A mixed PTFE powder according to the present invention is prepared by the steps of preparing a PTFE mixed dispersion by dispersing MoS.sub.2, Al.sub.2O.sub.3, and Al(OH).sub.3 in a PTFE emulsion; dehydrating the PTFE mixed dispersion by adding Na.sub.2CO.sub.3 into the PTFE mixed dispersion to form a cake type compound; preparing an ingot by drying the cake type compound for about 16 to 24 hours at the temperature of about 120 to 190 C.; and pulverizing the ingot in a 30-35 mesh vibrating net. An HDME PTFE yarn according to the present invention is prepared by the steps of preparing the mixed PTFE powder; adding kerosene of about 18 to 25 wt. % as solvent to the mixed PTFE powder and maintaining the resultant for about 40 to 50 hours at the temperature of about 30 to 50 C.; extruding the resulting mixed PTFE into the form of rod at about 70 to 90 C.; calendering the rod into the form of sheet at about 100 to 150 C., the width of the sheet being about 100 to 300 mm and the thickness about 0.3 to 0.7 mm; folding the sheet to become a three layered sheet and passing through the three layered sheet in an oven of about 250 to 270 C. at a speed of about 10 to 40 cm per second; and drawing the three-layered sheet at the temperature of about 450 to 500 C. at the speed of about 30 to 100 cm/s and the drawing ratio of about 200 to 600%.

The invention provides for an adhesive composition that can both be used as melt adhesive composition and as drying adhesive composition. Such an adhesive composition comprises a thermoreversible gelling starch, a bonding starch and a plasticizer.

The present disclosure relates to low-color waxy tapioca starches and methods for making and using them. A method for preventing color formation in a waxy tapioca starch, the method comprising providing a waxy tapioca starch, and contacting the waxy tapioca starch with an aqueous decolorizing liquid, the aqueous decolorizing liquid being selected from the group consisting of an aqueous alkaline liquid, and an aqueous surfactant liquid; and substantially removing the aqueous decolorizing liquid from the waxy tapioca starch.

Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.

Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.

Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.

Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.