Abstract: A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to dissolve and/or disperse vegetable proteins from the vegetable parts, and wherein one or more vegetable protein fractions are separated from the aqueous mixture thus obtained by the separation. According to the method, one or more substances having lipophilic or amphiphilic boundary surfaces are added to the aqueous mixture in order to separate one or more vegetable protein fractions, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture attach. The substances including the attached proteins are separated from the mixture. A vegetable protein fraction having particularly good emulsifying characteristics is obtained by the method, the protein fraction being advantageous as an emulsifier in the production of vegetable ice cream.

Abstract: A sausage product and a method for producing the sausage product, wherein the sausage product includes one or more of raw sausages, scalded sausages and cooked sausages.

Abstract: The invention relates to a method for producing a vegetable protein ingredient for ice cream. According to said method, in a protein extraction step, part of the lupin protein contained in crushed lupin seeds is dissolved or at least dispersed in an aqueous phase, any fibres contained in the aqueous phase are separated and the lupin protein is separated from the aqueous phase in order to obtain the protein ingredient. The invention is characterised in that for the protein extraction step a pH value of 6?pH<7 is set for the aqueous phase. The invention also relates to a preferably pure vegetable ice cream containing the protein ingredient obtained from lupins. The ice cream has a texture in the mouth that is comparable to that of conventional ice cream and that in part surpasses the quality criteria of the latter in terms of sensitivity to cold and creamy texture.

Abstract: The invention relates to a matrix liquid for producing machining suspensions, a machining suspension produced with the matrix and a method of fractionating the used machining suspension yielded after use. The invention also relates to a homogeneous mixture of a polymer or various polymers and water. The mixture can be used especially advantageously in all technical applications requiring a liquid with lubricating properties. In the present invention, a mixture of water and a thickening agent, respectively a polymer or a multiplicity of polymers, is utilized as the matrix liquid or lubricating liquid. The cutting grains can be separated very easily and quickly from the used machining suspension produced with this matrix liquid; for reuse. Less process water is required and the process water can be simply purified as there is no complicated getting rid of an alcohol charge.

Abstract: The invention relates to vegetable protein preparations (isolates and concentrates) with improved sensory properties due to enzymatic treatment of the raw material with a lipase during the isolation process and the use of these protein preparations.

Abstract: The present invention relates to a method of separating a machining suspension into fractions including abrasive grains and attrition material, such as a suspension produced in the course of the mechanical machining of silicon, quartz or ceramic material, from a cutting fluid in which abrasive grains and the attrition material are dispersed that originates from the machined material and from the machining equipment. In the method, the suspension is separated by means of wet classification, with the liquid used for the sizing process being selected in such a way that it can be mixed with the used cutting fluid and with the mixture so formed, which contains the attrition material originating from the machined material in particular, forming a stable suspension.