Abstract: A coating such as liquid milk chocolate is applied to articles such as confectionery bars. The bars are conveyed by conveyor under a curtain of liquid chocolate issuing through an outlet slot in a trough. A layer of air is caused to flow through the outlet slot in the trough so as to modify the flow characteristics of the curtain. The layer of air permits a curtain of even thickness to be achieved.

Abstract: A coating such as liquid milk chocolate is applied to articles such as confectionery bars. The bars are conveyed by conveyor under a curtain of liquid chocolate issuing through an outlet slot in a trough. A layer of air is caused to flow through the outlet slot in the trough so as to modify the flow characteristics of the curtain. The layer of air permits a curtain of even thickness to be achieved.

Abstract: A chocolate composition having a total fat content of 18 to 24.9 wt. % is produced by mixing particles of solid chocolate-making ingredients intimately mixed with at least one fat and emulsifier. To reduce the viscosity of the mixture, (a) not more than 1 wt. % of the particles exceed 60 &mgr;m, and (b) not more than 15 wt. % of the particles are less than 2 &mgr;m and/or not more than 20 wt. % of the particles are less than 3 &mgr;m.

Abstract: Coated confectionery is formed by introducing pieces of a first confectionery material into recesses in one of a pair of cooled rollers. These are carried around by contra-rotation of the rollers to a nip where chocolate or the like is introduced into the nip to coat the pieces so as to produce the coated confectionery.

Abstract: A chocolate composition having a reduced fat content of typically 18 to 25 wt % is produced by mixing (i) a major portion of a higher fat chocolate composition which has been flavour-developed, preferably by conching, with (ii) a minor proportion of a lower fat chocolate having a fat content below that required in the final chocolate composition, so as to produce the final reduced fat chocolate composition.

Abstract: A process is provided for producing a chocolate composition reduced in fat and calories, which either contains sugar or is free of added sugar, and which has the taste and mouthfeel of traditional chocolate. The process involves developing the chocolate flavour during a normal chocolate-making procedure up to and including conching, and then removing some of the fat, e.g. by means of a cocoa liquor press.

Abstract: A post mix in-home carbonated drink dispenser has a novel expansion chamber and an anti-surge valve. The expansion chamber is a gradually expanding chamber which reduces carbonation loss as the carbonated liquid passes from the carbonator to the point where the liquid is discharged. The anti-surge valve, which is provided between the carbonator and the expansion chamber is designed to reduce the spitting and sputtering often experienced on start-up of a drink dispenser. The dispensing valve for carbonated water is part of the carbonator and not the dispensing head. This means that no carbonated water exists outside the carbonator. In addition, the dispenser is provided with a thin gas cylinder connecting probe which provides for a simple and easy to use CO.sub.2 cylinder connection.

Abstract: A post mix in-home carbonated drink dispenser has a novel expansion chamber and an anti-surge valve. The expansion chamber is a gradually expanding chamber which reduces carbonation loss as the carbonated liquid passes from the carbonator to the point where the liquid is discharged. The anti-surge valve, which is provided between the carbonator and the expansion chamber is designed to reduce the spitting and sputtering often experienced on start-up of a drink dispenser. The dispensing valve for carbonated water is part of the carbonator and not the dispensing head. This means that no carbonated water exists outside the carbonator. In addition, the dispenser is provided with a thin gas cylinder connecting probe which provides for a simple and easy to use CO.sub.2 cylinder connection.

Abstract: A surfactant for use as a viscosity reducing agent in chocolate, or an emulsifier, surfactant or foam stabilizer in the food and other industries is produced by extracting oats using an alcohol such as ethanol or propanol, extracting the alcohol extract with methanol and evaporating the methanol. The alcohol extraction may be preceded by extraction with a non-polar solvent such as hexane. A water-soluble surfactant can be produced by extracting the methanol extract with acetone and recovering the acetone-insoluble material.

Abstract: A beverage dispensing system is disclosed which uses throw-away plastic packages in which beverage concentrate is contained. The package comprises a body and an integral valve. The valve has a sleeve in which is contained a rotary barrel. The barrel defines two sub-chambers. As the barrel is turned by a drive of the machine, the valve is positioned so that one of the sub-chambers dispenses its contents into a drinking vessel, while the other refills and vice versa. As long as concentrate is being dispensed, diluent is also being dispensed into the vessel to form the final beverage.