Van Den Bergh Foods Co., Division of Conopco, Inc.

Lever Brothers Company, Division of Conopco, Inc.

Lever Brothers Company

Unichema Chemie B.v.

Ronald P Potman

Petrus G Haring

Jean Hypolites Koek

Stephen A Madison

Judith L Kerschner

Johannes Arie Laan

Lodewijk Van Der Wolf

Johan J Eshuis

Johannes Wesdorp

Johannes J Wesdorp

Johan I Eshuis

Petrus M De Kok

Polymerisation of glycerol using a zeolite catalyst

An improved process for preparing triazacyclo compounds and, in particular, 1,4,7-tritosyl-1,4,7-triazyacyclononane. The process involves reacting a diethylenetriamine triarylsulphonate with a cyclising agent selected from the group consisting of diaryl sulphonates, dialkyl sulphonates, ethylene dibromide, ethylene dichloride and diacetylglycol in the presence of ultrasound.

Preparation of organic macrocyclic compounds

The invention relates to a method for the preparation of a yeast by degrading yeast with enzymes having RNA degrading activity leading to 5'-ribonucleotides, wherein oxidizing conditions are maintained during the enzymatic degradation. Preferably the proteolytic degradation is carried out under anaerobic conditions, and the RNA degrading activity leading to 5'-ribonucleotides under oxidizing conditions, such as an oxygen saturated incubation medium. The invention also relates to the yeast extract obtained, to the use of the yeast extract and to a flavouring and a food composition comprising it.

Method for the preparation of a yeast extract, said yeast extract, its

A process for preparing a dinuclear manganese complex of formula (A) ##STR1## wherein: Mn represents manganese in the III or IV oxidation state, each X is independently a co-ordinating or bridging species selected from H.sub.2 O, O.sub.2.sup.-, O.sup.2-, OH.sup.-, SH.sup.-, S.sup.2-,&gt;S=O, Cl.sup.-, N.sub.3.sup.-, SCN.sup.-, N.sup.3-, RCOO.sup.-, NH.sub.2.sup.- and NR.sub.3 where R is hydrogen, alkyl or aryl (optionally substituted);

Process for preparing manganese complexes

The present invention relates to a process for preparing a flavour concentrate, involving the steps of:

Process for preparing a flavor concentrate

The present invention relates to a method for improving the flavor of starch by incubating the starch with an enzymatically active peptidase containing cell preparation under such conditions that enzymatic peptidolysis of a substantial amount of oligopeptides in the starch is the result, which incubation is, optionally, preceded or followed by a non-enzymatic purification step such as steam stripping or solvent extraction. The starch is suited for incorporation into food products, such as spreads.

Starches with an improved flavor

The present invention is concerned with a flavor concentrate mainly consisting of glyceride fat and containing at least 0.6 ppm n-pentanal and/or at least 0.1 ppm n-nonanal and anti-oxidant at a concentration level in the range of 1 to 100 times c*. The present flavor concentrate may suitable be used to flavor food products. Another aspect of the present invention is a process for preparing a flavor concentrate by mildly oxidizing a fat-containing composition, comprising:

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Schiedam, Netherlands

Ronald P Potman