Abstract:
A METHOD OF PREPARING TEA CONCENTRATES WHICH WHEN RECONSTITUTED IN HOT WATER HAVE IMPROVED FLAVOR AND AROMA CHARACTERISTICS COMPRISING SUBJECTING TEA TO A FLAVOR AND AROMA EXTRACTION PROCESS AND COLLECTING FLAVOR AND AROMA CONSTITUENTS, MIXING THE CONSTITUENTS WITH SOLUBLE TEA SOLIDS TO PROVIDE AN AQUEOUS MIXTURE HAVING A SOLIDS CONCENTRATION OF ABOVE ABOUT 20 PERCENT BY WEIGHT, FREEZE DRYING THE MIXTURE AND MIXING IT WITH A SPRAY DRIED INSTANT TEA.
Abstract:
Aqueous alpha-amylase preparations may be purified by removing the polyvalent anions therefrom, and contacting the preparations with a fibrous alumina of the kind described in U.S. Pat. No. 2,915,475. The alpha-amylase will be adsorbed on the alumina and may subsequently be recovered therefrom by washing the same with a salt solution containing polyvalent anions. In the case where the alpha-amylase preparation is derived from fermentation of B. subtilis, protease is present in large quantities and when such a preparation is contacted with fibrous alumina the protease will remain in the effluent and can be recovered therefrom by wellknown methods.
Abstract:
Yeast is propagated in the presence of an effective amount of a nonnutritive ionizable salt sufficient to impart to the yeast superior leavening activity in sweet dough. Examples of nonnutritive salts are NaCl, Na2So4, NaBr, Na2Co3, Na acetate, and SrC12.