Abstract: A process for producing a decaffeinated vegetable material, such as coffee or tea in aqueous extract or solid form, for use in preparation of beverages, which comprises:(a) contacting a caffeine-containing composition with a liquid, water-immiscible fatty material which is capable of removing caffeine therefrom;(b) maintaining said vegetable material and said fatty material in contact for a time sufficient to transfer caffeine from said vegetable material to said fatty material; and(c) separating the decaffeinated vegetable material from the caffeine-laden fatty material.Other features of the invention are described in the specification.

Abstract: A readily water-miscible powder-form amylaceous food product is prepared by a process in which a first mixture of amylaceous material and water is prepared, cooked and liquefied by enzymatic hydrolysis, a second mixture of amylaceous material, water and at least part of the liquefied first mixture is prepared, cooked, liquefied by enzymatic hydrolysis and at least part thereof is spray dried. The product obtained is a powder suitable for soups, acidic beverages or instant breakfasts.

Abstract: A process for the production of a starting material for the preparation of bouillons from a yeast protein degradation product, which comprises diluting a yeast autolysate with at least the same quantity by weight of water, precipitating substantially insoluble salts, especially alkaline-earth metal phosphates, by heating the diluted autolysate at a pH-value of from 7 to 8.5, separating solid fractions from the treated autolysate by heating so that only a solution is left, treating the residual solution thus obtained by steam distillation, concentrating the treated solution by evaporation to a dry matter content of from 50% to 80% by weight, mixing 0 to 8% of fats, 0 to 5% of a monosaccharide, and 0 to 2% of a nucleotide with the concentrated solution obtained, reacting the mixture obtained by heating at a pH-value of from 5.8 to 6.8 and drying the mixture.

Abstract: Dried tea flakes are prepared by vacuum drum drying a tea extract having a solids content of 40-55% which extract is applied to the drum in a film having a thickness of between 0.065 and 0.005 cm. The drum is maintained at an internal temperature of 95.degree.-125.degree. C. Water is evaporated from the film under vacuum from 3-15 torr over a period of from 10-150 seconds to result in a dried product having an apparent density of less than 12 grams per 100 cc.

Abstract: Dried tea flakes are prepared by vacuum drum drying. A tea extract having a solids content of 40 to 55% is applied to a drum in a film having a thickness of up to 0.09 centimeters. The drum is maintained at an internal temperature of 95.degree. to 125.degree.C. Water is evaporated from the film under vacuum of 3 to 15 Tor or in 10 to 150 seconds to result in dried product having an apparent density of less than 12 grams per 100cc.

Abstract: This invention relates to an improved process for the preparation of cold-water soluble tea products wherein tea tannins which have been partially oxidized to improve their solubility are contacted with native tea tannins. The admixture of oxidized and native tannins is permitted to equilibrate until the desired final color is obtained, and thereafter the unoxidized tannins are precipitated so as to leave a clear aqueous solution useful for the preparation of instant tea products.