Abstract: A support for conventional garment hangers is designed for flush mounting against a wall or other vertical surface, thus being particularly effective for space-saving considerations. An inner rectangular member is affixed to the wall surface and has a height less than that of an outer rectangular member. The inner and outer members are connected at their lower edges by a bridge member with opposing surfaces of the inner and outer members in spaced relation. In a first embodiment, a plurality of members having opposite, triangular-shaped surfaces are positioned in side-by-side relation in the space between the inner and outer members. The triangular surfaces are in respective contact with, and preferably fixedly attached to the spaced, opposing surfaces of the inner and outer members.

Abstract: There is disclosed a process for producing a water-in-oil emulsion spread from a starting oil-in-water dairy cream which is substantially free from added emulsifiers. By shearing and cooling the dairy cream in the absence of a cream/air interface using an apparatus means internally coated with a hydrophobic material, an inversion occurs to produce the final water-in-oil emulsion spread.

Abstract: Spreads containing 20-60%, preferably 30-50% fat are disclosed wherein there is(i) a dispersed phase consisting of a cream comprising water, oil present as droplets with an average diameter of 0.1-2 microns, a thickening agent and heat denatured whey protein as an emulsion stabilizer and(ii) a continuous fat phase. Said spreads are produced by a process involving(a) preparing a cream containing whey protein in substantially native state;(b) heating said cream at 80.degree.-95.degree. C. to denature the protein;(c) emulsifying the cream in a continuous fat phase and(d) cooling and texturizing the o/w/o emulsion obtained to produce a plastic spread.

Abstract: There is disclosed a process for producing an oil-in-water-in-oil emulsion, which comprises:(i) producing a bimodal oil-in-water emulsion by (a) preparing a cream comprising water, a stabilizing protein and oil in which the average diameter of the oil droplets ranges from 0.1 to 2 .mu.m; (b) adding to the cream thus obtained an appropriate amount of oil and applying shear conditions such as to ensure that oil droplets are formed having an average diameter of at least 20 .mu.m;(ii) converting said bimodal emulsion into an oil-in-water-in-oil emulsion by applying conditions causing coalescence and crystallization of the larger oil droplets.