Abstract: A synergistic effect on the viscosity behavior of oils is obtained by the addition of a combination of from 0.1% to 10% by weight of a high-melting glyceride of saturated fatty acids (C.sub.14 -C.sub.24) melting above 50.degree. C. (A) and from 0.2% to 10% by weight of a highly dispersed, pyrogenic silica (B), the weight ratio of (A) to (B) amounting to between 20:80 and 80:20. A distinct increase in viscosity may be obtained with relatively small additions of from 0.1% to 1.0% by weight of (A) and from 0.2% to 2% by weight of (B); additions of 1% by weight of (A) and 2% by weight of (B) in a ratio by weight of (A) to (B) of from 25:75 to 50:50 are required to obtain a pasty consistency.

Abstract: Extraction of commercially useful aromatic substances, fragrances and medicinal products from camomile is accomplished using liquid carbon dioxide. Good yields of heat labile components are obtained by this process.

Abstract: Locust Bean Pod Powder, Locust Bean Gum Powder and Guar Gum Powder originally having odor and taste characteristics making them unsuitable as food additives, can be made suitable therefor by extraction with gases at supercritical temperatures.

Abstract: A component for parting oils or releasing agents for baked goods that can be used as substitute for natural, hardened sperm whale oil in parting oils for baked goods, comprising a synthetic wax ester of:(a) a mixture of C.sub.12 -C.sub.20 -fatty acids having an iodine number of 48-96 and a content of C.sub.16 -C.sub.18 -fatty acids of at least 90%; with(b) a mixture of C.sub.12 -C.sub.20 -fatty alcohols having an iodine number of 50-95 and a content of C.sub.16 -C.sub.18 -fatty alcohols of at least 90%,said synthetic wax ester having an iodine number of 40-110; a saponification number of about 110; an acid number of less than 1; an hydroxyl number of 5 or less; and a solidification range of from 10.degree.-30.degree. C. The parting oils for baked goods contain from 20% to 60% by weight of the above wax ester and from 80% to 40% by weight of edible liquid triglycerides of natural fatty acids with a polyene content as low as possible.

Abstract: A method of prolonging the freshness of fresh meat by immersion of the meat in a mixture of glycerides containing a completely acetylated mixture of 35 to 75 weight percent fatty acid monoglyceride, 5 to 50 weight percent fatty acid diglyceride and 5 to 30 weight percent fatty acid triglyceride, the fatty acids having 12 to 22 carbon atoms and consisting of 70 to 100 mole percent unsaturated fatty acids at a temperature of from 1.degree. to 16.degree. C.