Abstract: A thickening agent for treating textile material comprising water-soluble hemicellulose as its active ingredient.

Abstract: There is disclosed a food additive comprising a water soluble hemicellulose resulting from a degradation of a protein by degrading water insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130.degree. C. or lower, and composed of rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid. This food additive is useful as a dispersant, a protein stabilizer, a modifier, and/or a foaming agent for food. Food containing the food additive is also disclosed.

Abstract: A method for preventing refined edible oils and fats from deteriorating during transportation and/or storage thereof over a prolonged period of time, wherein the refined edible oils and fats are stored and/or transported at all times under an atmosphere rich in nitrogen gas. This nitrogen-enriched atmosphere contains nitrogen in a concentration not lower than 99.5%.

Abstract: A method of producing cheese by ripening the cheese under high pressure, e.g. between 100 to 2500 kg/cm.sup.2. Ripening the cheese under high pressure significantly shortens the period of time required for ripening, while having no adverse effect on the flavor and testure of the cheese as compared to cheese ripened in the conventional manner. Ripening the cheese also reduces the proliferation of contaminant microorganisms.

Abstract: A flexible composite material comprising a core composed of a blend of a thermoplastic resin fiber and a reinforcing fiber, and a flexible sleeve formed of a thermoplastic resin and surrounding the core is prepared by intermixing a thermoplastic resin fiber and a reinforcing fiber to obtain a core, and then extruding a thermoplastic resin over the core.

Abstract: A flexible composite material comprising a core composed of a blend of a thermoplastic resin fiber and a reinforcing fiber, and a flexible sleeve formed of a thermoplastic resin and surrounding the core. The composite material may be prepared by intermixing a thermoplastic resin fiber and a reinforcing fiber to obtain a core, and then extruding a thermoplastic resin over the core.

Abstract: A coal - water slurry at high concentration which has a low viscosity and favorable flowing property is prepared by using a surface active substance prepared by sulfonating and oxidizing at least one of the starting materials selected from distilled petroleum oils, petroleum pitches, asphalts, distilled coal oils, coal pitches or coals, applying condensation as required and then neutralizing the thus obtained product with alkalis.

Abstract: A process for improving the fluidity of hydrocarbon fractions by dewaxing thereof. In the present process, hydrocarbon fractions are contacted with hydrogen in the presence of a specific type of catalyst, thereby lowering the pour point of the hydrocarbon fraction. The catalyst comprises a specific type of zeolite which is defined by a specific X-ray diffraction pattern and which has a predetermined range of mesitylene adsorption of not less than 1.6 wt %. The zeolite catalyst is obtained by providing an aqueous reaction mixture of SiO.sub.2, Al.sub.2 O.sub.3, an alkaline source as OH.sup.-, and a carboxyl group-containing organic compound having the following composition:______________________________________ SiO.sub.2 /Al.sub.2 O.sub.3 20-60 H.sub.2 O/SiO.sub.2 5-100 OH.sup.- /SiO.sub.2 0.1-0.35 ______________________________________and reacting the mixture until crystals are produced. Advantageously, the ratio of the carboxyl group-containing organic compound to aluminum oxide is about 1.0 to 100.

Abstract: A heavy hydrocarbon feed stock is, after being heat-treated in a first cracking zone, introduced into a second thermal cracking zone for obtaining a thermally cracked product and a pitch product. The second cracking zone has a plurality of cracking reactors which are connected in series, through which is successively passed the treated feed stock and to each of which is supplied a gaseous heat transfer medium to maintain the liquid phase therein at a temperature sufficient for effecting the thermal cracking and to strip the resulting distillable, cracked components from the liquid phase. The thermal cracking temperature in one reactor is so controlled as to become higher than that in its adjacent upstream-side reactor. The distillable, cracked components in respective reactors are removed overhead therefrom and separated into a heavy fraction and a light fraction, while the liquid phase in the downstream-end reactor is discharged therefrom for recovery as the pitch product.

Abstract: A process for manufacturing a meat-like block or sheet of protein fibers in which a coagulable protein slurry, having an optimum pH approximately equivalent to the specific isoelectric point thereof, is forced to flow in a heated condition and is subsequently sprayed in an atomized condition onto a travelling, water drainable receiver within a short period of time before a specific coagulation thereof is completed. By processing as mentioned above, meat-like blocks of protein fibers can be manufactured in one operation without acidifying the protein slurry or adding a binding agent.

Abstract: A processed cheese-like product containing soy cheese as a part of the major ingredient is made by adding both a casein-containing substance derived from animal milk and a cheese emulsifying melting salt to natural soy cheese and agitating this mixture under relatively high shearing conditions, while heating to an elevated temperature of less than about 85.degree. C, for a period sufficient to form the mixture into a softened, flowable consistency. After pasteurization, the melted or softened mixture is introduced into a suitable container and cooled to produce a processed cheese-like product having superior flavor and texture characteristics.

Abstract: A fried tofu product, such as "aburage", "ganmodoki", "aburage casing" and "jointless aburage casing", is prepared without coagulants normally used in conventional processes for making tofu by forming a kneaded soy proteinaceous material or soy protein dough from a heat coagulable soy protein, shaping the protein dough into a desired shape (e.g., thin sheet, rounded disc, or tubular) and deep frying the shaped material in two successive stages. Egg components and/or edible oils or fats can be incorporated into the protein dough to improve the texture, taste and/or food value of the fried product.

Abstract: A soy cheese having superior texture and body characteristics is made without milk solids by coagulating a fermented emulsion containing soy milk and a fat composition with about 0.05 to about 1.0 weight percent of a coagulant selected from the group consisting of aldonic acid lactones, uronic acid lactones, and mixtures thereof. A flavor producing proteolytic enzyme can be added to the soy milk before formation of the emulsion, to the emulsion prior to fermentation, or to the cooked curd without adversely affecting the texture and body of the resultant soy cheese.