The use of trans processed lipids, such as margarine, shortening and spreads, has been prohibited in advanced countries including European countries and United States, because of their adverse effects to health. However, it is quite difficult to produce margarine and the like using liquid oils and the like. For the purpose of making it possible to produce the products, a patent was obtained using starch fibers. For further improving the patent, a professor who is a director of a national university innovation center of Japan and his group members have repeated a research on the production of the products. However, desired products having good quality could not be produced. Then, they keenly requested us to produce the products, because their research did not go well at all and they could do nothing about the research. Therefore, it is further demanded to invent for the production of products having higher effects and good quality. Then, extensive research and development have been continued. As the result, a matter that a product can be hardened naturally, with good texture and about 10-fold strongly by adding a trace amount of a protein or a carbohydrate or increasing the lengths of anhydrous starch fibers to 100 μm or longer is now discovered. Thus, a product which is satisfactory for all the people including the professor and his group members can be provided.Lutilisation de lipides transformés trans, tels que la margarine, un shortening et des pâtes à tartiner, a été interdite dans les pays développés comprenant les pays européens et les États-Unis, en raison de leurs effets indésirables sur la santé. Cependant, il est très difficile de produire de la margarine et similaire en utilisant des huiles liquides et similaire. Afin de permettre la production des produits, un brevet a été obtenu utilisant des fibres damidon. Afin daméliorer plus avant le brevet, un professeur qui est un directeur dun centre dinnovation universitaire nationale du Japon et les membres de
