Nitrokemia Ipartelepek

Kozponti Valto- Es Hitelbank Rt. Innovacios Alap

Agro-Industria Innovacios Vallalat

Bela Karacsonyi

Csaba Soptei

Zoltan Kolonics

Jeno Pelyva

Laszlo Lendvai

Sandor Balint

Janosne Benczik

Gabor Vajda

Csaba Kayos

Sandor Laszlo

Laszlo Ravasz

Lajos T Nagy

Elemer Tomordi

Dezso Sebok

Laszlo Legradi

Andras Horvath

Gabor Tabajdi

Erzsebet Dioszegi

Ferenc Fodor, Deceased

K Istvan Vecsey

Gaborne Vajda

Sandor Silye

The invention relates to an improvement of a process for preparing N-phosphonomethyl-glycine by oxydation of N-phosphonomethyl-imino-diacetic acid in an aqueous sulphuric acidic medium with hydrogen peroxide. A characteristic feature is using a waste acid liquor as reaction medium formed as aqueous sulphuric acid and obtained after the separation of N-phosphonomethyl-glycine when carrying out oxydation. This solution is optionally diluted with water until a concentration of 12-18 weight % of sulphuric acid and 3-5 weight % of N-phosphonomethyl-glycine.

Process for preparing N-phosphonomethyl-glycine

The invention relates to the preparation of N-phosphono-methyl-imino-diacetic acid from the calcium salt of imino-diacetic acid in a simplified synthesis. The process comprises in that the imino-diacetic acid calcium salt is heated with concentrated hydrochloric acid in a molar ratio of 2-3:1 at a temperature between 50.degree.-100.degree. C., the obtained imino-diacetic acid hydrogen-chloride is separated then dissolved in water and is reacted with phosphorous acid in a molar ratio of 1.0-1.2:1 calculated for imino-diacetic acid hydrogen chloride and with the aqueous solution of formaldehyde in a molar ratio of 1.0-1.4:1 under stirring, and the obtained product is isolated.

Process for preparing N-phosphono-methyl-imino-diacetic acid

Process for the preparation of

The invention relates to the preparation of mouldable or smearable fruit-containing chocolate products. According to the invention one part by mass of chocolate optionally containing an emulsifier is melted at 32.degree. to 40.degree. C., the melt is homogenized with 0.5 to 1.0 parts by mass of a fruit concentrate containing at least 8% by mass of fruit dry substance, which has previously been admixed with sugar or any other carbonhydrate and 0.2 to 8.0% by mass of a lyophilic additive, and concentrated to 62 to 68 Ref%, and the homogeneous mixture is filled into moulds, containers or used for coating corpora. The pH of the fruit employed is adjusted to 5.0 to 6.8. To obtain a creamy consistence vegetable fats are added to the chocolate. As a lyophilic additive for example sodium alginate, carrageen, soluble starch, carboxymethyl starch, carboxymethyl cellulose, casein, agar-agar and sodium citrate or mixtures thereof can be used.

Fruit-containing chocolate products and process of their preparation

A chocolate product with increased protein content and having decreased carbohydrate content is disclosed. The product comprises substantially of a processed cheese and chocolate melt made perfectly homogeneous in a weight ratio of 1:1-1,5, being solid or semi-solid at environmental temperature. The carbohydrate content of the chocolate is partially replaced by decomposed milk or cheese protein. This product is manufactured by mixing melted cheese with a chocolate melt at 50.degree. C. or higher temperature by intensive stirring and homogenizing the mass, which is allowed to solidify preferably after it is formed. The formed product can be immersed into chocolate to obtain a chocolate icing on the surface of the product.

Chocolate products with increased protein content and process for the

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Budapest, Hungary

Bela Karacsonyi