Abstract: There is provided a coin handling apparatus which can be employed in public telephones and other coin fed apparatus. In a preferred embodiment the coin handling apparatus comprises a pocketed disc (100) arranged, in use, to cooperate with an entry portal (506) for receiveing coins and an exit portal (507) for dispensing coins, and drive means arranged, in use, to cause rotation of the pocketed disc (100), said drive means comprising a driving gear (200) and a driven gear (120) wherein the pocketed disc (100) comprises said driven gear (120), and the driving gear (200) is arranged such that it rotates the disc (100) in predetermined increments and rotation of the pocketed disc (100) can be paused between each incremental rotation.

Abstract: A method of treating maltodextrin by adding a seed material to an aqueous solution of a maltodextrin having a DE not exceeding about 6 and that is heated to a temperature of at least 70.degree. C. Addition of a seed material promotes aggregate formation and so promotes gelling, resulting in production of a firmer gel than conventionally obtainable.The invention also provides a method of treating maltodextrins by maintaining an aqueous solution or dispersion of maltodextrin having a DE not exceeding about 6 (e.g. Paselli SA2) at a temperature of less than 50.degree. C. for at least 1 hour; then heating the solution or dispersion to a temperature of at least 70.degree. C.; followed by cooling. Maltodextrin treated in this way forms a gel that is firmer in consistency than maltodextrin gels produced by conventional processes.

Abstract: An edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, the dispersion comprising a first gel-forming composition and a second gel-forming composition containing 1-8 times the critical concentrations of a gelling starch having a rheological property in an aqueous dispersion characterized by a one-half G'.sub.max value at no more than about 7,250 seconds when prepared at a concentration to yield a log G'.sub.max value of 5.0 at 15,000 seconds at 11.degree. C. provided that the aqueous dispersion of the gelling starch is initially prepared at 0 to 40.degree. C.

Abstract: The invention concerns with whippable non-dairy creams with fat levels of 15-60 wt %, wherein the fat consists for 25-85 wt % of a liquid oil and for the rest of a hard fat that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whippable within 4 min.

Abstract: The invention concerns with whippable non-dairy creams with low fat levels (15-25 wt %), that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whippable within 4 min.