Abstract: A method of manufacturing a 3-dimensional model object by a powder bed fusion method using a resin granular material, in which the resin granular material comprises a resin powder (A) and a flow aid (B), a sphericity of the resin powder (A) is 80 or more and 100 or less, the resin powder (A) has a D80 particle size of 60 ?m or less and a D20 particle size of 1 ?m or more, the flow aid (B) is contained at an amount of more than 0.01 part by mass and less than 5 parts by mass with respect to 100 parts by mass of the resin powder (A), and steps (a) to (c) are performed in this order repeatedly.

Abstract: A polymer powder includes a polyamide, wherein a melting point determined in differential scanning calorimetry is 190° C. or higher, a difference between the melting point and a melting onset temperature, which is defined in differential scanning calorimetry as a lowest temperature among temperatures at each of which a first temperature differential value of Heat Flow (W/g) observed between a peak top temperature of an endothermic peak, observed when 10 mg of powder is heated at a rate of 20° C./min from 30° C. in a nitrogen atmosphere, and a temperature point of ?50° C. from the peak top, becomes ?0.2 (W/g.° C.), is less than 30° C., and a D50 particle size is 1 ?m or more and 100 ?m or less.

Abstract: An additive for boiled rice that is used to avoid the lowering of efficiency at boiling for boiled rice or the like and to obtain a boiled rice of high quality presenting soft texture which is free from drying and sogginess resulting from moisture transfer during the storage thereof. There is provided an oil-in-water emulsification composition comprising a water soluble polysaccharide derived from soybean. High effect can be realized by the use of a water soluble soybean polysaccharide with a certain level or more of emulsifying capacity, and striking effect can be realized by the use of an emulsification composition comprising this polysaccharide with high emulsifying capacity combined with a polysaccharide having a certain level of viscosity even if its emulsifying capacity is poor.

Abstract: The invention provides a native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and jellies available therefrom, rice cake-like gels and rice cake substitutes, copy foods, cold retention compositions and cooling agents. The invention further provides the use of the above composition as additives for the expression of unique functions, for example a dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability/body-improving agent.

Abstract: Legume-derived, and particularly soybean-derived, water-soluble polysaccharides are added to thickener-containing powder supplied with an instant food to prevent clumping of powder masses during reconstitution and for a more homogeneous reconstitution. Thus, the problem is solved which is encountered with soup powders such as a thickened soup powder and a curry-seasoned soup powder, which are supplied with instant foods such as instant noodles, containing thickeners such as starch or gum substances to impart thickness, whereby reconstitution in a stationary state produces swelling of the thickener and prevents adequate dispersion, resulting in scattering of powder masses in the soup and clumping at the bottom of the container and, thereby, impairing the taste.

Abstract: A cooked rice food product reduced in the degradation in taste, texture, and aspects of quality due to distribution in the refrigerated or frozen state and thawing at a low temperature or at room temperature as a method rendering it into a consumable state, by the addition of water-soluble soybean polysaccharides, a sugar alcohol, and amylase.

Abstract: A method for production of frozen desserts that comprises adding water-soluble hemicellulose during the frozen dessert production process. It is possible to provide the functions of overrun properties and shape retention which are desired properties of stabilizing agents for frozen desserts, without giving the frozen desserts a heavy taste texture, while also imparting a soft, smooth taste texture and a light, fragile taste texture for ice desserts.

Abstract: The invention provides a native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and jellies available therefrom, rice cake-like gels and rice cake substitutes, copy foods, cold retention compositions and cooling agents. The invention further provides the use of the above composition as additives for the expression of unique functions, for example a dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability/body-improving agent.