Abstract: A particulate frozen dairy product comprising beads which remain free-flowing when at a temperature of about ?12° C. or less. The beads comprise of a dairy product selected from the group consisting of frozen neat cream and frozen anhydrous milk fat. Included is a method of shipping a frozen dairy product. The method comprises cryogenically freezing a neat cream to form a plurality of frozen beads, and shipping the frozen beads while maintaining said frozen beads at a temperature less than ?12° C. such that the frozen beads remain free-flowing during shipping. Further, the frozen beads are ideal for shipping, storage and use in that they lend themselves to multiple packaging options and easy proportioning for recipes.

Abstract: A process and system in which solid droplets of a lipid product are prepared. The liquid lipid product is introduced into a freeze tunnel by one or more nozzles so as to form droplets of the liquid product. The droplets are introduced onto a conveyor belt at a first end of the freeze tunnel. The freeze tunnel is at a temperature sufficient that the droplets assume a semisolid state on or before contacting the conveyor belt and then become solid droplets as they pass through to a second end of the freeze tunnel.

Abstract: A particulate frozen dairy product comprising beads which remain free-flowing when at a temperature of about ?12° C. or less. The beads comprise of a dairy product selected from the group consisting of frozen neat cream and frozen anhydrous milk fat. Included is a method of shipping a frozen dairy product. The method comprises cryogenically freezing a neat cream to form a plurality of frozen beads, and shipping the frozen beads while maintaining said frozen beads at a temperature less than ?12° C. such that the frozen beads remain free-flowing during shipping. Further, the frozen beads are ideal for shipping, storage and use in that they lend themselves to multiple packaging options and easy proportioning for recipes.

Abstract: A method of preparing and storing a free-flowing frozen supplementary product, including preparing a supplementary composition for freezing, dripping the supplementary composition into a freezing chamber, freezing the dripped supplementary composition into beads, and transporting the frozen beads by conveyor belt out of the freezing chamber.

Abstract: A free-flowing frozen pellet product produced from a paste, which has a viscosity of at least 200 Cp, is produced by a system and product. The system and product include introducing the paste into an enclosed feed tray. The paste is introduced at a pressure above atmospheric pressure and remains above atmospheric pressure while in the enclosed feed tray. Subsequently, the paste is extruded out of the enclosed feed tray through a plurality of projections to produce a plurality of pellets. The pellets are passed through a cryogenic chamber to thus freeze the pellets at subzero temperatures to produce frozen pellets.

Abstract: A particulate frozen dairy product comprising beads which remain free-flowing when at a temperature of about ?12° C. or less. The beads comprise of a dairy product selected from the group consisting of frozen neat cream and frozen anhydrous milk fat. Included is a method of shipping a frozen dairy product. The method comprises cryogenically freezing a neat cream to form a plurality of frozen beads, and shipping the frozen beads while maintaining said frozen beads at a temperature less than ?12° C. such that the frozen beads remain free-flowing during shipping. Further, the frozen beads are ideal for shipping, storage and use in that they lend themselves to multiple packaging options and easy proportioning for recipes.

Abstract: System and methods concerning easy preparation of frozen food treats and in particular, frozen food treats that are molded into desirable and fun shapes. The system and methods are directed to dispensing a treat formulation into molds. Generally, such methods and systems utilize a pressurized canister, a treat formulation and an actuator. The pressurized canister has a pressure-actuated nozzle. The treat formulation can be blended and compressed into the pressurized canister with a gaseous propellant. The treat formulation can contain a dairy cream or a non-dairy cream, and two or more of sugar, sweetened condensed milk, vanilla and egg. The actuator is configured to apply pressure to the nozzle so as to trigger the release of the treat formulation through the nozzle.

Abstract: An apparatus for manufacturing cryogenically frozen supplementary beads, including a freezing chamber configured to contain a cryogenic liquid, at least one feed tray overlying the freezing chamber arranged and adapted to receive a liquid composition from a delivery source, the at least one feed tray having a plurality of orifices for the discharge of uniformly sized droplets of the liquid composition from the at least one feed tray, whereby the droplets are delivered by gravity into the freezing chamber there-below to form frozen beads, at least one clean-in-place structure, and a conveyor belt assembly comprising a conveyor belt, wherein at least a portion of the conveyor belt is positioned proximate a bottom of the freezing chamber such that the conveyor belt is positioned to receive frozen beads onto the conveyor belt.

Abstract: A method of preparing and storing a free-flowing frozen supplementary product, including preparing a supplementary composition for freezing, dripping the supplementary composition into a freezing chamber, freezing the dripped supplementary composition into beads, and transporting the frozen beads by conveyor belt out of the freezing chamber.

Abstract: A method of preparing and storing a free-flowing frozen supplementary product, including preparing a supplementary composition for freezing, dripping the supplementary composition into a freezing chamber, freezing the dripped supplementary composition into beads, and transporting the frozen beads by conveyor belt out of the freezing chamber.

Abstract: The present invention relates to a composition comprising a powder coated particulate ice cream product, wherein the particulate ice cream product is cryogenically formed. The particulate ice cream product may further comprise a plurality of coatings including one or more powder coatings. The present invention further relates to methods for coating these cryogenically frozen ice cream particles.

Abstract: A method for producing clumped frozen food products includes the steps of forming a plurality of cryogenically manufactured ice cream units; conveying the units along a conveyor to a rotating container; disposing a liquid on the units while the units are within the rotating container, wherein the liquid hardens into a binder that facilitates fusion of individual units with one another to form a plurality of clumps, each of the clumps respectively comprising a plurality of fused units coupled with the binder. After forming into clumps, the clumps may be removed from the rotating container and stored in a frozen form.

Abstract: Embodiments of the present invention relate to a method and apparatus for coating cryogenically frozen particles, such as food particles, with a powder at least in part by random contact with the powder while the particles and powder are circulating in a liquid cryogen. The powder and/or food particles may be electrically charged to increase their affinity for one another as well as the rate of powder coating of the frozen particles.

Abstract: In accordance with a preferred embodiment, there is provided a frozen yogurt product that remains frozen at relatively high temperatures and can be added to juice, milk, or other liquid to create a smoothie or similar beverage.

Abstract: An apparatus and method of flash freezing a whey-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer, or colder, until desired. The beads can be consumed in their frozen form to provide a convenient source of protein or can be reconstituted into a beverage base as needed. In particular, a warm or cold beverage may be easily and affordably created using the frozen beads.

Abstract: A cryogenically frozen beaded sorbet product that remains frozen at relatively high temperatures (e.g., about 10° F.) includes fruit solids, added sugars, and added liquid to have a dextrose-equivalence, in certain instances, of about 20.

Abstract: A verification system for verifying a user's location within a predefined geographic area to allow remote access to a sports book system. The system includes a transmitter; one or more pagers for communicating with the transmitter; a control center for receiving a telephone call requesting remote access to a betting system; upon receipt of the telephone call, the control center forwards an authorization number to the transmitter which forwards the authorization number to the user pager. The user pager receives the authorization number only when within the predefined geographical area. Also, the system includes a communication channel by which the user returns to the control center, the authorization number after receipt by the user pager. Upon receiving the authorization number, the control center allows the user to remotely access the betting system.

Abstract: A method for producing clumped frozen food products includes the steps of forming a plurality of cryogenically manufactured ice cream units; conveying the units along a conveyor to a rotating container; disposing a liquid on the units while the units are within the rotating container, wherein the liquid hardens into a binder that facilitates fusion of individual units with one another to form a plurality of clumps, each of the clumps respectively comprising a plurality of fused units coupled with the binder. After forming into clumps, the clumps may be removed from the rotating container and stored in a frozen form.

Abstract: A system and mechanism for forming discrete units of ice cream is disclosed utilizing cryogenically cooled rotating rollers to form the ice cream units during the manufacturing process.

Abstract: A system and mechanism for forming discrete units of ice cream is disclosed utilizing cryogenically cooled equipment during the manufacturing process. The discrete units are formed and then coated with one or more various confectionary substances, also using cryogenically cooled equipment, so as to result in a substantially uniformly-coated ice cream product.