Abstract: The present invention provides a neutral fat reducing composition which reduces a blood neutral fat safely and efficiently, and whose active ingredient is a soybean protein containing 50% or more of a 7S globulin fractionated from a soybean protein and 0.2% or less of phytate based on the proteins. Its effect is further enhanced by removing a oil-body-associated protein and reducing a chloroform methanol-extractable oil fraction.

Abstract: A process for producing inorganic molds involving molding a kneaded mixture containing a particulate inorganic material and water, which process comprises adding water-soluble hemicellulose to the kneaded mixture. The process provides inorganic molds with excellent dispersion stability of the inorganic material particles and improved plasticity, workability including fillability and shape retention, as well as strength.

Abstract: A process for producing 2,6-dimethylnaphthalene by subjecting 2,7-dimethylnaphthalene to an isomerization reaction, wherein the isomerization reaction is carried out by the use of a metallosilicate catalyst that comprises a metallosilicate having a main cavity defined by a ten-oxygen-membered ring, that is in the form of aggregates of fine crystals of the metallosilicate, the external surface area of the aggregate as calculated from t-plot analysis made in the nitrogen adsorption method being 25 m2/g or more, and that has been treated to inactivate acid centers present on the external surfaces of the fine crystals until the rate constant basic value N becomes 0.5 or less.

Abstract: A rational technical process for producing dialkylnaphthalenes from petroleum-derived starting materials which exist in abundance is established.

Abstract: There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of 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. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.

Abstract: A hard butter additive composition which comprises the middle melting point fraction of random interesterified palm stearin is provided. The hard butter additive composition of the present invention is useful for admixing with raw materials for hard butter which are not transisomerized fats nor lauric fats, and can prevent fat blooming and/or graining and improve mold removability of hard butter products such as chocolate or center cream without a tempering process.

Abstract: There is disclosed a process for producing a soybean protein material and a soybean protein by extracting defatted soybean milk from a defatted soybean raw material in an aqueous system by preventing association of soybean proteins, separating the defatted soybean milk from the system to obtain an extraction residue as the soybean protein material, and isolating a soybean protein from the defatted soybean milk, said defatted soybean milk being kept at 40.degree. C. or lower until isolation of said soybean protein. The isolated soybean protein having properties that can form a transparent solution and gel which cannot be obtained by a conventional isolated soybean protein is disclosed. The soybean protein material has excellent water retention and oil retention together with minimized mouthfeel change due to freeze-thaw treatment.

Abstract: There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of 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. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.

Abstract: There is disclosed a migration-resistant fat composition having an iodine value of 35 to 60; a trans acid content of 30% to 50%; a melting point of 40.degree. C. to 55.degree. C.; a solid fat content of not less than 85% at 20.degree. C.; not less than 60% at 30.degree. C., not less than 30% at 40.degree. C., and not more than 3% at 50.degree. C.; and a trans acid/saturated fatty acid content ratio of 0.5 to 2.0. Also disclosed is a nut-flavored filling including 5% to 20% migration-resistant fat composition as recited above and at least 20% nut paste having a fat content of at least 40%, the total content of the fat composition and the nut paste being not greater than 100%.

Abstract: Catalytic hydrodealkylation by means of a catalyst which comprises microporous particles having a catalytic species carried thereon. Particulars of the microporous particles are disclosed.

Abstract: A catalyst for hydrodealkylation of alkylaromatic compounds which comprises porous alumina particles with coke deposited thereon in the pores, said alumina particles having a pore volume of 0.1 to 1.5 cm.sup.3 /g and a specific surface area of 5 to 500 m.sup.2 /g, the quantity of said coke being 1 to 30% by weight of said alumina particles, and the pore volume and the specific surface area of said catalyst being 0.05 to 1.5 cm.sup.3 /g and 1 to 500 m.sup.2 /g, respectively.

Abstract: A method for processing glyceride fats and oils which comprises the steps of subjecting a mixture of a glyceride fat or oil and a monohydric alcohol fatty acid ester to an enzymatic ester interchange reaction; distilling the reaction mixture of the ester interchange reaction to separate a distillate from a processed glyceride fat or oil to recover the latter; subjecting the distillate to an esterification reaction to lower its acid value; and recycling the distillate for use as a starting material for the ester interchange reaction.

Abstract: A process for preparing a food product in the form of a bundle of membranes which comprises subjecting a mixture of oil seed protein, 0.17 to 0.76 part by weight of starch per one part by weight of oil seed protein and water to a heat treatment using a twin-screw extruder under pressure, and extruding the resultant through a die, the content of said oil seed protein in said mixture being 50 to 70% by weight based on the total weight of starting materials other than water.

Abstract: A sterile composite emulsion useful for food such as cream which comprises an aseptic homogeneous mixture of oil and/or aqueous phases, and a primary emulsion thereof, said oil and/or aqueous phases and said primary emulsion being separately treated by ultra-high temperature heating sterilization. A process for producing the same is also disclosed.

Abstract: A process for preparing a paste product which comprises mixing a heat gellable protein paste with an acidic paste in a low degree of homogeneity and heating to gelatinize the resulting mixture. A mixing-molding apparatus used for the preparation of the paste product is also disclosed.

Abstract: A method for fraction fractionation of a vegetable protein such as soybean protein which comprises subjecting a source of the vegetable protein in an aqueous system to reduction conditions such as treatment with a sulfite compound, a glutathione compound or cysteine compound, or electrolytic reduction at pH within a neutral or alkaline range and then bringing the system to pH of 5.5 to 7.0 at a temperature of 20.degree. C. or lower to fractionate the system into a soluble or dispersing fraction and an insoluble or precipitate fraction.

Abstract: A method for drying a water retentive substance such as okara which comprises adjusting the shape of a water retentive substance having a water content of 55 to 95% by weight to particles having a particle size of 1.5 to 13 mm and drying by using a novel improved pneumatic conveying drying apparatus comprising a dryer section, a pulverizer section provided at the lower part of the dryer section and a classifier section at the upper part of the dryer section, the substance to be dried being fed to the dryer section at a site at least 500 mm above the pulverizer section. The novel drying apparatus is also provided.

Abstract: A process for producing a soybean protein powder having improved reduced dustability and excellent water dispersibility which comprises spraying an aqueous liquid preferably containing a surfactant on to a starting soybean protein powder material to moisten and agglomerate particles of the powder material in a fluidized bed and drying the powder material simultaneously or subsequently.

Abstract: A heavy hydrocarbon feed stock is, after being heat-treated in a first cracking zone, is 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 cheese-containing composition in the form of an oil-in-water type emulsion useful for dessert making such as cheese cake making which comprises cheese, a liquid selected from the group consisting of milk, skim milk, water and a mixture thereof, an emulsifier and, optionally, a fat ingredient. The cheese-containing composition can be produced by mixing the desired ingredients, homogenizing the resulting mixture, sterilizing the homogenized mixture and then cooling.