Abstract: Spoonable or spreadable compositions containing less than 80% fat are disclosed. Such compositions comprise water, fat, micro gel particles, a protein and a de-stabilizing emulsifier. The aqueous phase of the composition forms a continuous phase with the fat phase as a continuous network therein, giving a bi-continuous structure with the microgel particles dispersed in the water phase.

Abstract: Kaolin is added to the insulation (30) in a metal sheathed, mineral-insulated cables of the type used as a power cable, heating cable, or thermocouples where high temperature and an aggressive medium may exist, and which are typically produced by drawing down the cable. The preferred insulation for the invention is MgO. The addition of kaolin decreases moisture seepage into the insulation and consequent drop in insulation resistivity. It also reduces the loss of electrical resistance as temperature increases.

Abstract: Low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavor molecules; substantially all of the fat particles are located within the gel particles, and at least 35 w. % of the flavor molecules are located in a plurality of the gel particles. The rate of release of the flavor molecules from the emulsion is delayed and controlled following the gradual break down of the particles, thereby imparting the taste and mouthfeel of a full-fat emulsion.

Abstract: A gas reclamation system for use in a beverage dispensing system. The system includes a valve for releasable connection to a used beverage container containing a pressurised gas, the valve allowing release of gas from the container. A filter for removal of particulate matter from the gas and a steriliser for removal of bacteria from the gas are also provided, together with a compressor to re-pressurise the filtered and sterilised gas for supply to the beverage dispensing system. The system may be used for carbon dioxide recovery from beverage containers, reducing the consumption of carbon dioxide from beverage dispensing systems.

Abstract: Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.

Abstract: Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.

Abstract: Non-frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavor molecules; substantially all of the fat particles are located within the gel particles, and at least 35 wt % of the flavor molecules are located in a plurality of the gel particles. The rate of release of the flavor molecules from the emulsion is delayed, thereby imparting the taste and mouthfeel of a full-fat emulsion.

Abstract: A pourable, edible, low- or zero-fat emulsion comprising a continuous non-gelled aqueous phase and a dispersed phase of gel particles, wherein the gel particles occupy from 20 to 70% of the volume of the aqueous phase and the gel particles comprise hard particles of biopolymer gel and/or soft particles of biopolymer gel.

Abstract: Process for the preparation of water continuous emulsions, containing 10 to 60 wt. % of dispersed oil. The emulsion contains protein obtained from egg, milk, vegetables or fruit, but no substantial amounts of polysaccharide thickeners. The process comprises the following steps (not necessarily in the indicated order) a. dispersing or dissolving the protein in either an aqueous phase or an oil phase, b. mixing the aqueous phase and the oil phase so that a coarse emulsion comprising oil droplets results, c. homogenizing the emulsion until the ?D.sub.3,2 ! size of at least 95% of the oil droplets is less than 5 .mu.m, d. acidifying the emulsion until a pH 3.5 to 4.5 is attained, e. adding, under shear conditions, an aqueous electrolyte solution to the emulsion having a temperature of 10.degree. to 55.degree. C. The electrolyte addition causes flocculation of the emulsion. This flocculation increases the viscosity and imparts an attractive texture to the food dressing.

Abstract: The invention concerns a method of pointer processing a digital TDM data stream at a node of a synchronous SDH transmission network so as to justify the data stream on transmission, the data stream having a specified line frequency and being composed of frames, each frame containing a reference word, and the node of the transmission network having a node frequency, the method comprising storing the incoming data stream in a buffer store at the node, using the line reference of the incoming data stream to extract a data pointer from the data stream for each frame, which data pointer indicates the location of the reference word of that frame in the buffer store, and characterized in that a timing pointer is extracted from the incoming data stream utilizing the line reference and a line clock the frequency of which is a multiple of the line reference; the timing pointer so extracted is converted into a reference value by utilizing the node reference and a node clock; the reference value is utilized to generate a