Abstract: The invention relates to a weighting agent for flavoring oils having improved handling and usability comprising sucrose acetate isobutyrate (SAIB) and one or more viscosity-decreasing agents and to the production of drinks concentrates and drinks comprising this weighting agent.

Abstract: The invention relates to feedstuffs which comprise lauroylamino acid alkyl ester (LAAE) 1

Abstract: The invention relates to a weighting agent for flavoring oils having improved handling and usability comprising sucrose acetate isobutyrate (SAIB) and one or more viscosity-decreasing agents and to the production of drinks concentrates and drinks comprising this weighting agent.

Abstract: A bacteria-lysing enzyme product from streptomycates can preserve poultry and fresh meat products. It effects a reduction in the organism count, by acting not only on Gram-positive organisms but also on Gram-negative bacteria such as, for example, Enterobacteriaceae.

Abstract: The strain Streptomyces coelicolor DSM 3030 excretes into the fermentation medium high yields of a bacteriolytic enzyme product which is very active against Gram-positive and Gram-negative bacteria. Preferred fermentation media contain sugar beet molasses and/or calcium ions.

Abstract: Polysaccharides built up from anhydroglucose are obtained when glucose or carbohydrates containing glucose as the monomer structural unit are condensed with polyhydric alcohols in hydrogen fluoride. The products may be used as water binding agents and water retaining agents, especially for dietetic foodstuffs.

Abstract: Functional hydrolyzates are prepared from microbial protein isolates, witha protein content of more than 90% by weight,a nucleic acid content of less than 2% by weight,a lipid content of less than 1% by weight,a suspendability of 80-100%,a foaming capacity characterized by a foaming index of 4-7,a foam stability characterized by a half-life of 10-300 minutes,an emulsifying capacity characterized by a value of 300-500 ml of oil/g of protein, anda molecular weight of between 125,000 and 100 Daltons.The functional hydrolyzates are obtained from microbial proteins by enzymatic hydrolysis, after extraction of the nucleic acids and lipids. The hydrolyzates are suitable as food additives.

Abstract: This invention relates to a baked foodstuff containing an additive to prevent softening caused by moisture, wherein the additive is a carbohydrate derivative which has been modified by means of heat energy, radiation or an additional chemical compound and which is water-insoluble to the extent of at least about 25% by weight, and is capable of swelling. The invention also relates to a process for the preparation of the baked foodstuff.

Abstract: A sweetener mixture having an improved saccharose-like taste consisting of acetosulfame and at least one sweetener selected from the group of the aspartyl peptide esters, the sulfamate sweeteners, the sulfimide sweeteners and the dihydrochalcone sweeteners.

Abstract: For special applications modifications of the sweetness intensity or the taste characteristics of the new non-nutritive sweetener Acesulfame K may be required. The taste of Acesulfame K can be modified using mixtures with magnesium sulphate, sodium glutamate, disodium inosinate, disodium guanylate, quinine sulphate, maltol, ethyl maltol, 2.5-dimethyl-3-hydroxy-4-oxo-4.5-dihydrofurane, or thaumatin alone or in suitable combinations, in which Acesulfame K is the main ingredient. These mixtures may be used instead of pure Acesulfame K in the following preparations. For preparing granules, powders, tablets, or solutions Acesulfame K can be mixed with potassium chloride, potassiumdihydrogen phosphate, potassium acetate, potassium hydrogentartrate, disodium hydrogenphosphate, trisodium citrate glucono-.delta.-lactone, starch syrups of low DE (=Dextrose Equivalent) values, low-viscosity carboxymethyl cellulose, and gumarabic alone or in suitable combinations.