A couple of factors in granurated beet and cane sugar affecting on the color stability of indigo carmine added in the sugar solution were investigated.
The decoloration of the pigment added into 36 sugar solutions was revealed to correlate with the ferricyanide reducing activity of the sugar solutions.
The ferricyanide reducing activity of 50% beet sugar-C solution in which the pigment was most unstable was observed to be reduced after the starting several days storage in the scattering sunlight.
The stability of the pigment in beet sugar-C solution was enhanced by the addition of EDTA of which best concentration was 0.5-0.75×10^-3M.
Among the treatments with ion exchange resins in order to improve the color stability of sugar solution, anion-exchange resin (Amberlite IRA-410) treatment was the best followed by nontreatment, combined treatment with anion-exchange resin and cation exchange resin (Amberlite IR-120), and cation-exchange resin treatment in this order.

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A new pungent compound, vanillyl 3, 7-dimethyloctanoylamide, has been synthesized by the condensation of vanillylamine with 3, 7-dimethyloctanoic acid which obtained from the catalytic hydrogenation followed by oxidation of geraniol occured more widely distributed in nature. The synthesis of another title compound is also reported. The pungency of these compounds was examined and compared with natural capsaicin mixture by panel test, and the result was shown as follows: vanillyl 3, 7-dimethyloctanoylamide > vanillyl n-nonylamide > natural capsaicin mixture. As the skin irritating effect, vanillyl 3, 7-dimethyloctanoylamide shows approximately one half the irritating action of vanillyl n-nonoylamide.

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A newly developed instrument for objectively determining the crispness of vegetabes is described.
The instrument consists of (1) link mechanisms including a motor and reduction gears, (2) a cruslung-plunger (vibration pickup), (3) a sample platform (strain gage transducer), (4) electronic circuits, and (5) an electromagnetic oscillograph. The crushing mechanism of the instrument is almost the same in principle as that of texturometer except the following points: (1) two types of plungers are developed, cylindrical and wedge type, (2) each type of plungers has a disk type piezoelectric element which is sandwitched at the middle of the plunger to serve as a vibration pickup.
Vibration waveforms which occur during crush with a plunger are recorded, rectified and integrated to calculate the amount of vibration. Crushing load to the sample platform is also recorded for comparison.
With the use of this instrument, correlation between sensory and instrumental evaluation was good in testing crispness of tsukemono (Japanese traditional pickled vegetables).
Mastication sound analysis of tsukemono is also presented as a preliminary experiment.

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Vanillyl 3, 7-dimethyloctanamide previously reported in this series is one of the new capsaicin homologue prepared by the condensation of vanillylamine with fatty acid derived from monoterpene. It has been showed somewhat more pungent than vanillyl n-nonoylamide, the most pungent substance in already-known capsaicin homologus. It is of further interest to prepare homologue of vanillyl 3, 7-dimethyl-octanamide to ascertain whether they change pungency with increasing carbon number in parent chain of the acid part. Conclusions as to the effect of a elongation of parent chain in the acid part of capsaicin homologue at present can be described that pungency decreases immediately as the acid chain elongate.

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Instant ramen was manufactured on the scale of plant and laboratory to investigate the oxidative stability of lard and fried products.
Although peroxide value (P.O.V.) showed increasing tendency, carbonyl value (Co-V.) showed little change, on the storage of instant ramen at 37°C, and they had not rancid flavor after 6 months. The deterioration of lard in the course of working days hardly showed thermal oxidative change such as P.O.V. and Co-V. but showed the hydrolytic change observed in the increase of acid value (A.V.) and color in lard.
It was considered that the loss of antioxidant (BHT) on the plant scale (fried 10, 000 pieces (85g)/hr at 140-150°C with 2 tons of lard) was less in comparison with that of laboratory scale. (fried 30pieces/hr at 150-150°C with 2.5kg of lard)
It was observed that the oxidative stability of lard and instant ramen depended largely on the content of BHT. The relative equation between the content of BHT in lard (y, mg/50g) to induction period (x in day) and to the lapse of frying time (t in min) was follows:
log(y-c)=a+bx and logy=loga+b logt.
where a, b and c are the coefficients obtained as the results of experiments.

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Instant ramen containing a little sesame oil was manufactured on the scale of plant and laboratory to investigate the oxidative stability of lard and fried products.
The industrially prepared instant ramen had the same changes of peroxide value (P.O.V.) and carbonyl value (Co-V.) with the lard for frying in vessels; although P.O.V. showed increasing tendency, Co-V. showed little change on the storage at 37°C.
On the scale of laboratory, frying oil showed the decreasing tendency of Co-V. and acid value (A.V.) on the beginning of the frying test and after the addition of fresh oil containing 5% of sesame oil, though P.O.V., Co-V. and A.V. had the increasing tendency in the course of frying test. Ramen product fried with the oil containing 5% of sesame oil had longer induction period on the storage at 60°C than that of fried products with lard alone.
Induction period of the lard was extended almost linearly by the addition of 5-20% sesame oil during the storage at 60°C.

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The effects of the additon of soluble and poor soluble salts of phytic acid to the medium for the propagation of St. phaeochromogenus were investigated. The addition of soluble potassium phytate did not show any promoting effects on the production of glucose isomerisation enzyme and the excess soluble phytate resulted in the decline of cell growth and of cell activity. On the other hand, the addition of poor soluble salts of phytic acid enhanced the production of the enzyme and the activity per cell weight was considerably fortified. An adequate dosage seems to be 0.2% pulverized phytate in the medium.

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