Norfolk beeswax with a good honey aroma was used as a source of honey volatiles.Low-and medium-boiling volatiles of beeswax were studied using combined gas chromatography-mass spectrometry-odour assessment, 28 compounds being conclusively identified and a further 20 tentatively.

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Vegetable milks were prepared in the laboratory from mung bean [ Yigna radiata (L.) Wilczek], cowpea [ Vigna unguicirlata (L.) Walpers] and chick-pea [Cicer arietinum (L.)] by homogenisation of a filtered aqueous extract of the ground legume with soya bean oil. Emulsions stable to pasteurisation were made from the first two. Pigeon pea [Cujunus cujan (L.)] and black gram [ Vigna mungo (L.) Hepper)] were found to be unsuitable as bases for milks prepared by simple processing. The nitrogen, oil, sugar and ash contents of the first three legumes, and of milks prepared from them, were determined. Imitation milks are intended to resemble animal milks nutritionally, and whilst the contents of potassium and phosphorus were acceptable, these vegetable milks were low in sodium, calcium and zinc. The trypsin inhibitory activity, whilst low in comparison with soya milk, was partially stable to pasteurisation. The amino acid composition indicated that it would be desirable to complement legume proteins with cereal proteins to prepare vegetable milks.

Homogenisation of sunflower seed in water gave oil and protein dispersibilities of about 50% and produced emulsions which creamed readily (stability rating of less than 10%). Mild papain proteolysis (0.05% w/v for 30 min at 30°C) of the homogenates increased these dispersibilities to 70 and 85 %, respectively, the stability rating to almost 90% and improved the heat stability of the emulsions. These changes were accompanied by a decrease in the molecular weights of the sunflower proteins (monitored by sodium dodecyl sulphate-polyacrylamide gel electrophoresis) and an increase in the albumin : globulin ratio. Extended proteolysis reduced protein functionality in these emulsions. Papain treated sunflower meal homogenised with oil gave similar results. Mixed emulsions derived from sunflower seed mixed with a smaller proportion of soya or groundnut had improved emulsion stabilities. Bland, off-white, stable sunflower milks can be prepared by a combination of proteolysis and admixture with other vegetable proteins. These have similar emulsion stabilities to that of soymilk.