Abstract: A hard butter of the present invention is obtained by adding 0.05 to 20% by weight of polyglycerol fatty acid ester(s), which is prepared by binding four or more moles in average of fatty acid(s) to polyglycerol(s) having five or more in average of hydroxyl groups, to a hard butter. With the use of the hard butter of the present invention, the anti-blooming properties of a chocolate are enhanced with little limitation on the composition of the same. In particular, chocolates containing trans and lauric hard butters can be more freely compounded thereby than in the case of conventional ones.

Abstract: The hard butter of the present invention comprises a fat which is obtained from the pericarp of the Chinese tallow tree by extraction optionally followed by fractionation and has a solid fat content of 80% or more, 60% or more and 0.5% or less at 20.degree. C., 30.degree. C. and 40.degree. C., respectively. And the other hard butter of the present invention comprises 5 to 95% of the pericarp oil as defined above and 95 to 5% by weight of one or more fats selected from among, for example, sal fat, fractionated sal fat, fractionated shea fat, kokum fat, mango kernel fat, fractionated mango kernel fat and illipe fat.

Abstract: The present invention relates to a novel viologen derivative having at least one polymerizable vinyl group directly bonded to a viologen skelton and a process for producing the same.The novel viologen derivative can be used for a display material, various sensors and the like.

Abstract: The blooming resistance improver of the present invention comprises an oleaginous composition containing 80 to 99% (by weight; the same will apply hereinafter) of fat(s) and/or oil(s), which contain 5% or more of fatty acid group(s) having 20 or more carbon atoms and show solid fat contents of 10% or above and 5% or above at 20.degree. C. and 25.degree. C., respectively, and a rising melting point of 25.degree. C. or above, and 1 to 20% of polyglycerol fatty acid ester(s). It exerts a remarkably high effect of inhibiting blooming on chocolates.

Abstract: The paint composition for under coating of the present invention comprises 60 to 90% by weight of an epoxy polyol resin optionally together with a hardener therefor and 10 to 40% by weight of silica particles. Said epoxy polyol resin is obtained by reacting an optionally substituted glycidyl-etherified product of an alkylene oxide adduct of a dihydric phenol with a phosphorus acid having at least one P--OH bond, an ester or a salt thereof to thereby give a precondensate, reacting said precondensate with a dihydric phenol to give an epoxy resin of a high molecular weight, and further reacting said epoxy resin with a compound having an amino group capable of reacting with an epoxy group. Said silica particles comprise a primary particle having an average particle size of 1 to 10 m.mu., a surface area of 270 m.sup.2 /g or above and a concentration of silanol groups on the particle surface of 0.25 mM/100 m.sup.2 or above.

Abstract: According to the process of the present invention for preparing a pasty proteinous material or a proteinous food, crustaceans are boiled and milled under sufficient conditions for inactivating enzymes contained therein and then proteolytic enzyme(s) and/or micro-organism(s) are allowed to act thereon. Thus various protein sources including crustacean meat remaining in the trunks and carapaces, which have been disposed hitherto, can be efficiently utilized.

Abstract: An emulsion of soy sauce and a fat or an oil, which is stable for prolonged period of time, can be obtained by adding 0.1 to 5% by weight, based on the fat or oil, of mono acyl glycero phospholipid(s) as at least one emulsifier component in the emulsification of said fat or oil into an aqueous phase comprising soy sauce as the main component to give an oil-in-water type emulsion.

Abstract: A metal salt of an organic phosphate, having good stability and cholesterol-lowering activity, is produced by reacting a known compound ##STR1## wherein R.sub.4 and R.sub.5 are hydrogen or methyl, with a reaction agent such as metal hydroxide.

Abstract: A bacteria-free foamable oil-in-water emulsion including chocolate is prepared by forming an emulsion containing (1) 5-35 wt % of oil, (2) 3-30 wt % of chocolate component, (3) 10-30 wt % of sugar component, (4) 0.5-4 wt % of sodium caseinate, (5) 0.02-0.1 wt % of phosphoric acid salt, (6) 0.05-3 wt % of stabilizer, (7) 2-6 wt % of defatted milk solid, (8) 3-10 wt % of emulsifier based on the oil and (9) 40-60 wt % of all solid components in the emulsion and by sterilizing the said emulsion by heating at ultra high temperature. The bacteria-free foamable oil-in-water emulsion including chocolate has long time stability and high foamability, and it meets the current demand for baking or confectionary products having softness and wetness.

Abstract: A cacao butter substitute is disclosed having a medium melting point fraction of palm oil, having a solid fat content of 70% or more at 20.degree. C., 10% or more at 30.degree. C., 1% or less at 33.degree. C. and 0% at 35.degree. C., and showing an initial curve in cooling curve which is identical down to 19.degree. C. to the initial curve of a palm soft oil having an iodine value of 65 or above in which the medium melting point fraction is removed and the high melting point fraction is completely removed. The cacao butter substitute has very sharp melting characteristics and excellent compatibility with cacao fat.

Abstract: Disclosed is a water-soluble coolant for formation of drawn and ironed cans, which comprises an aqueous solution containing 0.1 to 20% by weight of a phosphorus-containing compound obtained by esterifying an epoxidation product of at least one higher unsaturated fatty acid or its ester with phosphoric acid.

Abstract: An aqueous preparation containing vitamin E prepared by emulsifying or solubilizing vitamin E in an aqueous phase in the presence of a saponin shows excellent transparency and thermal stability, and can be widely used in the fields of medicines, cosmetics, foodstuffs, animal feeds and the like. Quillaiasaponin is the preferred saponin.

Abstract: An edible emulsion having good whipping characteristics comprising an aqueous phase containing lipoprotein material and optionally lipoprotein film coated globular fat particles, and a continuous fat phase having dispersed therein globular fat particles which are coated with lipoprotein film. The emulsion consists essentially of between about 25% and 90% by weight of total fat based on the weight of the emulsion and between about 10% and 75% of total aqueous phase based on the weight of the emulsion, said total fat comprising the globular fat particles and the continuous fat phase, and said globular fats being present in an amount more than about 0.1 ml per gram of total fat when the amount of said globular fat particles is determined by the analytical procedure disclosed in the specification.

Abstract: This invention relates to a method for electrolyzing an alkali metal halide aqueous solution in a three-chamber horizontal type electrolytic cell which comprises a top cathode chamber bounded by a cation exchange membrane, a middle chamber, and a bottom anode chamber bounded by a diaphragm. Halogen gas and dilute alkali metal halide solution are taken out of the anode chamber in such a manner as to make the anode chamber work as a gas chamber.

Abstract: Glycerol dichlorohydrin is prepared by dissolving allyl chloride vapor in an upwardly flowing aqueous stream, dissolving chlorine gas in a separate second upwardly flowing aqueous stream to form a hypochlorous acid solution, mixing the two streams and flowing them downwardly in a reaction column where they react to form glycerol dichlorohydrin.

Abstract: This invention relates to an edible emulsion which is stable during storage and carriage and the phases of which are reversed by mechanical working to form an oil-in-water type emulsion, containing a polyhydric alcohol fatty acid ester having a substantial proportion of a polyhydric alcohol fatty acid ester in an amount of about 0.25 - 2.5% by weight of said emulsion and a sucrose fatty acid ester having an HLB value of at least 10 in an amount of about 0.5 - 5% by weight of said emulsion.