Abstract: A method of dewaxing a citrus oil by subjecting the oil to a filtration process, in which the oil is caused to flow parallel to a porous membrane during which process it is maintained at a temperature of less than about 11° C., said membrane having an average pore size of from about 0.05-5 micrometers. The method produces citrus oils that are dewaxed to an unusually high extent.

Abstract: A method of dewaxing a citrus oil by subjecting the oil to a filtration process, in which the oil is caused to flow parallel to a porous membrane during which process it is maintained at a temperature of less than about 11° C., said membrane having an average pore size of from about 0.05-5 micrometres. The method produces citrus oils that are dewaxed to an unusually high extent.

Abstract: A process for the enzymatic oxidation of alcohols to aldehydes in a continuous reaction series is disclosed utilizing crude cellular methanol oxidase and catalase produced by an acceptable organism such as those selected from the genera of Pichia, Hansenula, Candida and Torulopsis. The process maintains a steady-state aldehyde concentration whereby enzyme activity is promoted. In particular, the process has two reactors operating in series continuously producing a fermenter effluent containing growing, intact yeast cells at a cell concentration of about 0.5 to about 3% by weight of the effluent by continuous culture of the cells on a methanol carbon source, continuously introducing the effluent from the first reactor to the second reactor, adding an alcohol feed at about 0.2-10% w/w and oxygen to the second reactor, maintaining a steady-state aldehyde concentration in the reaction mixture, the concentration of residual alcohol being about 0.

Abstract: A process for the enzymatic oxidation of alcohols to aldehydes in a continuous reaction series is disclosed utilizing crude cellular methanol oxidase and catalase produced by an acceptable organism. The process maintains a steady-state aldehyde concentration whereby enzyme activity is promoted and side reactions are eliminated.In particular, the process has two reactors operating in series continuously producing a fermenter effluent containing growing, intact Candida boidinii cells at a cell concentration of about 0.5 to about 3% by weight of the effluent by continuous culture of the cells on a methanol carbon source, continuously introducing the effluent from the first reactor to the second reactor, adding an alcohol feed at about 0.2-10% w/w and oxygen to the second reactor, maintaining a steady-state aldehyde and alcohol concentration in the reaction mixture, the concentration of residual alcohol being about 0.1-9% w/w by controlling the rates of introduction of effluent and alcohol feed.

Abstract: A process for preparing the sodium or calcium salt of propionic acid, comprising fermenting with the bacterium Selenomonas ruminantium an aqueous medium containing corn steep liquor or soy peptone, lactic acid, carbon dioxide, and sodium hydroxide, calcium carbonate, or calcium hydroxide as a neutralizing agent, the said process providing a yield in the said medium of at least 1% of the salt of propionic acid.

Abstract: A process for starting up the continuous production of butyric acid by fermentation of a medium containing a starting amount of a nutrient substrate and a microorganism that converts the nutrient into butyric acid, that avoids an excess of nutrient in the fermentation broth and comprises the steps of (1) fermenting in a fermentor in batch style an amount of the medium that is substantially less than the working volume of the fermentor until the amount of the nutrient not yet converted is no more than a small fraction of the starting amount, (2) adding medium to the fermentor without removing any of the fermentation broth, until it contains approximately its working volume, then, (3) while continuing the addition, removing the fermentation broth containing the butyric acid product at a continuous rate that maintains a constant volume of medium in the fermentor, and thereafter maintaining continuous operation of the fermentation.