Food, Feed and Beverage Products

4764472

R E H Y D R A T A B L E I N S T A N T A C T I V E D R I E D Y E A S T

Seymour Pomper, Gary Cole, Sau Scheinbach assigned to Nabisco Brands Inc

An instant-type active dry yeast is provided which contains from about 0.1% to about 2.0% by weight (dry matter basis) of a material selec- ted from the group consisting of locust bean gum, gum ghatti and mixtures thereof. The instant-type active dry yeast of the invention has a high leavening activity when used in direct ad- dition processes as well as a comparably high leavening activity when employed in processes in which the yeast is first rehydrated prior to its ad- mixture with flour and remaining dough or bat- ter ingredients.

4766063

P R O C E S S A N D D E V I C E F O R D E T E C T I N G T H E A C T I V I T Y O F A

S U B S T A N C E O N A M I C R O - O R G A N I S M O R O N A M I X T U R E

O F M I C R O - O R G A N I S M S

Jean-Pierr Boussemaer, Massieu, France as- signed to rAir Liquide Societe Anonyme Pour rEtude et l'Exploitation Des Procedes Georges Claude

The presence of fermentation inhibiting activity in a sample is determined by contacting the sam- pie with bacterial strains and detecting the in- hibition of the activity of the strains. A carrier (1) carrying microtitration cups arranged in four rows of cups (8) is provided. The cups of the

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same row contain a lyophilisate comprising a given bacterial strain. Each sample to be tested, effected in a tube (3), is diluted in a tube (4) con- taining a culture medium and bromocresol pur- ple and then poured into the cups of a given column by means of an automatic pipette and cones (5). After incubation, a drop of janus green reagent in tube (6) is introduced in each cup and, after a new incubation, the number of cups which have produced a change in color indicates the degree of contamination of the mixture. The process may be applied in the determination of bacteriophages present in cheese-making vats.

4766209

A M I N O S U G A R C A R B O N A T I N G A G E N T S A N D T H E I R

P R E P A R A T I O N

Teh-Kuei Chen, Dorothy J Muffett, Karen Tandy assigned to Nestec S A

Carbonating agents are prepared by reacting bi- carbonate ions with the amino moiety of glucosamine or galatosamine in aqueous solu- tion to form glucoasamine bicarbonate or galac- tosamine bicarbonate. The bicarbonate is then isolated by drying. The resulting dry 2-amino sugar bicarbonate is stable at room temperature and can be used as a carbonating agent. It may be used with other constituents to form a dry beverage mix. Upon rehydration, the 2-amino sugar bicarbonate releases carbon dioxide and additionally imparts a mild sweet taste to the car- bonated beverage.