Abstract: A shelf-stable liquid base composition useful for preparing acidified milk based beverages, e.g. by dilution with water in a beverage dispensing machine, comprises: from about 2 to about 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components; from about 15 to about 80 weight %, expressed as sugar equivalents, of a carbohydrate based or non carbohydrate based sweetener; from about 0.35 to about 1.50 weight % of a carbohydrate based stabilizer; and an acidifying agent present in amounts necessary for achieving a pH of about 3.0 to about 3.8 of the said base composition. Methods for preparing such a base composition and also acidified milk based beverages prepared by means of such a base composition are disclosed.

Abstract: A shelf-stable liquid base composition useful for preparing acidified milk based beverages, e.g. by dilution with water in a beverage dispensing machine, comprises: from about 2 to about 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components; from about 15 to about 80 weight %, expressed as sugar equivalents, of a carbohydrate based or non carbohydrate based sweetener; from about 0.35 to about 1.50 weight % of a carbohydrate based stabilizer; and an acidifying agent present in amounts necessary for achieving a pH of about 3.0 to about 3.8 of the said base composition. Methods for preparing such a base composition and acidified milk based beverages prepared by means of such a base composition.

Abstract: The invention relates to a method for dispensing a beverage with the visual appearance of multi-layers obtained from dilution of concentrates in proper dilution ratios. A first liquid layer is first delivered with a controlled density. A second liquid layer is diluted to a density that is lower than the density of the first liquid layer so that the first and second layers form a stable layered arrangement with the second liquid layer of lower density remaining spatially above the first liquid layer to provide a visually distinct layer as compared to the first liquid layer in the container. The invention also relates to a dispensing device and to a machine readable program enabling the device to deliver the multi-layer appearance beverage according to the method of the invention.

Abstract: Methods and systems to deliver foamed beverages from liquid concentrate(s) through a dispenser machine are presented. In an embodiment, the method and system for improving foam quality by generating foam with the desired texture, stability and bubble size distribution comprises use of a low viscous liquid(s) to generate a primary foam, which is then stabilized by mixing it with liquid(s) of higher viscosity. To create high quality foam, different dosing protocols including two approaches such as delivery of foaming liquid concentrates at different concentration, or getting different concentration by varying water dosing times and/or flow rates were used. Positive results were found for the dispensing systems using milk and other liquid concentrates at specific dispensing conditions (flow rates and times).

Abstract: The invention relates to a method for dispensing a beverage with the visual appearance of multi-layers obtained from dilution of concentrates in proper dilution ratios. A first liquid layer is first delivered with a controlled density. A second liquid layer is diluted to a density that is lower than the density of the first liquid layer so that the first and second layers form a stable layered arrangement with the second liquid layer of lower density remaining spatially above the first liquid layer to provide a visually distinct layer as compared to the first liquid layer in the container. The invention also relates to a dispensing device and to a machine readable program enabling the device to deliver the multi-layer appearance beverage according to the method of the invention.

Abstract: The invention relates to a method for dispensing a beverage with the visual appearance of multi-layers obtained from dilution of concentrates in proper dilution ratios. A first liquid layer is first delivered with a controlled density. A second liquid layer is diluted to a density that is lower than the density of the first liquid layer so that the first and second layers form a stable layered arrangement with the second liquid layer of lower density remaining spatially above the first liquid layer to provide a visually distinct layer as compared to the first liquid layer in the container. The invention also relates to a dispensing device and to a machine readable program enabling the device to deliver the multi-layer appearance beverage according to the method of the invention.

Abstract: A method of using ultrasonic reflectance to characterize physical properties of fluids, particularly food solutions. In general, the method comprises the steps of: (a) generating longitudinal ultrasonic waves, (b) coupling the transducer to the fluid being investigated, (c) detecting the reflected longitudinal waves, and (d) determining the physical property of interest by correlating certain characteristics of the reflected ultrasonic waves with the physical property being measured. A particular aspect of the invention is a self-calibrating ultrasonic device useful as a solids concentration sensor and/or a dissolution/precipitation sensor. Self calibration is accomplished via a twin delay line. The invention is particularly useful as an on-line sensor in the processing of food solutions such as milk, ketchup, syrup, chocolate and other confectionary.

Abstract: The invention relates to a method for dispensing a beverage with the visual appearance of multi-layers obtained from dilution of concentrates in proper dilution ratios. A first liquid layer is first delivered with a controlled density. A second liquid layer is diluted to a density that is lower than the density of the first liquid layer so that the first and second layers form a stable layered arrangement with the second liquid layer of lower density remaining spatially above the first liquid layer to provide a visually distinct layer as compared to the first liquid layer in the container. The invention also relates to a dispensing device and to a machine readable program enabling the device to deliver the multi-layer appearance beverage according to the method of the invention.

Abstract: A method of using ultrasonic reflectance to characterize physical properties of fluids, particularly food solutions. In general, the method comprises the steps of: (a) generating longitudinal ultrasonic waves, (b) coupling the transducer to the fluid being investigated, (c) detecting the reflected longitudinal waves, and (d) determining the physical property of interest by correlating certain characteristics of the reflected ultrasonic waves with the physical property being measured. A particular aspect of the invention is a self-calibrating ultrasonic device useful as a solids concentration sensor and/or a dissolution/precipitation sensor. Self calibration is accomplished via a twin delay line. The invention is particularly useful as an on-line sensor in the processing of food solutions such as milk, ketchup, syrup, chocolate and other confectionary.