Abstract: A lipid composition for preparation of cosmetic compositions is provided by a mixture of, by weight based upon a weight of the lipid composition, from 40% to 60% apricot kernel oil, from 10% to 20% of an oil containing palmitoleic acid, from 15% to 25% of olive oil and from 20% to 30% of rice bran oil or sesame oil or combinations thereof. Cosmetic compositions containing the lipid mixture may be anhydrous or contain water. The preparation of the lipid composition may include treating the mixture of oils with steam at a temperature of about 180.degree. C. for about 3 hours at a rate of about 1% per hour and under a vacuum of about 1 mbar to 2 mbar for deodorizing the oils.

Abstract: A substance for preparation of a beverage contained in a sealed flexible sachet is extracted with a device which has two members which are configured to each form a cavity which is substantially one-half of a chamber so that upon being tightened together for holding the sachet for extraction of the substance, the sachet is provided with a desired shape and is perforated to enable injection of water for extraction of the substance. Upon perforation, water is injected which deforms a surface against raised portions of one of the members and then tears the sachet to allow flow of beverage from the sachet through holes of the member containing the raised portions.

Abstract: An apparatus for applying substances for coating articles of ice confectionery has a conveyor having an endless belt for transporting articles, and a refrigeration table is positioned below an upper run of the belt for cooling the upper run. A unit is provided for coating articles of ice confectionery with a fatty material and transporting the fatty-coated articles to the belt upper run. A unit for delivering particulate material is positioned above the endless belt upper run for delivering the material towards a position on the upper run above the refrigeration table for covering upper and side surfaces of articles transported on the upper run for forming a bed of particulate material about the articles for obtaining articles which are coated with particulate material and positioned within the bed. A further unit is positioned for separating particulate material of the bed from the coated articles and for recycling the separated particulate material.

Abstract: Process for the preparation of a fermented food product for animals, in which a finely divided and emulsified mixture comprising a collagenic material, a protein material and milk is pasteurized while homogenizing constantly, and then it is fermented by lactic acid bacteria. The invention also relates to the product derived from the process.

Abstract: A plate which is adjustable is positioned in an apparatus for coating a foodstuff with particulate material to control an amount of particulate material falling from a first belt of a conveyor to an inclined portion of a second belt of the conveyor beneath the first belt. To control the amount of material, the plate is positioned below a horizontal run of the first belt and above the inclined portion of the second belt. The material deposited on the inclined portion of the second belt is conveyed to a horizontal upper run of the second belt and provides a layer of material for coating a foodstuff transported from the horizontal upper run of the first belt to the horizontal upper run of the second belt.

Abstract: The present invention concerns a plasmid derived from Lactobacillus delbrueckii sp. comprising at least the restriction map of the FIG. 1 or portion(s) thereof; the recombinant vector comprising the said plasmid, at least one DNA sequence capable of replication into E. coli and/or Lc. lactis and at least one marker.The present invention concerns also the microorganism transformed by the said plasmid and/or by the said recombinant vector.

Abstract: A low-fat and/or low-salt and/or low-phosphate sausage is prepared by subjecting an encased meat batter, which has been prepared from meat, added fat, ice and nitrite curing salt and then stuffed into a casing, to a hydrostatic pressure of from 500 bar to 4,000 bars and then cooking the pressure-treated sausage.

Abstract: A sterilized milk composition is based upon the natural constituents of milk and has reduced phosphorous, sodium, potassium and citrate contents. The composition is derived, in particular, from skimmed milk and has a non-fat dry matter solids content which includes, by weight based upon the weight of the non-fat solids, from 33% and 36% protein, 48% to 58% lactose and 3% to 5% minerals, and the minerals include a calcium content in an amount of from 75% to 100% of that of the skimmed milk, a phosphorous content in an amount of from 50% to 75% of that of the skimmed milk, a sodium content in an amount of from 5% to 20% of that of the skimmed milk, a potassium content in an amount of from 5% to 20% of that of the skimmed milk and a citrate content in an amount of from 10% to 30% of that of the skimmed milk.

Abstract: A capsule package which contains roast and ground coffee for preparation of a coffee beverage has body and membrane components. The body has a base portion capable of allowing flow of a coffee beverage therethrough, an annular sidewall portion which extends transversely from the base about a package body interior space and defines an opening which opposes the base portion, and a rim portion which extends about the opening and transversely from the sidewall portion in a direction away from the opening.

Abstract: Particulate material falling from an end of a belt positioned within a rotatable hollowed drum is distributed over an axial width of the interior wall of the drum by a guiding device.

Abstract: Process for the production of a flavoring agent, in which a yeast lysate is mixed with moromi or a moromi fraction, and the mixture is allowed to react at 30.degree.-70.degree. C. in order to convert the AMP of the lysate to IMP.

Abstract: In order to prepare a beverage composition of the instant white coffee type, milk or a milk derivative is heat treated in order to control the flocculation of the proteins and is mixed with a coffee extract by wet methods before the mixture is dried by spray drying.

Abstract: A meat mousse composition, which when refrigerated is spreadable, includes an admixture of meat particles and a fat, has a dry matter content of from 35% to 50%, a pH of 5 to 6 and a water activity value of 0.960 to 0.980 and based on volume, contains between 20% and 43% of nitrogen or air. To prepare the composition, a meat mousse base is prepared by heating size-reduced meat at a temperature of from 80.degree. C. to 100.degree. C. and under pH conditions which avoid growth of toxic spore-formers and is used to prepare a meat mousse which, by weight, includes from 20% to 50% of the mousse base meat and from 15% to 35% added fat so that the mixture has a dry matter content of from 35% to 50% and a pH of from 5 to 6. The meat mousse is pasteurized, homogenized and cooled to a temperature to obtain a cooled mousse suitable for foaming, the cooled mousse is foamed with nitrogen or air to increase the volume of the cooled mousse by from 25% to 75% and then, the foamed mousse is cooled to set the foamed mousse.

Abstract: An assembly for preparing molded articles has opposing clamp members of a jaw suitable for gripping and releasing a component of a molding assembly. The clamp members are connected with and extend from a frame, and the frame positions members which are reciprocatively compressible and expandable for contacting and bearing upon the component and so that upon release of the clamp members from the component, the component is pushed.

Abstract: A comestible hydrolysate product is prepared by hydrolyzing a proteinaceous substrate devoid of viable mesophilic microorganisms and spores in a sterile system with a sterile enzyme preparation suitable for hydrolyzing the substrate.

Abstract: Food product fibers containing moisture, particularly fiber residues obtained from extraction procedures or from a hydrolysis procedure, are milled, dehydrated and deodorized by projecting fiber residues towards a wall surface for attrition milling and simultaneously, propelling air heated to a temperature of from 200.degree. C. to 400.degree. C. towards the projected fiber residues so that the projected fiber residues are projected against the wall surface for obtaining attrited fiber and the heated air is propelled towards the projected fiber residues and attrited fiber for dehydrating and deodorizing the projected fiber residues and for entraining dehydrated, deodorized attrited fiber for collection. In a case of treating fiber residues resultant from hydrolysis of a plant substance, the dehydrated, deodorized attrited fiber is mixed with ingredients to obtain a mixture for preparing a breadcrumb product, and then, the mixture is extrusion-cooked.

Abstract: An instant tea soluble in cold water is prepared by extracting a mixture of green tea leaves and black tea leaves with hot water, wherein the leaves of the mixture are, by weight, in ratio of green leaves to black leaves of from 4:1 to 2:1, under a pressure of from 1 atmosphere to 2 atmospheres, and then, the extract is concentrated and dried to obtain a powder. To increase yield, the spent leaves also may be further extracted with hot water, and the extract obtained is combined and concentrated with the extract first obtained from the leaf mixture.

Abstract: From 2% to 15% by weight of solid pieces of a gel having a water content of above 95% and a size of from 2 mm to 10 mm are mixed with a meat base or fish base to obtain a heterogeneous composition which has a water content of at least 82% by weight. The gel is prepared with K-carragheenin or gellane.

Abstract: An apparatus for preparing an article of ice confectionery has two tube assemblies which each have a mobile portion positioned coaxially one to the other. Each mobile portion has a distribution channel which extends to a nozzle delivery end configured in a fishtail shape for depositing material, the mobile portions being positioned and configured so that at least a portion of the distribution channels are separated for thermally isolating the channels and so that upon axial rotation of the mobile portions, material deposited from one nozzle is integrated with material deposited from the other nozzle. The mobile portions may be driven for rotation separately, or one mobile portion may be driven and connected with the other mobile portion for driving the rotation of the other mobile portion.

Abstract: A bag-holder and an extraction machine for enabling extraction of a substance for preparation of a beverage contained in a pliant bag having at least one linear edge weld. The bag-holder has a housing configured to provide a cavity for containing the bag and an area which provides a grid of raised and indented elements and flow holes, the grid area providing for tearing the bag and for flow of extract from the housing during extraction. The bag-holder also has provision for securing the edge weld of the bag to keep the bag in the holder. The bag-holder also contains a bore in the area of the outflow grid for accepting a hollowed needle therethrough for penetrating into a bag for introducing extraction fluid into the bag and wherein the needle, during extraction, extends from an extraction machine which also has a part for, upon placement of the bag-holder together with the extraction machine, enabling sealing the part and the holder.