Abstract: The present invention relates to a shelf stable vegetable composition that includes a vegetable having a green color and a water-soluble compound in an amount sufficient to impart to the composition a water activity of 0.65 or less and a pH of 6.5 to 7.5 at ambient conditions for preservation of the green color of the vegetable. Advantageously, the water-soluble compound is present in an amount to preserve the green color of the vegetable for at least 6 months, and to impart a water activity of 0.6 to 0.65. The invention also relates to a method for increasing shelf stability of a vegetable composition that includes a vegetable having a green color, by adding effective amounts of such water-soluble compounds thereto.

Abstract: The present invention relates to a shelf stable vegetable composition that includes a vegetable having a green color and a water-soluble compound in an amount sufficient to impart to the composition a water activity of 0.65 or less and a pH of 6.5 to 7.5 at ambient conditions for preservation of the green color of the vegetable. Advantageously, the water-soluble compound is present in an amount to preserve the green color of the vegetable for at least 6 months, and to impart a water activity of 0.6 to 0.65. The invention also relates to a method for increasing shelf stability of a vegetable composition that includes a vegetable having a green color, by adding effective amounts of such water-soluble compounds thereto.

Abstract: The invention relates to an artificial intervertebral disc for implantation between two vertebral bodies (W) comprising two end plates (1, 2) and an elastically deformable disc (3) pre-stressed between the end plates (1, 2) in the axial direction, with the disc (3) lying within a tubular, elastically deformable, fibre ring (4) and the end plates (1, 2) being in tensile communication with the fibre ring (4). The disc (3) has a contact surface (5, 6) which enlarges with a compression of the artificial intervertebral disc and which adjoins one of the end plates (1, 2) so that the elastic properties of the artificial intervertebral disc show a non-linear behaviour with increasing deformation at least with respect to a compression force (F).

Abstract: Cooking aid composed of an envelope based on fat which is solid at room temperature and a fluid or pasty flavoring filling. The envelope of the product according to the invention melts rapidly upon contact with hot food or in a frying pan and possesses good mechanical resistance to handling at room temperature. The envelope comprises of the order of 40 to 100% of fat and up to 60% of filling additives of the polysaccharide, protein or fiber type or a mixture thereof. The aqueous and/or fatty filling of the product according to the invention has a viscosity which is in the range between liquid honey and a pasty spread. Also, a process for the manufacture of such a cooking aid.