Abstract: In the preparation of food with the aid of microorganisms, the latter are directly protected against viral or phage attack by the addition of formic acid or esters of formic acid or salts of formic acid and/or tetrahydrofolic acid. Furthermore, an indirect protection by inactivating the bacterial viruses in the environment is described.

Abstract: The invention relates to a process and a preparation for deactivating viruses inside living human and animal organisms by application of a terpene obtainable from aromatic plants by steam distillation. The terpenes cited are: black pepper oil, cinnamon flower oil, cardamom oil, linallyl acetate, cinnamic aldehyde, safrol, carvon and cis/trans citral.

Abstract: The invention relates to a process and a preparation for deactivating viruses inside living human and animal organisms by application of a terpene obtainable from aromatic plants by steam distillation. The terpenes cited are: black pepper oil, cinnamon flower oil, cardamon oil, linallyl acetate, cinnamic aldehyde, safrol, carvon and cis/trans citral.

Abstract: A sweetening tablet containing 70 to 95% of APM (L-aspartyl-L-phenylalanine methylester) with a particle size of from 0.01 to 0.4 mm, up to 1% of an auxiliary tabletting agent, and the rest a solubility accelerator which is a jellifier that swells in water and forms insulating layers enveloping the APM granules.

Abstract: A sweetening tablet containing 100 parts by weight of APM (L-aspartyl-L-phenylalanine methylester) with a particle size of from 0.01 to 0.4 mm, 150 to 400 parts of glycine, 10 to 40 parts solubility accelerator, and up to 4 parts auxiliary tabletting agent, in each case based on dry weight.

Abstract: Living cultures of microorganisms used in the preparation of foodstuffs by microbiological processing are protected against attack by bacteriophage viruses by the addition thereto of terpene. The terpene is added in an amount which is effective to obtain viricidal activity but ineffective to cause toxic effects on the microorganisms. The terpene is one obtainable from aromatic plants by steam distillation. Terpenes or mixtures of terpenes which have proved suitable are those obtained from black pepper oil, cinnamon flower oil, cardamon oil, linallyl acetate, cinnamic aldehyde, safrol, carvon and cis/ trans citral, used individually or mixed together. They may added dissolved in a carrier such as 1,2-propanediol. The terpenes demonstrate a viricidal activity in a concentration which is one or more powers of ten lower than the concentration at which the terpenes have toxic effects on the microorganisms.

Abstract: The invention relates to a process and a preparation for deactivating viruses inside living human and animal organisms by application of a terpene obtainable from aromatic plants by steam distillation. The terpenes cited are: black pepper oil, cinnamon flower oil, cardamon oil, linallyl acetate, cinnamic aldehyde, safrol, carvon and cis/trans citral.

Abstract: The disclosure is of a process for refining crude saccharin sodium (saccharin soluble) to remove organic contaminants. The process comprises extraction of an acid solution of the crude saccharin sodium, using methylene chloride to extract the contaminants.

Abstract: The disclosure is of an antispasmodic pharmaceutical composition which comprises an effective amount of a compound of the general formula: ##STR1## wherein R is selected from the group consisting of the acyl radical of a carboxylic acid and hydrocarbyl; and a pharmaceutically acceptable carrier.

Abstract: The present invention relates to a process for the manufacture of a dry foodstuff powder containing fats, proteins and carbohydrates characterised in that a fat-free dispersion is formed of protein originating from foodstuff and of water, which dispersion contains carbohydrates and foodstuff supplements such as mineral substances, vitamins and flavoring materials, and in which protein accounts for at least 60% of the solids content and carbohydrates account for at most 35% of the solids content and into which dispersion is emulsified 1/3 to 1 part by weight of edible oil per 1 part by weight of protein, the emulsion then being dried whilst avoiding heating to above 65.degree.C, and the product being converted to a powder. The foodstuff powder obtained by the inventive process, whilst having a relatively high protein content and low carbohydrate content, is pleasant to consume, without causing revulsion.

Abstract: A high-protein, low-carbohydrate, low-fat bar is produced by kneadingA. a melt of edible fat and lecithin or a vegetable phosphatide withB. a food powder having protein content of at least 60% by weight based on solids and a carbohydrate content of 5 to 35% by weight based on solid content and additives, to render the resultant mixture thixotropically flowable and homogeneous. The resultant mixture is shaped into a bar and solidifies on standing.