Abstract: A substantially sodium-free salt substitute composition which comprises: (a) from about 0.1% to about 2% by weight of hydrolyzed collagenous animal protein having an average molecular weight of from about 500 to about 5000, an amino nitrogen content of from about 1% to about 2% and a total nitrogen content of from about 15% to about 17%, and (b) from about 98% to about 99.9% by weight of potassium chloride.

Abstract: This invention provides a reactive dough composition which undergoes chemical surface browning upon exposure to microwave energy. This reactive dough composition is preferably incorporated as a coating layer on frozen food products having a crust component, e.g., pies. The resulting food product can be heated or cooked in a microwave oven to give a cooked product which is comparable or superior in color and flavor to fresh products baked in a conventional oven. The reactive composition contains as the essential active ingredients a reducing sugar such as dextrose and an amino acid source such as a yeast extract.

Abstract: Bitterness in limonoid-containing citrus juice is reduced by treatment with a novel strain of Corynebacterium fascians having the capability of producing enzymes for metabolizing limonoids without the presence of a limonoid inducer in the growth medium.

Abstract: Processes and compositions are described for use in foodstuff, chewing gum, toothpaste and medicinal product flavor and aroma augmenting, modifying, enhancing and imparting compositions and as foodstuffs, chewing gums, toothpastes and medicinal product aroma imparting materials of prenyl methyl carbonate defined according to the structure: ##STR1## Also described are uses of said prenyl methyl carbonate in conjunction with cyclic acetals of 2-methyl-2-pentenal defined according to the structures: ##STR2##

Abstract: A process for decaffeinating and aqueous coffee extract involves contacting the extract with a fatty solvent while concurrently vacuum distilling a portion of the water initially present from the aqueous coffee extract and subsequently separating the decaffeinated coffee extract and the caffeine-containing fatty solvent.

Abstract: Described are isomeric mixtures of farnesene prepared by dehydrating nerolidol using potassium bisulfate or paratoluene sulfonic acid and then distilling the resultant product at particular temperature ranges and particular pressure ranges in order to prepare a composition of matter useful for augmenting or enhancing the fresh green, herbaceous aroma and taste nuances of foodstuffs, chewing gums, medicinal products and toothpastes.

Abstract: In a process for depurinizing cocoa, green or roasted cocoa beans are extracted with water at a temperature of from 40.degree. to 60.degree. C., the extract is treated with an adsorbent based on desugared and activated carob particles in order to remove the purines therefrom, and the beans are dried and roasted. The dried beans are preferably rehydrated using the depurinized extract after being concentrated and before final roasting.The treated cocoa is useful for the production of beverages containing cocoa and, when the variant with reincorporation of the non-purine solids is applied, for the production of chocolate.

Abstract: 4-Methyl-2-hydroxy-benzaldehyde possesses valuable organoleptic properties and consequently can be used as flavoring ingredient in foodstuffs and beverages as well as in tobacco.

Abstract: A method of preparing a stable citrus flavored alcoholic malt beverage which does not form off aromas on storage comprises subjecting a feed or beer which contains components which can in the presence of citrus flavoring agents cause off aromas upon storage to reverse osmosis employing a membrane having a molecular weight cutoff of up to about 200 to remove substantial amounts of sulfur containing amino acids and other labile components which in the presence of citrus flavoring can cause off aromas, collecting the permeate which passes through said membrane and using it as the alcoholic base to which the citrus flavoring is added to obtain a stable citrus flavored alcoholic malt beverage.

Abstract: A process for the production of a cold soluble powdered tea extract wherein a hot soluble powdered tea extract is treated with a mixture of from 25% to 65% by weight of a carboxylic acid and from 15% to 65% by weight of a carboxylic acid salt based on the weight of the hot soluble powdered tea extract and ground to the desired particle size.

Abstract: Aspartyl dipeptide sweetener sulfate and alkyl sulfonate salts are described which have high thermal stability and a fast rate of dissolution in aqueous media. These salts can be almost universally substituted in place of sugar and are effective in baking and cold drink applications.

Abstract: A method is disclosed for extracting mycotoxins from vegetable flours, wherein an organic solvent containing at least one polar group is used conjointly with an aqueous solution of an electrolyte.

Abstract: Described is the use of the compound having the structure: ##STR1## in augmenting or enhancing the aroma or taste of foodstuffs and chewing gums.

Abstract: The invention is a sugar solution-based, preferably molasses-based, animal feed supplement which is produced as a viscous liquid that is gelled into a hard solid by the addition of a soluble calcium salt or oxide, preferably calcium oxide, a soluble phosphate, and a substantial quantity of magnesium oxide. Prior to its solidification a limited amount of discrete cellulose fibers can also be added to reinforce the solid and prevent its cracking. The solid product is hard and water resistant and has a limited consumption rate.

Abstract: Described is the use of compounds defined according to the generic structure: ##STR1## wherein the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond; wherein X represents the moieties: ##STR2## wherein R.sub.1, R.sub.2, R.sub.3 and R.sub.4 represent hydrogen or methyl with the proviso that (i) at least three of R.sub.1, R.sub.2, R.sub.3 and R.sub.4 represent hydrogen and (ii) when the dashed line is a carbon-carbon single bond and X is: ##STR3## then one of R.sub.1, R.sub.2, R.sub.3 or R.sub.4 is methyl and the other represents hydrogen; wherein R.sub.5 represents hydrogen, and uses thereof for their organoleptic properties in augmenting or enhancing the aroma or taste of peppermint oil based oral hygiene flavors.

Abstract: A method of lessening the off-flavor notes of low-grade roasted coffee is disclosed. Low-grade green coffee is contacted with a fatty material, preferably a triglyceride, for a period of time between about 15 min. and 60 min. The low-grade green coffee is subsequently separated from the fatty material. Any residual fatty material may be removed by rinsing the low-grade green coffee with acetone. The coffee is then roasted, providing a low-grade roasted coffee having lessened off-flavor notes.

Abstract: The invention relates to a new strain of Fusarium which is characterized by particular morphological, genetic and biochemical data. It is used for the production of antibiotics, especially of fusafungine.

Abstract: Described is a genus of compounds defined according to the structure: ##STR1## (Z) represents one of the moieties ##STR2## as well as the substantially pure compound defined according to the structure: ##STR3## and the use thereof for augmenting or enhancing the aroma or taste of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, chewing tobaccos, smoking tobaccos, smoking tobacco articles, perfumes, colognes and perfumed articles including solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softeners, fabric softener articles, perfumed articles, hair preparations and the like.

Abstract: Described is a process for augmenting or enhancing the aroma or taste of raspberry flavored foodstuffs or chewing gums by adding to a foodstuff or chewing gum an aroma or taste augmenting or enhancing quantity of at least one compound having the structure: ##STR1## wherein R represents C.sub.1 -C.sub.3 alkyl.

Abstract: A process for producing a freeze-dried coffee with a multi-colored appearance resembling that of roast and ground coffee involves freezing a layer of coffee extract by a method which provides a dark-colored freeze-dried coffee, adding a thin layer of liquid to the frozen extract and rapidly freezing the combined layers. The frozen coffee material is subsequently freeze-dried, producing the multi-colored coffee with an appearance resembling that of roast and ground coffee.