Abstract: A natural hydrocolloid system can be used in, e.g., pet food compositions. Another aspect of the present disclosure is pet food compositions comprising such a natural hydrocolloid system, and preparation methods thereof. The hydrocolloid system can use blends of fruit fibers, such as citrus and apple fibers, and/or plant-based polysaccharides, such as psyllium, okra, chia, flaxseed, or seaweed; and can provide a gravy and even a jelly with functionalities comparable to the existing gravies. The blends can replace currently used hydrocolloids and can be used in new recipes with natural and clean labels.

Abstract: A shelf-stable mousse comprising (i) an aerated fat-free composition of a protein whipping agent, water and a sugar syrup, which composition is in admixture with (ii) at least one of a fat-containing substance; wherein the mousse has a water activity of less than 0.75, a hardness of less than 0.8N (measured as the force required to insert a probe to a depth of 7 mm into the mousse), and a loss factor tan ? value of greater than 0.95.

Abstract: In order to reduce limescale formation on the continuous flow heater during operation of an apparatus for preparing freshly brewed hot beverages which has a hot water generator, which is embodied as a continuous flow heater, and a brewing apparatus, to which hot water from the hot water generator can be supplied, a controller for actuating the continuous flow heater is provided, which controller switches on the continuous flow heater for the purpose of drawing a pre-specified quantity of hot water and switches off said continuous flow heater shortly before the quantity of hot water is completely output, so that the temperature of the hot water at the output of the continuous flow heater is declining at the end of the drawing operation.

Abstract: A liquid dispenser adapted to dispense liquid from a beverage container. The liquid dispenser includes a top portion and a bottom portion. The liquid dispenser includes an electric powered pump that is configured to cause fluid to flow into the bottom portion when the electric powered pump is activated. The bottom portion is fluidly connected or interconnected to the top portion such that fluid which flows into the bottom portion is configured to flow out of the bottom portion and to the top portion.

Abstract: Automatic beverage vending machine that has a milk supply circuit includes a cold milk tank, a variable speed milk pump, a steam generator, a milk heater, and an electronic milk control unit. The electronic milk control unit is electrically connected to the milk pump and to an air solenoid valve. The electronic milk control unit is configured to cause the milk supply circuit to deliver smooth or frothed, hot or cold milk. The electronic milk control unit is also configured to determine milk-related quantities including the type of cold milk contained in the cold milk tank, the temperature of the cold milk contained in the cold milk tank, the amount of foam to dispense, and the type of milk to dispense, and to control operation of the milk pump and of the air solenoid valve based on the determined milk-related quantities.

Abstract: Various automated and semi-automated beverage preparation systems and methods are shown. The beverage preparation system can include a container assembly configured to receive beverage, such as a milk. The container assembly can be configured to receive a flow of steam, air, or additional gasses and vapors to heat and/or aerate the beverage residing therein. The container assembly can include a temperature sensor configured to monitor the rate of heating, and automatically adjust the heating and aeration parameters accordingly.

Abstract: An apparatus for freezing products including an ejector venture system having a housing, an interior cavity, at least one port with a valve for releasing pressurized fluid into the interior cavity, at least one channel with a valve for introducing liquid product into the interior cavity, freezing liquid product by mixing it with expanding pressurized fluid.

Abstract: A method for producing different types of milk-air emulsions with a milk-air emulsion generating device, comprising: producing the milk-air emulsions in dependence on at least one determined physical material characteristic of the milk-air emulsion.

Abstract: An apparatus and method for delivering oxygen, oxygen enriched air, or air through a delivery system from one vessel containing a higher pressure concentration of the gas into another vessel containing a liquid at atmospheric pressure introduced through a diffuser or dispersion nozzle including one or more passages in a controlled, regulated manner. This process and apparatus provide the liquid with an oxygenation level for improved flavor in a short amount of time.

Abstract: A system and a method for the production and provision of CO2 gas are disclosed. A sealable chamber is equipped with heating means and when a CO2 carrier material, such as sodium bicarbonate is placed in it and heated to its decomposition temperature CO2 gas is released. The released gas is conveyed into liquid within a container and when the pressure of the gas in the container raises more and more CO2 gas is dissolved. The heating may be done by conduction mechanism, a microwave heating mechanism or by induction mechanism. The sodium bicarbonate or any other material including carbon dioxide may be disposed in powder, solid, suspension, emulsion, solution or wet powder form. It may be disposed in thin envelope case.

Abstract: The present invention relates to a buccal delivery dosage form and its use for administration of a therapeutic gas for buccal mucosal absorption of the therapeutic gas in the mouth of a subject. The buccal delivery dosage form comprises at least one crystallized excipient and at least one therapeutic gas entrapped within the crystallized excipient.

Abstract: Food products including artificial eyes or eye voids interspersed throughout the product are provided by forming a visco-elastic mass of the food product and combining pieces of solidified carbon dioxide with the visco-elastic mass. The solidified carbon dioxide sublimes throughout the visco-elastic mass and forms carbon dioxide gas. The carbon dioxide gas expands and forms eye voids nearly instantaneously and the fully formed eye voids are provided in the food product in a matter of hours. In addition, gaseous carbon dioxide stored under pressure, such as through encapsulation or in a pressurized vessel, is combined with a visco-elastic mass and the released carbon dioxide gas expands and forms eye voids defined within the visco-elastic mass.

Abstract: A chemical manufacturing system is used in chemical reactions involving a gas, gases or liquid which is turned into a gas, reacting with a solid or liquid, inside a closed reactor system. The chemical manufacturing system is designed to produce highly reactive materials on an industrial scale in a controllable fashion. The modular design and shape of the reactor system and the controls of the system account for the differentiation and improvements over conventional reactor systems.

Abstract: A method and apparatus for producing popping candy which is formed in moulds. A reactor with one or more trays holds the product and one or more moveable transmission mechanisms and one or more lids provided at each end of the reactor act as inlets and outlets. One or more two way valves regulate and maintain inside pressure of the reactor and cooling and heating mechanisms are provided.

Abstract: A method of entraining gas in a flowable food product comprising the steps of accelerating the flowable food product in a flow direction through a flow channel that includes a ramp. Gas is injected into the flowable food product transverse to the flow direction through a porous surface or plate while the food product traverses the ramp to generate a froth. An apparatus for entraining gas in a food product, comprises a source of flowable food product and a food product pump to accelerate the food product through a flow channel. A ramp is disposed in the flow channel as well as a porous surface forming a wall of the flow channel opposite the ramp. A source of gas is in communication with the porous surface, wherein gas is entrained in the food product as it passes by the ramp and the porous surface.

Abstract: A bottle aerator of the type having a venturi tube having a constricted section with a narrower cross-sectional section and a fluid inlet section having a wider cross-sectional section, such that the fluid pressure is lower in the constricted section compared to the pressure in the fluid inlet section, and the fluid speed is higher in the constricted section compared to the fluid speed in the fluid inlet section, which is improved by the constricted section being constructed and arranged so that when the bottle aerator is inserted into a bottle, the constricted section is positioned inside the bottle. The air inlet is provided at or below the constricted section, which allows air from outside the bottle to mix with the fluid as it passes through the constricted section, so that the fluid is aerated while still inside the bottle.

Abstract: The present invention is a froth wand for an espresso machine that can generate a high velocity stream of steam to foam a beverage at the beverage brewing apparatus. The wand includes an adapter for attaching to the beverage brewing machine at a steam supply outlet, and a conduit for communicating the steam to a steam tube. The steam tube has a cylindrical body with an annular recessed exit, and is surrounded by a cylindrical sheath. The sheath includes a cylindrical plug with a small longitudinal aperture that fits into the outlet of the steam tube. The mating of the sheath's plug and the steam tube forces the steam through the aperture, accelerating the steam at the exit.

Abstract: Nozzle device and nozzle for atomisation and/or filtration as well as methods for using the same. The present invention relates to a nozzle and nozzle device for atomisation, in particular a micro-machined reinforced nozzle plate, that may produce small liquid droplets in air (spray) or into a liquid (emulsion) with a narrow droplet size distribution and to make small air bubbles into a liquid (foam) and to methods of making the same. The invention is further related to a nozzle part for filtration as well as means and methods to facilitate atomisation and filtration.

Abstract: The present invention relates to a beverage mixing and dispersing apparatus comprising: —a metering device, —a mixing chamber, —at least one diluent feeding means, —means for moving the mixing chamber, characterized in that the mixing chamber is movable between: —a metering position, where the metering device outlet emerges in the mixing chamber inlet, and —a mixing position, where the diluent feeding means are able to inject the diluent in the mixing chamber and the metering device outlet does not emerge in the mixing chamber inlet.

Abstract: A beverage carbonation system, container, carbonator and method for carbonating a beverage are provided. The beverage carbonation system has a container that is removably engageable with a carbonator. The container has a container outlet valve and a container inlet valve that are fluidly engageable with a carbonator outlet port and carbonator inlet port, respectively. At least one pump transfers liquid and carbon dioxide gas between a container chamber and a carbonation chamber when the container is engaged with the carbonator, thereby carbonating the liquid. When the container is disengaged from the carbonator, the container outlet valve and the container inlet valve are closed to fluidly seal the container containing the carbonated liquid.

Abstract: The invention concerns a mixing device (1) comprising:—a whipper housing (2), a rotor (3) and a back wall (4), the whipper housing and the back wall forming a whipper chamber in which is lodged the rotor,—the whipper housing comprising a beverage inlet (11) and a beverage outlet (7),—a drive shaft (41) for driving the rotor, said drive shaft being supported by the back wall,—the rotor presenting a radial back surface (33) facing the whipper housing back wall (4) and a radial front surface (32) opposed to the radial back surface—the whipper housing comprising a front wall (21), said front wall facing at least a part of the radial front surface (32) of the rotor, and wherein the whipper housing front wall (21) presents bumps (5) elevating from the surface (211) of the front wall, the upper surface (51) of each bump being flat and the edges (52) of said upper surface being sharp.

Abstract: This invention provides a device for preserving and dispensing a beverage, having: (a) a housing including one or more compartments, each compartment for storing a beverage container; and (b) one or more dispensing head removably connected to a cartridge, wherein said dispensing head having an aerator for aerating said beverage, wherein said cartridge removably and securely holds a beverage container, wherein said beverage flows from said container to said dispensing head by the force of a pump connected to said cartridge. In one embodiment, the beverage is wine.

Abstract: There is disclosed a device to decant liquids, such as red wine, that comprises a top section having a pouring neck, removably coupled to a bottom section. In one embodiment, the top section is coupled with a threaded screw and a food grade seal there between. In various embodiments, the top and bottom sections may comprise an inorganic material, such as a glass or metal, and an organic material, such as a polycarbonate, polypropylene or polyethylene. Combinations of these materials may also be used. Methods of decanting wine using the disclosed device such as at a desired temperature are also disclosed. These methods comprises thermally treating the bottom section prior to assembly and decanting occurs.

Abstract: The invention relates to a method for producing a liquid mixed product from at least one liquid base component and at least one liquid additive, which is added to the base component in a metered manner, wherein the at least one liquid additive is metered into the base component depending on the amount of the mixed product removed from the mixing chamber (2.3).

Abstract: This invention relates to a high efficiency apparatus for manufacturing an aqueous wood smoke solution in the form of a liquid smoke desired concentration by burning wood, wooden chips or sawdust in a limited amount of air. Wood consumption per unit of liquid smoke is significantly smaller comparing to conventional methods, while the air pollution is reduced to a negligible level.

Abstract: Wine aerating devices and methods of aerating wine are disclosed. A wine aerating device can include an actuator, a piston movable between first and second positions, a pumping chamber coupled to the piston, and a bubble generating material coupled to the pumping chamber. Upon application and release of a force on the actuator, the piston can move between the first and second positions to inject a metered amount of air from the pumping chamber out through the bubble generating material to generate air bubbles into a container of wine.

Abstract: The invention relates to a claimed device (1) for producing milk foam and/or warmed milk, comprising a steam supply line (2) that has a steam supply opening (3), said steam supply (2) comprising a tapering first nozzle (4) for obtaining a suction effect in order to suck in milk at a suction opening (5) which is arranged in said first nozzle (4). The device (1) additionally comprises an air supply device (8) for supplying air into the steam supply line (2) through an air supply opening (9). Said steam supply line (2) comprises a tapering second nozzle (10) to obtain a suction effect at the air supply opening (9) which is arranged in the second nozzle (10), and the first nozzle (4) is arranged downstream of the second nozzle (10) with regard to the steam flow direction.

Abstract: A method of entraining gas in a flowable food product comprising the steps of accelerating the flowable food product in a flow direction through a flow channel that includes a ramp. Gas is injected into the flowable food product transverse to the flow direction through a porous surface or plate while the food product traverses the ramp to generate a froth. An apparatus for entraining gas in a food product, comprises a source of flowable food product and a food product pump to accelerate the food product through a flow channel. A ramp is disposed in the flow channel as well as a porous surface forming a wall of the flow channel opposite the ramp. A source of gas is in communication with the porous surface, wherein gas is entrained in the food product as it passes by the ramp and the porous surface.

Abstract: Improvements in containers are provided, and in particular improvements in containers for preparing and dispensing foamable beverage and food products. The package may contain at least a liquid primary ingredient and a secondary ingredient and comprises at least one wall defining a chamber at least partially filled with the primary ingredient, an outlet for dispensing the prepared product, and a capsule surrounding the primary ingredient separating the secondary ingredient from the primary ingredient. The capsule may be attached to insides of opposing walls of the package such that as the opposing walls are moved further apart the capsule breaks. At least one of the ingredients may include a foaming agent such that the foamed product is produced when the capsule is broken and the primary and secondary ingredients mix.

Abstract: The invention is a depositing device (5) for depositing flowable food containing gas comprising a pressurized feed line conveying flowable food containing gas under pressure into the food; piston (60) means operatively connected to the feed line comprising a piston and a chamber (61); an outlet to deliver food at the atmospheric pressure into molds (85). The device comprises a pressure retaining means (9) arranged to retain the product in the chamber at the same pressure as the line pressure and to deliver the product through the outlet as pressure in the chamber increases from the line pressure upon descent of the piston in the chamber.

Abstract: A wine aerator for pouring wine from a wine container such as a wine bottle into a receiver such as a wine glass. The wine aerator has a large mouthed vessel into which the wine is poured from any wine container and the wine passes through the vessel to an outlet having a plurality of radial holes to break up the flow of wine into small discrete flows to carry out the aeration process. The wine aerator has a base that is affixed to the vessel and has a plurality of outwardly extending projections that are dimensioned so as to contact the rim of a wine glass to position the wine aerator atop of the wine glass while the wine aerator is being used. The wine aerator is inexpensively constructed and has no moving parts where leakage could occur.

Abstract: There is provided a mixing device (2) for a beverage and CO2 gas for producing carbonated beverage. The mixing device (2) comprising a mixing channel (4) extending in a main direction (10). The mixing channel (4) comprises wide channel sections (16) and narrow channel sections (18) along the main direction (10). The mixing channel (4) has an elongated cross section seen in a direction perpendicular to the main direction (10). At least a first delimiting surface (22) of the mixing channel (4) is provided with protrusions (20) extending at least partially along the first delimiting surface (22) in a direction across the mixing channel (4) and protruding towards a second delimiting surface (24) of the mixing channel (4) to form the narrow channel sections (18). A turbulent flow of beverage is created by the narrow and wide channel sections. Further a carbonator for producing carbonated beverage, an appliance comprising a carbonator, and a method of producing a carbonated beverage are provided.

Abstract: A cartridge containing one or more ingredients for the preparation of beverages. The cartridge comprises an inlet for the introduction of an aqueous medium into the cartridge, an outlet for a beverage produced from said one or more beverage ingredients, an aperture in a beverage flow path linking the inlet to the outlet which generates, in use, a jet of beverage, and an expansion chamber located downstream of the aperture. The expansion chamber comprises an expansion chamber inlet for receiving the jet of beverage and an expansion chamber outlet; and an air inlet located in the expansion chamber in the vicinity of the expansion chamber inlet. The cross-sectional area of the expansion chamber decreases in a downstream direction from the expansion chamber inlet to the expansion chamber outlet, and the cross-sectional area and profile of the expansion chamber outlet are substantially the same as the cross-sectional area and profile of the beverage stream as it passes through the outlet.

Abstract: A process for producing milk foam includes pumping milk through a milk line with a milk pump having an adjustable speed for adjusting the capacity of the milk pump. Milk from the milk line and air are mixed inside a first mixing chamber to produce a milk foam. Properties of the milk foam, including a consistency of the milk foam, are a function of the speed of the milk pump. A device for producing the milk foam includes a milk container; an outlet; a milk line connected between the milk container and the outlet; a first mixing chamber installed in the milk line to mix milk and air to produce milk foam; and a milk pump having an adjustable speed coupled into the milk line.

Abstract: A fluid aerator connectable to the neck of a container holding a fluid, the fluid aerator having a tubular body having one end adapted to sealingly connect to the neck of the container, a plurality of mixing elements disposed within the tubular body, and wherein when the fluid aerator is attached to the neck of the container and fluid is dispensed from the container, ambient air is drawn into the tubular body and mixes with fluid as it passes over the plurality of mixing elements to aerate the fluid.

Abstract: The invention relates to a process for producing a foamed meat or fish product, comprising the steps of: delivering a pumpable starting material containing comminuted meat or fish and pieces of bone or cartilage to a dispersing apparatus having a chamber with a cylindrical rotor disposed therein, which is provided, on its periphery, with a number of indentations to generate cavitation, supplying a gas to the dispersing apparatus, operating the dispersing apparatus while generating cavitation and dispersing the starting material with the gas supplied, in the process of which the pieces of bone or cartilage are passed through the chamber, and generating a foamed meat or fish product containing pieces of bone or cartilage which can be sterilised.

Abstract: A device for discharging milk and/or milk froth, including a pump to convey milk from a container, a flow-heater, and an output for discharging milk, embodied cooperating with each other such that milk conveyed via the pump and heated via the flow-heater can be discharged from the output. At least one steam generator is provided cooperating with the flow-heater such that downstream in reference to the flow-heater and upstream in reference to the output, steam can be fed to the milk for an additional heating step. An air valve to create milk froth is provided, and the air valve is openable to introduce air upstream in reference to the flow-heater.

Abstract: This invention provides a device for preserving and dispensing a beverage, comprising: (a) a housing comprising one or more compartments, each compartment for storing a beverage container; and (b) one or more dispensing head removably connected to a cartridge, wherein said dispensing head comprises an aerator for aerating said beverage, wherein said cartridge removably and securely holds a beverage container, wherein said beverage flows from said container to said dispensing head by the force of a pump connected to said cartridge. In one embodiment, the beverage is wine.

Abstract: A method of making a foamy beverage includes providing a liquid having at least one lipid-based ingredient therein and adding argon (Ar) gas to the liquid to provide a mixture for the foamy beverage. A beverage is also provided and includes a liquid mixture having at least one lipid-based ingredient therein and argon gas mixed into the liquid mixture.

Abstract: The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerated edible liquid in the mould cavity using a stamp having a surface temperature below the solidification temperature of the edible liquid so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer; wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer=(M2?M1)/M2 Wherein M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer. An aerated confectionery shell obtainable by this method is also provided.

Abstract: A device for discharging milk and/or milk froth, including a pump to convey milk from a container, a flow-heater, and an output for discharging milk, embodied cooperating with each other such that milk conveyed via the pump and heated via the flow-heater can be discharged from the output. At least one steam generator is provided cooperating with the flow-heater such that downstream in reference to the flow-heater and upstream in reference to the output, steam can be fed to the milk for an additional heating step.

Abstract: Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: An interchangeable bottletop aerator for controllably mixing air with a liquid contained in a bottle. The apparatus includes a receptacle and an interchangeable aerator module that is inserted into the receptacle. The receptacle engages and seals the bottle through a multi lumen cylinder that extends inside the narrow neck of the bottle. It has internal structures to adjust flow characteristics of the liquid and encapsulates the module. The module has multiple channels and sections to apply predetermined aeration and flow speed to the contained liquid. The inserted module can be replaced on demand with a different module to change the aeration parameters and adapt the aeration characteristics to various liquids. The interchangeable bottletop aerator presents a solution to the changing aeration requirements of different liquids like wine in a compact, easy to use, and easy to produce package by means of simply replacing and employing different modules inside the receptacle.

Abstract: Device and method for foaming products such as egg-white, ice cream and soft serve ice cream. The device may include a main tank for holding the product, pressure pump to pressurize gas in the main tank and gas tank to provide added gas to the main tank when needed. The product in the main tank is foamed due to the pressure of gas in the main tank and as a result its volume extends by 30% to 60%. A cooling unit may be added to cool the content of the main tank.

Abstract: A milk emulsifying method and unit, whereby a first flow of milk, fed along a first feed line (7) to an emulsifying chamber (5), draws a second flow of air from the outside along a second feed line (8) converging with the first feed line (7) upstream from the emulsifying chamber (5); the second flow being subjected to a repeat chopping operation, in which chopping is regulated in both frequency and duty cycle.

Abstract: Provided is a carbonated drink having a high gas pressure which has improved bubble qualities and enhanced drinkability, is packaged in a container having a resealable cap, maintains a refreshing sensation, a light flavor and a pleasant cooling sensation expected in a carbonated drink having a high gas pressure even when opened and recapped and stored. The carbonated drink is a container-packaged carbonated drink, contains a condensed phosphate(s) in a concentration of 50 ppm or more and less than 2000 ppm, and has a gas pressure of 2.0 to 5.0 kg/cm2.

Abstract: A device for aerating a liquid, such as wine, includes a cup portion with a cavity that receives an amount of liquid therein, the cavity extending between a proximal opening and a distal opening. A neck portion of the device defines an aeration section in fluid communication with the cavity. Passages in the aeration section extend laterally to an outer surface of the neck portion through which air is drawn into the aeration section. A central passage through the neck portion is in fluid communication with the aeration section and extends to a distal opening of the device. A diffuser element between the cavity and the aeration section has arms that are configured to contact the liquid as it flows from the cavity to inhibit a swirling flow of the liquid so that the liquid passes into the aeration section in a generally vertical and linear manner.

Abstract: A method for processing a crushed vegetal material, which has a solid part and liquid part and is placed inside a container, includes increasing the gas pressure inside the container so that the gas dissolves or diffuses in the liquid part; and decreasing the gas pressure inside the container.

Abstract: The present invention relates to a method for producing a liquid aromatised with aroma compounds from chocolate, wherein a gas comprising aroma derived from cocoa or a cocoa-based product and water is condensed to provide a liquid aqueous phase and a gas phase; and the gas phase is subjected to pressurisation in the presence of an absorption liquid. The resulting liquid can then be further treated and used to modify and improve the aroma profile of chocolate, compound or any chocolate-flavoured products or products where the intention is to impart chocolate aroma (e.g. packaging).

Abstract: An interchangeable bottletop aerator for controllably mixing air with a liquid contained in a bottle. The apparatus includes a receptacle and an interchangeable aerator module that is inserted into the receptacle. The receptacle engages and seals the bottle through a multi lumen cylinder that extends inside the narrow neck of the bottle. It has internal structures to adjust flow characteristics of the liquid and encapsulates the module. The module has multiple channels and sections to apply predetermined aeration and flow speed to the contained liquid. The inserted module can be replaced on demand with a different module to change the aeration parameters and adapt the aeration characteristics to various liquids. The interchangeable bottletop aerator presents a solution to the changing aeration requirements of different liquids like wine in a compact, easy to use, and easy to produce package by means of simply replacing and employing different modules inside the receptacle.