The present invention provides a method for producing natural rubber with which the odors of solid natural rubber is easily reduced, and further which does not degrade physical properties such as heat aging resistance. The present invention relates to a method for producing natural rubber, the method including a sheeting step including sheeting a non-deproteinized solid natural rubber to form a natural rubber sheet, the natural rubber sheet having a moisture content of 20% or less.

The present invention provides a method for producing natural rubber with which the odors of solid natural rubber is easily reduced, and further which does not degrade physical properties such as heat aging resistance. The present invention relates to a method for producing natural rubber, the method including a sheeting step including sheeting a non-deproteinized solid natural rubber to form a natural rubber sheet, the natural rubber sheet having a moisture content of 20% or less.

Provided herein are organic solvent-based processes for the removal of rubber from aged briquettes made from compressed plant matter (briquettes) of non-Hevea plants.

Provided herein are organic solvent-based processes for the removal of rubber from aged briquettes made from compressed plant matter (briquettes) of non-Hevea plants.

Provided herein are organic solvent-based processes for the removal of rubber from aged briquettes made from compressed plant matter (briquettes) of non-Hevea plants.

Provided herein are organic solvent-based processes for the removal of rubber from aged briquettes made from compressed plant matter (briquettes) of non-Hevea plants.

An object of the present invention is to provide a simple measure which can suppress freshness deterioration of a myoglobin-containing food. The present invention relates to a myoglobin-containing food freshness deterioration suppressing material for suppressing freshness deterioration of a myoglobin-containing food, comprising: a substrate comprising a polymer; and an antioxidant with which at least a part of the surface of the substrate is covered, and/or an antioxidant supported in a layer forming at least a part of the surface of the substrate; wherein 0.01 g/m.sup.2 or more and 20 g/m.sup.2 or less of the antioxidant is included relative to the area of the part in which the antioxidant is present, of the surface of the substrate.

An object of the present invention is to provide a simple measure which can suppress freshness deterioration of a myoglobin-containing food. The present invention relates to a myoglobin-containing food freshness deterioration suppressing material for suppressing freshness deterioration of a myoglobin-containing food, comprising: a substrate comprising a polymer; and an antioxidant with which at least a part of the surface of the substrate is covered, and/or an antioxidant supported in a layer forming at least a part of the surface of the substrate; wherein 0.01 g/m.sup.2 or more and 20 g/m.sup.2 or less of the antioxidant is included relative to the area of the part in which the antioxidant is present, of the surface of the substrate.

A method for preparation of decontaminated natural rubber is provided. The method is characterized in that it comprises a decontamination step in which wet natural rubber coagulum passes through a system comprising an extruder and a filter installed at the extruder outlet, the extruder comprising an axially symmetrical grooved sheath comprising in its thickness grooves opening on the inner surface of the sheath.

A method for preparation of decontaminated natural rubber is provided. The method is characterized in that it comprises a decontamination step in which wet natural rubber coagulum passes through a system comprising an extruder and a filter installed at the extruder outlet, the extruder comprising an axially symmetrical grooved sheath comprising in its thickness grooves opening on the inner surface of the sheath.