Abstract: A dried puree of a starchy material, preferably the yam, in the form of flakes is compacted under a pressure of from 50 to 120 bars and then reduced to granules having a bulk density of from 0.40 to 0.65 kg/l. The granules may be placed in a water-permeable bag which may be filled to 45 to 80% of its volume with the starchy material. In the case of the yam, the dry matter content of the reconstituted material is on the order of 30 to 36%.

Abstract: A process for the production of a flavoring product reminiscent of meat in taste, which comprises diluting a yeast autolysate with at least the same quantity by weight of water, precipitating substantially insoluble salts, especially alkaline-earth metal phosphates, by heating the diluted autolysate at a pH-value in the range from 7 to 8.5, separating solid fractions from the autolysate treated by heating so that only a solution is left, treating the residual solution obtained by steam distillation, concentrating the treated solution by evaporation to a dry matter content of from 75% to 85% by weight, mixing the concentrate obtained with at least one vegetable protein hydrolysate, a monosaccharide and a substance containing sulphur in sulphide form, and heating the mixture for 0.5 to 5 minutes to a temperature in the range from 100.degree. C. to 200.degree. C. to obtain a reaction product.

Abstract: A process for the treatment of an acid hydrolysate of vegetable matter for separating it into a dark colored fraction and a light colored fraction is disclosed. In a turbulent flow, it is placed in contact with at least one semi-permeable membrane which is stable in an acidic medium under a pressure of from 4 to 50 kg/cm.sup.2 which produces a first lightly colored liquid or permeate which passes through the membrane, the average color intensity of which, measured by its extinction, is about one tenth of that of the hydrolysate, and a second strongly colored liquid or retentate which does not pass through the membrane. The dried retentate is used as a seasoning and/or coloring agent.

Abstract: A process for the production of a starting material for the preparation of bouillons from a yeast protein degradation product, which comprises diluting a yeast autolysate with at least the same quantity by weight of water, precipitating substantially insoluble salts, especially alkaline-earth metal phosphates, by heating the diluted autolysate at a pH-value of from 7 to 8.5, separating solid fractions from the treated autolysate by heating so that only a solution is left, treating the residual solution thus obtained by steam distillation, concentrating the treated solution by evaporation to a dry matter content of from 50% to 80% by weight, mixing 0 to 8% of fats, 0 to 5% of a monosaccharide, and 0 to 2% of a nucleotide with the concentrated solution obtained, reacting the mixture obtained by heating at a pH-value of from 5.8 to 6.8 and drying the mixture.