Abstract: A method of preparing a high fat extruded protein product includes feeding water, a first fat, and a blend of plant proteins to an extruder to produce an extruded protein mixture. The extruded protein mixture is directed through a cooling die and divided into pieces, with the pieces being subsequently tumbled with oil. The resulting high fat extruded protein product will have at least 15-23% total fat by weight and, upon cooking, exhibits a desirable grease-out effect (e.g., reminiscent of a traditional pepperoni product). The blend of plant proteins preferably includes soy protein, wheat gluten and a grain or starch-based ingredient, and makes up at least 40-50%, by weight, of the high fat extruded protein product.

Abstract: The present invention provides a method of manufacturing a fuel filler tube that significantly reduces the number of manufacturing steps. In the preferred embodiment, a tubular blank is pre-formed to an intermediate configuration approximating the form of the final fuel filler tube, and then through hydroforming the intermediate tubular preform is formed to final form. The preferred embodiment of the invention uses axial compression for controlling the axial length of the tube and its wall thickness. The method of the invention uses less material than conventional processes, and provides greater control over the parameters of the final product while eliminating many steps of the conventional process.

Abstract: A key for a safety lock having two grooves on each flat side with pairs of identical grooves being located symmetrically opposed about the central axis of the key profile. The grooves (2,3) and the tumbler cams are fashioned in pairs with different dimensions, for the purpose of increasing the number of possible combinations. Thus, both the width and/or depth of a groove may be constant or variable.