Abstract: The invention provides a temperature-stable liquid droplet comprising a temperature-stable hydrocolloid membrane. The hydrocolloid is selected from low methoxy pectin, Konjac mannan, sodium alginate, or a mixture thereof. The membrane encapsulates a droplet of an edible product or a droplet containing a microorganism, an enzyme or a cell.

Abstract: The invention relates to a hydrocolloid protective coating for food and/or agricultural products comprising: 5-95% dried hydrocolloid gel; 0.2-50% of one or more natural compounds isolated from the surface of said product or a compound substantially equivalent thereto; 4-30% of water; and optional additives. The protective coating provides improved protection of the product, thereby extending its shelf-life. A method for producing the coating, and food and agricultural products protected by the coating are also disclosed.

Abstract: A system for nitrate removal from aquariums, both fresh water and marine aquariums, by means of permeable polymeric beads which contain a combination of fermentative and denitrifying bacteria and a carbon source. Preferred beads are beads made from sodium alginate or chitosan. The bacteria, in the presence of the carbon source, are able to reduce nitrate to nitrogen gas. Bacteria which are not harmful to fish are used. The porous beads used in the process are novel and part of the invention.

Abstract: The invention provides a temperature-stable liquid droplet comprising a terature-stable hydrocolloid membrane. The hydrocolloid is chosen from low methoxy pectin, Konjac mannan, sodium alginate, or a mixture thereof. The membrane encapsulates a droplet of an edible product or a droplet containing a microorganism, an enzyme or a cell.

Abstract: A protective coating for food or agricultural products made of 5-85% dried ydrocolloid gel, together with 0.2-50% of at least one natural compound isolated from the surface of the product, or at least one compound substantially similar thereto, for example, sitosterol, stigmasterol or milk.

Abstract: A device and a method for the determination of a Fractal number representative of the crispiness and crunchiness of various materials, especially edible materials. The material to be tested is crushed by the application of a given force by a piston moving in a cylinder, which crushes such substance, whereby noise is created, recorded and subsequently evaluated. A preferred device comprises a microphone positioned beneath a baseplate in the cylinder of the device, on which plate the sample is positioned, which microphone picks up the noise which is subsequently evaluated. According to a preferred embodiment an opening is provided in the cylinder for inserting and removing the sample to be tested.