Starch based binding agents for ice cream and edible ices; meat tenderizers for household purposes; starch based preparations for stiffening whipped cream; aromatic preparations for food not from essential oils, namely, scented water for flavoring beverages; tea; coffee; cocoa; ice; confectionery, namely, rice crackers; bread; soya bean paste in the nature of a condiment; worcestershire sauce; meat gravies; ketchup sauce; soy sauce; vinegar; vinegar mixes; seasoning soy sauce (soba-tsuyu); sa...