Abstract: Disclosed is a method for producing a food dough, including the following steps: preparing a gel including at least starch and maltodextrins diluted in a fluid medium, preparing a foam consisting of one or more food products, and incorporating the gel into the foam.

Abstract: The invention relates to a method and associated equipment for obtaining a product in the form of deep-frozen, dissolved-gas-rich granules, particles or beads from a liquid, semi-liquid or pasty matrix (2), comprising the following steps: gasification of the matrix (2) by incorporating a gas; dispensing the matrix (2) in the form of drops; and cryogenically freezing the matrix drops by immersion in a cryogenic fluid (70), the step of gasification of the matrix (2) involving dissolving a large amount of the gas generated by the evaporation of the cryogenic fluid in the drops by increasing the number of gas molecules in a high gas density zone, called high molecular density zone, located above the surface of the cryogenic fluid and on the path of the matrix drops before they are immersed in the fluid.

Abstract: The invention relates to a method for preparing a stable oil-in-water emulsion without adding an emulsifier. According to the method, a mixture of a lipid phase and an aqueous phase is subjected to vibrating energy, in a sealed container, by applying a transducer operating at a frequency of more than 900 kHz.

Abstract: The invention relates to a method for preparing a stable oil-in-water emulsion without adding an emulsifier. According to the method, a mixture of a lipid phase and an aqueous phase is subjected to vibrating energy, in a sealed container, by applying a transducer operating at a frequency of more than 900 kHz.