Abstract: Aqueous caffeine-containing liquids, such as coffee extracts, are decaffeinated by means of fermenting the liquid with Pseudomonad microorganisms of the type Pseudomonas putida, NRRL B-8051, Pseudomonas fluorescens, NRRL B-8052 and Pseudomonad fluorescens, NRRL B-8053 or by means of contacting the liquid with a caffeine metabolizing enzyme preparation isolated from Pseudomonad microorganisms of the aforementioned type.

Abstract: Cocoa flavored syrups having a high cocoa content and excellent stability and flow properties at room temperature may be produced by using an amylolytic enzyme and a sufficient proportion of Dutch process cocoa to provide a syrup pH of 5.5 to 7.5. The syrup is made by alternate addition of cocoa and sweetener to sufficient water to achieve a solids content of about 58 to 65 weight percent, adding an amylolytic enzyme, heating to a temperature of about 175.degree. to 185.degree. F. for at least 10 to 15 minutes, raising the temperature to about 200.degree. F. and cooling. The stabilized cocoa flavored syrups may be added at room temperature to conventional non-acid confection mixes for use in the production of quiescently frozen chocolate flavored confections.