Abstract: A process for producing proteinic filaments of high nutritive value, which comprises preparing an alkaline solution containing a mixture of proteins consisting essentially of (1) proteins of vegetable origin and (2) proteins of whey and containing up to 50% by weight of proteins of whey, and passing the solution through spinnerets into an acid coagulation bath to form proteinic filaments therein.

Abstract: An extract is prepared by treating cocoa shells with acidified ethanol. Other features of the invention appear in the following specification.

Abstract: Raw tea tannins which are cold-water insoluble are catalytically oxidized to improve their solubility. The oxidized tannins may then be employed in tea beverage products which are more convenient and desirable.

Abstract: A vegetable extract in the form of grains which dissolve instantaneously in water and which have a porous, continuous structure, a smooth surface and an apparent density of from 50 to 300 g/l.A process for the production of a vegetable extract as described above, which comprises extruding a vegetable extract in powder or paste form into a chamber where a subatmospheric pressure prevails, and cutting the extruded product into fragments.

Abstract: A process for producing a Monascus pigment by growing a microorganism of the genus Monascus in an aqueous nutrient medium under aerobic conditions. The microorganism is grown at a pH-value in the range from 4 to 7 in a first medium which promotes its growth; a first biomass is obtained; the first biomass thus obtained is transferred to a second medium which stimulates the production of pigment; the pH is adjusted to a value in the range from 2 to 4; the growth process is continued for a period of 2 to 7 days at a temperature in the range from 20.degree. to 35.degree. C. and pigment is extracted with a solvent from the second biomass obtained.

Abstract: A process for the treatment of milk serum in order to obtain a demineralized milk serum, which comprises subjecting the milk serum, in a clarified and skimmed state, to electrodialysis, and then to ion exchange with the aid of a strong cation exchange resin in the H.sup.+ cycle and a weak anion exchange resin in the OH.sup.- cycle.

Abstract: A capsule containing a substance for making up a drink using an apparatus, said capsule being composed essentially of a sealed body having the general shape of an acute truncated cone with a rim at its base and of a membrane closing the base, said membrane being provided with a line of weakness delimiting an aperture.

Abstract: A process for extracting vegetable materials in the liquid phase in a group of cells, the "hot cells" containing the most exhausted vegetable material and the "cold cell(s)" the least exhausted vegetable material or fresh material, in which the extract is partially evaporated between the "hot cells" and the "cold cells", wherein extraction liquid is added to the partially evaporated extract in a quantity at least equal to the quantity of evaporated liquid.

Abstract: A process is provided for the production of a vegetable-based sweetened condensed milk in which a vegetable protein in the form of an aqueous solution or suspension is subjected to partial enzymatic hydrolysis and a mixture containing approximately 4 to 9 parts by weight of fats, 8 to 18 parts by weight of the treated protein, 0 to 14 parts by weight of lactose, 40 to 55 parts by weight of sucrose and 25 to 32 parts by weight of water is prepared. Preferably the protein is subjected to an acetylation treatment before the mixture is prepared. The enzyme may be a microbial protease and the enzyme treatment is preferably carried out over a period of from about 1 to 24 hours at a temperature from about 25.degree. to 65.degree. C and at a pH of about 2 to 9. The protein is preferably a protein of Leguminosae, especially soya, or a yeast protein.

Abstract: A process for isolating an aromatic coffee fraction from an aqueous medium containing said fraction, which comprises contacting the aqueous medium with an organic solvent which is an azeotropic mixture capable of boiling at a temperature below about 50.degree. C of (a) at least one non-aromatic hydrocarbon and (b) at least one non-aromatic halogenated hydrocarbon or an ether and recovering a solvent phase containing the aromatic fraction. This is a continuation of application Ser. No. 623,055, filed Oct. 16, 1975, is now abandoned.

Abstract: A device for measuring the adhesion forces in a closure seal of a container, the seal being formed by a membrane adhering to the neck of a container and by a pad retained at the base of the cover of the container, adhering together, wherein it comprises a plunger with an adhesive and equipped with lateral guides and disposed in the recess of a shoe of which the sides form inclined planes adapted to the guides of the plunger and of which the base is provided with means for retaining the pad, the shoe being connected to a dynamometer.

Abstract: A process for the production of an edible product of the butter or margarine type, which comprises thoroughly mixing a medium containing fats and an aqueous medium having a viscosity of from 2000 to 20,000 centipoises, as measured at a temperature between 20.degree. C and 30.degree. C, at a temperature in the range from about 15.degree. to 45.degree. C, resulting directly in the formation of an emulsion of the water-in-oil type which represents the edible product of the butter or margarine type.Application to the production of an edible product having a fat content of from 35% to 90%.

Abstract: An apparatus for carrying out the process for solubilizing a suspension of casein in powder form in an aqueous medium, the casein suspension containing at most 270 g of casein per liter of aqueous medium, which comprises leaving the casein suspension to age for at least 10 minutes, after which a solubilizing agent is progressively added to this suspension until a homogeneous solution is obtained.Application to acid casein, the solubilizing agent being an alkaline agent. Application to phosphocalcic and rennet caseins, the solubilizing agent being a calcium-complexing agent.

Abstract: An enzymatically active product insoluble in aqueous medium is prepared by treating chitosan as an inert support with a dialdehyde, after which an enzyme is fixed to the support thus treated. The chitosan may be in powder-form or in flake-form, for example obtained by fragmenting a film of anhydrous chitosan. The enzymatically active product insoluble in aqueous medium may be treated with a compound containing an amino group and/or with a reducing reagent. The product may be freeze dried optionally in the presence of twice its weight of mannitol.

Abstract: A process is provided for the production of a vegetable-based sweetened condensed milk in which a vegetable protein in the form of an aqueous solution or suspension is subjected to partial enzymatic hydrolysis and a mixture containing approximately 4 to 9 parts by weight of fats, 8 to 18 parts by weight of the treated protein, 0 to 14 parts by weight of lactose, 40 to 55 parts by weight of sucrose and 25 to 32 parts by weight of water is prepared. The proteins in suspension are subjected to a partial precipitation and the precipitated fraction is eliminated after the enzymatic hydrolysis step. A basic salt may be added to the mixture which may or may not have been subjected to the partial precipitation step. Partial precipitation is preferably brought about by addition of a calcium salt in a concentration of up to 0.001 to 0.1 M or by adjustment of the pH of the hydrolysed suspension to a value of from 4.5 to 7.

Abstract: A process for preparing a protein isolate from fish material is described, in which a fish material having a lipid content not exceeding 0.5% by weight is treated with aqueous alkali at a pH of 10 to 12, at a temperature of 80.degree. to 100.degree. C for a period of time of 1 to 5 minutes, insoluble material is removed from the alkali solution, and thereafter the solution is desalted and deodorized.

Abstract: Milk crumb for use in milk chocolate manufacture is prepared by forming a mixture containing milk, sugar and optionally cocoa, drying the mixture under reduced pressure to form a milk crumb product and compressing the crumb product under a pressure of at least 100 Kg/cm.sup.2 to crystallize amorphous sugar present in the crumb.

Abstract: A method of making a milk chocolate by preparing a mixture of milk, sugar and, if desired, cocoa, adjusting the pH-value of the mixture to a value of from 6.25 to 6.7, and drying to form a product which is subsequently processed into milk chocolate.

Abstract: A rennet-like milk-curdling enzyme is obtained from the stomach tissue of poultry by immersing the tissue in an aqueous saline solution with a pH-value below 4, and thereafter separating out undissolved materials to leave a solution containing the enzyme.