Abstract: A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.

Abstract: A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/vv % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.

Abstract: The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.

Abstract: A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.

Abstract: Described herein is a crystalline fat comprising a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 10 to 50 ?m in diameter. Also described herein is a shortening comprising crystalline fat having a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 3 to 60 ?m in diameter and a liquid oil; wherein the crystalline fat ranges from about 25 wt % to about 99.9 wt % and the liquid oil ranges from about 0.1 wt % to about 75 wt %.

Abstract: The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.

Abstract: A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.

Abstract: A process for the production of a stable water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the process comprises: an emulsification step wherein the aqueous phase and fat phase are mixed under high shear, characterized in that the obtained emulsion is not subsequently subjected to any further high shear mixing.

Abstract: The invention relates to a bakery fat system that is low in trans- and saturated fatty acids. A process for making the system of the present invention is also disclosed and a use in bakery applications, in particular in pastry applications, is also disclosed. In a first aspect, the present invention relates to a bakery fat system comprising from 30 weight/weight % (w/w %) to 75 w/w %, of a lipid and from 25 w/w % t 70 w/w % of a porous edible particle, characterized in that said bakery fat system is a structured fat system wherein the lipid is present as a continuous phase. In a second aspect, the present invention relates to a process for making the bakery fat system, a bakery product comprising the bakery fat system and further bakery ingredients, and the use of the bakery fat system in bakery applications, in particular in pastry applications, are also disclosed.

Abstract: A self-lubricating bearing for use in low pressure, high frequency, small amplitude applications and methods of operating and constructing the same, the bearing having a self-lubricating liner and a counterface surface in close sliding contact therewith, the counterface surface having a surface finish of less than 20 nm and a hardness of less than in the region of 1000 VPN.

Abstract: A method of swaging a spherical bearing comprising a ball and a bearing housing, the method comprising: providing a ball and a bearing housing to be swaged around the ball; creating a temperature differential between the temperature of the housing and the temperature of the ball, the ball being at a lower temperature than the housing such that the relative size of the ball with respect to the housing decreases; inserting the ball in the housing; swaging the housing around the ball, the ball being cooler than the housing during the swaging process; allowing the ball and housing to return to ambient temperature such that the relative size of the ball with respect to the housing increases.

Abstract: A thrust bearing and method of assembling a thrust bearing, the bearing comprising: an outer housing having a substantially circular base, wherein a cylindrical side wall and a central post are upstanding from the base; an outer ball seated on and at least partially within the outer housing; and an inner ball mounted on the central post, wherein the outer ball is sandwiched between the inner ball and the outer housing.

Abstract: A bearing assembly and method of manufacturing a bearing assembly exposable to transmission fluid, the method comprising the steps of: providing a bearing housing (2) having: a base; an annular wall (11) upstanding from the base having an inner (6) and an outer surface; and a flange (10) extending from the base; providing a ball (3) at one end of a stem (4); forming a hemi-spherical cup in the base of the bearing housing encircled by the annular wall, the cup having an inner surface; seating the hall in the cup; and swaging the annular wall unto the ball.

Abstract: A thrust bearing and method of assembling a thrust bearing, the bearing comprising: an outer housing having a substantially circular base, wherein a cylindrical side wall and a central post are upstanding from the base; an outer ball seated on and at least partially within the outer housing; and an inner ball mounted on the central post, wherein the outer ball is sandwiched between the inner ball and the outer housing.

Abstract: A fuel system is described which comprises a high pressure fuel pump arranged to supply fuel under pressure to a plurality of injectors. A backleak connection line is arranged to return fuel from the injectors to a fuel reservoir. A venturi pump is connected to the backleak connection line and is arranged to draw fuel from the line to reduce the fuel pressure therein.

Abstract: A sliding contact bearing, especially an aircraft landing gear trunnion beating, comprises two bearing members (1, 3) composed of titanium or titanium alloy with cooperating sliding surfaces (2, 4), a first one of which is chromium plated and the second one of which is coated with nickel and fluorocarbon polymer. Preferably, the nickel coating is applied by an electroless plating process, and the fluorocarbon is infused into pores in the nickel plating. Preferably, the nickel and fluorocarbon coating is 0.025 to 0.041 mm thick, and has a hardness in the range 750-1000 VPN.