Abstract: An apparatus for cleaning toner cartridges by means of compressed air has at least one cleaning chamber (1, 2) and a conveyor line (3) leading through this at least one cleaning chamber (1, 2). The conveyor line (3) is provided with variable-position means of conveying individual parts (M, T, G) of toner cartridges. Variable-position compressed air nozzles (11) are arranged in the cleaning chambers (1, 2). This apparatus permits automatic, efficient, environmentally friendly cleaning of toner cartridges.

Abstract: Alkyl-2-enoic acid esters of formula wherein R1, R2 and R3 have the same meaning as described in the specification, their manufacture and their use in flavour and fragrance compositions.

Abstract: Use as a flavour ingredient of an aliphatic or aromatic unsaturated amide of formula (I).

Abstract: An apparatus for cleaning toner cartridges by means of compressed air has at least one cleaning chamber (1, 2) and a conveyor line (3) leading through this at least one cleaning chamber (1, 2). The conveyor line (3) is provided with variable-position means of conveying individual parts (M, T, G) of toner cartridges. Variable-position compressed air nozzles (11) are arranged in the cleaning chambers (1, 2). This apparatus permits automatic, efficient, environmentally friendly cleaning of toner cartridges.

Abstract: A method and device to inhibit non-enzymatic browning in susceptible foodstuffs, such as fruit products. An inhibitor of non-enzymatic browning is contained within a container for the foodstuff to contact the foodstuff and hence reduce, retard, or prevent browning. The inhibitor may be integral to the container or added to the container. The inhibitor may be contained within or on a support structure that is integral with, or added to, a food-contacting internal surface of the container. The foodstuff thus contained will desirably have reduced off-color, off-notes, and/or off-tastes that may be imparted by compounds associated with non-enzymatic browning.

Abstract: A method of producing a potent epoxydecenal flavorant. Trans-4,5-epoxy-(E)-2-decenal is enriched to contain at least 90% of the (−) isomer and is added to a product in an amount sufficient to flavor the product. The product may be a foodstuff, such as a food or beverage. Addition of the substantially pure (−)-trans-4,5-epoxy-(E)-2-decenal isomeric form achieves enhanced product taste and/or aroma, and provides increased economy and efficiency in its production.

Abstract: A method of producing a potent epoxydecenal flavorant. Trans-4,5-epoxy-(E)-2-decenal is enriched to contain at least 90% of the (−) isomer and is added to a product in an amount sufficient to flavor the product. The product may be a foodstuff, such as a food or beverage. Addition of the substantially pure (−)-trans-4,5-epoxy-(E)-2-decenal isomeric form achieves enhanced product taste and/or aroma, and provides increased economy and efficiency in its production.

Abstract: A method of producing a more intense flavorant. Trans-4,5-epoxy-(E)-2-decenal is enriched to contain at least 90% of the (−) isomer and is added to a product in an amount sufficient to flavor the product. The product may be a foodstuff, such as a food or beverage. Addition of the substantially pure (−) isomeric form of trans-4,5-epoxy-(E)-2-decenal achieves enhanced product taste and/or aroma, and provides increased economy and efficiency in its production.