Abstract: An aluminum header tube having a plurality of integral and regularly spaced lateral extensions is formed according to a method which includes the steps of forming stubs for the extensions, inserting a tool through each stub and into the interior of the header tube, sizing each stub to reduce its inside and outside diameter and, while maintaining the clamp, withdrawing the tool through the stub to cause metal to flow outwardly, thus raising or lengthening the stub to the desired degree.

Abstract: Method and apparatus for forming intruded sleeves in extrudable metal tubing thereby to receive branch tubes which are brazed in place. The apparatus comprises a split mandrel and a punch which drives a punch head through the tube wall section and into a pocket in the upper section of the mandrel to form the intruded sleeve structure. Removal of the mandrel is accomplished by removing a lower section, dropping the upper section off of the intruded sleeves, and thereafter removing the upper section.

Abstract: The detected phase difference between a sensed motion velocity signal and an electric motor driving signal is used to drive a phase-locked loop which automatically generates a sinusoidal reference signal having a frequency substantially equal to the instantaneous natural mechanical resonant frequency of the driven mechanism. The sinusoidal reference signal is then combined with the sensed velocity feedback signal to generate the motor driving signal required to maintian resonant driving conditions. Low frequency compensation is also provided in the velocity control loop. The sinusoidal velocity reference signal is initially generated in digital form by counting clock signals which are caused to occur at a rate corresponding to the desired frequency of the sinusoidal reference signal.

Abstract: The present invention relates to a non-dairy, fat-free, dry blend suitable for reconstitution with milk, to provide an imitation buttermilk product having the color, flavor, consistency and texture of cultured buttermilk. The dry blend of the present invention comprises, as essential ingredients, a major amount of maltodextrin; a minor amount of a milk soluble hydrocolloid gum; an acidifying amount of a food grade acid, of which a flavoring amount is acetic acid; and other flavorants and colorants. On reconstitution with milk, a stable product is obtained despite low pH in the range of about 4.2-4.6.

Abstract: A non-dairy dry blend, suitable for reconstitution with milk to provide an imitation sour cream product having the color, flavor, consistency and texture of natural sour cream. This product is particularly useful as a base in food recipes calling for sour cream, such as baked goods and beef stroganoff.The dry blend comprises, as essential ingredients, a spray dried coffee whitener formulation emulsified with a mono- diglyceride; a pregelatinized starch; and an acidifying amount of a food grade acid, of which a flavoring amount is acetic acid; and a milk-soluble hydrocolloid gum.

Abstract: The present invention resides in a packaged, flavored, non-homogenized oil-and-water salad dressing essentially free of thickening agents and proteins, which has limited stability on hand shaking of the composition, defined as emulsion stability for a limited period of dispensing and use of the composition, followed by reversion to phase separation at the end of such limited period, comprising in parts by weight; about 30-80 parts water, about 20-70 parts of a normally liquid hydrogenated vegetable oil; flavoring amounts of water or oil soluble or dispersible flavor components; and an emulsifying amount of a high HLB, food grade polyglycerol ester emulsifier sufficient to achieve said limited stability, such amount of polyglycerol ester being less than a flavoring amount.

Abstract: A dried coffee whitener comprising functional amounts of a hydrogenated vegetable oil, a casein-containing protein, a buffering agent, an emulsifying agent, the remainder being essentially carbohydrate, the improvement comprising employing as said emulsifying agent an ionic emulsifier such as sodium stearoyl-2-lactylate in combination with at least about 0.7% partial glycerol ester emulsifier.

Abstract: A process, and product produced thereby, for making a normally solid triglyceride mixture of enhanced palatability and an SFI at 100.degree. F. less than 20 from a blend of a normally liquid solvent derived fraction from a high lauric fat, e.g., palm kernel oil, and substantially free of any combined fatty acid portion having a trans configuration, and a stearine fraction derived from a selectively hydrogenated C.sub.16 -C.sub.18 soybean and/or cottonseed oil having from about 20% to 50% of its combined fat forming acids in a trans configuration, and interesterifying or randomizing the blend.

Abstract: A protein-free, lipoidal coffee whitener, the functional ingredients of which consist essentially of a pasteurized, homogenized water-rich lipoidal emulsion of about 6-15% edible fat and about 0.6-1.5% mixed lipoidal emulsifier, said fat having a Wiley Melting Point below about 120.degree. F., said emulsifier constituting about 0.3-1.09%, low HLB, mono- and diglyceride or propylene glycol partial ester of fat-forming acids and about 0.1-0.45% hard, ionizable, lipoidal emulsifier component.

Abstract: This disclosure relates to a dampener particularly adapted to be connected to a load beam of a forming press wherein at an initial forming stage there is to be a higher than normal resistance to movement of the load beam. The dampener includes suitable lever arrangements which are coupled to fluid motors which resist the movement of the lever arrangements. The lever arrangements are actuated by a cam member carried by a movable press component which is coupled to the supporting pad of the press tooling.

Abstract: This disclosure relates to a hold down mechanism which is particularly adapted to apply a preselected hold down pressure on an element. It employs a bar which is pivotally mounted on a support member with the bar having a hold down surface thereon so positioned that when the bar is pivoted in a selected direction the hold down surface will engage the element in clamping relation and further pivoting of the bar in the same direction will result in the shifting of the pivot point for the bar from the pivot member to the hold down surface. The pivot member is spring loaded for lifting movement at this time with an associated spring pack providing for a controlled loading by the hold down surface against the element. A movable cam member having a wedge shaped lower end moves between a cam follower carried by the arm and a fixed cam follower to effect the controlled pivoting of the bar.

Abstract: An automobile headliner and method of making same are provided wherein such headliner comprises a substrate defined by a compacted and rigidified fibrous material with the substrate having a peripheral portion which is more highly compacted than the remainder thereof and a decorative sheet is bonded to the substrate to define a single-piece laminate which has a solid cross section throughout and wherein the peripheral portion has an annular enlargement and the decorative sheet covers the enlargement and defines a sheet-covered enlargement which serves as an integral garnish molding for the headliner.

Abstract: A flavored comestible spread consisting essentially of an oil-in-water dispersion of water; a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride in the ratio of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120.degree. F.; surface active cellulosic thickener; and at least a threshold proportion of flavorant and/or colorant.

Abstract: There is disclosed ring alkylated diphenyl-para-phenylenediamines melting at 60.degree. C. or less and their use in the stabilization of polymers.

Abstract: A press structure wherein die pads are movable within die sleeves and wherein the die pads are recessed within the die sleeves initially for receiving material slugs. A suitable mechanism is provided which permits the die pads to be returned to positions beyond their starting positions so as to effect the complete removal of a formed article from its respective die sleeve to facilitate transverse removal of each formed tubular body. The stop mechanism next functions to move the die pad back to the original starting position ready to receive thereon another material slug.

Abstract: A coffee whitener having as major ingredients, dry basis, a sweetner, a water-dispersible protein, and a lipid system, wherein said lipid system is a fluid shortening comprising a hydrogenated, beta-tending, predominantly C.sub.16 -C.sub.18 oil having an IV of about 85-100 and a solid-fat index at 50.degree. F. of about 10-18; and stably dispersed therein, a stabilizing amount of a fine crystalline; normally solid phase fat or fatty acid derived food stabilizer component; and an emulsifying amount of an oil/water emulsifier. The fluid shortening is capable of being metered into the coffee whitener formulation during manufacture, and is capable of use at substantially reduced levels as compared to conventional lipid systems for coffee whiteners.

Abstract: A low-fat comestible spread which is plastic in consistency similar in properties to margarine or other such spreads, and process for making same. The spread comprises an oil-in-water emulsion having stably dispersed therein about 20% to about 40% fat, a lipoidal emulsifier, a water soluble or dispersible thickening agent for the water, and advantageously, flavor and colorant, the fat having a Wiley Melting Point in the range of about 75.degree. F. to about 106.degree. F., a solid-fat index at 92.degree. F. not substantially greater than about 20 and a solid-fat index at 100.degree. F. not substantially greater than zero. A preferred emulsifier is a normally plastic partial fatty acid ester of a polyalcohol having an HLB value less than about 5. A preferred thickening agent is a cellulose ether, advantageously in combination with a thixotropic thickening agent.

Abstract: A non-pourable, flavored, spreadable emulsion comprising about 8 to about 15% of a high solids fat, the balance being water and sweetening agent with lesser amounts of stabilizing agent, emulsifier, and protein. The use of a high solids fat makes the emulsion temperature stable over a wide temperature range. The emulsion is particularly suitable as a spreadable syrup for such food products as pancakes and waffles, and becomes fluid at the usual temperatures of serving of such products.

Abstract: A flavored comestible spread .[.consisting essentially of.]. .Iadd.comprising .Iaddend.an oil-in-water dispersion of water; a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride in the ratio of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120.degree. F.; surface active cellulosic thickener; and at least a threshold proportion of flavorant and/or colorant.

Abstract: The disclosure is of a display panel, known as a bar graph and used for displaying bars of light of varying length. The panel includes an anode and a series of cathode bars, the cathodes being connected in three phases of groups which are formed by a trifilar winding on an insulating base plate. The anode for the panel may be formed on the face plate which is hermetically sealed to the base plate to form a gas-tight envelope which is filled with an ionizable gas.The principles of the invention can be used to make other types of panels having electrodes connected in groups.