Abstract: A process for the continuous pasteurization of eggs characterized in that liquid egg material is passed under a superatmospheric operating pressure through a first scraped surface heat exchanger to raise the temperature of the egg material to the pasteurization temperature after which it is passed to a heated holding vessel under pressure of a sterile inert gas for a period of time which ensures pasteurization but which is sufficiently short to ensure that substantially no coagulation occurs, and finally through a second scraped surface heat exchanger where it is cooled to a temperature below 10.degree. C. over a period of time less than 5 minutes.

Abstract: In the decaffeination of green coffee beans with an aqueous medium, caffeine is removed from the aqueous medium which also contain non-caffeine green coffee solids, contact with substantially neutral active carbon. Thereafter the medium may be recycled to extract further amounts of caffeine from the same or another batch of green coffee beans.Other features of the invention are described in the specification.

Abstract: The invention discloses an oil-in-water emulsion containing a mixture of Carraghenan iota and Gummi arabicum which is in the form of drops of oil having a diameter of from 0.5 to 4 mm which are suspended individually in a stable manner in an acid aqueous phase, and to a production process therefor.

Abstract: Amino acid fractions of different composition are obtained at different times by fractional filtration after neutralization of the hydrolysates. Tyrosine-rich and leucine-rich fractions are specifically treated and lead to the recovery of L-tyrosine, L-cystine, L-leucine and L-phenyl-alanine.

Abstract: In the decaffeination of green coffee beans with an aqueous medium, caffeine is removed from the aqueous medium which also contain non-caffeine green coffee solids, contact with substantially neutral active carbon. Thereafter the medium may be recycled to extract further amounts of caffeine from the same or another batch of green coffee beans.Other features of the invention are described in the specification.

Abstract: A process for the production of flavored vegetables which comprises fermenting a vegetable in the presence of a powdered hydrolysed protein wherein the total amount of salt present in the process is from 1.0% to 4.5% by weight based on the weight of the vegetable.

Abstract: An agglomeration nozzle with an axial passage for the product and an annular duct coaxial with the passage. An annular distribution chamber coaxial with the duct and passage supplies the agglomeration fluid to the duct. A first heating chamber surrounds the distribution chamber and a second heating chamber is disposed below the distribution chamber adjacent the end of the duct. A heating fluid may be introduced into the heating chambers to maintain the distribution chamber and duct at an elevated temperature.

Abstract: A process for preparing a powdered tea extract wherein black tea leaves are macerated with water, the macerated leaves are extracted first with cold water and then with hot water after which the cold and hot extracts are mixed before being concentrated and dried.

Abstract: A threshing machine for peas consisting of a horizontal sieve drum rotatable about a longitudinal axis, containing at least two beater shafts located with their axles parallel to the longitudinal axis of the sieve drum to form several threshing areas, a longitudinal conveyor at the inlet end of the sieve drum for throwing threshed product thereinto characterised in that a prebeater unit comprising a plurality of beater mechanisms extends in a longitudinal direction above the longitudinal conveyor and below a fixed hood, the beater mechanisms having shafts mounted laterally across the width of the longitudinal conveyor and equipped with beater arms staggered with each other in the direction of rotation which beater arms may oscillate freely within their plane rotation.

Abstract: A container comprising an outer container and an inner container suspended therein by flexible suspension means.

Abstract: A piston filler for metering two fluids intermittently comprising a cylinder having a first and a second inlet conduit and an outlet conduit, means for closing the communication between the cylinder and the first inlet conduit and between the cylinder and the outlet conduit alternately, there being present inside the cylinder a first piston for drawing in a primary fluid from the first inlet conduit and discharging it into the outlet conduit and a second piston for drawing in a secondary fluid from the second inlet conduit which piston has at least one port provided with one or more valves through which the secondary fluid can flow to occupy the space between the two pistons where it can transmit the motion of the second piston to the first piston, and means for conveying secondary fluid from the space between the pistons to the outlet conduit.

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 process in which a liquid or pasty mixture containing at least one source of free amino acids and additives comprising at least one monosaccharide and, where desired, at least one sulphur-containing substance is reacted by heating. The source of free amino acids is subjected in liquid form to fractionation on a column of active carbon, some of the fractions are collected, a mixture of the fractions collected and the additives is prepared, the mixture is reacted by heating, an aromatic fraction is removed from the reaction product and/or fixed and the reaction product is dried in vacuo. The product, which has a flavor resembling in taste meat, fish or mushrooms, may be incorporated in food products such as soups, sauces, condiments and stocks.

Abstract: A process for producing a decaffeinated vegetable material, such as coffee or tea in aqueous extract or solid form, for use in preparation of beverages, which comprises:(a) contacting a caffeine-containing composition with a liquid, water-immiscible fatty material which is capable of removing caffeine therefrom;(b) maintaining said vegetable material and said fatty material in contact for a time sufficient to transfer caffeine from said vegetable material to said fatty material; and(c) separating the decaffeinated vegetable material from the caffeine-laden fatty material.Other features of the invention are described in the specification.

Abstract: A flavoring composition comprising a mixture prepared(a) from 10 to 80% by weight of a fermented vegetable juice and from 20 to 90% by weight of a hydrolyzed protein based on the weight of the mixture or(b) from 2 to 80% by weight of a dehydrated fermented vegetable and from 20 to 98% by weight of a hydrolyzed protein based on the weight of the mixture. Flavoring agents with appetizing sour notes and with meat and vegetable flavor characteristics are described.

Abstract: The invention relates to a composition for topical administration. This composition contains an active proportion, namely from 0.5 to 25% by weight and preferably from 2 to 10% by weight, of a hydrolysate of lactalbumin obtained solely by the action of an endopeptidase, said hydrolysate consisting essentially of peptides having a molecular weight of from 200 to 5000.This composition may be used as a cosmetic or therapeutic agent.

Abstract: A method of freezing boiled rice or a blanched leafy vegetable in a freezer having an operating temperature from -25.degree. C. to -50.degree. C. characterized in that before entering the freezer, the unfrozen product is cooled and intimately mixed with from 20% to 80% by weight based on the weight of the mixture of already frozen free-flowing boiled rice or blanched leafy vegetable.

Abstract: The invention relates to a process for the preparation of 1,3,7-trialkyl xanthines, i.e. xanthines completely substituted on the nitrogen atoms, by the N-alkylation of xanthines by phase transfer catalysis. Some of the trialkyl xanthines obtained are new and di(3,7-dimethylxanthin-1-yl)methane is described as a medicament having immunosupressant properties.

Abstract: A binder solution for applying plant protectants and similar agents to seeds includes a metal pigment such as copper, aluminium or bronze. Presence of the pigment produces a particularly smooth-surfaced coating providing improved abrasion resistance and flow properties.

Abstract: A process for the continuous production of an elongate rod-shaped comminuted meat product which comprises feeding a flowable protein-containing food mixture into a hollow mould which travels through a microwave oven and which is formed by the co-operation of the adjacent runs of a pair of endless flexible belts which have a sealing system and afterwards releasing the meat product from the hollow mould characterized in that the sealing system comprises, on each side of the hollow mould, at least one longitudinal projection on one belt engaging with at least one corresponding recess on the other belt.