Abstract: The invention relates to a novel low-flavor cocoa, a method for its production and a use thereof. The novel low-flavor cocoa is obtainable from unfermented cocoa beans by a two step process. In the first step the unfermented beans are treated to destroy the cellular and subcellular structures and then in a second step they are subjected to an oxidation treatment. This method suppresses the formation of flavor and hence low-flavor cocoa is obtained which is e.g. useful as substitute for cocoa butter in the manufacture of chocolate and for the compensation of variations in the flavor intensity of untreated cocoa.

Abstract: The invention relates to a process for preparing a protein concentrate having a low nucleic acid content starting from a microbial cell mass. By subjecting a suspension of the cell mass to a mechanical disintegration followed by an incubation in the presence of a salt at 30.degree.-70.degree. C and at a pH of 5-9 the nucleic acid contained in the mass is degraded, the degradation products being separated from the protein and a protein concentrate being obtained. The invention also relates to the protein concentrate thus obtained.