Hoechst Aktiengesellschaft

Gert-Wolfhard Von Rymon Lipinski

Erich Luck

Merten Schlingmann

Gerhard Wohner

Hans-Matthias Deger

Rudiger Erckel

Raimund Franz

Hartmut Voelskow

Wolfram Fritsche-Lang

Paul Prave

Udo Scharf

Andreas Lotz

Christian Klug

A bacteria-lysing enzyme product from streptomycates can preserve poultry and fresh meat products. It effects a reduction in the organism count, by acting not only on Gram-positive organisms but also on Gram-negative bacteria such as, for example, Enterobacteriaceae.

Process for preserving raw meat with a bacteria-lysing enzyme from

The strain Streptomyces coelicolor DSM 3030 excretes into the fermentation medium high yields of a bacteriolytic enzyme product which is very active against Gram-positive and Gram-negative bacteria. Preferred fermentation media contain sugar beet molasses and/or calcium ions.

Bacteriolytic enzyme product from streptomyces, a process for its

Polysaccharides built up from anhydroglucose are obtained when glucose or carbohydrates containing glucose as the monomer structural unit are condensed with polyhydric alcohols in hydrogen fluoride. The products may be used as water binding agents and water retaining agents, especially for dietetic foodstuffs.

Process for the preparation of water-soluble polysaccharides, the

Functional hydrolyzates are prepared from microbial protein isolates, with

Functional protein hydrolyzates, a process for their preparation, use of

This invention relates to a baked foodstuff containing an additive to prevent softening caused by moisture, wherein the additive is a carbohydrate derivative which has been modified by means of heat energy, radiation or an additional chemical compound and which is water-insoluble to the extent of at least about 25% by weight, and is capable of swelling. The invention also relates to a process for the preparation of the baked foodstuff.

Process of preparing a baked flour-containing product

A sweetener mixture having an improved saccharose-like taste consisting of acetosulfame and at least one sweetener selected from the group of the aspartyl peptide esters, the sulfamate sweeteners, the sulfimide sweeteners and the dihydrochalcone sweeteners.

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Frankfurt am Main, Germany

Gert-Wolfhard Von Rymon Lipinski