Abstract: A process for preparing substantially salt-free, sugar-based flavor enhancers comprises hydrolyzing protein in hydrochloric acid; liquefying starch, preferably with alpha-amylase; and admixing the hydrolyzed protein, the liquefied starch and an enzyme selected from amyloglucosidase and .beta.-D glucoside glucohydrolyase at a pH in the range 3.5 to 5, preferably 3.5 to 4.0, and a temperature in the range 40.degree. to 75.degree.C, preferably 60.degree.C, whereby the enzyme and the liquefied starch react in situ to produce reducing sugars which in turn react with the hydrolyzed protein to form the substantially salt-free, sugar-based protein hydrolyzates.

Abstract: New compounds 4-methyl-1,4-cyclohexadiene-1-carboxaldehyde syn-oxime, 4-methoxymethyl-1,4-cyclohexadiene-1-carboxaldehyde syn-oxime, and 4-(1-methoxyethyl)-1,4-cyclohexadiene-1-carboxaldehyde syn-oxime, as well as the compound 1,4-cyclohexadiene-1-carboxaldehyde syn-oxime, are found to have a high degree of sweetness which is accompanied by very little off-taste. The compounds have good stability even in acid solution. They give no evidence of toxicity and can be employed in foods and beverages as synthetic sweetening ingredients.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the compounds having the general formulae: ##EQU1## wherein R is an ethyl or propyl group;CH.sub.3 COCORwherein R is an alkyl or a phenyl group; andC.sub.2 H.sub.5 COCORwherein R is an alkyl or a phenyl group.

Abstract: A sweetening agent in particulate form which volume for volume has a sweetening power about equal to that of table granulated sugar (sucrose) and has a calorific value considerably less than that of table granulated sugar, has particles which comprise solid sugar occluded in a glassy matrix which is formed of a water-soluble relatively bland polysaccharide and contains a dissolved non-nutritive sweetener.

Abstract: Condiments such as flavorings, seasonings, colorants, flavor enhancers and the like are coated by readily-congealable lipoidal material such as fat by the instant improved spray chilling process to give unique composite products.

Abstract: An apparatus and a method for determining the concentration of a first reactant in a medium. A disc is saturated with a solution containing the first reactant and immersed into a second reactant fluid. A chemical reaction occurs between the first and second reactants to produce a gas which is trapped by the disc. The disc is buoyed to the surface of the second reactant fluid by the gas produced. The process is electronically timed using photocells to start and stop an electronic clock and a digital display displays the time elapsed in tenths of seconds.

Abstract: Enhancement of the flavor of foodstuffs is achieved by the addition of an effective flavor-modifying amount of 4-vinyl-1, 2-dimethoxy-benzene.

Abstract: The ability of gentamicin to inhibit urease synthesis by a gentamicin susceptible strain of an adaptive urease producing microorganism is employed to provide an assay for the concentration of gentamicin present in the blood of a patient being treated with gentamicin. The gentamicin concentration in the liquid portion of blood is determined by comparing the amount of C.sup.14 O.sub.2 produced by a gentamicin susceptible strain of an adaptive urease producing microorganism from a culture medium containing an aliquot of blood test sample and a measured amount of C.sup.14 urea with the C.sup.14 O.sub.2 produced by that microorganism from controls using known concentrations of gentamicin in blood samples.

Abstract: A dry comestible is coated with a dipeptide sweetening compound applied in the form of an aqueous foam to the surface of the comestible.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the group of compounds having the general formulae ##SPC1##Wherein R.sub.1 is an alkyl or acetyl group and R.sub.2 is hydrogen or a methyl group, with the proviso that R.sub.1 and R.sub.2 together comprise at least 2 carbon atoms; and ##SPC2##Wherein R is an alkyl group.

Abstract: A liquid protein food of mild and pleasant taste is made by digesting powdered defatted bones including the bone marrow with trypsin, amylase and lipase which may be used in their pure state or mixed with other material. A pancreatin product, preferably Viokase, which contains the trypsin, amylase and lipase of suitable activity gives highly satisfactory results.The digestion results in a liquid containing the solubilized protein of the marrow, and a solid residue which is mainly collagen and calcium phosphate. A soluble collagenous product and a substantially pure mineral product is made from the residue by hydrolyzing it at a pH of 2-5. Pancreatin or other enzyme containing material effective in hydrolyzing collagen may be used.The defatted bones which are preferred for use in the digestion process are made by mixing bones including their marrow in an organic liquid fat solvent, such as ethylene dichloride, which forms an azeotrope with water.The mixture is heated at a moderate temperature such as 60.

Abstract: A coumarin-like aroma and flavor is imparted to tobacco, foods and drinks by adding the 2- and/or 3-alkyl-substituted indanone compound, such as, 3,4-dimethyl-7-methoxyindan-1-one and 2,4-dimethyl-7-ethoxyindan-1-one. Such a aroma and flavor is further imparted by adding an aromatic composition comprizing said indanone compound, heliotropin and the alkyllactone, such as .gamma.-hexalactone and .beta.,.delta.-dimethyl-.delta.-valerolactone. The favourable examples of foods and drinks in this process are oil and fat product such as margarin and shortening; dairy product such as butter, cheese and yoghurt; meat product such as ham, sausage and bacon; confectionary such as cake and candy, fermentation product such as wine and brandy; drink such as cocoa, coffee, cocacola and soft drinks.

Abstract: Enhancement of the flavor of foodstuffs, is achieved by the addition of a flavor modifying amount of a compound having the general formulae: ##SPC1##Wherein R stands for hydrogen, methyl or ethyl.

Abstract: The enchancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound having the general formula ##SPC1##Wherein R.sub.1 and R.sub.2 are hydrogen, alkyl, eg. methyl, ethyl; aryl; e.g. phenyl, alkylphenyl; furfuryl or alkylfurfuryl groups.

Abstract: A process for preparing a bean odor-free soy bean product which comprises subjecting a soy milk to lactic fermentation in the presence of a lactic acid bacterium as a starter and subjecting the resultant fermented soy milk to distillation under reduced pressure, the soy bean product being suitable for the manufacture of a nutritional drink or beverage product free from a bean odor due to its high protein concentration and excellent palatability.

Abstract: A diagnostic test device comprising an absorbent medium adapted to receive and retain a measured amount of fluid containing the substance to be tested and reagents adapted to contact said fluid to provide a visual determination of the presence and/or concentration of the substance, wherein the absorbent medium comprises a substantially non-swellable material of substantially uniform and constant porosity and thickness.

Abstract: Process for the production of microorganism lysates, comprising subjecting the said microorganisms suspended in water to thermal shock produced by a spray-drying treatment and then subjecting the product resulting from spray drying to autolysis.

Abstract: A diagnostic test device comprising a first and second sheet attached at a leading edge; an absorbent medium intermediate said first and second sheet in spaced relationship to said sheets. The fluid containing the substance to be analyzed is placed on the absorbent medium. Compressive force would then be applied to the test device to remove excess fluid from the absorbent medium and to bring the fluid into contact with the first and second sheets which contain reagents adapted to react with the substance to provide a colorimetric determination of the presence and/or concentration of the substance.

Abstract: A low calorie, low-hygroscopic, quick-dissolving sweetening composition is obtained by co-drying a solution of a dipeptide sweetening agent with an edible, bland, low calorie polysaccharide in defined ratios.

Abstract: The lingering sweet aftertaste characteristic of certain sweeteners is eliminated by employing therewith a flavor modifying amount of aluminum potassium sulfate, Naringin or a combination thereof.