Abstract: Yeast extracts from Candida utilis which can be used as flavor enhancers and emulsifiers are disclosed. One flavor enhancing extract and one emulsifying extract is derived from raw Candida utilis; one flavor enhancing extract and one emulsifying extract is derived from pasteurized Candida utilis.
Abstract: A novel composition and process are disclosed for forming crosslinked gels at elevated temperatures utilize a novel crosslinking agent comprising at least one aminobenzoic acid compound and a water dispersible aldehyde or aldehyde generating compound.