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 tape cassette has a case accommodating magnetic tape wound around a pair of reel hubs. The case defines tape feed path openings extending through both ends of the case near its front portion from winding openings to a front recess through which a magnetic head or the like is to be inserted. The case has a base portion and top and bottom plates covering top and bottom surfaces of the base portion. The base portion is solid in the direction of its thickness except at the winding opening and the tape feed path openings. The base portion has a front portion and a rear portion contiguous to each other through a bridge extending between the winding openings. The base portion and the top and bottom plates are cut out at portions corresponding to the front recess. The base portion is provided at the front part thereof with guides to guide the magnetic tape. An adaptor may be provided for use with the tape cassette. The adaptor has a case into which the tape cassette is insertable.

Abstract: A hard butter composition suitable for the production of solid chocolate having soft mouth feel at the beginning of mastication and sharp melting in the mouth, while it can provide sufficient shape retention at an ordinary temperature. The hard butter composition comprises at least 85% by weight of a triglyceride component mainly composed of triglycerides having one unsaturated bond in one molecule and triglycerides having at least three unsaturated bonds in one molecule, and at most 15% by weight of a nontriglyceride component based on the total weight of said composition. SFI of the composition is at most 65% at 5.degree. C., 20 to 55% at 30.degree. C., 2 to 35% at 35.degree. C., at most 3% at 40.degree. C., and difference between SFI at 5.degree. C. and that of 25.degree. C. being at most 15%.

Abstract: A fat which comprises a soft fat obtained by fractionation of laurin fat having an iodine value of 30-40, a melting point of not higher than 15.degree. C., and SFI of 10-30 at 5.degree. C., 0-20 at 10.degree. C., 0-10 at 15.degree. C., and 0 at 20.degree. C. A food containing the same is also disclosed.

Abstract: A hard butter composition suitable for a cocoa butter substitute which comprises as a main ingredient a triglyceride SUS, constituent saturated fatty acids of which contain at least 4% by weight of one or a plurality of fatty acids selected from the group consisting of behenic acid, lignoceric acid, cerotic acid and arachidic acid, provided that the amount of arachidic acid is less than 4% by weight based on the total weight of the constituent saturated fatty acids.

Abstract: A method for dry fractionation of a fatty material which comprises cooling the fatty material and then fractionating the material into a solid fraction and a liquid fraction, said cooling being carried out by introducing the fatty material in a fluid state into a filter chamber of a filter apparatus having pressing function and maintaining the fat material therein at a crystal deposition temperature until a predetermined amount of crystals are formed, and said fractionation being carried out by pressing the filter chamber to fractionate the fat material into the solid fraction and the liquid fraction.

Abstract: A plastic air cylinder assembled by the specific combination of a plurality of metal tie rods, inside and outside nuts, a resilient and compressible member and supporting plates whereby the plastic cylinder tube is permitted to expand more than the metal tie rods.