention discloses a nitrite-substituted meat processing method, and belongs to the technical field of food processing. The nitrite-substituted meat processing method comprises the following steps: selecting raw materials, carrying out pickling treatment and processing a meat product, so that the final products of the meat product are prepared; and the nitrite is substituted by a nitrite substitute during the step of carrying out pickling treatment. The nitrite substitute comprises the following components in parts by weight: 4-5 parts of monascorubin, 0.7-1.3 parts of betanin, 4-6 parts of potassium sorbate, 2-3 parts of D-sodium isoascorbate, 1.5-2.5 parts of nisin, 9-11 parts of sodium lactate, 1-2 parts of natamycin, 5-6 parts of natural vitamin E, 1-2 parts of a rosemary extract, 0.5-1.5 parts of sage essential oil, 1-2 parts of tea polyphenols, 15-16 parts of L-sodium glutamate, 0.5-1.5 parts of flavoring 5'-disodium ribonucleotide, 40-43 parts of a yeast extract, 4-5 parts of sodium tripolyphosphate and 0.5-1.5 parts of ethyl maltol. The nitrite-substituted meat processing method disclosed by the invention is simple, easy to operate and free of nitrite addition; and the prepared meat products are very good in qualities, color, luster and taste.
Owner:邯郸市锦园食品有限公司
Macrolide compositions having improved taste and stability
InactiveUS20090232744A1Improve stabilityBad tasteBiocideDispersion deliverySodium acetateSodium lactate
The invention provides an aqueous pharmaceutical composition for administration as an aerosol to the respiratory tract, nose or oropharyngeal region comprising (i) a macrolide having a poor taste and poor chemical stability in aqueous solution; (ii) at least one salt selected from the group consisting of sodium gluconate, sodium aspartate, sodium acetate, sodium lactate, sodium succinate, sodium maleate, magnesium gluconate, magnesium aspartate, magnesium citrate, magnesium acetate, magnesium lactate, magnesium succinate, and magnesium maleate; or mixtures thereof and (iii) a taste-masking agent different from said salt; wherein (a) the concentration of said macrolide in the composition is in the range of about 0.25 wt.-% to about 15 wt.-%; (b) the molar ratio of said macrolide:said salt is in the range from about 1:0.5 to about 1:100; (c) the pH of the composition is in the range of about 3 to 9; and (d) the osmolality of the composition is in the range of about 150 mOsmol / kg to about 1500 mOsmol / kg. The invention further provides a method of generating an aerosol, preferably by means of a nebuliser, which uses such an aqueous pharmaceutical composition. The macrolide may be used alone or in combination with other drugs. The composition is suitable to treat inflammatory disorders and / or infections of the respiratory tract. It has an improved taste and stability.
Owner:PARI PHARMA GMBH
Amino acid facial cleanser and preparation method thereof
InactiveCN105147532AStay hydratedGood skin affinityCosmetic preparationsToilet preparationsSodium lactateMonosodium glutamate
The invention belongs to the technical field of cosmetics and particularly relates to amino acid facial cleanser and a preparation method thereof. The amino acid facial cleanser comprises sodium lauroyl glutamate, sodium taurine laurate, sodium cocoyl glycinate, sorbitol, glycerin, sodium chloride, glycol distearate, cetearyl alcohol, sodium lactate, plant extracts, PEG(polyethylene glycol)-150 distearate, acrylate copolymers, EDTA (ethylene diamine tetraacetic acid) disodium, a preservative, essence and water. The amino acid facial cleanser is mild, skin-friendly, safe, non-irritating and capable of deeply cleaning skin, also can replenish water and whiten skin and can be used for a long time.
Owner:广州科玛生物科技股份有限公司
Nisin composite biological preservative and preparation method thereof
The invention discloses a Nisin composite biological preservative and a preparation method thereof. The preservative comprises the fermentation broth of lactic streptococci and components consisting of, on the basis of the weight of the fermentation broth of lactic streptococci, 0.2 to 0.6% of chitosan, 0.1 to 0.2% of antioxidant bamboo leaves, 1 to 5% of sodium hexametaphosphate, 0.5 to 1% of natamycin, 0.1 to 0.2% of garlicin, 0.05 to 0.1% of sodium ascorbate, 1 to 3% of maltodextrin and 0.5 to 2% of NaCl. The preservative provided by the invention does not contain any chemical preservative, overcomes the defects of a narrow antibacterial spectrum and low dependence on a pH value of pure Nisin, has the characteristics of high efficiency, a wide spectrum, good stability and high security, greatly improves the preservative effect and the application range of Nisin and produces high economic benefits and social benefits.
Owner:山东省蓝源生物工程有限公司
Bacterial strain for preparing phenyllactic acid and method for preparing phenyllactic acid through bacterial strain fermentation
InactiveCN102604858AIncrease productionBacteriaMicroorganism based processesFood additiveBacterial strain
The invention provides a bacterial strain for preparing a phenyllactic acid and a method for preparing phenyllactic acid through bacterial strain fermentation, belonging to the food biotechnology. The invention discloses a pediococcus lactobacillus for preparing phenyllactic acid and particularly relates to Pediococcus pentosaceus SK25 capable of preparing phenyllactic acid, which is preserved inthe China center for type culture collection with a collection number of CCTCC NO: M2011360. According to the method provided by the invention, the pediococcus is used as a starting bacterial strain.In an MRS (Methicillin Resistant Staphylococcus) culture medium fermentation liquor, the content of phenyllactic acid reaches 0.8 mmol / L. At present, the reported maximum yield of wild bacterial strains in the MRS culture medium fermentation liquor is only 0.57 mmol / L. When phenylalanine or phenylpyruvic acid is added to the MRS culture medium, the yield of phenyllactic acid is improved. If the phenylpyruvic acid is added in the MRS culture medium, the improvement of the yield of the phenyllactic acid is obvious, and the optimal addition quantity is determined to be 5-6 mmol / L. The product obtained by the invention is safe and reliable, can be used as a medicinal intermediate and a food additive, and has a very strong antibacterial and antiseptic function.
Owner:JIANGNAN UNIV
Making method of vacuum-pickled vegetables
The invention discloses a making method of vacuum-pickled vegetables. The method needs the following raw materials in parts by weight: 50-70 parts of salt, 0.2-0.4 part of sodium dehydroacetate, 5-7 parts of acetic acid, 1-3 parts of lactic acid, 0.1-0.3 part of sodium pyrosulfite, 0.2-0.3 part of EDTA (Ethylene Diamine Tetraacetic Acid) disodium and 900-1100 parts of water. The method disclosed by the invention has the advantages that no wastewater or waste gas is discharged in the production process, so that environmental pollution does not occur; and the formula material water can be used for further seasoning after being processed, so that the material consumption is reduced to half of the material consumption of a traditional pickling method and the cost is saved. The pickled product is safe, sanitary and free from nutritional ingredient loss and has the advantages of good mouthfeel, good crispness, long shelf life, low salinity, convenient storage, small floor area, high product yield and the like.
Owner:闫庆忠
Pickled vegetable salt and preparation method thereof
The invention relates to pickled vegetable salt containing single or compound lactobacillus and a preparation method thereof, belonging to the field of biotechnology and food. The pickled vegetable salt is prepared by salt, glucose, single or compound lactobacillus, calcium lactate and compound spices, wherein the single lactobacillus is selected from lactobacillus. plantaerun, lactobacillus. brevis, lactobacillus. fermentium, lactobacillus. coryniformis, lactobacillus. buchneri, lactobacillus. casei or leuconostoc. mesenteroides; and the compound lactobacillus is a mixture formed by two or more above single lactobacillus according to any weight ratio. The pickled vegetable salt prepared by the invention not only can be used for initially preparing pickled vegetable salt water, but also can supplement lactobacillus and nutrients formed by lactobacillus growth and the products while supplementing salt in the process of vegetable pickling and then keep the content of lactobacillus in the pickled vegetables at a higher level, and the prepared pickled vegetables have good mouthfeel and meet the requirement during preparing the pickled vegetables by people in different regions.
Owner:SICHUAN FUXIN FOOD CO LTD
Nutrient source immobilized sulfate reducing bacterium globules as well as preparation method and application thereof
InactiveCN106636057ALarge specific surface areaLow priceWater contaminantsOn/in organic carrierWater bathsCross-link
Owner:HUNAN UNIV
Polylactic acid film
InactiveUS20110224342A1High transparencyGood dimensional stabilityGroup 5/15 element organic compoundsNon-linear opticsPolymer sciencePolymer chemistry
The polylactic acid film is obtained by melt extruding polylactic acid (A) prepared by melt kneading together polylactic acid (B) which comprises an L-lactic acid unit as the main ingredient and polylactic acid (C) which comprises a D-lactic acid unit as the main ingredient in a specific weight ratio, wherein the polylactic acid film has:(a) a stereocomplex crystal rate (S) defined by the following equation (i) of 90% or more:S={(ΔHmsc / (ΔHmsc+ΔHmh)}×100 (i)(in the above equation, ΔHmh is the melting enthalpy of a low-melting point crystal melting peak at a temperature lower than 190° C. obtained by differential scanning calorimeter (DSC) measurement and ΔHmsc is the melting enthalpy of a high-melting point crystal melting peak at a temperature of 190° C. or higher obtained by DSC measurement),(b) a haze of 10% or less, and(c) a haze change of 5% or less after it is heated at 140° C. for 10 minutes.
Owner:TEIJIN LTD
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