Abstract: On example of a fluid dispensing system includes an unfiltered water container body defining an internal storage volume configured to hold a volume of water, a fluid outlet arranged for fluid communication with the internal storage volume, and a filter element positioned in the internal storage volume. With this configuration, a water dispensing process can be performed in which a single continuous stream of unfiltered water from the unfiltered water container body can pass through the filter element and be dispensed from the unfiltered water container body as a stream of filtered water. A water soluble tablet with an additive is positioned in the internal storage volume downstream of the filter medium such that the filtered water can pass out of the filter element and into contact with the water soluble tablet before being dispensed from the fluid outlet.

Abstract: Packaged aerated acidified food compositions (e.g., aerated dips, sauces, etc.) having a low density (e.g., 0.4 to 0.8 g/cm3) due to incorporation of gas bubbles (e.g., nitrogen or air) within an aerated matrix. In addition to the aerated matrix the composition further includes a relatively high fraction of oil (e.g., as an oil/water emulsion). The compositions are shelf-stable, so as to exhibit microbial stability and stability with respect to the aerated low density “whipped” texture, without requiring refrigeration. The composition includes the aerating gas (e.g., nitrogen or air), a protein (e.g., soy or dairy), a stabilizer (e.g., a hydrocolloid, a cyclodextrin, a monoglyceride, and/or a diglyceride), oil, water, an emulsifier, and a food grade acid. Flavors, spices, and other components may be included.

Abstract: Packaged aerated acidified food compositions (e.g., aerated dips, sauces, etc.) having a low density (e.g., 0.4 to 0.8 g/cm3) due to incorporation of gas bubbles (e.g., nitrogen or air) within an aerated matrix. In addition to the aerated matrix the composition further includes a relatively high fraction of oil (e.g., as an oil/water emulsion). The compositions are shelf-stable, so as to exhibit microbial stability and stability with respect to the aerated low density “whipped” texture, without requiring refrigeration. The composition includes the aerating gas (e.g., nitrogen or air), a protein (e.g., soy or dairy), a stabilizer (e.g., a hydrocolloid, a cyclodextrin, a monoglyceride, and/or a diglyceride), oil, water, an emulsifier, and a food grade acid. Flavors, spices, and other components may be included.

Abstract: Packaged food compositions including but not limited to emulsified salad dressings (e.g., an oil/water emulsion) that contain calcium carbonate and phosphoric acid. Under conditions present in the salad dressing, the calcium carbonate reacts with the phosphoric acid to form surface modified calcium carbonate particles that dissolve over the shelf-life of the salad dressing to slowly release CO2 into the emulsion, resulting in a whipped, bodied texture for the salad dressing within the bottle or other container.

Abstract: On example of a fluid dispensing system includes an unfiltered water container body defining an internal storage volume configured to hold a volume of water, a fluid outlet arranged for fluid communication with the internal storage volume, and a filter element positioned in the internal storage volume. With this configuration, a water dispensing process can be performed in which a single continuous stream of unfiltered water from the unfiltered water container body can pass through the filter element and be dispensed from the unfiltered water container body as a stream of filtered water. A water soluble tablet with an additive is positioned in the internal storage volume downstream of the filter medium such that the filtered water can pass out of the filter element and into contact with the water soluble tablet before being dispensed from the fluid outlet.

Abstract: Food nanoemulsion compositions comprising a food safe nonionic surfactant, a hydrophobic food flavorant (e.g., an essential oil), a sugar alcohol kosmotrope, and water. The ratio of the sugar alcohol kosmotrope to the hydrophobic food flavorant is at least 8:1 by weight, and the composition advantageously requires little if any monohydric alcohols for stability and is also free of polyols in addition to the sugar alcohol. Such nanoemulsion compositions are formed from microemulsion concentrates with little or no kinetic energy input. The microemulsion phase inverts to the nanoemulsion upon dilution with additional water. Infinite dilution in water and oil is possible. The high ratio of sugar alcohol to flavorant controls the particle size distribution of the nanoemulsion composition and advantageously alters the organoleptic properties of the nanoemulsion to insert perception of the flavorant near the end of the palatal response.

Abstract: A method of making a frozen instant beverage product, is carried out by (a) providing a chilled solution, the chilled solution comprising water and a freezing point depressant; (b) mixing the chilled solution with solid particles (e.g., ice particles and flavor particles) to produce a mixture thereof, the mixing step carried out at a temperature at which the frozen ice particles do not melt in the chilled solution; and then (c) forming the paste into the frozen instant beverage product. The frozen instant beverage product can be stored in frozen form for subsequent use, at which time it is combined with one or more beverages to produced a semi-frozen beverage for consumption.