Abstract: A distribution assembly for product delivers and deposits a precise quantity of product on a support. The assembly includes a cylinder, a piston, displaced in the cylinder by an actuator, a route for taking in the product, an ejection head with a slide valve movable between a first closed position and a second open position, and an outlet nozzle, a preparation chamber, a transfer passage, connecting, selectively the preparation chamber with the outlet nozzle. When the cylinder comes towards the support, the physical contact with the support moves the slide valve from the first position to the second position and triggers delivery of the product, pushed by the piston, via the transfer passage. When the piston arrives at the forward end of range, the piston moves the slide valve from the second to the first position, closing the passage for the product via the transfer passage.

Abstract: A distribution assembly for product delivers and deposits a precise quantity of product on a support. The assembly includes a cylinder, a piston, displaced in the cylinder by an actuator, a route for taking in the product, an ejection head with a slide valve movable between a first closed position and a second open position, and an outlet nozzle, a preparation chamber, a transfer passage, connecting, selectively the preparation chamber with the outlet nozzle. When the cylinder comes towards the support, the physical contact with the support moves the slide valve from the first position to the second position and triggers delivery of the product, pushed by the piston, via the transfer passage. When the piston arrives at the forward end of range, the piston moves the slide valve from the second to the first position, closing the passage for the product via the transfer passage.

Abstract: Disclosed is a method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type including at least: (a). A transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b). Addition of a molecule with an inactive structure to the ground material to obtain a mixture, (c). Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into the mixture, (d). Mechanical expansion obtained by reducing the pressure of the mixture obtained in step (b), (e). Activation of the structure molecule, wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar, preferably between 6 and 20 bar, preferably between 10 and 18 bar.