Abstract: A clamp attachment for use on a lift truck having a plurality of slides movable in vertically spaced parallel guides with first and second load clamps connected to the slides and actuated by first and second piston and cylinder assemblies. A ball and socket support supports each of the assemblies from the body for automatically aligning the assemblies for reducing shock load and binding of the assemblies. The supports are limited from rotating about their longitudinal axis. The piston end of the assemblies is removable for easily maintenance while the cylinder remains on the attachment. A front openable hydraulic compartment is positioned in front of the assemblies for simplifying maintenance and for reducing the thickness of the attachment.

Abstract: A fluid power system for actuating three separately controllable double acting fluid motors each selectively providing a separate function in which the number of hydraulic lines to the motors is minimized. A first function valve supplies power to the first motor and a second function valve provides power to a selector valve which selectively connects the power to the second and third motors. The selector valve is pilot actuated from one of the lines to the first motor and a control valve supplies power to the one line for actuating the selector valve. The system is particularly useful for a lift truck for minimizing the number of hydraulic lines connected to the motors on the carriage of the truck.

Abstract: A proteinaceous food product simulating cheese, comprising a blend of (a) soy protein selected from the class consisting of soy isolate, cold insoluble soy fraction, and combinations thereof, (b) gelatin, (c) a hydrocolloid gum preferably including either xanthan-locust bean gum mixtures and carrageenans, (d) fat, and (e) water. Other desirable ingredients include an emulsifier, salt, chelating agent, coloring agent and flavoring.

Abstract: A method for processing soy protein from defatted soybean flakes. Flakes are mixed with water and heated to an elevated temperature of from about 55.degree. C. to about 70.degree. C. to extract solubles therefrom. The extract liquor is cooled over a period of time of from at least one to three hours to a temperature of from about 5.degree. C. to about 10.degree. C. resulting in curd and whey. The curd is separated from the whey and is preserved preferably by either freeze-drying or spray-drying. The curd can be redissolved in water, precipitated by addition of acid, followed by washing of the curd precipitate, adjustment of pH of the washed curd precipitate and drying thereof. The whey from which the curd of the initial extract was separated may be processed by a series of steps generally involving precipitation of additional curd, washing or redissolution of the curd, adjustment of pH, and drying the curd.

Abstract: A food resembling pasta filata cheese or cheddar cheese is produced by forming a substantially gas-free homogeneous blend of fat, water, calcium caseinate, ungelatinized flour and certain acids. The blend is formed under high shear mixing at subatmospheric conditions.

Abstract: A forklift clamp having first and second arms extending horizontally outwardly and having generally flat outsides and insides and a thin cross section whereby the arms may readily move into and out of small spaces. At least one of the arms is movable toward the other arm for supporting a load therebetween. At least one of the arms is pivotally connected at its inner end to a vertical frame and hydraulic power means rotates the pivoting arm about the pivot inwardly for moving the outer ends of the arms toward each other for uniformly distributing the gripping pressure of the flat insides of the arm on a load, and rotate the arm outwardly for providing an operating clearance between the outer ends of the arms and the load. Preferably, the arms are decreasingly tapering in thickness from the inner ends towards the outer ends for decreasing the operating clearance required. Preferably, the arms are supported in horizontal tracks which are rotated for rotating the arms.

Abstract: A food product resembling either solid or liquid margarine which resists burning or blackening when heated. The product contains between about 0.20 and 0.63% by weight protein from complete milk solids or milk whey with less than about 2000 parts per million by weight of reducing sugar in the final product.

Abstract: A flavored neutral oleaginous food is prepared by blending together a neural oleaginous food with a minor amount of (i) alpha carboxy butyric, isobutyric, valeric, isovaleric, caproic, capric or caprylic acid and/or (ii) one or more of the ethyl or butyl esters of those alpha carboxy acids.

Abstract: A package for non-round bottles wherein the bottles are aligned in rows, each bottle having parallel flat surfaces on opposed sides to mate with like flat surfaces of other such bottles, a tray, a divider member between rows of the bottles and a film member enveloping and tightly holding the bottles, tray and divider together.