Abstract: Processes for the production of flavorant capsules containing aromatic and/or flavor principles of food materials are disclosed. The flavorant capsules produced by these processes are also disclosed.

Abstract: A sauce enhancer in tubes which is microbiologically stable, without the addition of preservatives or heat treatment, comprising cream, egg yolk modified with phospholipase A2 and a fat component of a liquid butter fat fraction, alone or in admixture with vegetable oil, wherein the sauce enhancer has a pH value of from 5.6 to 6.8 and a water activity value (a.sub.w -value) between 0.84 and 0.9, with which other milk components and flavor intensifiers may be incorporated.

Abstract: A process for collecting volatile aromatics which are entrained with gases evolved during the wetting and extraction of fresh roasted and ground coffee beans and contained in part within the extract itself, and thereafter combining the collected volatile aromatics with processed coffee extract and/or soluble coffee to produce an instant coffee product having improved flavor and aroma is disclosed. The instant coffee product obtained by this process is also disclosed.

Abstract: A meat flavorant is prepared by oxidizing a lipid material to form oxidation products therein, combining the lipid material with a sulfur containing compound and with a source of amino acids including an animal protein hydrolysate and reacting the combined ingredients until substantially all of the oxidation products have been consumed.

Abstract: A process for the fractionation of fats and oils in which the fat or oil is dissolved in a binary azeotropic solvent mixture. The solvent containing the dissolved fat is cooled to a first temperature to crystallize a high melting stearine fraction, and the high melting stearine fraction is removed from the solvent-crystal mixture. If the fractionation process has for its objective the production of a high melting fat and a lower melting fat (oil), the fractionation process is terminated at this point. However, if an intermediate melting solid fraction is the objective, it is desirable in the first crystallization step to remove a smaller portion of high melting stearine fraction and then to cool the remaining solution to a second temperature lower than the first to crystallize an intermediate melting solid fraction. The second crop of crystals is removed from the solvent-crystal mixture by filtration or decantation.

Abstract: A process for preparing a rolled pastry product in which a sheet of pastry material advancing on a conveyor belt is cut and folded into discrete pieces of a predetermined size and then rolled. The cutting and folding operation is carried out by an oscillating knife positioned above the conveyor belt which has a cutting edge extending laterally across the width of the conveyor belt, and which immediately after contacting and cutting through the advancing pastry sheet by means of its cutting edge, ascends and rotates in a direction such that the motional vector of the cutting edge is counter to the conveying direction thereby causing the forward edge of the pastry sheet to be lifted up and folded over. The knife then descends and rotates in the reverse direction so that the cutting edge contacts and cuts through the advancing pastry sheet behind the folded portion to separate a folded piece from the remainder of the pastry sheet.

Abstract: A process and machine for disintegrating materials wherein the material is delivered to a disintegrating element which receives a reciprocating movement whose path is substantially parallel to the surface to be comminuted wherein the disintegrating element comprises at least one rotary cutter whose axis of rotation is substantially parallel to the surface to be comminuted with a blade having a cutting edge substantially parallel to and directed transversely to the axis of rotation whereby comminution takes place on simultaneous reciprocation of the disintegrating element and rotation of the cutter.

Abstract: A vegetable fat is subjected to dry fractionation, i.e. without the use of solvents or detergents, with a view to obtaining a concrete fraction compatible with cocoa butter in one or two fractionation cycles.In each of these cycles, the fat melted beforehand is seeded with stabilized .beta. or .beta.' crystals thereof, the liquid is progressively cooled and the suspension obtained is pressed by the application of a progressively increasing pressure.The concrete fractions obtained may be used instead of cocoa butter as confectionery fats.

Abstract: A method of forming a cake from a sticky confectionary material based on sugar and cereals comprising the steps of transporting a layer of such sticky confectionary material having a uniform thickness on a surface of an endless conveyor to a position beneath at least one vertically disposed hollow cylinder whose wall is tapered at its lower end and inside which is a piston, advancing the cylinder downwardly so that it cuts through the sticky material until the lower edge of said cylinder contacts said surface and severs the sticky material within the cylinder from the layer; then advancing the piston downwardly to compress the severed sticky material to between about 40% and about 60% of its original thickness to form the cake, maintaining such compression for between 0.5 and 5.

Abstract: Chicken flavorants having a high intensity are prepared by reacting a mixture of leucine and/or its salts with a sulfur-containing compound and a reducing saccharide in the presence of a hydroxylated solvent.

Abstract: A process for filling seven rod-shaped objects into a cylindrical container wherein a group of seven parallel rod-shaped objects supported in two adjacent rows of four and three respectively and having a substantially trapeziform configuration in cross-sectional outline, is forced lengthwise through a funnel whose internal wall defines a longitudinal fin and is suitably profiled to undergo a gradual transition in cross-sectional outline from roughly trapeziform at the inlet to roughly hexagonal at the outlet so as to guide longitudinally and rearrange the rod-shaped objects to have substantially the configuration in cross-sectional outline of a regular hexagon, the longitudinal fin positioned to contact, and shaped to guide the middle rod-shaped object of the row of three to the center of the hexagon while simultaneously the outer rod-shaped objects of the row of three are guided to form the adjacent corners of the hexagon on either side of the fin, the two inner rod-shaped objects of the row of four are guid

Abstract: The invention relates to xanthines corresponding to the formula ##STR1## and physiologically acceptable salts thereof, in which R.sub.1 represents C.sub.2 -C.sub.4 -alkyl, C.sub.3 -C.sub.4 -isoalkyl, CH.sub.2 -(C.sub.2 -C.sub.3 -alkenyl) or CH.sub.2 -(C.sub.3 -isoalkenyl);R.sub.3 represents C.sub.3 -C.sub.5 -alkyl, C.sub.3 -C.sub.5 -isoalkyl, CH.sub.2 -(C.sub.2 -C.sub.4 -alkenyl) or CH.sub.2 -(C.sub.3 -C.sub.4 -isoalkenyl);R.sub.8 represents H, methyl or ethyl; with the proviso that(1) when R.sub.8 represents H, R.sub.1 is allyl and(2) R.sub.1 and R.sub.3 cannot both represent butyl or allyl at the same time.The compounds show non-specific or anxiolytic sedative activity.

Abstract: A must is fermented with a combination of at least one yeast and at least one lactobacillus, the former being selected from the group of Saccharomyces cerevisiae and Kluyveromyces lactis and the latter being selected from the group of Lactobacillus casei and Lactobacillus hilgardii for their symbiotic ability and capability to produce a synergistic organoleptic effect which eliminates all after-taste of yeast. The must is inoculated such that the respective numbers of yeast germs and lactobacilli germs per ml have a ratio of from 1:10 to 1:500.

Abstract: Processes for the production of flavorant capsules containing aromatic and/or flavor principles of food materials are disclosed. The flavorant capsules produced by these processes are also disclosed.

Abstract: A sample to be measured, a black reference and at least one reference having a color similar to that of the sample are exposed successively and cyclicly to the same incident light beam, the light beams which are reflected successively by the sample and the references are detected photoelectrically, the ratio of the intensities of the light beams reflected by a sample and one reference color on the one hand and by the black reference and a reference color on the other hand is established electronically, the second ratio is subtracted electronically from the first and a difference which is directly proportional to the brilliance of the color of the sample is automatically obtained during each exposure or measurement cycle at a determined measurement frequency (FIG. 1).

Abstract: A method and apparatus for contact frying a foodstuff wherein the foodstuff is transported on the upper run of a single solid endless thin steel conveyor belt which is heated from below by short wave infrared radiation.

Abstract: Freeze dried soluble coffee having a density of about 0.2 to 0.3 gm/cc is prepared from concentrated coffee extract by foaming the extract with inert gas, freezing the foam and freeze drying the frozen foam. Other features of the invention appear in the following specification.

Abstract: A process for preparing a powdered tea extract characterized in that black tea leaves are extracted with hot water to give a first extract which is separated from the tea leaves, concentrated to a solids content of from 5% to 12.5%, and then cooled to a temperature from 5.degree. C. to 15.degree. C. to form an insoluble cream which is separated from the concentrated first extract and then extracted with water at a temperature of from 40.degree. C. to 70.degree. C. to give a second extract which is separated from the remaining insoluble cream, after which the first and second extracts are mixed and dried.

Abstract: A concentrated flavoring product imparting the flavor of cheese based on an aromatic fat containing aromatic substances from the crust of a hard or semihard cheese. It additionally contains vegetable protein hydrolyzate, leucine and a casein hydrolyzate.

Abstract: A process for the continuous extraction of roasted coffee or tea, which comprises introducing dry finely ground coffee or tea at a charging station in the form of a bed with a thickness of from 0.5 to 15 cm and displacing the bed along a closed circuit up to a discharging station by way of at least one extraction station where a stream of extraction liquid is passed through the bed while a pressure gradient of the liquid on the bed is maintained.