474 PATENT ABSTRACTS

This invention relates to vitamin D analogues represented by the general formula I See Parenr for Chemical Structure I in which formula X stands for hydrogen, lower alkyl, halogen or hydroxy; Y stands for hydrogen or hydroxy; RI and R2, which may be the same or different, stand for lower alkyl, optionally substituted with halogen or hydroxy with the proviso that RI and R2 cannot both be methyl when X is other than lower alkyl, or, taken together with the carbon atom numbered 25, RI and R2 can form a saturated or unsaturated C3-C9 carbocyclic ring which may optionally be substituted at any poss- ible position(s) with lower alkyl, halogen or hydroxy; R3 stands for hydrogen or lower alkyl; R4 and R5 represent either each hydrogen, or when taken together constitute a bond, with the result that a double bond connects carbon atoms numbered 22 and 23; and bioreversible derivatives thereof. The compounds of the in- vention have a favorable therapeutic index and are particularly useful in the treatment of human and veterinary disorders which are characterized by abnormal cell proliferation and/or cell dif- ferentiation.

FOOD AND BEVERAGES CONTAINING LACTATE

MONOOXYGENASE

liquid is made available in a recirculation tank and circulated through the centrifuge until all the yeast has been processed. The extraction liquid is maintained at a temperature no higher than + 2 degrees C. The low temperature and brief con- tact time prevent the transition of yeast- metabolism products into the extraction liquid.

4867992

NATURAL COFFEE FLAVOR BY FERMENTATION

Barbara Boniello, Ernest Gum, Richar Scarpel- line, Barbara Doonan, John Patterson, Geoffrey Bertkau assigned to General Foods Corporation

A buttery and/or winey flavor of which diacetyl and acetoin are the major flavor constituents is produced by the fermentation of a coffee subs- trate. The process involves forming a nutrient media containing water and soluble coffee solids as the nutrient component, the soluble solids concentration being at least 0.5%. A micro- organism which is either a strain of lactic acid producing bacteria or yeast capable of pro- ducing diacetyl is added the nutrient media and the combination is mixed and simultaneously placed into an environment of a pH of from 4.0 to 7.0, a temperature of from I6 degrees to 37 degrees C., for a period of time effective to pro-

duce diacetyl and aeration conditions wherein the nutrient media contains sufficient oxygen to allow for diacetyl production. The af- orementioned nrocess will oroduce diacetvl and

Yoshihide Suwa, Takumi Kobayashi, Hirosh Ishigouoka, Miyoko Ono, Osaka, Japan as- signed to Suntory Limited

Foods or beverages in which lactate mono- oxygenase is incorporated so as to prevent oxygen-caused deterioration of their quality by allowing oxygen to be eliminated from said foods or beverages rapidly and in a safe way.

acetoin. The hiacetyl wh’ich is produced is recovered and or concentrated and added to a coffee product.

4869918

4867991 METHOD FOR EXTRACTING NUTRITIVE FACTORS FROM

METHOD OF RECOVERING BEER RAW VEGETABLE MATERIALS USING FLUID MILK BY-

PRODUCTS Wilhelmus J P M Swinkels, Karl Wackerbauer, Udo Stein, CC Beek en Donk, Netherlands as- signed to Westfalia Separator AC

Lager-cellar or fermentation-cellar yeast is mixed with an extraction liquid prior to cen- trifugal processing, increasing the percentage of recovered beer. To keep the contact time brief the extraction liuquid is not mixed with the yeast until just upstream of the intake into the cen- trifuge. The total requisite volume of extraction

Paul Melnychyn, London, Ontario N6G 3A7, Canada

Stable, edible protein-lipid food products are prepared by the comminution of raw vegetable material with fluid by-products of milk, such as cheese whey. Fluid by-products of milk have been found to be superior solvent systems for the extraction of stable protein-lipid complexes, in