There you have it. Tom Dunlap gets approval from the Japanese. It's like a big international high-five to Dunlap, who some laughed at for his suggestion to use peanut butter on a Silky Saw, and now he's getting international acclaim.
Thank you, Hiroshi, for taking the time to contribute. By the way, I think your English is better than most Americans'.
The surfactant that Hiroshi references is a common food ingredient called lecithin. It's actually an emulsifier that has surfactant properties. Keeps foods from seperating, like water does not mix with oil and if they're put together they will, over time seperate. If you mix in an emulsifier, it is miscible with both the water AND the oil and when whipped together you get a stable mixture of things that don't normally mix. This, science students, is an emulsion. Mayonaise is an emulsion of fat and water. Salad dressings. Peanut butter has lecithin to keep the peanut oil from seperating out of your Peter Pan.
There we have it, Tom Dunlap is backed up by good facts, sound science and food chemistry. Choosy arborists choose Jif.