Abstract: Systems and methods for dispensing beverages are provided. Aspects relate to obtaining measurements regarding dispensing an ingredient (including the dispensing conditions of the ingredient) and determining whether to adjust dispensing conditions of at least one other ingredient. In one embodiment, at least one ingredient of a recipe is not dispensed based upon a dispensing measurement. The adjustment of one or more ingredients may comprise the use of adjustable orifices, which do not require separate measurements of ingredients before dispensing, but rather may measure ingredients' parameters (including dispensing conditions) as they are dispensed. Certain embodiments relate to devices and methods that may determine if an ingredient is a non-Newtonian fluid, and if so, may be configured to conduct measurements on such fluids, including, for example, the strain stress and strain rate as the fluid passes within a conduit.

Abstract: An adsorber material element is used relieve a vacuum that results from cooling of heated contents in a sealed container. An interior volume of that container may be filled or partially filled with a heated material. After the at least partially filled container is sealed, one or more gases may be released from an adsorber material and into the interior volume of the sealed container. As the contents of the container cool, the release of gas(es) from the adsorber material relieves vacuum that would otherwise develop.

Abstract: An assembly for aseptic connecting of a beverage ingredient container to a beverage dispensing apparatus, having a collapsible sheath of pliable material connecting the container to the dispenser at a distance away from the container. The sheath passes through a conduit of the apparatus to provide an aseptic passageway for fluid from the container to the beverage apparatus. A protective cover houses the collapsible sheath when in a collapsed configuration, and the sheath is brought to a second configuration of an extended length to provide an inner passageway of the fluid to a distal end of the sheath positioned a distance away from the container.

Abstract: A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages.

Abstract: A multi-flavor valve capable of dispensing at least three flavors of beverages is provided. The valve includes a single-piece injection-molded valve body having at least three syrup flow paths and a water flow path. The valve also includes at least three syrup flow path solenoids for respectively opening and closing the at least three syrup flow paths, and one water flow path solenoid for opening and closing the water flow path. The three syrup flow path solenoids are positioned in the corresponding syrup flow paths, and the water flow path solenoid is positioned in the water flow path, within the valve body. The valve also has at least three beverage flavor switches for selecting any one of the three beverage flavors for dispensation.