Abstract: Metal working emulsion of the type oil-in-water, with good stability and unlimited dilutability, intended for use at deforming metal working, mainly machining by detachment of cuttings, but also suitable for deepdrawing and rolling. The emulsion is based on triglyceride oils and components of these. The emulsifying system consists of fatty acid monoglycerides and alkali soaps of fatty acids. The cooling and lubricating properties are further increased by the addition of fatty acids and an alkanolamine or fatty amine.
Abstract: To prepare a satisfactory edible protein concentrate, seed selected from Brassica species and Crambe abyssinica are cracked to loosen the hulls and then separated into a meat fraction and a hull fraction. The hull-free meat fraction is then subjected to myrosinase inactivation in the wet state at 80.degree.-100.degree. C, leaching by water of glucosinolates and other soluble components, drying, solvent extraction to remove the oil, and careful desolventizing so that the protein will not be damaged or discolored.
Type:
Grant
Filed:
July 6, 1976
Date of Patent:
April 11, 1978
Assignees:
Alfa-Laval AB, AB Karlshamns Oljefabriker
Inventors:
Klas Orvar Stensson Anjou, Aurel Jeny Fecske, Carl Goran Krook, Jan Sven Ragnar Ohlson
Abstract: A hard fat product for food purposes, especially for margarine fat blends, from rapeseed oil having a low erucic acid content, and method for producing same.
Abstract: A ready-to-whip cream base comprising an emulsion formed of a fat phase and a water phase, the fat phase containing lecithin and the water phase including sugar and a preservative.
Abstract: Metal working emulsion of the type oil-in-water, with good stability and unlimited dilutability, intended for use at deforming metal working, mainly machining by detachment of cuttings, but also suitable for deepdrawing and rolling. The emulsion is based on triglyceride oils and components of these. The emulsifying system consists of fatty acid monoglycerides and alkali soaps of fatty acids. The cooling and lubricating properties are further increased by the addition of fatty acids and an alkanolamine or fatty amine.