Abstract: The invention relates to a method, a control and/or regulating device, a device and products as well as the use of such products. It is shown how gas-foamed products are manufactured from doughs or from pastes in an elongated process space and how the static pressure required for the gas dissolution is maintained in the process space up to the outlet opening and the foaming in the dough or in the paste is not initiated in a targeted manner under predetermined process conditions until the product exits from a metering valve device connected downstream of the process space and the pressure is reduced.

Abstract: The invention relates to a product having a foam structure with a set ratio of gas pores open to the product surface and closed to the product surface. The invention also relates to a method with four embodiments according to the invention for the defined mechanical opening of closed foam pores. Furthermore, the invention relates to a device having four embodiments according to the invention for the defined mechanical opening of closed foam pores. The invention also relates to the use of products designed according to the invention as meat analogs or plant protein-based textured multiphase foods, more particularly vegetable or fruit composites. Particular advantages of the invention relate to the targeted influencing of the deformation and texture properties of foamed products and their accessibility from the outside for quick and easy filling of the open pores with fluid systems which introduce additional functionalities into the product.

Abstract: The invention relates to a product having a foam structure with foam pores which are partially open to the surface and are filled, partially or completely, with a fluid. The invention further relates to a method having embodiments for filling open foam pores in a defined manner. The invention also relates to a device having embodiments for filling open foam pores in a defined manner. The invention furthermore relates to the use of the foam products designed and filled according to the invention as main components for plant protein-based meat analogs. Particular advantages of the invention are the simplified multifunctionality of the products according to the invention in terms of their sensory and nutritional properties for adaptation to preferences and needs of certain target groups including individual customization.