Abstract: Gluten is heat treated at a relatively high temperature for a short period and then is extracted with an organic solvent to improve filterability and purity. Mixtures of the purified gluten and other protein materials have high nutritional value.

Abstract: The flavor intensity of acetaldehyde and dimethyl sulfide is potentiated by combining the same with a small but effective amount of alginate.

Abstract: Edible materials including foods, beverages and oral pharmaceuticals are sweetened by the addition of a sweetening amount in the range of from about 0.002% to 1% by weight (basis edible material) of flavanone represented by the structural formula ##STR1## wherein R is a lower alkyl of from one to three carbon atoms inclusive, n is an integer of from one to three inclusive and M is hydrogen or a physiologically acceptable metal cation.

Abstract: A bacterial B-amylase from strains of Bacillus circulans producing no .alpha.-amylase can be isolated by simple fractionation techniques and used in the production of maltose, especially high maltose syrups. The enzyme is not inhibited by organomercurials.

Abstract: This invention provides a process for preparing a diastase composition as a free-flowing stable powder for use as a source of excess .alpha.-amylase to add to flour used for baking purposes.

Abstract: Combining a readily soluble form of L-aspartyl-L-phenyl methyl ester (APM) with an effervescent calcium carbonate system and citric acid, when compressed into tablet form, produces an effervescent APM tablet having superior solubility and stability and is devoid of characteristic lingering sweet aftertaste.

Abstract: A starch composition having lower hydroscopicity, lower bulk-density and better film-forming and holding properties than low D.E. dextrins comprising granule starches which have been hydrolyged to a D.E. of less than about 1 with little or no reducing sugars being present while retaining their granule structure and have thereafter been gelatinized.

Abstract: Readily soluble, sweetening compositions are produced by vacuum drum drying solutions of an edible bulking agent and a dipeptide sweetening compound.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound having the general formula ##STR1## wherein R.sub.1, R.sub.2 and R.sub.3 are hydrogen, alkyl, alkenyl, aryl or aralkyl provided that R.sub.1, R.sub.2, and R.sub.3 are not all hydrogen.

Abstract: APM is discretely dispersed throughout a matrix created by melting a fuseable mass and subdividing it to encapsulate the APM therein.

Abstract: Flavor compositions for use in orally utilizable compositions which may be either chewing gum compositions, chewable medicinal tablets, chewing tobacco or toothpaste having, an oral intake, a high flavor intensity release substantially evenly and uniformly, over an extended oral utilization time in the mouth cavity; the flavor compositions comprising a non-confined flavor oil, a flavor oil which is physically entrapped in solid particles and a suspending agent such as silica, xanthan gum and ethyl cellulose; the non-confined flavor oil, the entrapped flavor oil and the suspension agent being premixed prior to addition to either of the chewing gum base, the chewing tobacco or the chewable medicinal tablet base, or to the toothpaste base.

Abstract: A concentrate for fresh lemon-flavored alcohol beverages comprises alcohol and from 0.5 to 10 percent lemon, in the form of lemon peel or lemon oil, is prepared by mixing the lemon and alcohol, and thereafter permitting these ingredients to stand at ambient temperature and form a concentrate solution. Suitable quantities of water and sugar may be added to control the percent alcohol and dryness, respectively, of the beverage.

Abstract: Sweetening compositions which mask the aftertaste of saccharin and potentiate its sweet taste contain saccharin together with an amount of a sweet tasting dipeptide in a quantity effective to mask the aftertaste of saccharin.

Abstract: Readily soluble, sweetening compositions are produced by spray-drying solutions of an edible bulking agent and a dipeptide sweetening compound.

Abstract: Process for making flavorants by heating a liquid product obtained from milk products by enzymatic proteolysis and/or lactic acid fermentation.

Abstract: A shaped protein food product comprising edible textured protein particles bound together by heat-set soybean protein isolate.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective amount of a flavor modifying compound from those compounds having the formula: ##STR1## wherein n is 0 or 1, R.sub.1 is hydrogen or methyl and R.sub.2 is methyl, ethyl, or propyl and ##STR2## wherein n is 0 or 1.

Abstract: Disclosed herein is a diagnostic agent for determining the .alpha.-amylase content of a sample comprising a first compound selected from the group consisting of maltotetraose, maltopentaose, and maltohexaose; and a second component comprising an appropriate glucose detecting reagent, such as glucose oxidase or glucose dehydrogenase.

Abstract: A texturized protein is formed by a process wherein a cereal grain protein capable of forming microfibrillar aggregates is first dissolved in water, and the pH of the solution is adjusted to 5.0-6.0. Then, the ionic strength of the solution is adjusted to 0.004-0.010 to aggregate the protein molecules into microfibrils, which are subsequently aligned in a parallel arrangement by application of a unidirectional shear thereto. Finally, an oscillating shear is applied to the aligned microfibrils, causing them to collide and thereby become texturized.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective amount of a flavor modifying compound from those compounds having the formula: ##SPC1##Wherein R is hydrogen, methyl, ethyl, propyl, butenyl, propenyl and n is 1 or 2; and ##SPC2##Wherein R.sub.1 is hydrogen or methyl; R.sub.2 is methyl, propyl, isopropyl or furfuryl; and n is 0, 1, or 2 with the provision that if R.sub.1 is hydrogen and n is 1, R.sub.2 is neither methyl nor furfuryl; and ##SPC3##Wherein R is methyl or acetyl.