Abstract: The invention relates to a process for producing yeast extracts by treating yeast suspensions or yeast pastes and separating off the insoluble constituents, in which the yeast suspensions or yeast pastes are subjected to high-voltage electrical pulses.

Abstract: Dried products of external-starch-containing fruit or vegetable concentrates are prepared wherein the products can be reconstituted with hot or cold aqueous liquids to form fruit pulps or vegetable pulps. The dried products are made by roller drying of external-starch-containing fruit and/or vegetable concentrates and comminuting to make flakes. The flakes are agglomerated with fruit concentrates or vegetable concentrates to make an agglomerate. The agglomerate is steamed and simultaneously heat treated or, alternatively, gently dried and then heat treated, to the desired final water content.

Abstract: An aroma powder based on an alcohol-containing liquid, in particular a wine powder, which, when used in foods, in particular soups, sauces and desserts, gives rise to the same flavor impression as the addition of the underlying alcohol-containing liquid. The aroma powder displays little taste of its own, is readily free-flowing and meterable, particularly in the dry form, and is non-hygroscopic or only slightly hygroscopic. The aroma powder contains aroma-active constituents of an alcohol-containing liquid and, as a carrier for the aroma-active constituents, a high-amylose starch product, in particular pea starch and pea amylose.

Abstract: Seasoning sauce based on lupins which has a higher degree of protein breakdown and a higher degree of hydrolysis than comparable seasoning sauces from the prior art. The seasoning sauce can be obtained by subjecting lupins, together with a carbohydrate source, preferably wheat, to a solid culture with addition of Aspergillus oryzae as starter culture. The resulting koji is mashed with addition of brine and is fermented after addition of a yeast starter culture, preferably Zygosaccharomyces rouxii, and then subjected to ripening.

Abstract: A process of preparing foods using granular pregelatinized starch produced by high-pressure at a pressure form 350 MPa to 800 MPa and a temperature of -5 C. to 45 C. The starch can be treated with high pressure within the food product itself, and the food product may be hermetically sealed in a retail package during the pressure treatment.

Abstract: The invention relates to a process for the production of a hot-dispersible HMT-starch with delayed thickening by treating starch in the presence of moisture at an elevated temperature, whereby the treatment is carried out in the presence of grated potatoes, potato juice or combinations thereof.

Abstract: The invention relates to the use of a mixture of pea starch and corn starch in a ratio of 9:1 to 1:9 as a gelling and texturing agent for foodstuffs as well as for foodstuffs subjected to heating, consisting of a mixture of pea starch, preferably smooth pea starch, and corn starch in a ratio of 9:1 to 1:9, preferably 9:1 to 3:7 and in particular 8:2 to 4:6.

Abstract: A dry food product which is reconstitutable with aqueous liquids to form a pulpy textured sauce, soup, juice, compote or concassee, and a process for its preparation. The dry food product consists of combining a leguminous pre-gelatinized cold swelling starch component, with dry fruit, vegetable, fungus or root substances flavoring.