Abstract: A fat composition for cosmetic or pharmaceutical emulsion products, substantially consisting of a mixture of mono-, di- and triglycerides, wherein more than 90 weight % of the fatty acid residues incorporated in the glycerides contain 16-22 carbon atoms, produced from vegetable fats.

Abstract: A composition for use as a substitute for petrolatum and for surface treatment of confectionery, food products and surfaces which get in contact therewith as well as for external treatment of animals and plants comprises (a) oxidation resistant glyceride oil and/or liquid wax, (b) solid wax, which may be omitted if (a) comprises liquid wax, (c) structuring fat, and optionally (d) additions selected from crystallization inhibitors, hydrolysis inhibitors, food product ingredients, additives to food products, diet supplements, bioactive substances, cosmetic ingredients, pigments, and solvents. The combination of oxidation resistant glyceride oil, wax and structuring fat provides a composition with a semi-transparent, petrolatum-like structure having a high taste and smell stability, good gloss and anti-sticking effect, regulated adhesion and a very fine crystal structure.

Abstract: Use of (C.sub.1 -C.sub.5) alkyl esters of aliphatic (C.sub.8 -C.sub.22) monocarboxylic acids for removing fat, inks and the like from printing apparatus, in particular from offset printing machines, and a cleaning agent for this, containing as its main component a (C.sub.1 -C.sub.5) alkyl ester of an aliphatic (C.sub.8 -C.sub.22) monocarboxylic acid or a mixture of such esters.The most suitable esters are methyl, ethyl or isopropyl esters or mixtures thereof, and particularly expedient is an ester mixture obtained by interesterification of an oleic acid containing oil or by esterification of an acid mixture having a corresponding composition.The ester or ester mixture may be admixed with up to 50% by weight of vegetable oil.Further, the ester or ester mixture or the mixture thereof with vegetable oil may be emulgated in water in such amount that the water phase comprises up to 50%, preferably 25-35% by weight of the emulsion using an emulsifier in an amount of 1-10%, preferably 3-5% by weight of the emulsion.

Abstract: This invention provides a method for removal of all water soluble carbohydrates in the production of plant protein products, including oligosaccharides containing alpha-1,6-galactosidic bonds which are known to cause flatulence in man and animals. In the method an aqueous solution or dispersion of the plant protein material containing 1-60%, and preferably 15-50% of the dry matter is fermented with particular strains of Saccharomyces that have been found to degrade and assimilate flatus-causing carbohydrates. The fermentation is effected at a temperature between 20.degree. and 40.degree. C for from 12 to 48 hours, on which, if desired, the fermented material is dried.