Abstract: Methods, particles and devices are disclosed which are suitable for food-grade oil filtration. Disclosed particles may comprise an inert porous inner particle and at least a partial coating on the inner particle that comprises a polymer comprising at least one amine, amino or imine group.

Abstract: The invention relates to formulations for palatable foams with enhanced stability. In certain embodiments, the formulations include a base liquid (such as milk), a surfactant, a polysaccharide, and a polymer capable of molecular interaction with the polysaccharide. The formulations are versatile and can be adapted to create foams of various fat content, textures, and foam stabilities. The foams can be created with simple aeration systems such as disposable, pressurized canisters, as well as high-speed, bulk dispensation systems that are currently used in high turnover restaurants and convenience stores.

Abstract: A composition is formed by compounding a first substance with a second substance. The first substance includes a bicarbonate, an acid or a combination thereof. The second substance includes a frothing agent, a coating agent or a combination thereof. The composition may be formed into coated particles or a mass of particles coated by a matrix, such as a matrix of the frothing agent. The particles or mass of particles may have more than one coating. The compound is used for preparing a stable froth on a beverage, such as a hot cup of cappuccino. The frothing agent may include not only compounds that enhance the stability of the foam but also compounds that enhance other characteristics of a desirable froth. The coating agent may be used to delay the reaction between a bicarbonate and an acid when the compound is added to water, such that a large volume of froth is produce, but undesirable flocculation, turbidity and increases in viscosity are avoided.