Abstract: A process for the production of hops which process includes treating the hops in such a manner that the activity of the enzyme ".alpha.-acid oxidase" is significantly reduced or halted. Hops produced by the abovementioned process maintain their "bitterness" qualities.

Abstract: The natural color of canned green vegetables is retained by blanching the vegetables, prior to packing, in an aqueous solution of a metal ion selected from zinc and copper.

Abstract: A process for the manufacture of alcoholic beverages of low alcohol content is disclosed, wherein a standard alcoholic beverage is chilled to form crystals, which are then consolidated into a substantially solid mass. The mass is then recovered, thawed, and optionally blended with either the unfrozen portion of the starting beverage or with a further quantity of the standard beverage itself to produce a low alcohol counterpart which retains substantially all of the flavor and taste of the standard beverage.

Abstract: A process for producing vinegar by stationary acetic acid fermentation which comprises charging the starting mash into a closed type fermentation tank, keeping the oxygen concentration in the gas phase of said fermentation tank so as to fall in a range of 20-60% (V/V), and controlling the fermentation temperature by circulating the gas phase part in said tank outside the tank and controlling its temperature there.

Abstract: A process for preparing a natural citrus fruit juice concentrate prepared from natural citrus fruit ingredients is disclosed. The fruit juice concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. This fruit juice concentrate has at least 65% of the aroma and flavor volatile compounds of the natural juice.The fruit juice concentrate is prepared by separating natural citrus fruit juice into a particulate solids portion (such as pectin or pulp) and a serum portion. The serum portion which comprises 7% to 20% solids and from 80% to 93% water is concentrated by removing essentially pure water. The concentration step can be accomplished by freeze concentration or by sublimation concentration. When sublimation concentration is used, the particulate solids do not have to be separated from the serum. Substantially 100% of the non-volatile solids are retained. Moreover, the product is substantially free of oxidative degradation products.

Abstract: In the manufacture of Cheese of the "pasta filata" type, an intermediate product is obtained by carrying out the coagulation of a protein concentrate, obtained by ultrafiltration of milk, by means of an acid whose concentration is selected so that the calcium concentration, in the coagel resulting from the coagulation, after separation of liquid, is below about 1.5% calculated on the weight of fatfree dry solids.

Abstract: A biologically pure culture of a bacterium of the genus Aquaspirillum, designated MS-1, has been found to contain chains (so-called magnetosomes) of single domain magnetite particles. The magnetite particles are roughly cubic and are about 500 .ANG. on a side. Each of the chains contains approximately 20 magnetite particles. These magnetite particles can be recovered from the bacterium and usefully employed in magnetic recording devices and the like. The biologically pure culture of the magnetic bacterium may be grown in a low oxygen environment and on a nutrient medium containing ferric quinate.

Abstract: A low-molecular weight peptide composition mainly based on dipeptides and tripeptides is produced by dispersing protein raw material from any suitable source in water at a concentration of 5 to 20 w/v %, adjusting the pH of the dispersion to 1 to 4 with an acid, adding at least two acid proteases to the dispersion, and permitting enzymatic proteolysis to take place for a desired period of time at a suitable temperature while supressing the formation of free amino acids. Also provided is a nutrient agent comprising the thus produced low-molecular weight peptide composition mainly based on dipeptides and tripeptides wherein the contents of free amino acids and those peptides having a molecular weight of at least 700 are individually 20% by weight or less. The nutrient agent is useful in medical treatment.

Abstract: A method of humidifying polished rice wherein moisture is added continuously to the same polished rice and caused to be absorbed thereby by adding moisture proportionally in the amount of moisture with respect to time such that the amount does not exceed 0.3% by weight of the polished rice treated per one hour.

Abstract: A process for coating artificially colored real cherries in which they are contacted firstly with an aqueous solution of an edible calcium salt, then with a warm aqueous solution of a low-methoxy pectin and finally with another aqueous solution of an edible calcium salt.

Abstract: Dehydrated vegetable products having relatively high moisture content and high stability are produced by dehydrating vegetables to the extent where 20-85% of the moisture has been removed; adding to the partially dehydrated vegetables a predetermined volume of a solution containing a known quantity of at least one water activity-controlling solute, the quantity of the solution being such that it is totally absorbed by the vegetables; and the vegetables are then dehydrated to a predetermined final level of moisture and/or water activity. Highly stable vegetable products having salt contents of 3-15%, sugar contents of 0-15% and moisture contents of 6-25%, with a water activity preferably in the range of 0.45-0.85 at 20.degree. C. can be produced.

Abstract: A chocolate composition for use in the preparation of a heat-resistant chocolate article comprising a chocolate mass containing cocoa butter, sugar, milk solids and cocoa solids and, dispersed throughout the mass, from 2 to 10% by weight of the composition of a water-in-fat emulsion, at least a portion of the fat being in solid form.

Abstract: Hollow fiber reactors for growing microbial cells. Isotropic hollow fibers are supported in a housing inoculated with cells. Nutrient medium passing through the lumen undergoes a pressure drop resulting in radial convective flow: the nutrient medium flows outwardly from the lumen into the surrounding area adjacent the entry port and fluid surrounding the hollow fiber flows into the lumen adjacent the exit port. With the efficient distribution of nutrients and removal of product, high cell densities are achieved providing for high product yields per unit reactor volume.

Abstract: The present invention relates to novel compositions of matter and their use in medicine, in agricultural applications, and in cosmetics. The compositions are based on a thixotropic aluminum hydroxide chloride which has an atomic ratio of aluminum to chlorine of from 5:1 to 6:1, and which is the chlorination product of pseudoboehmite which aluminum hydroxide chloride is in a concentration in water of from about 2 to about 20 weight percent.

Abstract: Flavanoid and/or limonoid induced bitterness, especially naringin and/or limonin induced bitterness, is reduced in citrus fruit juice by contacting the citrus fruit juice with a styrene-divinylbenzene cross-linked copolymer adsorbent resin.

Abstract: A powder-form foaming creamer suitable for use in beverages is prepared by spray-drying a mixture containing a non-dairy fat, a non-dairy carbohydrate and a proteinaceous foam stabilizer. In the spray-drying step, the mixture is atomized by forcing it through a narrow orifice under a high pressure. The dried powder withstands severe handling and retains the ability to produce a foam in the final beverage.

Abstract: This invention relates to a process for preparing a dehydrated, readily reconstitutable (i.e. "instant") baby cereal porridge product from a reduced-viscosity, gelatinized, cereal flour-water mixture. The reduction in viscosity of the gelatinized cereal flour-water mixture is achieved by a method in which a cereal flour-water slurry having flour solids content in the range 14% to 30% inclusive, is gelatinized and then subjected to a mechanical shearing action. In preferred embodiments one of the cereal flour ingredients in the slurry is oat flour.

Abstract: A process for treating cereal grains and particularly oats, to separate the endosperm from the remainder of the kernel without dry milling. The grains are soaked in an aqueous medium having a pH of 3.0-7.0 at a temperature in the range 40.degree.-70.degree. C. for sufficient time to absorb at least an equal weight of the liquid medium. The conditions are such that the endosperm portion of the grain liquefies, as opposed to softens. The grain may be crushed in a variety of ways to split the husk and release the liquid endosperm contents which are then dispersed in water. The endosperm solids can be recovered from dispersion, following a screening step to separate the husks by drying to yield a substantially white, lower fiber whole endosperm flour product. Alternatively, the dispersion may be sedimented and/or centrifuged to produce a wet solids fraction and a soluble fraction, each of which can be subsequently recovered in dry form.

Abstract: Continuous fermentation of Alcaligenes micro-organisms capable of accumulating PHB under limitation of a nutrient required for growth, but not PHB accumulation, so that the PHB content is above 25% by weight. By means of this the carbon in the carbon and energy source, i.e. the substrate, is utilized more efficiently.

Abstract: A process is provided whereby significantly improved drying rates are obtained in the production of raisins. The process involves treating the grapes with a hot aqueous solution containing a lower alkyl ester of a fatty acid and alkali metal carbonate prior to the drying operation.