Abstract: A method of producing protein stabilised emulsions comprising the steps of decreasing the pH of a protein solution by the addition of an acidic solution to convert it to a cationic form, heating the solution until the protein is solubilised, and then adding a lipid. The lipid is typically any fractionated or partially purified protein but may also comprise a mixture of proteins. The protein must be in a cationic form. There is also provided an oil in water emulsion and water in oil in water emulsion, made by the method.

Abstract: The invention provides an adjustable bed frame having a main support including head and foot ends. The support is movable between raised and lowered positions and independent first and second elevating mechanisms are coupled to the main support. The mechanisms are spaced from one another on the main support to carry the bed frame on a support surface. An electrical supply system provides power to actuate the mechanisms to change the height of the main support above the support surface and a controller is coupled to the supply system to selectively activate the first and second elevating mechanisms to move the main support between raised and lowered positions. DC motors and worm drives are used independently to drive the elevating mechanisms and stops are provided at the raised and lowered positions to ensure that the main support is horizontal in the raised and lowered positions.

Abstract: Grain, (or a milling intermediate, e.g. semolina) is heated at a temperature of 100.degree. to 140.degree.C (or 100.degree.-200.degree.C for semolina) for a period inversely related to temperature and not less than 1 hour at 100.degree.C, so as to improve the quality of cake flour produced by milling (or further milling). The time of heating t (in minutes) is preferably related to the temperature T (in .degree.C) by the equation t = a' - b'T + c'T.sup.2 where for wheat a'= 2188, b'= 31.535 and c' = 0.11438 and for semolina a' = 408, b' = 4.252 and c' - 0.1121. The need for chlorination of the flour produced is thus avoided.