Abstract: Antioxidant substances are disclosed. These substances are obtained by extraction of an organic plant material with an aqueous basic solution having a pH-value of from 7 to about 11.5, separation of insoluble material, and collection of the soluble fraction containing the antioxidant substances.

Abstract: A syringe, especially for measuring microliter amounts, which comprises a barrel having over at least a part of its length an inner liner composed of a resilient plastics material surrounding a bore and a piston slidable within the liner bore, the maximum cross-sectional area of the piston being slightly greater than the cross-sectional area of the undeformed bore. The liner is preferably made of a polytetrafluoroethylene and the piston comprises a wire with a bead at one end. A method of attaching a needle to the syringe is also disclosed.

Abstract: A process for the aerobic culture of a microorganism in a fluid nutrient medium therefor containing at least one source of carbon assimilable by the microorganism, in which a culture broth consisting of the fluid nutrient medium and of a cellular mass of the microorganism is circulated in a closed loop between an upper level and a lower level, in which the broth is subjected, in a fermentation zone extending along an ascending side of the loop from the lower level, to the combined action of the frictional forces of bubbles of an oxygen containing gas or of oxygen released under pressure into the broth, a mechanical force applying an upward thrust and at least one couple of mechanical forces acting in a horizontal plane.

Abstract: An improvement to conventional processes for countercurrent extraction of roast ground coffee is disclosed. Therein, fresh roast ground coffee is contacted with previously produced aqueous coffee brew, and then the resultant admixture is added to the extraction zone.

Abstract: A red colorant having the general formula ##SPC1##In whichR represents an aliphatic radical, andR' represents the radical of a compound of the formula H.sub.2 N--R', which compound is an amino sugar, a polymer of an amino sugar, a polyamino acid or an amino alcohol.

Abstract: A process for preparing a tea extract is disclosed in which a heated aqueous tea slurry is confined in a first zone separated from a second zone by a liquid-pervious barrier, a body of extraction liquid is maintained in said second zone to permit diffusion of tea solubles from the tea slurry into the extraction liquid, the volume of the slurry being 0.5 to 2.5 times the volume of the body of extraction liquid. After a suitable contact time, the extraction liquid and slurry are removed from the zones and the tea solubles diffused in the extraction liquid and present in the slurry ultimately are combined, intervening processing including, for example, stripping and removing of aromatic volatiles before a final extract product is provided. Apparatus for carrying out the process also is disclosed.

Abstract: The present invention is concerned with a process for treating foodstuffs low in lysine, such as cereals, which comprises adding to the foodstuff an effective amount of at least one metabolic substitute for L-lysine. This substitute may be chosen in the group comprising the .epsilon.-aminoacyl-L-lysines, the .alpha., .epsilon.-diaminoacyl-L-lysines and the Schiff's bases of L-lysine.

Abstract: A process for the preparation of compounds of the general formula ##EQU1## (in which n is an integer equal to 1 or 2 and X and Y which may be the same or different are hydrogen atoms or organic groups, except that when n=2 not more than one of X and Y may represent a hydrogen atom) in which a compound of the general formula ##EQU2## (in which M.sup.+ represents a cation, R represents an aliphatic group containing 1 to 3 carbon atoms and X, Y and n have the meanings given above) is reacted with ammonia in an aqueous medium and thereafter the compound of formula (I) is liberated by acidification of the reaction medium.

Abstract: A protein composition is described, which comprises, on a dry solids by weight basis, 15 to 30% of a fish protein isolate containing at least 90% protein, less than 0.5% of lipids and 1 to 10% of minerals, and having a Nitrogen Solubility Index (NSI) of 80 to 100, and 70 to 85% of whey solids.

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: Aqueous liquids resulting from the condensation of vapours emitted by aqueous vegetable extracts are purified by treatment with an ion exchange resin. The purified condensates may be used for the extraction of the vegetable material.

Abstract: A process for the preparation of a soluble protein fraction which comprises extracting a protein-containing vegetable material with an aqueous medium at a pH value below 4, treating the resulting aqueous extract by gel filtration at a pH value below 4 and recovering a soluble protein fraction by elution.

Abstract: A process for the production of .alpha.-galactosidase by culturing the mold Penicillium duponti in an aqueous medium containing at least one sugar with at least one .alpha.D-galactopyranosyl bond and collecting the mycelium thus obtained.

Abstract: A process for preparing a butter-like dairy product, which comprises the steps of pasteurising a cream containing not more than 40% by weight of fat, centrifuging the pasteurised cream and recovering a concentrated cream containing 50 to 65% by weight of fat, adding skimmed milk in quantity such as to reduce the fat content of the final product to between 47 and 56%, heating the cream to a temperature not exceeding 93.degree.C in 5 to 60 seconds, adding 0.05 to 5.0% by weight of an acid substance in quantity such as to bring the pH of the final product to between 5.2 and 5.6, said temperature being such that immediately after acidification said cream is at at least 85.degree.C, said acid substance being selected from the group consisting of an acid culture of a microorganism producing a butter flavor and an edible acid in combination with a butter flavor, cooling the resulting mixture to a temperature between about 2.degree. and 10.degree.C and holding the product at this temperature for at least 24 hours.

Abstract: A process for the preparation of zeaxanthin which comprises culturing a microorganism of the genus Flavobacter producing this pigment in a nutrient medium containing at least one carbohydrate as assimilable carbon source, at least one source of assimilable amino nitrogen containing free amino acids, mineral salts, oligoelements and vitamins, the composition of the medium being modified by adding pyridoxine to it, and continuing culturing until a substantial quantity of intracellular zeaxanthin has been obtained.

Abstract: A process for the preparation of zeaxanthin which comprises culturing a microorganism of the genus Flavobacter producing this pigment, in a nutrient medium containing at least one carbohydrate as assimilable carbon source, at least one source of assimilable amino nitrogen containing free amino acids, mineral salts, oligoelements and vitamins, the spectrum of amino acids of the medium being modified by increasing the content in the medium of at least one of the sulphur-containing amino acids methionine, cystine and cysteine, in relation to the content in the medium of other amino acids, whilst limiting the quantity of the sulphur-containing amino acid added to the medium to a value not exceeding 1 mg/ml, and continuing culturing until a substantial quantity of intracellular zeaxanthin has been obtained.

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.

Abstract: A process for agglomerating a powdered product comprises contacting the product with a current of steam and with a gaseous fluid the temperature of which is lower than the temperature of the steam. An apparatus for carrying out the process is also disclosed.

Abstract: Intracellular substances of microbial origin are prepared by culturing a microorganism in a suitable nutrient medium therefor in the presence of at least one antibiotic in sufficient amount to weaken the walls of the microorganism cells but insufficient to arrest growth of the microorganism and induce discharge of the intracellular substances into the culture medium, thereafter rupturing the walls of at least a part of the microorganism cells and recovering the intracellular substances released by rupture of the cell walls.