Abstract: A lubricating oil exhibiting superior specific features particularly for metal plastic processing is provided, which lubricating oil comprises at least one member selected from the group consisting of compounds expressed by the formulas I, II, III, IV or V: ##STR1## wherein R.sub.1 is alkyl, alkenyl, hydroxyalkyl, hydroxyalkenyl or phenyl and R.sub.2 and R.sub.3 each are CH.sub.2 OCOR.sub.1, CH.sub.2 OH or H wherein R.sub.1 is above; ##STR2## wherein R'.sub.1 and R'.sub.2 each are alkyl, alkenyl, hydroxyalkyl, hydroxyalkenyl or phenyl, n is an integer of 1-3 and X is alkyl, alkenyl or phenyl.

Abstract: A lipid composition having a high .gamma.-linolenic acid content is prepared by culturing mold fungi of the genus Thamnidium in an aqueous nutrient culture medium having a relatively high concentration of a carbon source, and the lipid composition is recovered from the cultured mold fungi.

Abstract: An ingredient for activating immunity more effective than that obtained from limnetic chlorella is provided, which ingredient comprises polysaccharide contained in marine chlorella as an active ingredient, and which is obtained by dissolving an extract of a marine chlorella with hot water in an alcohol, removing an alcohol-soluble matter from the extract and further removing a low molecular weight substance from the resulting extract by means of gel-filtration or the like.

Abstract: Soybean proteins are added in a predetermined amount to the ground fish meat (surimi), and the mixture is kneaded, compressed, heated, and is molded into a sheet by a twin-screw extruder. The sheet-like mixture is then cut into flakes, followed by frying, to efficiently produce fish-containing snack that exhibits crunch feeling like that of potato chips, that is rich in proteins, and that tastes good.

Abstract: An immunopotentiator having an anti-tumor activity such as an effect for inhibiting the growth of tumor cells, an effect for prolonging the death by tumor, etc. is provided, which agent contains as its active ingredient, the lipid fraction or the glycolipid fraction of a marine chlorella such as Chlorella minutissima or Chlorella vulgaris, the lipid fraction being obtained e.g. by extracting a marine chlorella with an organic solvent, and the glycolipid fraction, e.g. by separating it from the lipid fraction with a mixed solvent according to silica gel chromatography.

Abstract: A product obtained by subjecting an isolated soybean protein and corn starch used as the raw materials to pressing and heating treatments in a twin-screw extruder exhibits its fibrous properties when it is immersed in warm water to dissolve out a part of the corn starch and a little amount of the soybean protein. This product is relatively tough. The corn starch is dissolved out in only a small amount upon the immersion in warm water and, therefore, the yield is high.

Abstract: Two kinds of hydrolyzed protein having different characteristics respectively are obtained by hydrolyzing soy protein with protease and separating the mixture of hydrolyzed products using their solubilities in a 5% trichloro acetic acid aqueous solution as the guidance of the separation.The hydrolyzed protein of the low solubility possesses excellent emulsifying properties, and the one of the high solubility possesses excellent foaming properties.

Abstract: A process for producing a bean cake which comprises feeding whole or hulled grains of beans to a twin-screw extruder, extruding the beans through the twin-screw extruder at a temperature in the range of 90.degree. to 250.degree. C. to form a cake, and while extruding, adjusting the moisture content of the beans to be treated to the range of 8 to 50 weight percent and swelling the starch component while texturizing the protein component of the beans.

Abstract: Xanthan gum can be produced by culturing a Xanthan gum producing microorganism of genus Xanthomonas under aerobic conditions in an aqueous culture medium. The medium contains an assimilable carbon source and at least one additive selected from the group consisting of pantothenic acid, thiamine, and derivatives thereof including salts and esters.

Abstract: A fatty acid composition is produced by subjecting a lipid composition extracted from marine chlorella to solvent fractionation to remove neutral fats, chlorophyll, sterols and majority of phospholipids, thereby providing a polar lipid composition. The polar lipid composition is then subjected to hydrolysis to liberate fatty acids. Finally, the fatty acids are recovered, thereby providing a fatty acid composition with not less than 60% by weight of eicosapentaenoic acid.

Abstract: A new food by lactic fermentation which has a good shape-maintaining property when squeezed from a squeezing tube at normal and lower temperatures is prepared by emulsifying an aqueous solution of non-fat milk solids and/or soybean proteins and fats to form an O/W type emulsion and subjecting said emulsion to lactic fermentation, the protein content of said O/W type emulsion is between 2 and 10% by weight, the fat content is between 20 and 40% by weight and the solid fat index of said fat is characterized as follows:6.about.30 at 5.degree. C., 3.about.20 at 15.degree. C., 1.about.10 at 25.degree. C. and difference between 5.degree. and 15.degree.0 C. being not more than 10, and difference between 15.degree. and 25.degree. C. being not more than 10.

Abstract: A magnetic recording medium is described, comprising a non-magnetic support base having positioned thereon a magnetic layer and optionally a non-magnetic layer, wherein at least one layer of the magnetic and non-magnetic layers contains an ester derived from pentaerythritol and/or its condensate and a fatty acid and/or a resin acid. This recording medium has superior surface properties and can be satisfactorily used in tape decks.

Abstract: A cosmetic containing a polymeric ester or a salt or amide thereof as a base, the polymeric ester being obtained by reacting a certain polymeric glycol having both ethylene glycol units and propylene glycol units in the molecule with a saturated aliphatic dicarboxylic acid and/or hydroxydicarboxylic acid.

Abstract: Disclosure is made of a process for the production of soya protein flakes having similar structure and taste to fish flakes of tuna and the like, comprising soya protein-water mixture to an extrusion process under heat and pressure by using an extruder having at least first and second dies each having at least one opening, the distance between the dies being 2-6 mm, the gap between rims of nearest openings of the dies being greater than or equal to the cross-sectional diameter of the opening of the first die.

Abstract: A tocopherol concentrate having a high tocopherol concentration can be obtained in a high yield by subjecting a deodorized distillate formed as a by-product at the step of deodorizing oils and fats to esterification of free fatty acids by addition of an alcohol or removal of free fatty acids by distillation and then to hydrogenation. A tocopherol concentrate can also be obtained by subjecting a deodorized distillate to esterification by addition of a polyhydric alcohol and then to distillation. Concentrates having a high concentration and a high quality can be obtained in a high yield with a good operation efficiency.

Abstract: A new esterification reaction product is obtained by an esterification reaction between an intermolecular oligo-esterification carboxylic acid of 12-hydroxy stearic acid and/or ricinoleic acid and sterol. Also, a mixture of a sterol ester of the oligo-esterification carboxylic acid and a sterol ester of the above fatty acid is obtained by reacting directly 12-hydroxy stearic acid and/or ricinoleic acid with sterol.These esterification reaction products have a good emulsifying property, hydrating property and moisture retaining property and are useful for an oil base of cosmetics and endermic liniments.

Abstract: Retort salad having improved emulsification heat stability can be produced by using mayonnaise-like food containing a partial hydrolyzate of an alcohol-denatured soybean protein with protease as an emulsifier.

Abstract: A whipping cream is obtained using a partially enzymolyzed soybean protein, with which an aerosol container is filled up and CO.sub.2 gas as a propellant is charged under pressure into the container. When the partially enzymolyzed soybean protein is used in amounts of 1-6% by weight based on the cream, the whipping cream exhibits good emulsification state and has moderate overrun and a shape-maintaining property when extruded with CO.sub.2 gas.

Abstract: A stable semisolid egg yolk-free dressing is obtained by emulsifying an edible oil with an aqueous neutral solution of soybean protein, and lastly mixing vinegar therein.

Abstract: Refined soybean proteins are prepared by solubilizing an alcohol-denatured soybean protein with protease and separating insoluble materials. The refined soybean protein thus obtained is used as an emulsifier instead of eggs in mayonnaise-like foods.The squeezing property of the mayonnaise-like food upon extruding from a plastic tubular container is improved by effecting a partial hydrolysis of the protein till a specific degree and limiting the content of the refined soybean protein to a specific range.