Abstract: Soybean proteins are manufactured from soybean protein concentrates. The soybean protein concentrates may be prepared by washing defatted soybean with an alcoholic aqueous solution. The soybean protein concentrates are dispersed in water and then adjusted to a neutral to slightly alkaline pH range or dispersed in an aqueous solution which was previously adjusted with ammonia to be in an alkaline pH range, thus providing a neutral to slightly alkaline aqueous dispersion. The afore-mentioned soybean proteins in this aqueous dispersion are solubilized by the action of a neutral protease. The insolubles in the aqueous dispersion thus prepared are then removed to produce an aqueous solution containing solubilized proteins from which solid proteins are recovered.

Abstract: In the measurement of iodine value by the Wijs method, the measurement can be effected rapidly by using magnesium acetate or sodium acetate as a catalyst.When the catalyst is used, the reaction time of a sample with a Wijs solution is as short as about 3 minutes. The time required for the measurement is thus reduced remarkably.

Abstract: Mayonnaise-like foods not containing eggs are obtained by solubilizing an alcohol-denatured soybean protein with protease, separating insoluble materials to refine the soybean protein and emulsifying the refined soybean protein together with edible oils, vinegars, seasonings and others.

Abstract: In the decoloration of an animal and vegetable fat and oil with clay, an oil-containing clay is obtained as by-products. Good recovery of oil is attained by subjecting the oil-containing clay to an alkali treatment under high temperature and high pressure, adding an acid in an amount necessary for neutralization and removing the floating oil. Clay sludges and waste water after the recovery of oil can be easily disposed without causing the environmental contamination.

Abstract: Hydroxy diester compounds are obtained by esterification between malic acid or tartaric acid and a saturated, aliphatic alcohol of 16 or more carbon atoms having side chains. These compounds are a colorless, odorless synthetic oil with low cloud point, which have a wide range of from low viscosity to high viscosity depending on the starting materials. Said synthetic oils are useful for basic oils or emulsions in the fields of cosmetics, detergents and medicinal preparations.

Abstract: A continuous deodorizing apparatus for fat and oil comprising a deodorizing tower, a steam ejector for keeping the pressure inside the deodorizing tower at a vacuum and a steam superheater, the deodorizing tower housing a heating tray disposed uppermost, a charge control tray beneath the heating tray, a heat exchange tray at the bottom, a discharge control tray just above the heat exchange tray, and at least one deodorizing tray disposed between the charge control tray and the discharge control tray. The superheated steam generated by the steam superheater is used as the heat transfer medium for heating the feedstock fat and oil in the heating tray and, then utilized as the operating steam of the steam ejector.

Abstract: A soybean whey liquid is obtained by extracting water soluble constituents from defatted soybeans with water, precipitating proteins at the isoelectric point with acids and neutralizing the resulting supernatent liquid with an alkali.This soybean whey liquid contains a very small amount of vitamins and unknown growth factors as well as sucrose, stachyose, water-soluble proteins and minerals. When a culture medium of the soybean whey liquid having sugars added therein is used for the culture of the bacterium Xanthomonas campestris, Xanthomonas polysaccharide is obtained with good yield.