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Both whipping and emulsifying properties, the characteristic functional properties of soybean products, were investigated by using the commercial products in Japan. Whipping properties of the soybean products, expressed by foam expansion and foam stability, were found to correlate with water dispersible nitrogen, and the resultant foams were stable when the dissolved proteins were native. Thus, the native defatted soybean flour which contained native and soluble protein exhibited excellent whipping property. Emulsifying properties correlated positively with protein and negatively with fiber contents. As soybean protein isolate and soybean protein extract are rich in protein and poor in fiber contents, both of them show good emulsifying functions.

Fatty acid composition of lipids from polished rice was studied by gas chromatography on the separated fractions, fat-by-hydrolysis, neutral fat, free fatty acid and phospholipid. After six months storage, fatty acids were released from neutral fat in the same proportion as they were combined in the neutral fat.

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Polysaccharide 13140, a curdlan‐type polysaccharide produced from a culture filtrate of Alcaligenes faecalis var. myxogenes strain NTK‐u, has the unique property of forming a gel on heating. This polysaccharide is composed of β‐1,3 linked glucose residues. When heated, aqueous suspension of the polysaccharide forms an elastic gel which is thermally irreversible, heat stable and acid stable. The texture properties of the polysaccharide gel lie in between agar‐agar gel and gelatin gel. Potential applications of the polysaccharide in food processing are quite diverse and promising because it can improve such properties as viscoelasticity, palatability, binding quality, water holding capacity, heat stability and compatibility

Fatty acid composition of lipids from polished rice was studied by gas chromatography on the separated fractions, fat-by-hydrolysis, neutral fat, free fatty acid and phospholipid. After six months storage, fatty acids were released from neutral fat in the same proportion as they were combined in the neutral fat.

When stored rice (40•Ž, two months) was cooked, the stale flavor (komai-shu) was clearly detected by sensory test. Direct gas chromatographic analysis of head space vapors over cooked rice showed three main peaks which corresponded to propionaldehyde or acetone, n-valeraldehyde and n-caproaldehyde. On the other hand, the content of linoleic and linolenic acids of the rice decreased during storage at 40•Ž. This means that the unsaturated fatty acids autoxidized during storage and gave rise to carbonyl compounds responsible for the stale flavor of cooked rice.