Abstract: The present invention relates to a method for improving the flavor of starch by incubating the starch with an enzymatically active peptidase containing cell preparation under such conditions that enzymatic peptidolysis of a substantial amount of oligopeptides in the starch is the result, which incubation is, optionally, preceded or followed by a non-enzymatic purification step such as steam stripping or solvent extraction. The starch is suited for incorporation into food products, such as spreads.

Abstract: The present invention is concerned with a flavor concentrate mainly consisting of glyceride fat and containing at least 0.6 ppm n-pentanal and/or at least 0.1 ppm n-nonanal and anti-oxidant at a concentration level in the range of 1 to 100 times c*. The present flavor concentrate may suitable be used to flavor food products.Another aspect of the present invention is a process for preparing a flavor concentrate by mildly oxidizing a fat-containing composition, comprising:(a) adding anti-oxidant to a fat-containing composition at a concentration level, calculated on the fat, of at least 1 to 100 times c*,(b) keeping the composition, in the presence of water, at a temperature of more than 50.degree. C. and at most the boiling temperature of the water under the conditions applied, during a period of time ranging from 0.5 hours to 1 week.

Abstract: The present invention is concerned with a process for the extraction of lactones from a lactone-containing lipid material, by contracting a medium, having a temperature near the critical temperature of the medium, and having a pressure near the critical pressure of the medium, with the lipid material, and subsequently removing the medium, wherein the medium, upon contacting, has a temperature T (in .degree.C.), and pressure P (in bar), such that:-25<=T* <=18.5-40<=P* <=300T*xP*<=1900where T*=T-Tc, P*=P-P.sub.c, T.sub.c is the critical temperature (in .degree.C.), and P.sub.c is the critical pressure (in bar) of the medium. Under the extraction conditions as applied in the process according to the present invention a low yield, combined with a high selectivity is obtained, resulting in a relatively small extracted fraction, which is substantially enriched in lactones.