Abstract: An ester based lubricant, particularly suitable for 4-stroke engines comprises at least one ester of a saturated, branched chain monohydric alcohol having at least 8 carbon atoms and a saturated branched chain aliphatic monocarboxylic acid having at least 10 carbon atoms. The esters have a kinematic viscosity of at most 35 cSt (40.degree. C.), a non-polarity index of at least 100, a Noack evaporation loss of at most 10% and a pour point below -30.degree. C.

Abstract: A process is disclosed for preparing a protein by a eukaryote transformed by multicopy integration of an expression vector into the genome of a yeast, such as Saccharomyces, Hansenula, and Kluyveromyces, or of a mould such as Aspergillus, Rhizopus and Trichoderma, the expression vector containing both an "expressible gene" encoding the protein and a so-called "deficient selection marker needed for the growth of the yeast or mould in a specific medium", such as the LEU2d, TRP1d or URA3d gene, in combination with a ribosomal DNA sequence, resulting in stable high copy integration of 100-300 copies per cell. This multicopy integration results in an increased production of the desired protein, which can be guar .alpha.-galactosidase, an oxidase or a hydrolytic enzyme such as a lipase.

Abstract: Disclosed is a nucleotide sequence comprising substantially the sequence of nucleotides 229 to 2319 of the sequence shown in FIG. 1 encoding an enzyme having exo-(1.fwdarw.4)-.beta.-D-galactanase activity or a precursor or derivative of such an enzyme, or the functional equivalent of such a sequence. Also disclosed are vectors and hosts comprising the sequence of the invention, and a polypeptide encoded thereby. The nucleotide and amino acid sequences of a functionally equivalent enzyme obtainable from tomato fruit are also disclosed.

Abstract: Fractionation of lauric oils which contain a crystallization modifying substance consisting of a sucrose ester containing at least 40 wt. % laurate. With palmkernel oil fractionation a separation efficiency of more than 70% can be attained.

Abstract: Frozen or chilled confectionery products, in particular ice-creams, with a unique taste performance comprising a fat-continuous or bicontinuous or duplex fat-emulsion comprising 5-50 wt % fat, 5-60 wt % water, 5-80 wt % thickener, sweetener and/or humectant, the emulsion being present as a coating layer, a barrier layer or as an inclusion.

Abstract: A dehydrated vegetable product is obtained by:(a) flash blanching a vegetable in about 100% saturated steam;(b) steam cooking the vegetable in 35 to 65% saturated steam; and(c) cooking the vegetable by exposure to infra-red radiation for from 1.5 to 6.0 minutes.This dehydrated vegetable product is particularly useful as a binder in complex moulded products and as a filling or topping component.

Abstract: Improved affinity purification media are provided by the use of small specific binding agents, especially Fv antibody fragments or single domain antibody fragments, immobilised on porous carriers having pore sizes in the range 30-1000 angstroms, preferably 30-300 angstroms. Silica is a preferred carrier. The small fragments are able to penetrate the pores and maximise the effective surface area of the carrier, and the microporous silica is sufficiently robust to be used at high pressure, so enabling the speed and/or throughput of a purification procedure to be increased.

Abstract: A method of delivering a cosmetic agent to the body, comprising electrostatically spraying thereon a cosmetic composition comprising said cosmetic agent, the composition having a resistivity of less than 10.sup.4 ohm cm. Apparatus for carrying out the method comprises a reservoir for the composition, delivery means, a voltage generator, and control means for applying the voltage from the generator to the delivery means to electrostatically spray the composition. The cosmetic agent may comprise an antiperspirant or other type of personal cosmetic product.

Abstract: The perceptibility of an undesirable odoriferous substance, for example a malodour or an off-flavour in a foodstuff, is reduced by means of a poplypeptide with binding affinity thereto, such as an antibody to the odoriferous substance or a fragment of such an antibody.

Abstract: A process for cutting food products, especially brittle food products such as frozen fish. The process involves mounting a cutting blade on an ultrasonic system in a manner such that the blade is vibrated parallel to the out face and the aspect of travel of ultrasound down the blade is approximately 90.degree. to the cutting edge of the blade. The cutting blade has a significantly blunted tip. The cutting is effected, at least in part, by localised heating of the food product. The process permits cutting of brittle food products into portions with minimum wastage. Fracturing is also reduced thus allowing the portion size to be accurately controlled and providing a final portion having smooth surfaces.

Abstract: A cosmetic composition for topical application to the skin and/or hair includes, optionally in a cosmetically or pharmaceutically acceptable vehicle, particles which enclose a cosmetically-effective benefit agent active at a target location accessible by application to the skin and/or hair, and which have means to bind to an organic surface at the target location. In particular, the particles are liposomes and have means for binding to microorganisms present on the skin and/or hair, for example those responsible for skin disorders, scalp irritation, and underarm and foot odour.

Abstract: The production of an active Pseudomonas glumae lipase isolated from P. glumae PG1 (CBS 322.89) and other lipases suitable for application in detergent systems is described in homologous, but particularly in heterologous hosts, e.g. Bacillus subtilis. For the latter a "helper function" or "lipase-specific stabilization/translocation protein" is needed, for which a gene is provided which, when expressed in concert with the lipase gene, can improve the stabilization of the intermediates involved in the production and translocation/secretion of the lipase. The hosts are transformed by recombinant DNA methods and modified lipases can be made by site-directed mutation or classical mutation techniques. The lipase gene and the gene encoding the helper function can be part of one operon that can be transcribed to form a polycistronic messenger or be present as separate genes yielding two mRNA's on transcription. The production level can be further improved by optimising the regulation sequences.

Abstract: The present invention relates to novel monoclonal antibodies, raised against salivary pellicle, which are capable of recognising cryptitopes. They can be conjugated with a therapeutic or cosmetic active agent and can be targeted to the enamel pellicle or to the salivary coat on a developing biofilm on the teeth. They are particularly suitable for inclusion in oral care products.

Abstract: The invention provides a process for producing gamma-lactones useful for incorporation in flavorings and fragrances, wherein a micro-organism which is acceptable for making food grade products and which does not metabolize gamma-lactones, is cultured aerobically in a culture medium containing as the substrate a hydroxy fatty acid having an even number 4 of carbon atoms between the carboxyl group and the carbon atom carrying the hydroxy group. The preferred micro-organism is a Saccharomyces cerevisiae, Debaromyces hansenii or Candida boidinii species. The gamma-hydroxy-alkanoic acid reaction product of the process is lactonized either in the fermentation broth or after separation therefrom. Especially suitable are 12-hydroxy fatty acids such as ricinoleic acid. The hydroxy fatty acid may be added either pure or as the mixture obtained by hydrolysis of an ester thereof. Enzymatic hydrolysis of such ester may be done in situ in the fermentation broth.

Abstract: A method of processing a solid plant foodstuff comprises (a) heating the plant foodstuff using a mass heating method, according to which, during at least part of the heating step, the environmental pressure of the foodstuff being heated is so controlled in relation to the saturated vapour pressure of the foodstuff as to achieve a substantially uniform temperature through-out the solid foodstuff at the maximum temperature to be attained; (b) cooling the foodstuff by evaporation achieved by maintaining the environmental pressure of the foodstuff lower than the saturated vapour pressure of the foodstuff; characterised in that the time the plant foodstuff is at a temperature above 118.degree. C. is less than 29 seconds, and the time for which the plant foodstuff is above 70.degree. C. is less than approximately 100 seconds.

Abstract: The invention concerns a method of reducing the organoleptic effect of undesirable aldehydic components in a triglyceride or derivative thereof by addition of a reaction product of an amine and an organoleptically acceptable aldehyde. The triglyceride may be a food or food component such as an edible fat or a surface active agent such as a detergent. The reaction product may be incorporated in the perfume or flavour to be added to the triglyceride or derivative thereof without distorting their organoleptic effect.

Abstract: A polyester mixture is prepared composed of a diol, a dicarboxylic acid and optionally a monofunctional compound as a chain stopper, in which there is less than 3 wt. % of compounds having a molecular weight of up to 800. The process preferably involves stripping off volatile components from the mixture, for example by molecular distillation. The mixture may be used for forming shaped plastic objects for use in car interiors.

Abstract: The invention relates to flavoring compositions characterized by an effective amount of gamma-jasmolactone having the formula ##STR1## as well as the use of these flavorings or gamma-jasmolactone per se for imparting, enhancing or improving the flavor, in particular the fruity character of foodstuffs and drinks.

Abstract: A fresh renneted cheese having a pH value of 6.7 or below and in particular between 6.0 and 5.0 having a hydrocolloid structure which has not developed before the casein network of the cheese has developed. A method of preparing this cheese comprises adding a hydrocoloid before renneting but controlling the conditions such that the hydrocolloid network does not develop before the casein network.