Abstract: Genistin and daidzin malonates are obtained by extracting ground soya bean with methanol or ethanol to obtain an extract. The extract is buffered to a pH of 6 to 9 and then extracted with a water-immiscible solvent. The aqueous phase is recovered, acidified to a pH of 2 to 5.4, and then extracted with a water-immiscible solvent. The organic phase is recovered, neutralized to a pH of 6.8 to 7.2, and the malonates are separated therefrom.

Abstract: Antioxidants containing purified and hydrolyzed gallotannins are derived from plant materials and are incorporated into foodstuffs for inhibiting oxidation in the foodstuffs.

Abstract: In a process for depurinizing cocoa, green or roasted cocoa beans are extracted with water at a temperature of from 40.degree. to 60.degree. C., the extract is treated with an adsorbent based on desugared and activated carob particles in order to remove the purines therefrom, and the beans are dried and roasted. The dried beans are preferably rehydrated using the depurinized extract after being concentrated and before final roasting.The treated cocoa is useful for the production of beverages containing cocoa and, when the variant with reincorporation of the non-purine solids is applied, for the production of chocolate.

Abstract: The invention relates to the treatment of protein hydrolysates with a view to reducing their content of bitter substances.This process comprises contacting the hydrolysate with a solid ligneous adsorbent of vegetable origin, for example based on carob, and collecting the debittered hydrolysate after separation from the adsorbent.

Abstract: The present invention relates to the treatment of fruit and vegetable extracts in order to reduce the amount of bitter substances contained therein.This process comprises bringing the extract into contact with a solid ligneous adsorbent of vegetable origin, derived for example from carob, and then collecting the debittered extract after having separated it from the adsorbent.

Abstract: The invention relates to a process for deacidifying a coffee extract without the introduction of foreign products by selective absorption with a natural material, chitosan. In this process, the extract is contacted with chitosan in divided form and the deacidified extract is collected after separation from the chitosan. Preferably the coffee extract is contacted with chitosan for 5 to 30 minutes at a temperature from 10.degree. to 80.degree. C. and in ratios (extract/chitosan) of from 15 to 400 ml per gram. The chitosan may either be suspended in the coffee extract, or the coffee extract may be percolated through a column filled with chitosan.