Abstract: A dried composition with various shapes that has heat resistance by which the dried composition is less likely to melt even being boiled and restorability (imbibition), and food product containing the dried composition. The dried composition including: agar and alginate at a weight ratio of 1:1 to 1:20, the alginate contains a salt of a monovalent cation and a salt of a divalent cation, the divalent cation is 0.04 to 0.30 mol per mol and further the monovalent cation is 0.10 to 0.70 mol per mol with respect to a monomeric unit of the alginate, a mol ratio of the divalent cation to the monovalent cation is 1.0:0.35 to 1.0:8.70, and the dried composition absorbs water and swells in distilled water at 20° C. and distilled water at 90° C., and in both the cases dried composition becomes a gel having a weight of 15 to 100 times of the dried composition.

Abstract: A dried composition with various shapes that has heat resistance by which the dried composition is less likely to melt even being boiled and restorability (imbibition), and food product containing the dried composition. The dried composition including: agar and alginate at a weight ratio of 1:1 to 1:20, the alginate contains a salt of a monovalent cation and a salt of a divalent cation, the divalent cation is 0.04 to 0.30 mol per mol and further the monovalent cation is 0.10 to 0.70 mol per mol with respect to a monomeric unit of the alginate, a mol ratio of the divalent cation to the monovalent cation is 1.0:0.35 to 1.0:8.70, and the dried composition absorbs water and swells in distilled water at 20° C. and distilled water at 90° C., and in both the cases dried composition becomes a gel having a weight of 15 to 100 times of the dried composition.

Abstract: The invention provides a gel-type water absorbent with rich flexibility and elasticity, with less variation in strength of gel during preservation, with low viscosity of sol, with easy processability, having a physical property with extremely less water discharge, and having functions of water absorbency and water solubility. The gel-type water absorbent contains a tamarind seed polysaccharide including 90% or more dietary fiber, 1% or less protein and 1% or less ash; and a water-soluble organic substance including at least one or more of a polyhydric alcohol and water-soluble surfactant.

Abstract: An object is to provide a modified xanthan gum, a modified gum arabic, and a modified tamarind seed gum produced by crosslinking a naturally occurring polysaccharide such as xanthan gum, gum arabic, or tamarind seed gum, by irradiating them with radiation, and methods for crosslinking xanthan gum, gum arabic, and tamarind seed gum. In one aspect, the invention is a modified xanthan gum produced by crosslinking xanthan gum by irradiating a solution containing 10 to 70% by weight of xanthan gum with 5 to 200 kGy of radiation. In another aspect, the invention is a modified gum arabic produced by crosslinking gum arabic by irradiating a solution containing 10 to 50% by weight of gum arabic with 5 to 200 kGy of radiation. In another aspect, the invention is a modified tamarind seed gum produced by crosslinking tamarind seed gum by irradiating a solution containing 10 to 50% by weight of tamarind seed gum with 5 to 50 kGy of radiation.

Abstract: A composition containing a swelling agent is provided, which less burdens the stomach and intestine even after excessive intake. A food, anti-obesity agent and constipation alleviator each containing the composition is also provided. [Means for Solution] A composition comprises a swelling agent composed of a water-soluble polysaccharide swellable in Japanese Pharmacopoeia first fluid or Japanese Pharmacopoeia second fluid and water; and a swell inhibitor operative to control the swell of the swelling agent. The swelling agent and the swell inhibitor are mixed in the state of solution, unified and then dried.

Abstract: The invention provides a gel-type water absorbent with rich flexibility and elasticity, with less variation in strength of gel during preservation, with low viscosity of sol, with easy processability, having a physical property with extremely less water discharge, and having functions of water absorbency and water solubility. The gel-type water absorbent contains a tamarind seed polysaccharide including 90% or more dietary fiber, 1% or less protein and 1% or less ash; and a water-soluble organic substance including at least one or more of a polyhydric alcohol and water-soluble surfactant.

Abstract: A thickening additive comprises a xanthan gum. A paste including one or more of sodium alginate, pectin and sodium CMC is added to the xanthan gum.

Abstract: A transparent aqueous elastic body can be obtained, which is highly transparent, flexible, hardly fragile, and excellent in strength against strain. The transparent aqueous elastic body comprises at least one thickening agent selected from galactomannans, and a xanthan gum, in which water-insoluble components are decomposed or removed. The transparent aqueous elastic body has a transmissivity above 90% T measured using a spectrophotometer under a condition at a temperature of 25° C., with a measuring wavelength of 655 nm, in a measuring optical path of 10 mm.

Abstract: A transparent aqueous elastic body can be obtained, which is highly transparent, flexible, hardly fragile, and excellent in strength against strain. The transparent aqueous elastic body comprises at least one thickening agent selected from galactomannans, and a xanthan gum, in which water-insoluble components are decomposed or removed. The transparent aqueous elastic body has a transmissivity above 90% T measured using a spectrophotometer under a condition at a temperature of 25° C., with a measuring wavelength of 655 nm, in a measuring optical path of 10 mm.

Abstract: Agar composition is provided with excellent water retention, sufficient gelling ability and no pasty eating texture. The agar composition comprises agar having an average molecular weight of 10,000-200,000; and a thickening agent containing at least one or more of locust bean gum, tara gum, konjak mannan and cassia gum.

Abstract: There is provided a liquid additive thickener, or a liquid thickening agent, which can thicken easily when it is added to an object. The liquid additive thickener comprises a liquid that is prepared by dissolving a thickening agent into water and is initially inhibited from forming viscous solutions or gels. The liquid can begin to form a viscous solution when it is added to a water-containing object. The liquid may be: (a) prepared to have a low viscosity by dissolving a thickening agent into water together with a poor solvent; (b) prepared to have a low viscosity by dissolving a thickening agent into water together with a low viscous saccharide; or (c) prepared to have a low viscosity by dissolving a thickening agent into water together with a reactive ion.

Abstract: According to a low gel strength agar of the invention, the molecules of agar are cut to short fragments, and the gel strength of the agar is adjusted to be 250 g/cm.sup.2 or below at 1.5 % agar concentration. Thus, even when the agar is used at a certain agar concentration or above, a soft gel having a low gel strength with no syneresis can be obtained. When the agar is contained in foods or cosmetics, special advantages, which are not obtainable with prior-art products, can be achieved.