Abstract: A new method for making an air-containing mixture introduces air into a viscous mass of raw mixture for forming the air-containing mixture. The introduction of air is performed in connection with introducing the mixture in a treating unit. The raw mixture is pumped under pressure through a nozzle for forming at least one jet which is sprayed through an air space against the surface of the mixture. Air is entrained in the jet of the mixture. The air-entraining jet enters the mixture, forming the air-containing mixture. The air-containing mixture formed thereby is subsequently introduced into the treatment unit.

Abstract: A device for foaming a liquid foodstuff, in particular, milk, including a foaming chamber (5), a foodstuff feed line (4), a steam feed line (7), and an air feed line (8) is provided. The foodstuff, steam, and air feed lines are connected in a fluid-conducting manner to the foaming chamber (5). The air feed line (9) includes an air valve (10) that can be controlled by a control unit (9), and the air valve (10) is an intermittent air valve in which, by use of the control unit (9), at least one state with a high air flow and a state with relatively lower air flow and/or with no air flow can be specified selectively. The control unit (9) and air valve (10) have an interacting construction such that the average air flow of the air valve (10) can be controlled by repeated switching between the at least two states of the air valve (10). The invention further includes a method for foaming the liquid foodstuff.

Abstract: A device for foaming a liquid foodstuff, especially milk, is provided including a pump (2) that has, on the suction side, a feed line (3) that can be connected in a fluid-conducting way to a storage container for the liquid foodstuff. An air feed line (3a) by which air can be fed to the foodstuff is arranged in a path of flow of the liquid foodstuff on the suction side of the pump (2) and, a throttle (4a) is arranged in the path of flow of the foodstuff on the downstream side of the pump (2).

Abstract: The present invention relates to a reusable frothing device (100) for the use in a device for making beverages, in particular for frothing milk in coffee makers. The frothing device comprises at least one first body (101) and a second body (103), which comprise recesses, which form in the assembled state complete channels. For the assembly, the bodies (101, 103) are provided with appropriate coupling members (125, 126, 127), which allow a repeated assembling and disassembling of the bodies (101, 103) so that the recesses in the bodies are laid open in the disassembled state for the sake of cleaning.

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 vessel design for the aeration of coffee, tea, spirits, wine, or mixing liquids/powders has a uniquely engineered system of lateral, horizontal and vertical peaked petal shaped ridges on the inside at specific angles, shapes, and heights. When liquid is swirled over the ridge pattern, friction is created both internally and externally in the resulting vortex, adding oxygen and releasing volatile organic chemicals, creating an optimally mixed, better tasting consumer experience. Vessel design allows a user to swirl as much or as little as desired to affect the mixing process. The present invention has substantial and beneficial effects on the taste of coffee, tea, wine, spirits, and a variety of liquid/powder beverages.

Abstract: A spout, system, and method for producing a foam from a pressurized mixture of a liquid containing gas bubbles, e.g., air bubbles. The spout consists of a spout enclosure defining the body of the spout, and which receives the pressurized mixture and conveys the foam out of the spout enclosure. The spout enclosure houses a plurality of screens disposed in series that successively screen the pressurized mixture. Each screen is separated from a consecutive screen by a screen spacing. The screening of the pressurized mixture progressively transforms the gas bubbles in the liquid into foam bubbles of a smaller and generally uniform size. The system uses a manifold having a plurality of intakes which introduce under pressure into a chamber gas, and a solute, solvent or liquid, thereby generating the pressurized mixture containing gas bubbles. This mixture is conveyed out of the chamber via an outtake to the spout enclosure.

Abstract: The present invention has as an objective to provide aerated food products containing hydrophobins, and proteins which do not interfere with hydrophobins, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.

Abstract: A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.

Abstract: Carbon dioxide is dissolved in liquid dairy products loaded and transported in bulk containers so as to improve product shelf life, thereby providing options for more economical shipment, as by rail and ocean vessels and for extended transport by truck and to facilitate extended storage of perishable products and to avoid the necessity of multiple treatments for pathogen reduction.

Abstract: Herein disclosed is a method of processing oil, comprising providing a high shear device comprising at least one rotor and at least one complementarily-shaped stator configured to mix a gas with a liquid; contacting a gas with an oil in the high shear device, wherein the gas is an inert gas or a reactive gas; and forming a product, wherein the product is a solution, a dispersion, or combination thereof. Herein also disclosed is a high shear system for processing oil, comprising; at least one high shear device, having an inlet and at least one rotor and at least one complementarily-shaped stator configured to mix a gas with a liquid; a gas source fluidly connected to the inlet; an oil source fluidly connected to the inlet; and a pump positioned upstream of a high shear device, the pump in fluid connection with the inlet and the oil source.

Abstract: The present invention relates to improvements of foaming properties achieved by using unroasted coffee solids. Specifically the invention relates to dried soluble powders with improved foaming properties upon dissolution. The products have a foaming particle porosity of at least 20%.

Abstract: A process for the manufacture of an aerated frozen confection comprising the steps of: preparing an aqueous mix having at least 1 wt % non fat milk solids: homogenising and optionally pasteurising the mix; partially freezing and aerating the mix to an overrun of from 50 to 200%; and extruding the resulting aerated frozen confection in a screw extruder at a temperature of less than ?8° C., characterised in that the partially frozen and aerated mix has a pH of from 2.0 to 3.4 is provided.

Abstract: The present invention relates to the production of wafers and more particularly to the use of a batter aerating system to obtain wafers with an effective density of at most 0.16 g/cm3, and with sufficient strength to be able to remove them from the wafer baking plates.

Abstract: The present invention addresses the problem of developing an oil and fat composition which can be used for accelerating or omitting tempering in production process of chocolate, and is capable of maintaining StOSt type triglyceride crystals in a fine state stably, shows good dispersibility, and offers ease of handling such as subdivided packaging or the like. An oil and fat composition comprising 4 to 40% by weight of StOSt type triglyceride, 20 to 80% by weight in total of PHX type triglyceride and HX2 type triglyceride, 8 to 50% by weight of X3 type triglyceride, said oil and fat composition comprising 70 to 100% by weight of the above triglycerides in total.

Abstract: The current invention is related to a novel process for the production of aqueous suspensions of micro and nanoparticles of calcium salts smaller than 10 ?m particle size, along with a method to enrich nutritional, nutraceutical, and pharmaceutical beverages with calcium salts. In the process, an aqueous suspension of calcium salt is subjected to pressurization with critical, subcritical, or supercritical carbon dioxide to increase the solubility of the calcium salt, which has a particle size greater than 30 ?m. The resulting solution is expanded through a nozzle to generate a calcium salt suspension of micro and nanoparticles that is imperceptible to sight and taste.

Abstract: The invention relates to a method of producing a foamed meat product, comprising the steps of: feeding a pumpable raw material containing comminuted meat or fish and strand-like connective tissue components to a dispersing apparatus with a chamber with a cylindrical rotor arranged therein, which is provided, on its circumference, with a number of cavities to create cavitation, feeding a gas to the dispersing apparatus and operating the dispersing apparatus while creating cavitation and dispersing the gas supplied, in the process of which the sinews or ligaments are passed through the chamber, and creating a foamed meat or fish product containing strand-like connective tissue components, which can be sterilised.

Abstract: The invention relates to a method for producing foamed milk. The method comprises passing milk from a bag-in-box container 1 through a conduit 3 by means of a pump 4 and heating the milk by passing it through a continuous-flow heater 5. At the end of the conduit 3, the milk is whipped to foam by an impeller in a mixer bowl. The invention also relates to a system for producing foamed milk. The system comprises a conduit 3, a heater 5, a pump 4 and a mixer bowl 7 with an impeller 8.

Abstract: The present invention relates to a beverage product comprising a container, a liquid and a dairy foam on top of the liquid covering its surface. The dairy foam comprises 9 Q to about 100 wt % milk and milk fat, 0-10 wt % sweetener, and from 0.1 to about 1.5 wtl, preferably from 0.1 to about 1.0 wt % of a stabilizer. According to the invention the dairy foam has been applied first to an inner wall of the container along the entire circumference of said container before filling up the complete surface of the liquid so that it sticks to said inner wall. The present invention also relates to a method for manufacturing such a beverage product.

Abstract: An improved venturi apparatus for facilitating the mixture of fluid substances. The apparatus preferably comprises a first funnel section operative to receive a fluid and channel the same through a first cylindrical section or passageway. The first cylindrical section is fluidly connected to an intermediate passageway having a diameter larger than the first cylindrical section. At least one sidearm passageway is fluidly connected to the intermediate passageway into which at least one second fluid is introduced. The at least one sidearm passageway is preferably configured to fluidly interconnect with the intermediate passageway at approximately the medial portion of the intermediate passageway. Fluidly connected to the intermediate passageway is a second cylindrical section that is operative to direct the flow of the intermixed fluids to a second exit funnel section.

Abstract: An apparatus for aerating and filtering wine from a bottle includes a first end for receiving at least a portion of the bottle. The apparatus additionally includes a second end defining a chamber for receiving the wine. The chamber is in fluid communication with the bottle. The apparatus further includes an intermediate portion for filtering and aerating the wine as the wine passes from the bottle, through the apparatus and to the chamber.

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: A wine aerating device that can be inexpensively manufactured and produced that aerates wine leaving a wine container, such as a long neck bottle, by separating the flow of wine into multiple streams of wine that retain the individual streams, whereby each stream of wine increases the surface area of wine exposed to the atmosphere, without injecting air into the wine. The device of the present invention also produces an esthetically pleasing pour while at the same time aerating the liquid by the use of multiple bi-directional tubes formed in a stopper that do not inject air into the wine.

Abstract: The present invention relates to an improved ice cream formation and method of making said formulation where the formulation is sugar free. The inventive ice cream is made through a complex, multi-phase process utilizing fat globules, ice crystals and air cells producing a highly viscous frozen concentrate.

Abstract: An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture.

Abstract: A method of preparing a single serving of a nutritional composition comprising introducing water into a disposable capsule (30) containing a unit dose of the composition in concentrated form so as to reconstitute the concentrated composition and operate opening means contained within the capsule to permit draining of the resulting liquid directly from the capsule (30) into a receiving vessel. The method allows individual servings of nutritional compositions such as infant formulas to be prepared with substantially reduced or even eliminated risk of cross contamination from previously prepared servings.

Abstract: A frozen confectionary product comprising a natural stabiliser composition is an object of the invention. The frozen confectionary product has an overrun of preferably 0%-120%. The frozen confectionary product comprises a relatively low protein content. The stabiliser composition comprises egg yolk, a gum and preferably an acidifier. Use of the stabiliser composition is described. A method for the manufacture of the frozen confectionary product is also described.

Abstract: The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.

Abstract: The present disclosure employs two principles: The first principle consists of producing a great and sudden decompression which causes a great and sudden expansion of the gases present in the cytoplasmic and organelle liquids of the contaminative organisms, thereby causing the death of the contaminative organisms. This process can be accomplished at low temperatures near the freezing points of the liquids to be treated, thereby preserving all the molecules of the nutrients that get lost with the higher temperature used in the pasteurization process. The second principle consists of subjecting the liquids to be treated, conformed in droplets or fine sprays, to great linear or rotatory accelerations, or both, which can reach up to 1,000 times the gravitational acceleration on Earth's surface, through frontal, tangential or oblique shocks. These shocks have lethal effects on the cell membranes, organelles and, mainly, cytoskeleton and organelle architecture of the contaminative organism cells.

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: Disclosed are methods and apparatus for forming frozen foam products, including edible products, using air or gases or gas mixtures having an average molecular weight larger than that of air, wherein the products contain bubbles having a reduced average size preferably in a narrow size range.

Abstract: A method for producing frozen fresh cream to be whipped, the method including: cooling fresh cream, wherein in the cooling, the fresh cream is cooled to a temperature of ?5° C. or lower and is changed from 0° C. to ?5° C. for 8 minutes or shorter.

Abstract: The present invention relates to a milk-frothing unit comprising a frothing chamber, a suction portion which leads into the frothing chamber and an outflow which leads out of the frothing chamber, the frothing chamber, the suction portion and the outflow being configured such that milk can be suctioned in via the suction portion and guided into the frothing chamber and can be frothed up therein with gas and/or steam, in particular air and/or water vapour, which is supplied to this frothing chamber and in that the milk-froth mixture resulting from the frothing can be discharged out of the frothing chamber via the outflow, characterised in that the frothing chamber, the suction portion and the outflow are configured and disposed such that the milk to be suctioned in and the discharged milk-froth mixture can be guided in a circulation.

Abstract: A device for producing froth includes means (1) which are adapted to perform a pumping function and to perform a mixing process of at least one liquid and a gas at the same time. Furthermore, the device includes suitable means (2) for supplying the liquid and the gas to the pumping means (1), and suitable means (3) for discharging froth from the pumping means (1). In order for the device to be capable of producing hot froth, means (4) for supplying steam are provided, and arranged such as to supply the steam directly to the pumping means (1), in particular to an outlet side of the pumping means (1). This way of attributing a heating functionality to the pumping means (1) has many advantages, including the option of a most compact design. Furthermore, the steam may be used for cleaning the pumping means (1).

Abstract: A ready-to-bake batter and method for manufacture are provided. The method includes the steps of: combining cream cheese, cream, sweetener, and eggs to form a mixture; heating the mixture to at least 140° F. to create a heated mixture; injecting an inert gas into the heated mixture; aerating the heated mixture; and cooling the heated mixture to form a batter. The batter is stable when stored for over 120 days such that when baked, the batter provides a cake similar to a fresh made-from-scratch cake.

Abstract: For the production from a liquid food of an at least partially foamed food, in particular at least partially foamed milk or a milk product, the liquid food, which is contained in a container (1) or a capsule-type formation, is expelled from the container or the capsule, and at least partially foamed and subsequently expelled by generating an at least partially turbulent flow.

Abstract: During a method for the production of milk foam or milk-based drinks, milk is sucked with a pump (1) out of a container (3, 3?) and conveyed to an outlet (11?), wherein air and/or a gas is added to the milk. The milk/air mixture is processed in a cold state into milk foam and conveyed as cold milk foam to the outlet (11?).

Abstract: The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ?10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50.3 of 3.5 to 18 ?m.

Abstract: The present invention relates to a component configured to be associated with a pipe arranged to supply a pressurized fluid into a beverage in order to admix the fluid to the beverage. The component includes a venturi having a first, upstream region at high pressure and low kinetic energy, and a second, downstream region at low pressure and high kinetic energy for said fluid. In the component, a first plurality of throughholes forms the venturi and puts the first region into communication with the second region, and a second plurality of throughholes is arranged so as to converge towards the second region. The present invention also relates to a device including the component and to a method of admixing a fluid to a beverage.

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 is provided for producing a processed tomato product having more tomato aroma inherent to grown tomatoes. Tomato fruits are washed and crushed. Juice is extracted from the crushed material, the extracted juice is deaerated and the deaerated material is heated. The crushed material and the extracted juice from immediately after the crushing until immediately before the deaerating are maintained at temperature of 15-40° C. The dissolved oxygen concentration of the crushed tomatoes and/or the extracted juice from immediately after the crushing until immediately before the deaerating is raised at least temporarily to 6 mg/L or over, and the dissolved oxygen concentration of the deaerated juice immediately before the heating is reduced to 3.5 mg/L or below.

Abstract: Method for dispensing a foamed product, wherein gas is supplied to the product via a microfiltration device, includes a product dispensing system, provided with a holder which contains a product to be dispensed, and a product discharge arrangement for discharging product coming from the holder. The product discharge arrangement is provided with a microfiltration device which is connectable to a fluid supply for supplying gas to the product during product discharge.

Abstract: The present invention relates to a method for producing an aqueous liquid aromatised with aroma compounds from coffee, wherein a gas comprising aroma from roast and ground coffee 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 aqueous liquid. The liquid is useful e.g. in the production of soluble coffee products.

Abstract: Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 ?m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

Abstract: Methods and compositions relating to a foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a foodstuff comprising (i) about 50% to about 70% water; (ii) about 7% to about 17% hard fat; (iii) about 0.1% to about 5% protein source; and (iv) about 0.1% to about 20% water binder, the foodstuff having a gel strength of about at least 100, further wherein the foodstuff does not comprise lecithin; wherein the first and second components are arranged in discrete layers to form the multi-texture, ready-to-eat foodstuff and wherein the first and second soluble solid ratios have a relative difference of less than about 12 percent.

Abstract: A process for preparation of an alcoholic beverage produced by mixing an alcoholic beverage base mix containing alcohol and at least one type of water-soluble substance with ice pieces in a proportion of 20:80 to 80:20, and conducting aeration, agitation and cooling so that the volume fraction of contained gas is in the range of 1 to 150% and the mixing temperature is lower than ?1° C., thereby obtaining a gas-containing matter having an alcohol concentration of ?1.0 vol. % and being fluid at ?15° to ?2° C., wherein fine ice pieces of 0.06 to 0.8 mm major axis length are present in an amount of at least 80 wt. % based on the total weight so that at least part of the fine ice pieces are sensed.

Abstract: A method for making a foaming beverage includes providing a beverage having at least one lipid-based ingredient therein and mixing nitrous oxide with said beverage. A beverage having a foam composition includes a liquid having at least one lipid-based ingredient therein and nitrous oxide mixed into the liquid. The nitrous oxide may be in gas phase.

Abstract: A beverage dispenser, including a whipper disk and a dispensing spout connected downstream to the housing for dispensing the whipped beverage mixture. A sieve is disposed within the dispensing spout and is configured for reducing the number of large bubbles present within the fluid over a predetermined size. An output plate covers a downstream end of the dispensing spout and has a plurality of holes formed therein for reducing the velocity of the whipped beverage mixture through the dispensing spout.

Abstract: A method for preparing a beverage suitable for human consumption and having a fine-bubble form a layer including delivering the beverage under pressure with at least one nozzle which is in fluid communication with the beverage unit for supplying the beverage to the nozzle such that the nozzle can generate a jet of beverage. The method further using a receiving unit into which the jet is directed for obtaining the beverage with the fine-bubble foam layer, said receiving unit being provided with a chamber with at least one drain opening for delivering the beverage with the fine-bubble foam layer and a jet impact member accommodated in said chamber and having a top that lies free from an inner wall of said chamber. The nozzle and the jet impact member are mutually oriented such that the jet hits against a portion of the top of the jet impact member, so that the jet after hitting against the jet impact member forms a mist of the beverage.

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, and a method of obtaining such aqueous solution using the same apparatus by burning wood, wooden chips or sawdust in a limited amount of air. The apparatus and process disclosed herein is simple, safe, and clean. Wood consumption per unit of liquid smoke is significantly smaller comparing to conventional methods, while the air pollution is reduced to a negligible level.