Aerated food products and methods of making same

A method of producing a aerated food product which may be frozen, freeze dried, or dried. The method includes providing a raw ingredient composition having a desired first viscosity, aerating the composition to a desired second viscosity with a desired amount of aeration, shaping the aerated composition, and depending on the food product, freezing the shaped aerated composition, freeze-drying the shaped aerated composition or drying the shaped aerated composition.

Compositions Comprising Dietary Fat Complexer and Methods for Their Use

This invention relates to fat containing consumable food products comprising α-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without α-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

Foaming agents comprising hydrophobin

A food composition comprising a hydrophobin, a protein and/or polysaccharide and a corresponding denaturing enzyme is provided, wherein the activity of the denaturing enzyme has been substantially reduced.

Method for producing aerated food products

The present invention relates to aerated food products and a method for their preparation. In particular, the present invention relates to improved aerated confectionery such as marshmallows and marbits and methods of their preparation.

Freeze tolerant cream and method for producing same

A liquid cream is caused to include microbubbles by combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubbles is formed, and an increase in cubical expansion and viscosity is achieved. As a result, provided is a liquid cream in which there is no freezing damage arising as a result of freezing and thawing the cream, in other words, freezing damage such as no longer being able to sustain the emulsion, not being able to be whipped or resulting in minute roughness at the surface even if whipping is possible, and forming a heavy whip with low overrun.

FOOD AND/OR NUTRACEUTICAL PRODUCT OF THE SPONGE CAKE TYPE AND METHOD FOR OBTAINING SAME FROM FOOD

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. 110-. (canceled)11. A method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type comprising at least:(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 structure molecule at an inactive state to said ground material to obtain a mixture,(c) Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into said mixture,(d) Mechanical expansion n obtained by reducing the pressure of the mixture obtained in step (c), wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar,(e) Activation of the structure molecule, without cooking the mixture,{'sup': '3', 'wherein the structure molecule activation is a thermal activation configured to obtain a core temperature of said mixture of between 60° C. and 150° C., the activated structure molecule thereby providing a structured network within said mixture set in shape, definitively or temporarily, which results in a product having a density less than 0.4 g/cm.'}12. The method for texturing food and/or ...

PROCESS AND FACILITY FOR PRODUCING A POWDERED POROUS PRODUCT

Disclosed is a process in which a viscous initial product having both a temperature of between 5° C. and 70° C. and a viscosity greater than 100 mPa·s is provided, —by way of a pump provided upstream of at least one aerator, the viscous initial product is transferred as it is to the at least one aerator in which the viscous initial product is mixed with a gas, injected into the aerator, so as to obtain a liquid foam continuously exiting the aerator, and—the liquid foam continuously exiting the at least one aerator is continuously pushed into the inlet of a treatment device which continuously divides and then dries this liquid foam so as to obtain a powdered porous product which has a solids content greater than 90%. 114-. (canceled)15. A method for producing a powdery porous product , wherein:a viscous initial product having both a temperature comprised between 5° C. and 70° C. and a viscosity greater than 100 mPa·s is provided,by means of a pump provided upstream from at least one aerator, the viscous initial product is transferred as such as far as said at least one aerator in which the viscous initial product is mixed with a gas, injected into the aerator, for obtaining a liquid foam continuously leaving the aerator, andthe liquid foam continuously leaving said at least one aerator is continuously pushed into an inlet of a treatment device which, continuously divides and then dries this liquid foam in order to obtain a powdery porous product which has a dry material level greater than 90%.16. The method according to claim 15 , wherein the specific gravity of the liquid foam leaving said at least one aerator is comprised between 25 and 80% of the specific gravity of the viscous initial liquid.17. The method according to claim 15 , wherein the liquid foam is continuously pushed from the outlet of said at least one aerator to the inlet of the treatment device either exclusively under the effect of the pressure prevailing in said at least one aerator claim 15 , or ...

METHOD AND APPARATUS FOR PRODUCING FROZEN FOOD PRODUCTS

Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size. 1. A method for forming a frozen foamed food product comprising the steps of:(A) introducing a nontoxic gas or gas mixture into a product to be foamed under foaming conditions to form a foam product containing bubbles of said gas or gas mixture,(B) concurrently with or subsequent to step (A), chilling said foam product under chilling conditions to form a partially frozen foam product; and then(C) increasing the viscosity of said partially frozen foam product by adding into the partially frozen foam product a plurality of bits of edible material having a size (as defined herein) of 0.25 to 2 inch, wherein the size distribution of said bits that are added has a standard deviation of less than or equal to 15%, wherein said bits that are added are at a temperature of less than minus 25 F, thereby forming a further frozen foam product, and then(D) hardening the further frozen food product by further chilling it under further chilling conditions to freeze additional liquid therein, thereby forming a frozen foamed food product, under conditions effective to establish bubbles in said frozen foamed food product having an average bubble size at least 15% smaller than the average bubble size in the hardened product that is formed by introducing solely air as the gas or gas mixture into the identical product to be foamed under the identical foaming conditions as in step (A) to form an air foamed product and chilling said air foamed product in the same relationship to step (A) and under the identical chilling conditions as in step (B) to form a product which is then hardened under the identical further chilling conditions as in step (D).2. A method for forming a frozen foamed food product comprising the steps of:(A) introducing ...

Method and system for entrapping pressurized gas in powdered food or beverage products

Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/or particulates that contains high pressure gas. The methods and systems are configured to reduce energy costs and overall processing time and, thus, provide advantages over the prior batch processes that have lengthy temperature ramp-up and cool-down times due to the shortcomings of using a large pressure vessel.

DRY MIXTURE IN PARTICULATE FORM FOR PREPARATION OF LIQUID FOODS WITH DISPERSED GAS BUBBLES

The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of ice cream and/or desserts and/or milk shakes. 1. A composition in the form of a dry mixture in particulate form for preparation of a liquid food composition containing dispersed gas bubbles in a continuous liquid phase , the dry mixture in particulate form comprising:an instant flavour component in particulate form;a water-soluble gas release agent in particulate form that releases gas bubbles upon reconstitution in water; anda hydrocolloid in particulate form that provides an apparent yield stress of at least 0.3 Pa within a period of 30 seconds after the addition of water to reconstitute the hydrocolloid;and wherein the instant flavour component is suitable to prepare ice cream and/or desserts and/or milk shakes, which are intended for serving at a temperature below 0° C;.2. The composition according to claim 1 , wherein the hydrocolloid provides an apparent yield stress of at least 0.3 Pa within a period of 15 seconds after the addition of water to reconstitute the hydrocolloid.3. The composition according to claim 1 , wherein the hydrocolloid provides an apparent yield stress of at least 0.5 Pa within a period of 30 seconds after the addition of water to reconstitute the hydrocolloid.4. The composition according to claim 1 , wherein the hydrocolloid has a hydration rate in water at a temperature of 23 ° C. at a concentration of 1 wt % and a volume weighted mean diameter D4.3 of the hydrocolloid ranging from 40 to 200 micrometer claim 1 , of less than 3 minutes.5. The composition according to claim 1 , wherein the hydrocolloid comprises a xanthan gum claim 1 , having the following properties in solution at 23±2 ° C.:a hydration rate ...

WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF

The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes. 1. A whipping agent comprising an emulsifier and a protein.2. The whipping agent according to claim 1 , wherein the emulsifier and protein are capable of forming complexes.3. The whipping agent according to claim 1 , wherein the protein is a vegetable protein.4. The whipping agent according to claim 1 , wherein the protein is an undenaturated or partly denaturated protein.5. The whipping agent according to claim 1 , wherein the vegetable protein is selected from the group consisting of pea protein claim 1 , soy protein and potato protein and mixtures thereof.6. The whipping agent according to claim 1 , wherein the vegetable protein is potato protein.7. The whipping agent according to claim 1 , wherein the emulsifier is ionic or non-ionic.8. The whipping agent according to claim 1 , wherein the emulsifier is non-ionic.9. The whipping agent according to claim 1 , wherein the emulsifier is selected from mono- and/or di-glyceride(s) of saturated or unsaturated fatty acid(s) and mixtures thereof.10. The whipping agent according to claim 1 , wherein the weight ratio of the emulsifier to the protein is between 10 and 0.01.1118-. (canceled)19. A whipped food product comprising a whipping agent claim 1 , which whipping agent is as defined in .20. The whipped food product according to claim 19 , which product is frozen.21. The whipped food product according to comprising the emulsifier in a range of 0.01-1% (w/w).22. The whipped food product according to comprising the protein in a range of 0.01-5% (w/w).23. The whipped food product ...

FOAMING DEVICE AND CORRESPONDING METHOD

Device for foaming a liquid comprising a mixing unit (). The mixing unit () comprises a first element () having an inner surface (), a second element () having an outer surface (), a gap () between the inner surface () of the first element () and the outer surface () of the second element (), a first opening () and a second opening () connected through the gap (). At least one of the first element () or the second element () is rotatable about an axis of rotation (AR) with respect to the other one. The inner surface () and the outer surface () are symmetric with respect to a common axis of symmetry (AH, AW), coincident with the axis of rotation (AR), and have circular sections, perpendicularly to the axis of symmetry, having diameters which increase going in a direction along the axis of symmetry (AH, AW). 1. A device for foaming a liquid comprising a mixing unit , said mixing unit comprising:a first element having an inner surface,a second element having an outer surface,a gap having a determined width between the inner surface of the first element and the outer surface of the second element,a first opening and a second opening connected through the gap,wherein at least one of said first element or second element is rotatable about an axis of rotation with respect to the other one,wherein said inner surface and said outer surface are symmetric with respect to a common axis of symmetry, coincident with said axis of rotation, and have, perpendicularly to the axis of symmetry, circular sections, andwherein the circular sections have diameters which increase in a direction along said axis of symmetry.2. The device according to claim 1 , wherein at least one of said first element or second element is moveable in the direction along said axis of symmetry in order to change the gap between said inner surface and said outer surface.3. The device according to claim 1 , further comprising a membrane applied on either said inner surface or said outer surface claim 1 , said ...

SOLID FOAM PRODUCTS AND METHODS OF MAKING THE SAME

An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable edible foam product includes at least one proteinaceous whipping agent derived from a plant source and the foaming occurs by whipping. A method of enhancing a beverage includes contacting a solid foam beverage enhancer including at least one sweetener and at least one flavoring agent to the beverage and disintegrating the solid foam beverage enhancer in the beverage within a predetermined period of time. Methods of making an air-stable edible solid foam product are also disclosed. 1. A food product comprising an air-stable edible solid foam that disintegrates in the presence of an aqueous liquid , the air-stable edible solid foam comprising at least one proteinaceous whipping agent derived from a plant source and at least one sweetener.2. The food product of claim 1 , wherein the at least one sweetener comprises sugar.3. The food product of further comprising at least one coloring agent claim 1 , at least one flavoring agent claim 1 , or both.4. The food product of claim 1 , wherein the at least one proteinaceous whipping agent comprises an aqueous protein extract of a legume.5. The food product of claim 4 , wherein the aqueous protein extract comprises aquafaba.6. The food product of claim 1 , wherein the air-stable edible solid foam consists of the at least one proteinaceous whipping agent derived from a plant source and the at least one sweetener.7. A food product comprising an air-stable edible solid foam that disintegrates in the presence of an aqueous liquid claim 1 , the air-stable edible solid foam comprising a sweetener including sugar in an amorphous state and at least one flavoring agent claim 1 , the air-stable edible solid foam being free of a whipping agent.8. The food product of or claim 1 , wherein the air-stable ...

Shelf-stable acidified aerated food emulsion

Packaged aerated acidified food compositions (e.g., aerated dips, sauces, etc.) having a low density (e.g., 0.4 to 0.8 g/cm3) due to incorporation of gas bubbles (e.g., nitrogen or air) within an aerated matrix. In addition to the aerated matrix the composition further includes a relatively high fraction of oil (e.g., as an oil/water emulsion). The compositions are shelf-stable, so as to exhibit microbial stability and stability with respect to the aerated low density “whipped” texture, without requiring refrigeration. The composition includes the aerating gas (e.g., nitrogen or air), a protein (e.g., soy or dairy), a stabilizer (e.g., a hydrocolloid, a cyclodextrin, a monoglyceride, and/or a diglyceride), oil, water, an emulsifier, and a food grade acid. Flavors, spices, and other components may be included.

NANOBUBBLE-CONTAINING COMPOSITION AND USE THEREOF

A composition contains nanobubbles containing hydrogen, oxygen, and nitrogen, and the use thereof. A composition containing, as an active ingredient, nanobubbles having a diameter of 30 micrometer or less and containing 0.45-0.55 ppm of hydrogen, 10-12.5 ppm of oxygen, and 7-8 ppm of nitrogen. A mitochondria-activating composition, cell growth promoting agent, cell preservation liquid or cryopreservation liquid containing this composition, and a method for using this composition, agent, or liquid. A food or beverage, or a food or beverage raw material, produced using this composition. 1. A method for activating mitochondria comprising:the step of producing a composition containing 0.45-0.55 ppm of hydrogen, 10-12.5 ppm of oxygen and 7-8 ppm of nitrogen in a form of microbubbles with 30 micrometers or less in a diameter and/or in a form of nanobubbles with 30 micrometers or less in a diameter, andthe step of treating a cell with the composition.2. A method according to claim 1 , further comprising the step of promoting cell proliferation.3. A method according to claim 2 , wherein the cell is an animal cell.4. A method according to claim 3 , wherein the animal cell is an immune-system cell.5. A method according to claim 1 , further comprising the step of preserving.6. A method according to claim 5 , wherein the step of preserving is the step of cryopreserving.7. A method according to claim 1 , wherein the cell is that of a food.8. A method according to claim 1 , further comprising the step of treating diabetes. The present invention relates to composition containing nanobubbles and use thereof. More specifically, it relates to composition activating mitochondria and use thereof.Method such as the patent literature 1 is disclosed for example, as a method to dissolve a gas into a liquid using microbubble, nanobubble technology and to promote proliferation of cultured cells. However, Patent Literature 1 neither specifically nor precisely discloses, for example, how large ...

APPARATUS FOR AERATING A PASTY PRODUCT AND FOR MIXING WITH ANOTHER PRODUCT

The invention relates to an apparatus for aerating a pasty product. The apparatus comprises a housing () with an inlet () for the pasty product to be aerated and an outlet () for the aerated product. The apparatus comprises at least a first set of a rotor and a stator () and a second set of a rotor and a stator (). The apparatus further comprises a gas injector () for injecting, upstream of the first set of a rotor and a stator (), a gas into the pasty product to be aerated. The apparatus further comprises an intermediate mixing chamber () provided in the housing between the first and the second sets of a rotor and a stator (). A secondary product introduction means protrudes into the intermediate mixing chamber () so as to issue into said intermediate mixing chamber (). A method for aerating a pasty product is also provided. 1. An apparatus for aerating a pasty product ,the apparatus comprising a housing extending in a longitudinal direction, the housing comprising an inlet for the pasty product to be aerated and an outlet for the aerated product;within the housing, at least a first set of a rotor and a stator and a second set of a rotor and a stator, wherein each set of a rotor and a stator has complementary toothed rims oppositely orientated in the longitudinal direction, the apparatus comprising a drive shaft, the rotors of each set of a rotor and a stator being coupled to said drive shaft;the apparatus further comprising a gas injector for injecting, upstream of the first set of a rotor and a stator, a gas into the pasty product to be aerated; andthe apparatus comprises an intermediate mixing chamber provided in the housing between the first and the second sets of a rotor and a stator, and a secondary product introduction member which protrudes into the intermediate mixing chamber so as to issue into said intermediate mixing chamber.2. An apparatus for aerating a pasty product according to claim 1 , wherein the secondary product introduction member comprises a ...

FOOD COMPOSITION COMPRISING GAS BUBBLES

The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition. 1. Food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam , and the foam comprises gas bubbles having triglyceride crystals at their gas-lipid interface.2. A food composition according to wherein the triglyceride crystals occupy at least 50% of the surface area of the gas bubbles.3. A food composition according to wherein claim 1 , at temperatures above 10° C. claim 1 , the bulk lipid does not contain a rigid network.4. A food composition according to wherein the lipid comprises one or more higher melting-point fats and one or more lower melting-point fats and wherein the melting-point of the lowest melting higher melting-point fat is at least 10° C. above that of the melting point of the highest melting lower melting-point fat and wherein the lower melting-point fats are present at a level of greater than 50 wt. % of the total lipid.5. A food composition according to wherein the one or more higher melting-point fats are selected from the group consisting of cocoa butter claim 4 , shea butter claim 4 , illipe butter claim 4 , sal fat claim 4 , kokum butter claim 4 , mango kernel fat claim 4 , palm kernel oil claim 4 , palm oil claim 4 , coconut oil claim 4 , milk fat claim 4 , high stearic sunflower oil and hydrogenation products claim 4 , inter-esterification products claim 4 , fractions and combinations of these; and the one or more lower melting-point fats are selected from the group comprising sunflower oil claim 4 , coconut oil claim 4 , safflower oil claim 4 , rapeseed oil claim 4 , olive oil and combinations and fractions of these.6. A food composition ...

AERATED FOOD PRODUCTS AND PROCESSES OF PREPARATION THEREOF

The invention relates to aerated food products. The aerated food products comprise between 40 wt % and 95 wt % of at least one edible plant paste, especially at least one vegetable paste, and have an overrun ranging from 7% to 150%. The edible plant paste is not a dry particulate or powder composition. The invention also relates to processes for preparing such aerated food products. 1. An aerated food product which comprises between 40 wt % and 95 wt % of at least one edible plant paste and which has an overrun ranging from 7% to 150% , wherein the edible plant paste is not a dry particulate or powder composition.2. An aerated food product according to claim 1 , wherein the edible plant paste is a vegetable paste.3. An aerated food product according to claim 2 , wherein the vegetable paste is a pulse paste or an oleaginous paste.4. An aerated food product according to claim 2 , wherein the vegetable paste consists of a mixture of at least one pulse paste and at least one oleaginous vegetable paste.5. An aerated food product claim 1 , according to claim 1 , which further comprises at least one ingredient selected from the group consisting of:an edible oila spice, aromatic herb, condiment, flower essence and/or salt,an edible acidic ingredient andan emulsifier.6. An aerated food product according to claim 1 , which has the following nutritional composition:a fat content ranging from 10 vol % to 35 vol %,a protein content ranging from 3 wt % to l0 wt %, anda fibre content ranging from 2 wt % to 5 wt %.7. An aerated food product according to claim 1 , which remains stable over 30 days at 4° C.8. A process for preparing an aerated food product according to claim 1 , which comprises the steps of:(a) providing between 40 wt % and 95 wt % of at least one edible plant paste, wherein the edible plant paste is not a dry particulate or powder composition, and(b) whipping the edible plant paste to obtain an aerated food product which has an overrun ranging from 7% to 150%.9. A ...

Milk-frothing device, drinks preparer comprising same, and method for frothing milk

A milk-frothing device may be provided that comprises a mixing chamber which is constructed such that, when the milk flows through the mixing chamber, shear forces act on the milk and lead to mechanical lysis of the proteins contained in the milk and hence effect improved frothing-up of the milk. A drinks preparer may be provided that comprises this milk-frothing device. A method may be provided for frothing-up of milk using this milk-frothing device.

AQUAFABA COMPOSITION AND METHODS OF MANUFACTURE

There is disclosed a method of producing a standardized whey composition, comprising steeping seed an identity preserved pulse cultivar selected from the genera for a predetermined time at a predetermined temperature. Optionally this seed is subjected to processed by milling and fractionation or heating and fractionation to produce a series of improved food ingredients that uniformly stabilize foams and emulsions. 1. A method of producing a standardized aquafaba composition , comprising:steeping an identity preserved pulse cultivar for a predetermined time at a predetermined temperature;wet heat treating the steeped seed for a predetermined time at a predetermined temperature and pressure; andseparating the liquid (aquafaba) from the seed and concentrated for use as a foaming and emulsifying agent.2. A method of producing a standardized aquafaba and whey composition , comprising:steeping an identity preserved pulse cultivar for a predetermined time at a predetermined temperature;blending the steeped identity preserved pulse cultivar with a liquid base to produce a slurry;centrifuging the slurry to produce a milk and an okara pulp;boiling the milk and cooling to a predetermined temperature to form a curd and whey; andseparating the whey from the curd for use as a foaming and emulsifying agent.3. The method of claim 2 , further comprising:producing an aquafaba foam from the identity preserved pulse cultivar whey;measuring a foam capacity and a foam stability of the aquafaba foam produced from the identity preserved pulse cultivar whey; andcomparing the measured foam capacity and foam stability of the aquafaba foam to a reference standard to determine suitability of the identity preserved pulse cultivar for a given aquafaba use.4. The method of claim 3 , further comprising determining the germplasm of the identity preserved pulse cultivar for identifying other pulse cultivars within a genus with similar properties.5. The method of claim 3 , further comprising ...

NANOBUBBLE-CONTAINING COMPOSITION AND USE THEREOF

A composition contains nanobubbles containing hydrogen, oxygen, and nitrogen, and the use thereof. A composition containing, as an active ingredient, nanobubbles having a diameter of 30 micrometer or less and containing 0.45-0.55 ppm of hydrogen, 10-12.5 ppm of oxygen, and 7-8 ppm of nitrogen. A mitochondria-activating composition, cell growth promoting agent, cell preservation liquid or cryopreservation liquid containing this composition, and a method for using this composition, agent, or liquid. A food or beverage, or a food or beverage raw material, produced using this composition. 1. A composition containing microbubbles and/or nanobubbles with 30 micrometer or less in diameter containing 0.45-0.55 ppm of hydrogen , 10-12.5 ppm of oxygen and 7-8 ppm of nitrogen.2. A composition for activating mitochondria containing the composition of as an active ingredient.3. An agent for promoting cell proliferation containing the composition according to as an active ingredient.4. A cell preservation liquid containing the composition according to as an active ingredient.5. A cryopreservation liquid containing the composition according as an active ingredient.6. A food and drink containing the composition according to .7. A food and drink manufactured using raw materials treated with the composition according to .8. A method for activating mitochondria using the composition according to .9. A method for promoting cell proliferation using the composition according to .10. A method for preserving a cell using the composition according to .11. A method for cryopreservation of a cell using according to .12. A manufacturing method of food and drink comprising a step for treating food and drink or raw materials thereof using according to .13. A medium for cell culture prepared using the composition according to .14. A solution for plant hydroponics prepared using the composition according to .15. A method for growing an animal cell using the medium according to .16. The method for ...

SMALL CONICAL FILTER PLATE

A filter element for filtering milk in a milk frother, comprising a plate-shaped porous main body, having a first side at which the milk can enter the porous main body, a second side at which the milk can exit from the porous main body, and a lateral side connecting the first and second sides, wherein the surface of the first side is less rough than the surface of the second side, and wherein the first side and the second side are different from one another. 1. A filter element for filtering milk in a milk frother , comprising a plate-shaped porous main body , having a first side , at which the milk can enter the porous main body , a second side , at which the milk can exit from the porous main body , and a lateral side connecting the first and second sides , characterized in that the surface of the first side is less rough than the surface of the second side , and the first side and the second side are different from one another.2. The filter element as claimed in claim 1 , wherein the first side and the second side are different from one another in their shapes.3. The filter element as claimed in claim 1 , wherein the main body has the shape of a truncated cone at least in sections.4. The filter element as claimed in claim 3 , wherein the truncated cone is rotationally symmetrical.5. The filter element as claimed in claim 4 , wherein an angle between the axis of rotation of the truncated cone and the lateral side is less than 15°.6. A milk frother having a milk channel for suctioning milk out of a milk container claim 4 , an air enrichment element for permeating the milk in the milk channel with air claim 4 , a foaming section in the milk channel for converting the milk enriched with air in the milk channel into a milk foam claim 4 , and a milk outlet head in the milk channel for discharging the milk foam claim 4 , wherein the milk channel comprises a filter element comprising:a porous main body, having a first side, at which the milk can enter the porous main ...

Use of high acyl gellan in whipping cream

Use of high acyl gellan in whipping cream.

Foamable milk composition

Suggested is a foamable dairy composition, containing or consisting of: (a) at least one dairy product, and (b) an additive which is obtained by subjecting a dairy product to filtration, separating the permeate which is optionally subjected to a thermal post-treatment.

A PRODUCT DISPENSING SYSTEM, HOLDER AND MANUFACTURING METHOD

A product dispensing system, including a holder which contains a product to be dispensed, the holder having a product processing unit for processing and discharging product coming from the holder, wherein the product processing unit (PPU) is provided with a microfiltration device which is provided with a product entrance for supply of product, wherein the microfiltration device is connectable to a gas supply for supplying gas to the product during product discharge, wherein the microfiltration device is provided with a housing defining an interior processing space, wherein the processing space is separated by a tubular microfiltration element, having gas transmissive pores, into a gas supply space from a product feed-through channel, wherein the gas supply space is associated with a gas inlet of the housing and the product feed-through channel is associated with a product entrance of the housing, wherein the housing includes an exit for discharge of product provided with gas. 1. A product dispensing system , including a holder which contains a product to be dispensed , wherein the holder is provided with a product processing unit for processing and discharging product coming from the holder , wherein the product processing unit is provided with a microfiltration device which is provided with a product entrance for supply of product , wherein the microfiltration device is connectable to a gas supply for supplying gas to the product during product discharge ,wherein the microfiltration device is provided with a housing defining an interior processing space, wherein the processing space is separated by a tubular microfiltration element, having gas transmissive pores, into a gas supply space from a product feed-through channel, wherein the gas supply space is associated with a gas inlet of the housing and the product feed-through channel is associated with a product entrance of the housing, wherein the housing includes an exit for discharge of product provided with gas, ...

A FOAMED PRODUCT DISPENSING SYSTEM, AND PRODUCT CONTAINER

A foamed product dispensing system that includes: 1. A foamed product dispensing system , wherein the system includes:a product dispensing machine configured to receive an exchangeable product container;a product container configured to cooperate with the product dispensing machine after placement in the machine;wherein the product container contains a foamable product, wherein the product container is provided with a product processing unit including a frothing device having a product entrance for receiving product and a product exit for discharging product, wherein the processing unit is connectable to a fluid supply for supplying gas to the product,wherein the product processing unit includes a product feedthrough channel upstream of the frothing device, closable by a valve member, wherein the product processing unit includes a fluid feedthrough channel upstream of the frothing device,wherein said valve member is configured for providing a fluid communication between said fluid feedthrough channel of the product processing unit and a fluid supply of the dispensing machine.2. The system according to claim 1 , wherein the dispensing machine includes a valve actuator configured to cooperate with the valve member of a placed product container for moving the valve member between a product feedthrough state and a product flow blocking state.3. The system according to claim 1 , wherein the valve member includes a fluid passage arranged to connect to a fluid injector of the dispensing machine when the product container is in an operating position in the machine.4. The system according to claim 1 , wherein the dispensing machine is designed to cool said product container claim 1 , including said product processing unit.5. The system according to claim 1 , wherein the product dispensing machine includes a container receiving space for receiving the product container claim 1 , the product container being exchangeable from the respective container receiving space.6. The ...

METHODS FOR PRODUCING FOAMED MEAT OR FISH PRODUCTS AND PRODUCTS PRODUCED THEREBY

Foamed meat or fish products and methods of producing the same are provided. The methods comprise feeding a raw material comprising comminuted meat or fish and connective tissue to a dispersing apparatus. A gas is also provided to the dispersing apparatus and the dispersing apparatus operated to provide the foamed meat or fish product. The foamed meat or fish products so produced include gas bubbles having an average size of 0.1 to 7 mm. 1. A method for producing a foamed meat or fish product , comprising:feeding a raw material comprising comminuted meat or fish and strand-like components of connective tissue to a dispersing apparatus having a chamber and a cylindrical rotor positioned therein, the cylindrical rotor having a number of cavities arranged on its circumference;feeding a gas to the dispersing apparatus; andoperating the dispersing apparatus while the raw material and gas are being fed to the dispersing apparatus to produce the foamed meet or fish product.2. The method of claim 1 , further comprising packaging and sterilizing the foamed meat or fish product.3. The method of claim 1 , further comprising cooling the raw material to a temperature between 2° C. and 8° C. before entering the dispersing apparatus.4. The method of claim 1 , further comprising maintaining an overpressure on the foamed meat or fish product.5. The method of claim 2 , further comprising maintaining an overpressure on the foamed meat or fish product until the foamed meat or fish product is packaged and sterilized.6. The method of claim 1 , further comprising recirculating the foamed meat or fish product to the dispersing apparatus.7. The method of claim 6 , further comprising cooling the recirculating foamed meat or fish product.8. The method of claim 2 , wherein the foamed meat or fish product is sterilized at a temperature of at least 110° C. for at least 10 minutes.9. A foamed meat or fish product comprising:Meat or fish; andConnective tissue;Wherein the foamed meat or fish ...

CANNABINOID PROCESSING METHODS AND SYSTEMS

A system and method for crystallization and pelleting of a cannabinoid, including cannabidiol (CBD). 1245-. (canceled)246. A method for decarboxylating and crystallizing a cannabinoid comprising providing a cannabinoid extract comprising a cannabinoid to a heat transfer screw at a sufficient temperature;moving the heated cannabinoid extract through the heat transfer screw;introducing a foaming agent to produce a cannabinoid foam;extruding the heated cannabinoid foam into a vessel and passing an anti-solvent at a temperature of −20° C. to 20° C. over the heated cannabinoid foam forming a cannabinoid crystal; andrecovering the cannabinoid crystal.247. The method of claim 246 , wherein the foaming agent is a blowing agent.248. The method of claim 247 , wherein the foaming agent is carbon dioxide (CO) claim 247 , pentane claim 247 , butane claim 247 , chlorofluorocarbons claim 247 , or a mixture thereof.249. The method of claim 246 , wherein the foaming agent is carbon dioxide (CO) produced in situ by decarboxylation of a cannabinoid acid.250. The method of claim 246 , wherein the anti-solvent is pentane claim 246 , butane claim 246 , propane claim 246 , or hexane.251. The method of claim 246 , wherein the anti-solvent extracts terpenes from the cannabinoid foam.252. The method of claim 246 , wherein the cannabinoid extract is provided by means of spraying claim 246 , pouring claim 246 , injection claim 246 , or a combination thereof.253. The method of claim 246 , wherein the cannabinoid crystals are substantially free of lipids.254. The method of claim 246 , wherein the method further comprises collecting the terpenes.255. A method for pelletizing a cannabinoid composition comprising admixing a cannabinoid composition and a binding agent to form a cannabinoid-binding agent mixture.256. The method of claim 255 , wherein the binding agent is a food-grade binding agent.257. The method of claim 255 , wherein the binding agent is a polysaccharide claim 255 , gums claim 255 ...

Whipped Food Topping

An edible topping composition which is pourable at refrigeration and room temperatures. The edible topping composition includes a coconut component (i.e., coconut oil, coconut cream, and/or coconut milk), fat, stabilizer, sweetener, and water. One or more optional ingredients can also be used (e.g., milk protein or soy protein, emulsifiers, thickeners, salt, phosphate salt, flavoring, coloring, preservatives, etc.). The edible topping composition is whippable and, in a whipped form, has a smooth, non-greasy texture and is free of waxy mouth feel.

Emulsified Oils and Blends

Coconut oil, coconut oil blends that are high in MCTs such as LouAna® liquid coconut oil, pure MCT oils, and Omega-3 oils may be emulsified to create an emulsified oil or blend that may take the form of a creamy shot or a cream substitute. These oils and/or blends may be emulsified using an emulsifier that may be selected from the following: sunflower lecithin, sodium stearoyl lactylate (SSL), or a combination of sunflower lecithin and SSL. By emulsifying these oils/oil blends, a good tasting creamy shot or a cream substitute can be formed. 1. An emulsified oil , the emulsified oil comprising:water; 'coconut oil, a coconut oil blend high in MCTs, pure MCT oil, and Omega-3 oil; and', 'an oil selected from the group comprising 'sunflower lecithin, sodium stearoyl lactylate (SSL), and a combination of sunflower lecithin and SSL,', 'an emulsifier selected from the group consisting ofwherein the emulsified oil contains up to approximately 1% by volume of the emulsifier.2. The emulsified oil of claim 1 , wherein water and the oil are emulsified at a ratio of approximately 15:85 with up to approximately 1% by volume of the emulsifier to form an emulsified cream shot.3. The emulsified oil of claim 1 , wherein water and the oil are emulsified at a ratio of approximately 51:49 with up to approximately 1% by volume of the emulsifier to form an emulsified cream substitute.4. The emulsified oil of claim 1 , wherein water and the oil are combined with the emulsifier in a high shear mixer.5. The emulsified oil of further comprising:one or more flavorings and/or sweeteners.6. The emulsified oil of further comprising:L-carnitine.7. The emulsified oil of claim 6 , wherein the emulsified oil is a cream shot comprising 1500 mg of L-Carnitine per 15 mL shot.8. An emulsified cream shot claim 6 , the emulsified cream shot comprising:water; 'coconut oil, a coconut oil blend high in MCTs, pure MCT oil, and Omega-3 oil; and', 'an oil selected from the group comprising 'sunflower lecithin, ...

EMULSIFIED OILS AND BLENDS

Coconut oil, coconut oil blends that are high in MCTs such as LouAna® liquid coconut oil, pure MCT oils, Omega-oils, cannabidiol (CBD), hemp extract, tree nut oil, macadamia oil, almond oil, cashew oil, avocado oil, docosahexaenoic acid (DHA), fish oil, and/or conjugated linoleic acid (CLA) may be emulsified to create an emulsified oil or blend that may take the form of a creamy shot or a cream substitute. These oils and/or blends may be emulsified using an emulsifier that may be selected from the following: sunflower lecithin, sodium stearoyl lactylate (SSL), acacia gum, beta-cyclodextrin, and combinations of same. By emulsifying these oils/oil blends, a good tasting creamy shot or a cream substitute can be formed. 1. An emulsified oil , the emulsified oil comprising:water; 'coconut oil, a coconut oil blend high in MCTs, pure MCT oil, Omega-3 oil, cannabidiol (CBD), hemp extract, tree nut oil, macadamia oil, almond oil, cashew oil, avocado oil, docosahexaenoic acid (DHA), fish oil, and/or conjugated linoleic acid (CLA); and', 'an oil selected from the group comprising 'sunflower lecithin, sodium stearoyl lactylate (SSL), acacia gum, beta-cyclodextrin, and combinations of same,', 'an emulsifier selected from the group consisting ofwherein the emulsified oil contains up to approximately 1% by volume of the emulsifier.2. The emulsified oil of claim 1 , wherein water and the oil are emulsified at a ratio of approximately 15:85 with up to approximately 1% by volume of the emulsifier to form an emulsified cream shot.3. The emulsified oil of claim 1 , wherein water and the oil are emulsified at a ratio of approximately 51:49 with up to approximately 1% by volume of the emulsifier to form an emulsified cream substitute.4. The emulsified oil of claim 1 , wherein water and the oil are combined with the emulsifier in a high shear mixer.5. The emulsified oil of further comprising:one or more flavorings and/or sweeteners.6. The emulsified oil of further comprising:L-carnitine.7 ...

BUTTER CREAM FOR MAKING CAKE AND METHOD FOR MAKING SAME

The present invention relates to butter cream for making a cake and a method for preparing the same, and an exemplary embodiment according to the present invention may provide butter cream for making a cake, which may be prepared by adding first sugar to meringue having bubbles formed by whipping egg whites, preparing first sweetened meringue by whipping the mixture until a meringue cone is formed on the meringue, obtaining second sweetened meringue by adding sugar syrup, which is obtained by mixing water and second sugar and then heating the mixture, to the first sweetened meringue, and whipping the mixture; and adding butter to the second sweetened meringue, and then whipping the mixture until moisture is reduced. 1. A butter cream for making a cake , the butter cream prepared by a process comprising:adding first sugar to meringue having bubbles formed by whipping egg whites;preparing first sweetened meringue by whipping a mixture of the first sugar and the meringue until a meringue cone is formed on the meringue;preparing sugar syrup by mixing and heating water and second sugar and then heating a mixture of the water and the second sugar;obtaining second sweetened meringue by adding the sugar syrup to the first sweetened meringue and whipping a mixture of the sugar syrup and the first sweetened meringue;adding butter to the second sweetened meringue; andwhipping a mixture of the butter and the second sweetened meringue until moisture is reduced.2. The butter cream of claim 1 , wherein the egg whites are present in an amount of 135 g to 155 g parts by weight claim 1 , the first sugar is present in an amount of 20 g to 40 g parts by weight claim 1 , the water is present in an amount of 25 g to 45 g parts by weight claim 1 , the second sugar is present in an amount of 120 g to 140 g parts by weight claim 1 , and the butter is present in an amount of 440 g to 460 g parts by weight.3. The butter cream of claim 1 , wherein the egg whites are whipped in a state of being ...

DEPLOYABLE STIRRING MEMBER

The invention relates to a stirring member () for using in a system for preparing a food product, the product being prepared by the stirring member () moving inside a container (), the stirring member () being configured in such a way that it can adopt different configurations depending on its direction of rotation inside the container (). Preferably, the stirring member () can adopt a spoon configuration or a whisk configuration. The invention further relates to a method for using such a stirring member () in a system for preparing a food product, the method varying the direction of rotation of the stirring member () so that it adopts a different configuration depending on the type of product prepared in the container (). 1. Stirring member for use in a system for preparing a food product , the product being prepared by the stirring member moving inside a container , the stirring member being configured in such a way that it can adopt different configurations depending on its direction of rotation inside the container.2. Stirring member according to wherein the stirring member can adopt a configuration selected from the group consisting of a spoon configuration and a whisk configuration.3. Stirring member according to comprising a main stirring member and one or a plurality of rotating stirring bodies rotatable within a certain angular travel with respect to the main member.4. Stirring member according to wherein the angular travel of the rotating stirring bodies with respect to the main stirring member is defined as a function of the amount of air incorporated in the product.5. Stirring member according to wherein the different configurations of the stirring member are adopted by a driving torque applied on the main stirring member and by induced torques on the rotating stirring bodies in opposite direction to the driving torque induced by the movement of the stirring member in the product.6. Stirring member according to comprising guide for guiding and limiting ...

ECONOMICAL PROCESS FOR THE ISOLATION OF FUNCTIONAL PROTEIN FROM PLANTS

The invention relates to a method for obtaining a protein from a plant material, wherein the method comprises the steps of i) mechanically disrupting the plant cells to obtain a plant juice in the presence of a reducing agent, ii) treating the plant juice to cause aggregation of chloroplast membranes, iii) removing the aggregated chloroplast membranes by precipitation and/or microfiltration, iv) subjecting the plant juice to ultrafiltration, and v) subjecting the soluble plant protein concentrate to hydrophobic column adsorption to remove residual chlorophyll, phenolic compounds and off-odors in a single column passage. The present invention also pertains to an apparatus and system for plant protein isolation based on this method. The isolated proteins can be economically obtained in batch scale and in large scale. Further, the invention is directed to a protein obtained by the method of the invention, a food product comprising thereof, and a use thereof. 2. A method according to claim 1 , wherein the extraction composition comprising a reducing agent claim 1 , further comprises at least one selected from a divalent ion source claim 1 , water and a buffering agent claim 1 , and a combination thereof claim 1 , preferably wherein said chelating agent claim 1 , buffering agent and/or divalent ion source is food grade claim 1 , more preferably wherein said divalent ion source is calcium chloride.3. A method according to any of or claim 1 , wherein the reducing agent is metabisulfite.4. A method according to any one of the proceeding claims claim 1 , wherein said plant juice after addition of said extraction composition comprises a dry matter content of up to 10 wt % based on the total weight of the plant juice.5. A method according to any one of the proceeding claims claim 1 , wherein said treating step involves heating the plant juice to a temperature of between about 40° C. to 60° C. claim 1 , preferably wherein after the heating said the heated juice is cooled by ...

PROTEIN-RICH FOOD PRODUCT AND METHOD OF MAKING A PROTEIN-RICH FOOD PRODUCT

A protein-rich food product comprising water and solids, wherein at least 70% of the solids consist of protein, and a method for making the protein-rich food product. The protein-rich food product is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative. 121-. (canceled)22. A protein-rich food product comprising:water; andsolids, wherein at least 70% of the solids consist of protein,wherein the protein-rich food product has a moisture content of between 65% and 78% by weight, andwherein the protein-rich food product is substantially flat and has a thickness less than or equal to 3 millimeters, a tensile strength between 60 and 760 grams, and a burst strength between 50 and 450 grams.23. The protein-rich food product of claim 22 ,wherein the at least 70% of the solids consisting of protein consist of albumen or consist of albumen and a protein selected from the group consisting of weigh, soy, and hemp.24. The protein-rich food product of claim 23 , wherein the at least 70% of the solids consist of at least 80% protein claim 23 , by weight of the solids.25. The protein-rich food product of claim 22 , wherein the at least 70% of the solids consist substantially of albumen.26. The protein-rich food product of claim 23 , wherein the at least 70% of the solids are comprised of at least 60% claim 23 , by weight of the solids claim 23 , of the albumen and between 14.3% and 40% claim 23 , by weight of the solids claim 23 , of the protein selected from the group consisting of weigh claim 23 , soy claim 23 , and hemp.27. The protein-rich food product of claim 22 , further comprising at least one additive selected from the group consisting of a sweetener claim 22 , a seed claim 22 , a nut claim 22 , a spice claim 22 , a cheese claim 22 , a binder claim 22 , yolk claim 22 , an oil claim 22 , a vegetable claim 22 , a flour claim 22 , a fruit claim 22 , a meat claim 22 , a protein claim 22 , a fiber claim 22 , and a yeast.28. (canceled)29 ...

BEVERAGE PREPARATION SYSTEMS AND METHODS

Various beverage preparation systems and methods are disclosed. The beverage preparation system can include a container manipulation assembly having a support assembly and an elevator. The support assembly can be configured to receive a container. The elevator can be connected with the support assembly and can be configured to translate and/or rotate the support assembly. In some embodiments, the beverage preparation system includes a wand manipulation assembly having a wand unit and a mechanical linkage. The linkage can be configured to move the wand unit into and out of engagement with the container on the support assembly. The wand unit can provide a flow of fluid, such as steam, to liquid in the container to heat and/or froth the liquid. 1. An apparatus configured to clean an elongate wand unit , the wand unit configured to be inserted into a liquid to prepare a frothed beverage , the wand unit having an upper end and a lower end , the apparatus comprising:an annular collar configured to receive a flow of cleaning fluid, the annular collar positioned around an outer surface of the upper end of the wand unit, the annular collar comprising an outer face and an inner face, the inner face comprising one or more channels;the annular collar configured to dispense, through the one or more channels, the cleaning fluid against the outer surface of the upper end of the wand unit, thereby enabling the dispensed cleaning fluid to flow down the longitudinal length of and clean the wand unit.2. The apparatus of claim 1 , wherein the one or more channels comprise a plurality of holes.3. The apparatus of claim 1 , wherein the one or more channels comprises a continuous gap around the circumference of the inner face.4. The apparatus of claim 1 , wherein the annular collar is positioned at the uppermost end of the wand unit.5. The apparatus of claim 1 , further comprising a wand drain that is configured to receive the cleaning fluid that has flowed down the wand unit.6. The ...

APPARATUS FOR HEATING AND FOAMING A LIQUID, IN PARTICULAR A BEVERAGE

The invention relates to an apparatus for heating and foaming a liquid, in particular a beverage, comprising a steam line (), which can be connected to a steam generator (); a pressurized gas line (), which can be connected to a pressurized gas source (); and a conveying means (), connected to the steam line () and the pressurized gas line (), for generating and transferring a steam/gas mixture into the liquid, and a controllable switching valve (), wherein hot steam is supplied to the conveying means () via the steam line () and a pressurized gas flow under a defined constant pressure is supplied via the pressurized gas line () and pressure pulses (p) are generated from the pressurized gas flow by means of the switching valve (). In order to damp the generated pressure pulses, the conveying means () comprises an expansion chamber () having a nozzle () arranged on the downstream end of the expansion chamber (). 1. An apparatus for heating and foaming a liquid , in particular a beverage , comprising:a steam line connected to a steam generator;a compressed gas line connected to a compressed gas source;{'b': '4', 'a conveying means connected to the steam line () and the compressed gas line for generating and transferring a steam/gas mixture into the liquid; and'}a controllable switching valve,wherein hot steam is fed to the conveying means via the steam line,wherein a compressed gas flow under a predetermined constant pressure is fed to the conveying means via the compressed gas line,wherein pressure pulses (p) are generated from the compressed gas flow by means of the switching valve, andwherein the conveying means comprises an expansion chamber configured to control the introduced pressure pulses (p) and a nozzle arranged at a downstream end of the expansion chamber.2. The apparatus according to claim 1 , wherein the compressed gas source comprises a compressor claim 1 , andwherein the steam generator comprises a water heater.3. The apparatus according to wherein the ...

Composition

There is provided a composition comprising (a) a food ingredient, the hydration of which is to be enhanced; (b) a water soluble particulate material, having an average particle size of from 10 to 1000 μm; wherein the food ingredient and the water soluble particulate material are integrated with each other.

METHOD FOR THE PRODUCTION OF PROTEIN-CONTAINING FOODS

The present invention relates to a method for producing protein-containing foamed food products, comprising the steps: metering raw materials into an extruder, wherein at least one raw material is a protein, mixing the raw materials into the extruder to produce a mixture, extruding the mixture to produce an extrudate, and leading the extrudate out of the extruder through a cooling die with cooling of the extrudate to a temperature of less than 100° C., wherein pores are formed in a controlled manner in the extruder, by providing a gas, by introducing the gas into the extruder or by forming the gas based on a reaction of a gas-forming compound added as a raw material with a gas-releasing compound added as a raw material. 117.-. (canceled)19. The method according to claim 18 , wherein the gas is provided in the extruder by introducing this gas into the extruder.20. The method according to claim 19 , wherein the gas is selected from the group consisting of CO claim 19 , N claim 19 , NO or SO.21. The method according to claim 20 , wherein the gas is introduced into the extruder in an amount from 0.01 to 5% by weight claim 20 , based on the total weight of the raw materials metered in step a).22. The method according to claim 18 , wherein a specific mechanical energy input introduced by the extruder is in the range from 10 Wh/kg to 120 Wh/kg.23. The method according to claim 18 , wherein a temperature in the extruder is set in the range from 80° C. to 180° C.24. The method according to claim 18 , wherein oil is injected into at least one of the distribution body of the extruder and the cooling die itself.24. The method according to claim 18 , wherein the foamed product has distributed pores having a diameter of approximately 0.1-1 mm with a narrow size distribution and distributed closed cavities.26. The method according to claim 18 , wherein the foamed product has a maximum force in the range from 10-50 N in longitudinal direction (F) and in the range from 10-90 N in ...

POWDER COMPOSITION FOR AN AERATED FOOD PRODUCT

The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating material comprising a hydrophobic substance and/or an amphiphilic substance, said amphiphilic substance having an HLB-value of 8 or more. The invention further relates to a food composition comprising the gas release agent and to a food made from a food composition comprising the gas release agent. 125.-. (canceled)26. A gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped , which particles are at least partially coated with a coating material comprising a hydrophobic substance and/or an amphiphilic substance , the amphiphilic substance having an HLB-value of 8 or more.27. The gas release agent according to claim 26 , wherein the amphiphilic substance has an HLB of more than 10.28. The gas release agent according to claim 26 , wherein the amphiphilic substance is selected from the group of amphiphilic sugar esters claim 26 , amphiphilic esters of monoglycerides claim 26 , amphiphilic esters of diglycerides and amphiphilic esters of fatty acids.29. The gas release agent according to claim 26 , wherein the hydrophobic substance is a fat or a wax that is solid at 23° C.30. The gas release agent according to claim 29 , wherein the hydrophobic substance comprises a fatty acid triglyceride.31. The gas release agent according to claim 26 , wherein the coating material forms 1-15 wt. % of the gas release agent.32. The gas releasing agent according to claim 26 , wherein the water-soluble or water-dispersible material comprises at least one component selected from the group consisting of carbohydrates and proteins.33. The gas release agent according to claim 32 , wherein the carbohydrates comprise maltodextrin.34. The gas release agent according to claim 32 , ...

Thermal-stable whipped formulations

The present disclosure relates to, inter alia, a formulation comprising one or more active agents and one or more thermal stabilizing agents and is co-mingled with a first propellant that is a gas propellant prior to being filled under pressure into said package; the first propellant is added in sufficient amounts to be dispersed in the formulation; the package is under sufficient pressure suitable to expel the formulation as a whipped formulation upon application of external force on said formulation in said package. The present disclosure also relates to, inter alia, a method of preparing the disclosed formulation; a package comprising the disclosed formulation, and a method of using the disclosed formulation.

DEVICE, SYSTEM AND METHOD FOR DOSING A PASTY FOOD PRODUCT WITH SOLID PIECES AND A SAUCE INTO A CONTAINER

The invention relates to a device for dosing into a container () a pasty food product including solid pieces and a sauce. The device comprises an metering nozzle () comprising a main outlet to which the pasty food product with solid pieces is provided by a first channel () of the nozzle (), and at least two peripheral outlets situated at a periphery of the main outlet to which the sauce is provided by corresponding second channels (). The device comprises a support () for holding a container () to be filled from the nozzle (), and is configured so that the metering nozzle moves, relative to the support (), following a path around a central axis of said support. A corresponding system and a method are also provided. 1. A device for dosing into a container a pasty food product including solid pieces and a sauce ,said the device comprising: a metering nozzle, wherein the metering nozzle comprises a main outlet, and at least two peripheral outlets situated at a periphery of the main outlet;the metering nozzle comprising a first channel adapted for providing the pasty food product with solid pieces to the main outlet, and at least a second channel for providing the sauce to each peripheral outlet;the device comprising a support for holding the container to be filled from the nozzle; andthe device being configured so that the metering nozzle and the support have a relative movement such that the nozzle follows a path around a central axis of the support.2. A device according to claim 1 , wherein the path around the central axis of the support has a shape selected from the group consisting of circular or substantially circular claim 1 , helical claim 1 , and substantially helical.3. A device according to claim 1 , wherein the nozzle is movable claim 1 , while the support is fixed.4. A device according to claim 1 , wherein the support is rotatable claim 1 , while the nozzle is fixed.5. A device according to claim 1 , wherein the main outlet has an area equal or superior to ...

PROTEIN-RICH FOOD PRODUCT AND METHOD OF MAKING A PROTEIN-RICH FOOD PRODUCT

A protein-rich food product comprising water and solids, wherein at least 70% of the solids consist of protein, and a method for making the protein-rich food product. The protein-rich food product is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative. 1. The method of claim 2 ,wherein solids in the protein mixture comprise more than 10% and less than 27% by weight of the protein mixture, and wherein at least 70% of the solids consist of protein;andwherein a ratio of the first thickness to the second thickness is at least 2.2. A method of making a protein-rich food product claim 2 , the method comprising:providing protein and water to form a protein mixture, wherein the protein consists substantially of albumen;aerating the protein mixture to make a whip having a smaller density than the protein mixture;forming the whip into a mass having a first thickness; andheating the mass at least until bubbles within the mass burst creating a matrix including burst membranes forming air escape paths and causing the first thickness to collapse to a second thickness smaller than the first thickness.3. The method of claim 2 , wherein aerating the protein mixture comprises whipping the protein mixture for a period of time sufficient to form the whip claim 2 , wherein the whip has a density of 0.20 grams/cmor less.4. The method of claim 3 , wherein the whip has a density between and inclusive of 0.10-0.20 grams/cm.5. The method of claim 4 , wherein the whip has a density between and inclusive of 0.10-0.15 grams/cm.6. The method of claim 2 , wherein forming the whip comprises positioning the whip between a first surface and a second surface of a mold claim 2 , wherein the first surface and the second surface are spaced apart a distance equal to or greater than the first thickness.7. The method of claim 6 , wherein the positioning comprises depositing the whip on the first surface and placing the second surface over the whip opposite the ...

COMPOSITION COMPRISING CASEIN FIBRILS

The present invention relates to protein compositions. In particular, the invention relates to a method for the production of a composition comprising casein fibrils. Further aspects of the invention area composition comprising casein fibrils, the use of such a composition and a food product comprising the composition. 1. Method for the production of a composition comprising casein fibrils comprisinga) preparing an aqueous mixture comprising micellar casein wherein the pH of the aqueous mixture is between 5.0 and 9.0, the micellar casein is present at a level of between 0.5 and 10 wt. % in the aqueous mixture and the mixture contains less than 5 wt. % fat;b) pressurizing the aqueous mixture at a pressure of more than 200 MPa absolute;c) cooling the aqueous mixture to a temperature below its freezing point measured at atmospheric pressure while the pressure is kept above 200 MPa absolute;d) releasing the pressure to a level below 0.2 MPa absolute while the temperature is kept below the aqueous mixture's freezing point measured at atmospheric pressure; ande) increasing the temperature of the aqueous mixture to above its freezing point measured at atmospheric pressure.2. A method according to wherein the aqueous mixture comprises micellar casein claim 1 , water and whey protein.3. A method according to wherein the micellar casein comprises an ingredient selected from the group consisting of skimmed milk claim 1 , milk proteins concentrate claim 1 , milk proteins isolate claim 1 , micellar casein isolate and mixtures thereof.4. A method according to wherein the whey proteins comprise an ingredient selected from the group consisting of skimmed milk claim 1 , sweet whey claim 1 , whey protein concentrate claim 1 , whey protein isolate and mixtures thereof.5. Composition comprising casein fibrils obtainable bya) preparing an aqueous mixture comprising micellar casein, the pH of the aqueous mixture is between 5.0 and 9.0, the micellar casein is present at a level of between ...

EDIBLE PET CHEW AND METHOD OF PREPARING

An edible pet chew is made from processed rawhide and water comprising protein in the range of about 55 to 80 wt. %; fat in the range of about 1 to 5 wt. %; and water content in the range of about 10 to 30 wt. %. Optionally, the chew contains edible glycerin in the range of about 3 to 8 wt. %. The product is pliable and has a density of less than about 1.0 g/cc. 1. An edible pet chew comprising:about 55 to 80 wt. % of protein;about 1 to 5 wt. % of fat; andabout 10.0 to 30.0 wt. % of water,the protein and fat being from rawhide; andwherein the edible pet chew is pliable and has a density of less than about 1 g/cc.2. The edible pet chew of claim 1 , further comprising:about 3 to 8 wt. % of glycerin.3. The edible pet chew of claim 2 , comprising about 5 wt. % of glycerin.4. The edible pet chew of claim 1 , comprising greater than or equal to about 70 wt. % of protein;greater than or equal to about 2.5 wt. % of fat; andless than or equal to about 20.0 wt. % of water.5. The edible pet chew of claim 1 , wherein the edible pet chew is gluten-free and dairy-free.6. An edible pet chew comprising:about 55 to 80 wt. % of protein;about 1 to 5 wt. % of fat; andabout 10.0 to 30.0 wt. % of water,the protein and fat being from rawhide,the edible pet chew being pliable, andthe edible pet chew being made by a method comprising:heating the rawhide and water together to provide a cooked rawhide;mincing the cooked rawhide to provide a minced rawhide;stirring the minced rawhide to form a whipped mixture;extruding the whipped mixture to make an extruded product; anddrying the extruded product to form the edible pet chew.7. The edible pet chew of further comprising:about 3 to 8 wt. % of glycerin.8. The edible pet chew of claim 7 , comprising about 5 wt. % of glycerin.9. The edible pet chew of claim 7 , wherein the glycerin is heated with the rawhide and water.10. The edible pet chew of claim 6 , comprising:about 70 wt. % of protein;about 2.5 wt. % of fat; andless than or equal to about 20. ...

DAIRY PRODUCTS AND METHODS FOR PRODUCING THEM

The present invention relates to a method of producing a protein containing dairy mousse, such as a quark mousse or a yogurt mousse. In particular, the present invention relates to a method of producing whipped dairy products involving the use of an ideal whey protein solution and protein modifying enzyme in the production of dairy mousses. The invention enables the production of dairy whipped products with relatively high protein content simultaneously with relatively low carbohydrate and fat contents in which the bubbles improve the mouth feel and rheological performance of the product. 1. A method for preparing a dairy mousse comprising the steps of:providing an ideal whey protein solution, which is a microfiltration permeate obtained from microfiltration of a milk raw material,treating the ideal whey protein solution with a protein modifying enzyme,optionally mixing the treated solution with an acidified dairy product and/or food product,optionally adding a stabilizing agent to the solution or the mixture,adjusting the pH to the range of 3.5-6.5,heat-treating the solution or the mixture,subjecting the solution or the mixture to an aeration treatment for providing an aerated dairy product.2. The method according to claim 1 , wherein the method comprises the step of adding a stabilizing agent to the solution or the mixture.3. The method according to claim 1 , wherein the method further comprises at least one of the steps of:heat-treating the ideal whey protein solution before the protein modifying enzyme treatment step,cooling the heat-treated solution or mixture for providing a cooled mixture for the aeration step,packing the aerated product,storing the product.4. The method according to claim 1 , wherein the pH is adjusted to the range of 4.3-4.6.5. The method according to claim 1 , wherein the aeration treatment is performed by whipping with an ice cream freezer claim 1 , utilizing HPP-technique or an utilizing ultrasound or cavitation technique.6. The method ...

Synthetic Multiphase Systems

A synthetic multiphase product including an isolated biofilm surface layer protein A (BsIA), wherein the BsIA has the amino acid sequence set forth in SEQ ID NO: 28 or a variant thereof that is at least 80% identical to SEQ ID NO: 28.

Fat Composition

Fat compositions are described that comprise 95% by weight of a blend of a first lauric fat and a crystal modifier. A crystal modifier included in fat compositions described herein is an interesterified blend of a second lauric fat and a palmitic fat. Additional fat compositions are described herein that include a first lauric fat, a crystal modifier, and a liquid oil. Also described are methods of making a fat composition described herein, and food ingredients and food products that include a fat composition described herein. 126-. (canceled)27. A fat composition , comprising: i. 55% to 90% by weight of the solid fat of a first lauric fat, and', a) 10% to 50% by weight of the interesterified blend of a second lauric fat, and', 'b) 50% to 90% by weight of the interesterified blend of a palmitic fat having an iodine value of from 10 to 50,, 'ii. 5% to 45% by weight of the solid fat of a crystal modifier consisting of an interesterified blend of], 'a. at least 70% by weight of the fat composition of a solid fat, the solid fat including at least 95% by weight of a blend includingb. the balance to at least 95% by weight of the fat composition of a liquid oil;the fat composition having a solid fat content (SFC) of about 5% to 15% at 26.7° C. and a Mettler Drop Point of about 30° C. to about 45° C.28. The fat composition of claim 27 , wherein the palmitic fat has an iodine value of from 25 to 40.29. The fat composition of claim 27 , wherein the second lauric fat is included in the crystal modifier in an amount of 10% to about 30% by weight of the interesterified blend.30. The fat composition of claim 27 , wherein the palmitic fat is included in the crystal modifier in an amount of about 70% to 90% by weight of the interesterified blend.31. The fat composition of claim 27 , wherein the fat composition has a Mettler Drop Point of about 32° C. to about 40° C.32. (canceled)33. The fat composition of claim 27 , wherein the fat composition is a beta prime crystal tending ...

WATER-CONTAINING FOAM-CONTAINING CHOCOLATE

The present invention provides a water-containing foam-containing chocolate containing 16 wt % or more and 55 wt % or less of water, the water-containing foam-containing chocolate having new texture that is smooth, fluffy, and soft even in a freezing temperature range and having processability at room temperature and an excellent shape retention property at room temperature and in the freezing temperature range. 1. A water-containing foam-containing chocolate of an oil-in-water type comprising 16 wt % or more and 55 wt % or less of water ,wherein the ratio of air bubbles each having a circle-equivalent diameter of 30 μm or more and 50 μm or less be 50% or more among air bubbles each having a circle-equivalent diameter of 20 μm or more in the air bubbles of the water-containing foam-containing chocolate.2. The water-containing foam-containing chocolate according to claim 1 , wherein the water-containing foam-containing chocolate has a load of 1.5 N or more and 20.0 N or less at which a distortion rate at −18° C. is 40%.3. The water-containing foam-containing chocolate according to claim 1 , wherein the water-containing foam-containing chocolate has a specific gravity at room temperature of 0.2 or more and 1.0 or less.4. The water-containing foam-containing chocolate according to claim 1 , wherein the water-containing foam-containing chocolate contains meringue.5. A method of producing a water-containing foam-containing chocolate according to comprising whipping a water-containing chocolate of an oil-in-water type.67-. (canceled) The present invention relates to a water-containing foam-containing chocolate, which enables flavor of chocolate to be sufficiently sensed even in a freezing temperature range, and which exhibits new texture that is smooth, fluffy, and soft.When general chocolate is frozen, the texture of chocolate becomes hard and the flavor of chocolate becomes difficult to be sensed. Therefore, as a method of softening chocolate, there has hitherto been ...

FOAMING MATERIAL

A method for producing a foaming material for a composition to be foamed, the method includes: suspending a yeast cell residue in water; adjusting a pH of a yeast cell suspension to an acidic side; and heating a yeast cell suspension, the foaming material includes a yeast extract having a protein content of 35% by weight or more per solid content and a dietary fiber content of 30% by weight or more per solid content, and the foaming material is contained in the composition at from 0.001% to 1% by weight. 1suspending a yeast cell residue in water;adjusting a pH of a yeast cell suspension to an acidic side; andheating a yeast cell suspension,wherein the foaming material comprises a yeast extract having a protein content of 35% by weight or more per solid content and a dietary fiber content of 30% by weight or more per solid content, andwherein the foaming material is contained in the composition at from 0.001% to 1% by weight.. A method for producing a foaming material for a composition to be foamed, the method comprising: This is a divisional application of U.S. application Ser. No. 15/775,090, filed on May 10, 2018, which is a U.S National Stage of International Patent Application No. PCT/JP2016/083171, filed on Nov. 9, 2016, which claims priority to Japanese Application No. 2015-223401, filed on Nov. 13, 2015. The disclosure of each of these applications is herein incorporated by reference it is entirely.The present invention relates to a foaming material obtained from a yeast cell residue.The quality of bubble-containing products is greatly affected by the difference in bubble state. For example, in bubble-containing confectionery, the bubbles impart fluffy mouthfeel and smooth touch in the mouth as meringue in which fine air is contained in the egg white is used. Hence, bubbling of meringue and stabilityofbubblesareimportantfactorswhenmakingmeringue-usingfoodproducts. In addition, in beer-based beverages, which are bubble-containing beverages, bubbling after ...

SYSTEM FOR AERATING A LIQUID FOOD PRODUCT, AND A METHOD FOR PREPARING A LIQUID FOOD PRODUCT

The invention relates to a system for aerating a liquid food product, wherein the system comprises a bubble generator () for generating bubbles in a liquid food product flow. The bubble generator () comprises a wall () having gas transmissive pores, which wall separates an air supply space () from the liquid food product flow, wherein an air supply () is provided for supplying air to the air supply space (). The air supply () comprises an air drying device () for drying air, preferably dehumidifying air, to be supplied to the air supply space () and/or a container () containing pre-dried air, said container () being arranged for supplying dried air to the air supply space. 116.-. (canceled)17. A system for aerating a liquid food product , comprising:(i) a bubble generator for generating bubbles in a liquid food product flow, the bubble generator comprising a wall having gas transmissive pores separating an air supply space from the liquid food product flow, and (a) an air drying device for drying the air to be supplied to the air supply space and/or', '(b) a container containing pre-dried air arranged for supplying dried air to the air supply space., '(ii) an air supply for supplying air to the air supply space, the air supply comprising18. The system according to claim 17 , wherein the air drying device dehumidifies the air.19. The system according to claim 17 , wherein the air supply is provided with a compressor for supplying air under pressure to the bubble generator.20. The system according to claim 17 , wherein the air drying device is in fluid connection with the compressor and the bubble generator and is located between the compressor and the bubble generator.21. The system according to claim 17 , wherein the air drying device comprises a cooler for cooling the air.22. The system according to claim 21 , wherein the cooler comprises an inlet channel portion claim 21 , an outlet channel portion claim 21 , and a drainage portion.23. The system according to ...

Powder composition for an aerated food product

The invention relates to a powder composition for preparing a food product, to a method for preparing said powder composition, to a method for preparing a food product from said powder composition, to a food product obtainable by said method, and to a method for keeping gas bubbles in bulk liquid.

Novel Food Product and Method of Use

The invention includes a composition when used for the subsequent preparation of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is at least about 2.0% w/w in the composition and the composition has been heat treated at or above about 40° C. prior to preparing the egg white foam. The invention also encompasses method of use, novel food products, cooked or uncooked, and methods of manufacture. 1. A composition when used for the subsequent preparation of an egg white foam , wherein the composition includesa) an amount of an egg white material;b) at least one thickener, wherein the amount of the at least one thickener is at least about 2.0% w/w in the composition;and wherein the composition has been heat treated at or above about 40° C. prior to preparing the egg white foam.2. The composition of claim 1 , wherein the the at least one thickener is alginin claim 1 , guar gum claim 1 , locust bean gum claim 1 , gum arabic claim 1 , xanthan gum claim 1 , or any combination or derivative thereof.3. The composition of claim 1 , wherein the composition has been heat-treated between 15° C. to 75° C.4. The composition of claim 1 , wherein the composition has been heat-treated between 50° C. to 70° C.5. The composition of claim 1 , wherein the composition has been heat-treated at about 63° C.6. The composition of claim 1 , wherein the composition has been heat-treated for between 10 seconds to 10 minutes.7. The composition of claim 1 , wherein the composition has been heat-treated for about 2 minutes.8. (canceled)9. The composition of claim 1 , wherein the composition includes between 5% w/w to 20% w/w protein.10. (canceled)11. The composition of claim 1 , wherein the composition includes sugar in the range of 1-30% w/v.12. The composition of claim 1 , wherein the composition has a pH of between 6-10.13. (canceled)14. A food product including an egg white foam prepared with a ...

Instant Food

A method includes making a food by combining a dry food mix with a liquid and stirring by hand for less than 5 minutes to achieve a food. A dry food mix described includes a pregelatinized starch and a whipping base that includes an emulsifier, an emulsion stabilizer, and a whipping aid.

PLANT-PROTEIN-BASED STRUCTURANTS

The present invention relates to a solid, particulate plant-protein-based structurant composition comprising, based on total dry matter, a) 50-95 wt. % plant derived protein, b) 5-10 wt. % xanthan gum, c) 1-30 wt. % glucono delta lactone-derived acidulant. The invention further relates to a food product comprising said structurant composition. The invention further relates to a method for the preparation of said structurant composition and to a process for preparing a food product using said structurant composition.

COMPRESSED GAS CANISTER OPENER

This invention describes a device which attaches to the threaded base connector of a whipped-cream dispenser and which allows for a simple and quick charging of said dispenser using disposable compressed gas canisters. This device allows for safe charging of the dispenser and employs multiple directions of lever operation/movement to provide this safety. 1. A mechanical assembly for pressurized dispensing vessels , comprising:an actuating lever system and;a compressed gas canister;wherein depression of the lever causes the gas canister to engage with an apparatus of the vessel that serves to puncture a seal in the neck of the gas canister, thereby releasing the gas within the canister, and thereby pressurizing the vessel.2. The mechanical assembly of claim 1 , wherein the assembly is threaded onto a screw boss of the dispensing vessel.3. The mechanical assembly of claim 1 , wherein the assembly is integral with body of the dispensing vessel.4. The mechanical assembly of claim 1 , further comprising a hollow tubular component that houses the gas canister claim 1 , and includes a mounting component for mounting the actuating lever system.5. The mechanical assembly of claim 1 , wherein the actuating lever system includes a concavity allowing the gas canister to be seated securely within the lever system claim 1 , preventing the lever system from slipping off the gas canister.6. The mechanical assembly of claim 1 , wherein the actuating lever system is rotatable claim 1 , enabling the gas canister to be mounted or removed.7. The rotating actuating lever system of comprising a locating pin claim 6 , a spring over the locating pin claim 6 , and a locking pin claim 6 , wherein the lever system rotates about the axis of the locating pin.8. The rotating actuating lever system of claim 7 , wherein depression of the lever causes the locating pin to be pulled against the spring claim 7 , compressing the spring claim 7 , thereby providing a limit to range of lever depression.9. ...

Synthetic Multiphase Systems

A synthetic multiphase product comprising BsIA is presented. Methods of producing a synthetic multiphase product comprising BsIA, and applications of BsIA in synthetic multiphase products are also presented.

Novel Food Product and Method of Use

The invention includes a composition when used for the subsequent prprat ion of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is at least about 2.0% w/w in the composition and the composition has been heat treated at or above about 40° C. prior to preparing the egg white foam. The invention also encompasses method of use, novel food produds, cooked or uncooked, and methods of manufacture.

FOAMING MATERIAL

[Problem] To manufacture a foaming member using a low-cost method having little environmental impact, in which the air bubbles in an air-bubble-containing product are enhanced and stability is improved, without imparting viscosity, coloring, flavor, cloudiness, odor, etc. Also, to provide an effective use of yeast cell residue generated as a byproduct of a yeast extract. [Solution] A yeast cell residue remaining after a useful extract is removed from a yeast is suspended in water, and is heated after pH adjustment, and then a supernatant is obtained by centrifugal separation. This fraction contains, in relation to the solid content, 35 wt % or more of protein and 30 wt % or more of dietary fiber, and is usable in the foaming member. 1. A foaming material comprising a yeast extract having a protein content of 35% by weight or more per solid content and a dietary fiber content of 30% by weight or more per solid content.2. A foaming agent comprising the foaming material according to .3. A bubble-containing food product comprising the foaming material according to at from 0.001% to 1% by weight.4. A method for producing the foaming material according to claim 1 , wherein a yeast extract is extracted from a yeast cell residue.5. A method for producing the foaming material according to claim 1 , the method comprising:suspending a yeast cell residue in water;adjusting a pH of a yeast cell suspension to an acidic side; andheating a yeast cell suspension.6. A method for promoting foaming or stabilizing bubbles of a composition to be foamed claim 1 , wherein the foaming material according to is contained in the composition at from 0.001% to 1% by weight. The present invention relates to a foaming material obtained from a yeast cell residue.The quality of bubble-containing products is greatly affected by the difference in bubble state. For example, in bubble-containing confectionery, the bubbles impart fluffy mouthfeel and smooth touch in the mouth as meringue in which fine ...

COMPRESSED GAS SUPPLY SYSTEM FOR MAKING WHIPPED CREAM

A nitrous oxide charging system to make whipped cream by charging food-grade N2O gas into a whipped cream dispenser that contains a certain amount of heavy cream is provided. The charging system includes a compressed gas container with liquefied nitrous oxide and a delivery unit that comprises an on/off valve; a pressure regulator configured to operate at a controlled outlet pressure; and a flexible tubing connecting with a dispenser. The charging system also includes a means to select the optimum delivery pressure based on the amount of heavy cream, and the accepted tolerance of the delivery pressure. An optional dispenser kit is also provide that can include a dip tube and/or oscillating arm-like structures as part of a dispenser kit operably connected to the dispenser to promote mixing and chemical solvation. 1. A portable , pressurized delivery apparatus adapted for charging nitrous oxide of a food-grade purity into a dispenser containing liquid heavy cream , comprising:a vessel characterized by an effective diameter and longitudinal axis, said effective diameter reduced to a tapered region along the longitudinal axis of the vessel, said vessel further defined by an interior region having a water volume of up to about 10 liters in which said food-grade nitrous oxide is occupied therewithin and maintained under pressure;a valve integrated pressure regulator (vipr) operably connected to said tapered region and contained within a shrouded structure, said vipr having a unitary structure along the longitudinal axis, said vipr defined, at least in part, by multiple components including a pressure regulator, a pressure relief device, a pressure gauge, a fill port along one portion of the vipr, a delivery port along a second portion of the vipr, and an on-off valve, wherein each of said pressure regulator, said pressure relief device, said on-off valve and pressure gauge is substantially encapsulated within said shrouded structure;said pressure regulator configured to ...

METHOD FOR THE PRODUCTION OF A POROUS POWDER PRODUCT CONTAINING A PROBIOTIC OR OTHER MICROORGANISMS

The invention proposes a method for the production of a porous powder product containing a microorganism, from a liquid concentrate comprising at least one liquid microorganism culture and a carrier composition, the carrier composition comprising at least one carbohydrate and at least one protein, the method comprising the steps of: i) preparing the liquid concentrate to have both a temperature of between and 40° C. and a viscosity greater than 150 mPa·s; ii) injecting a food grade gas into the prepared concentrate at a pressure greater than 0.3 MPa to intimately incorporate the gas into the liquid concentrate and form a stable foam with a density of between about 0.6 to about 1.2 kg/l; iii) conveying the foam to an atomizing device wherein the pressure of the foam is reduced from 0.3 MPa to atmospheric pressure to provide a partially dried product; and iv) exposing the partially dried product to a drying media to reduce both the moisture content to less than 5% moisture and the water activity to less than 0.25 A, when measured at 20° C., and to provide the porous powder product, wherein the temperature of the porous powder product in step (iv) does not exceed 50° C. 1. A method for the production of a porous powder product containing a microorganism , from a liquid concentrate comprising at least one liquid microorganism culture and a carrier composition , the carrier composition comprising at least one carbohydrate and at least one protein , the method comprising the steps of:i) preparing the liquid concentrate both to have a temperature of between 5 and 40° C. and to have, at the temperature of the prepared liquid concentrate, a viscosity greater than 150 mPa·s;ii) incorporating a pressurized food grade gas into the prepared liquid concentrate at a pressure greater than 0.3 MPa, step (ii) being conducted in a hermetically sealed tank containing the liquid concentrate, step (ii) including injecting the pressurized gas into the liquid concentrate in the ...

PRINTED IMAGE AND BARRIER FOR USE WITH BEVERAGE AND RELATED PROCESS

A beverage assembly includes a lower layer of consumable beverage, an upper layer including a printed image, and an intermediate layer between the upper layer and the lower layer. The intermediate layer is an edible foam adapted to prevent the upper layer from dissolving in the lower layer. The edible foam is hydrophobic and may maintain a boundary between the upper layer and the lower layer for approximately 1-2 hours or more. 1. A method of assembling a beverage comprising:pouring a lower layer of liquids miscible with water into a container;expelling a layer of edible foam on top of the lower layer of liquid;placing an edible wafer comprising a printed image on top of the intermediary layer of foam;wherein the intermediary layer of foam forms a boundary between the lower layer of liquid and the edible wafer comprising the printed image for at least one hour.2. The method of claim 1 , wherein the layer of edible foam is non-polar.3. The method of claim 1 , wherein the layer of edible foam is hydrophobic.4. The method of claim 1 , wherein the layer of edible foam comprises between 0.28-0.32% xanthan gum.5. The method of claim 1 , wherein the lower layer comprises alcohol.6. The method of claim 1 , wherein the edible wafer is at least 2.5 inches in diameter.7. The method of claim 1 , wherein the printed image comprises edible ink.8. The method of claim 1 , wherein the layer of edible foam is shelf-stable.9. The method of claim 1 , wherein the layer of foam floats on top of the lower layer of liquids in such a manner that a user may access the lower layer of liquid without displacing the intermediary layer of foam.10. The method of claim 1 , wherein the expelling step comprises expelling the edible foam on top of the lower layer of liquid using a whipping siphon.11. The method of claim 10 , wherein the edible foam is shelf-stable.12. The method of claim 1 , further including the step of printing the printed image on the edible wafer.13. The method of claim 1 , ...

MACHINE AND METHOD FOR CHARGING CULINARY CREAM WHIPPERS

A machine and method for charging culinary cream whippers, by automatically injecting nitrous oxide, which makes it possible to optimise the charging time of culinary whippers and the availability of nitrous oxide for culinary whippers is disclosed, which has: a cabinet, wherein a first compartment is defined with its front portion open, at the base of which a nitrous oxide intake unit is arranged, external to this first compartment. The intake unit in the first compartment connects with a charging spout of the culinary whipper; inside the cabinet, in a second compartment, with a door, are provided at least one high-pressure nitrous oxide cylinder and the corresponding pneumatic, electric and electronic connections; and in the front of the machine is defined a control panel that makes it possible to operate the machine. 1. A machine to charge whipping kitchen siphons especially for “whipped cream” through the automatic injection of nitrous oxide (N2O) which allows to optimize the charge time , availability of the nitrous oxide and security and operation control comprisinga first enclosure defining a first compartment with an open front part in which a base has a conjunction of nitrous oxide from a high pressure nitrous oxide cylinder with at least 500 g of work capacity, external to first compartment, the conjunction of nitrous oxide defines additional means of connection with a load python for the kitchen siphon;a second enclosure defining a second compartment, with a door, having a high pressure nitrous oxide cylinder with the appropriate pneumatic and electronic connections, herein in front of the enclosure there is a control panel that allows operating the machine with at least one selector switch, lights, a start-up switch and a reset selector.2. The machine to charge kitchen siphons according to wherein the second compartment is below the first compartment.3. The machine to charge kitchen siphons according to wherein the second compartment is behind the first ...

Whippable Food Products, Whipped Food Products, and Methods of Making the Same

This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%. 169-. (canceled)71. The whippable food product of claim 70 , wherein less than 0.25% of emulsifier is present in the whippable food product.72. The whippable food product of claim 70 , wherein less than 0.5% fat is present in the whippable food product.73. The whippable food product of claim 70 , wherein the dietary fiber includes coconut fiber claim 70 , citrus fiber claim 70 , pineapple fiber claim 70 , or a combination thereof.74. The whippable food product of claim 70 , wherein the dietary fiber is present in the range of about 0.5% to about 5% by weight of the whippable food product.75. The whippable food product of claim 70 , wherein more than 80% by weight of the dietary fiber component is an isolated claim 70 , purified claim 70 , and/or modified fiber.76. The whippable food product of claim 70 , wherein the water is present in the range of about 65% to about 85% by weight of the whippable food product.77. The whippable food product of claim 70 , wherein at least 50% claim 70 , of the protein is hydrolyzed casein claim 70 , hydrolyzed wheat protein claim 70 , egg whites or whey protein claim 70 , ...

APPARATUS AND METHOD FOR AERATION OF A FOOD PRODUCT

An apparatus () for aerating a food product, () comprising a housing () with an inlet () for the food product and an outlet for the aerated food product, and, within the housing (), first and second pairs () of a rotor and a stator each having complementary toothed rims orientated in opposition in the axial direction, and a gas injector () for injecting, at an upstream position relative to the first pair () of a rotor and a stator, a gas in the food product to be aerated, wherein a further inlet () is provided for injecting, at a position between a pair () and an adjacent pair () of a rotor and a stator, an additional composition to be mixed with the food product. 1. An apparatus for aerating a food product , the apparatus comprising a housing with an inlet for the food product to be aerated and an outlet for the aerated food product , and , within the housing , a plurality of pairs of a rotor and a stator , where each pair of a rotor and a stator has complementary toothed rims orientated in opposition in the axial direction , and a gas injector for injecting , at an upstream position relative to the first pair of a rotor and a stator , a gas in the food product to be aerated , wherein a further inlet is provided for injecting , at a position between an upstream pair of a rotor and a stator and an adjacent downstream pair of a rotor and a stator , an additional composition to be mixed with the food product , wherein a stator ring and a rotor ring are arranged between the upstream pair and the downstream pair of a stator and a rotor to provide an axial space between the two pairs of a stator and a rotor , and the further inlet is arranged to inject the additional composition to be mixed with the food product into the axial space.2. An apparatus according to wherein the rotors and the stators can be removed and exchanged.3. An apparatus according to claim 1 , wherein the upstream pair of a stator and a rotor is downstream of a first pair of a stator and a rotor.4. An ...

L-cysteine-treated proteins with altered functionalities and preparations thereof

High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.

PROCESS FOR PREPARING CONCENTRATED FOAMING COMPOSITIONS SWEETENED WITH HONEY AND SUCH COMPOSITIONS

A process for preparing a concentrated foaming composition sweetened with honey, including: a) provision and weighing the necessary quantities of raw materials to be used, b) putting pure honey in a mixer and subjecting the honey to beating from about 250 rpm to about 1500 rpm for about 5 to 30 minutes, c) adding at least one raw material selected from soluble coffee, powdered milk and honey to the mixed honey from step b) while it is being mixed, and d) once the desired consistency is achieved, divide the composition obtained in step c) into containers for distribution and marketing. Compositions for making foaming coffee sweetened with honey, foaming coffee with milk sweetened with honey and foaming milk sweetened with honey obtained by this process. 1. A process for preparing a concentrated foaming composition sweetened with honey , comprising:a) provision for and weighing the necessary quantities of raw materials to be used,b) putting pure honey in a mixer and subjecting the honey to beating from about 250 rpm to about 1500 rpm for about 5 to 30 minutes,c) adding at least one raw material selected from soluble coffee, powdered milk and honey to the mixed honey from step b) while it is being mixed, andd) once the desired consistency is achieved, divide the composition obtained in step c) into containers for distribution and marketing.2. The process of claim 1 , further comprising adding a stabilizer to the raw materials of step c).3. The process of claim 1 , further comprising incorporating chocolate in the form of cocoa powder claim 1 , spices claim 1 , natural flavors claim 1 , natural essences alcohol or alcohol flavors claim 1 , and mixtures thereof after step c) while still being whipped.4. The process of claim 1 , wherein the milk is either condensed milk or evaporated milk.5. The process of claim 1 , wherein the stabilizer is a natural stabilizer.6. The process of claim 2 , wherein the stabilizer is selected from the group consisting of locust bean gum ( ...

Gas entrainment in flowable foods

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.

FOOD DOUGH AND METHOD FOR PRODUCING SUCH A DOUGH

Disclosed is a method for producing a food dough, including the following steps: preparing a gel including at least starch and maltodextrins diluted in a fluid medium, preparing a foam consisting of one or more food products, and incorporating the gel into the foam. 1. A method for producing a food dough , comprising the following steps:(A) preparing a gel comprising at least starch and maltodextrins diluted in a fluid medium,(B) preparing a foam consisting of one or more food products, and(C) incorporating the gel into the foam.2. The method of claim 1 , wherein the gel comprising at least starch and maltodextrins diluted in a fluid medium is prepared according to the following steps:diluting at least the starch and the maltodextrins in a fluid medium to produce a preparation,heating the preparation, andletting the preparation to cool in the form of a gel before incorporating the preparation into the foam.3. The method of claim 2 , wherein the preparation is heated up to a temperature of 60 degrees Celsius.4. A food dough comprising at least one foam consisting of one or more food products claim 2 , and at least starch and maltodextrins diluted in a fluid medium and incorporated in the foam in the form of a gel.5. The food dough of claim 4 , wherein the foam is produced from egg whites claim 4 , chickpeas aquafaba claim 4 , whey claim 4 , milk claim 4 , and/or saponin extract.6. The food dough of claim 4 , wherein the starch is non-hydrolyzed.7. The food dough of claim 4 , wherein the gel comprises flour and maltodextrins diluted in water.8. The food dough claim 4 , wherein the maltodextrins of the gel have a mean dextrose equivalent (DE) of less than 30 claim 4 , preferentially of between 15 and 20.9. The food dough of claim 4 , further comprising one powder of vegetables or of fruit.10. The food dough of claim 4 , wherein the gel comprises between 10% and 20% by weight of flour claim 4 , between 10% and 20% by weight of maltodextrins claim 4 , and between 60% and ...

STABILIZED VEGETABLE WHIPPING CREAM

A protein free vegetable whipping cream comprising an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose maintains low viscosity during storage and has excellent whipping properties. 1. A protein free vegetable whipping cream , wherein: 4-35% by weight of fat,', '0.2-0.5% by weight of an anionic emulsifier, and', '0.05-1% by weight of a low viscosity hydroxypropylmethyl cellulose (HPMC) with a viscosity of 20-1000 cP in a 2% aqueous solution at 20° C.; and, 'the whipping cream comprisesthe whipping cream has a rheology at 5° C. in the linear viscoelastic region by a complex modulus below 25 Pa.2. The whipping cream according to claim 1 , comprising 0.2-0.5% by weight of the low viscosity HPMC.3. The whipping cream according to claim 1 , comprising 0.3-0.5% by weight of the anionic emulsifier.4. The whipping cream according to claim 1 , wherein the anionic emulsifier is sodium stearoyl lactylate (SSL).5. The whipping cream according claim 1 , in which the fat is based on vegetable oils selected from the group consisting of coconut oil claim 1 , palm kernel oil claim 1 , palm oil claim 1 , peanut oil claim 1 , soybean oil claim 1 , rapeseed oil claim 1 , sunflower seed oil claim 1 , cotton seed oil claim 1 , olive oil claim 1 , corn oil or grape seed oil claim 1 , including fractionated claim 1 , partially hydrogenated or fully hydrogenated versions of these oils.6. (canceled)7. The whipping cream according to claim 1 , wherein the ratio between the anionic emulsifier and the low viscosity HPMC is between 1:3 and 8:1.8. The whipping cream according to claim 1 , further comprising one or more ingredients selected from the group consisting of:hydrocolloids selected from the group consisting of high acyl gellan, low acyl gellan, guar gum, locust bean gum, alginate, carrageenan, pectin and xanthan gum;at least one other emulsifier selected from the group consisting of polyglycerol esters of fatty acids (PGE), polysorbates, monoglycerides, mono- ...

FROTH WAND

A froth wand comprises a tubular wall having a steam inlet end comprising a steam inlet, a steam outlet end comprising a steam outlet separate from the steam inlet and a steam channel extending between the steam inlet and the steam outlet. The froth wand is a disposable froth wand. The froth wand can comprise a container for containing a beverage base material, such as roasted ground coffee. The tubular wall of the froth wand can comprise an air opening. 148-. (canceled)49. A froth wand comprising:a tubular wall having a steam inlet end comprising a steam inlet,a steam outlet end comprising a steam outlet separate from the steam inlet, anda steam channel extending between the steam inlet and the steam outlet,the froth wand is a disposable froth wand characterised in that the disposable froth wand is made of biodegradable material.50. The froth wand according to claim 49 , wherein the steam outlet extends radially through the tubular wall and/or is arranged at a free end of the froth wand extending in longitudinal direction.51. The froth wand according to claim 49 , wherein the steam outlet is a circular opening having a diameter of between 1.0 mm and 2.0 mm.52. The froth wand according to claim 49 , wherein the steam outlet comprises a plurality of steam outlet openings.53. The froth wand according to claim 49 , wherein the steam channel has a diameter of between 4 mm and 10 mm and/or the tubular wall of the froth wand has a thickness of between 0.4 and 0.6 mm claim 49 , preferably a 0.5 mm wall thickness.54. The froth wand according to claim 49 , wherein the froth wand is made of a material having a low thermal mass in a range of 1 to 20 gram.55. The froth wand according to claim 49 , wherein the tubular wall of the froth wand comprises an air opening claim 49 , wherein the air opening comprises one or more holes claim 49 , and wherein at least one or each of the holes is shaped as a slot extending parallel to a longitudinal axis of the tubular wall.56. A forth ...

METHOD OF PREPARING A BEVERAGE AND A DEVICE FOR PREPARING A BEVERAGE

A method of preparing a beverage, wherein the method comprises the step of heating a beverage in a cup by means of injecting steam into the beverage through a wand and the step of measuring the temperature of the beverage in the cup, wherein the step of measuring the temperature of the beverage comprises during the step of heating the step of continuously recording an audio signal from the beverage and the step of deriving the temperature of the beverage from the recorded audio signal. A device for preparing a beverage, said device being provided with a beverage temperature sensor comprising at least one microphone and a controller which is loaded with a computer program for performing the inventive method. 1. A method of preparing a beverage , wherein the method comprises the step of heating the beverage in a cup by means of injecting steam into the beverage through a wand and the step of measuring the temperature of the beverage in the cup , wherein the step of measuring the temperature of the beverage comprises during the step of heating the step of continuously recording an audio signal from the beverage and the step of deriving the temperature of the beverage from the recorded audio signal.2. The method according to claim 1 , wherein the step of recording the audio signal from the beverage comprises sequentially loading in blocks of audio data.3. The method according to claim 2 , wherein the step of deriving the temperature from the recorded audio signal comprises processing each loaded block of audio data by performing a Fourier transform on each loaded block for providing an indicator value for each of said loaded blocks of audio data claim 2 , said indicator value correlating with beverage temperature.4. The method according to claim 3 , wherein the step of deriving the temperature from the recorded audio signal comprises deriving an indicator vector claim 3 , said indicator vector comprising a list of indicator vector values claim 3 , in which the number of ...

Whipped Food Topping

An edible topping composition which is pourable at refrigeration and room temperatures. The edible topping composition includes a coconut component (i.e., coconut oil, coconut cream, and/or coconut milk), fat, stabilizer, sweetener, and water. One or more optional ingredients can also be used (e.g., milk protein or soy protein, emulsifiers, thickeners, salt, phosphate salt, flavoring, coloring, preservatives, etc.). The edible topping composition is whippable and, in a whipped form, has a smooth, non-greasy texture and is free of waxy mouth feel.

USE OF HIGH ACYL GELLAN IN WHIPPING CREAM

Use of high acyl gellan in whipping cream. 1. A whipped cream comprising high acyl gellan.2. The whipped cream according to claim 1 , which whipped cream has been aerated at a temperature below 25° C.3. The whipped cream according to claim 1 , wherein said whipped cream comprises between 0.005% (w/w) and 0.2% (w/w) high acyl gellan.4. The whipped cream according to claim 1 , wherein said whipped cream comprises between 10% (w/w) and 45% (w/w) fat.5. The whipped cream according claim 4 , wherein part or all of said fat is vegetable fat.6. The whipped cream according to claim 5 , wherein at least 80% of the total amount of fat in the whipped cream is vegetable fat.7. The whipped cream according to claim 5 , wherein said whipped cream comprises vegetable fat derived from one or more of the group consisting of coconut oil claim 5 , palm kernel oil claim 5 , palm oil claim 5 , peanut oil claim 5 , soybean oil claim 5 , rapeseed oil claim 5 , sunflower seed oil claim 5 , cotton seed oil claim 5 , and olive oil.8. The whipped cream according to claim 1 , further comprising one or more of the following: protein(s) claim 1 , emulsifier(s) claim 1 , stabiliser(s) claim 1 , buffer salt(s) claim 1 , salt(s) claim 1 , sweetener(s) claim 1 , and flavour(s).9. The whipped cream according to claim 1 , comprising one or more emulsifiers selected from the group consisting of polyglycerol esters of fatty acids (PGE) claim 1 , polysorbate claim 1 , monoglycerides claim 1 , mono/diglycerides claim 1 , lactylates claim 1 , lactic acid esters of mono- and diglycerides (lactems) claim 1 , diacetyitartaric add esters of mono- and diglycerides of fatty acids (datems) claim 1 , citric acid esters of mono- and diglycerides of fatty acids (citrems) claim 1 , and lecithin products.10. The whipped cream according to claim 1 , wherein the whipped cream comprises:at least one emulsifier selected from the group consisting of monoglycerides and lactic acid esters of mono- and di glycerides of fatty ...

FOAM COMPRISING SOLUBLE RAPESEED PROTEIN ISOLATE

A foam comprising water and native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 90% over a pH range from 3 to 10 at a temperature of 23±2° C. 2. A foam according to wherein the native rapeseed protein isolate has a protein content of at least 90 wt. % on a dry weight basis and a solubility of at least 90% over a pH range from 3 to 10 at a temperature of 23±2° C.3. A foam according to wherein the native rapeseed protein isolate in an aqueous 2 wt. % solution has a conductivity of less than 9000 μS/cm over a pH range of 2 to 12 measured using a Hach sensION+EC71 conductivity meter.4. A foam according to wherein the native rapeseed protein isolate has a phytate level less than 0.4 wt. %.5. A foam according to wherein said protein mentioned under iii) is egg protein.6. A foam according where total protein used in (ii)+(iii) comprises at least 25% of rapeseed protein isolate (ii).7. A foam according to comprising rapeseed protein isolate and egg white protein in a ratio in the range of from 25:75 to 75:25.9. A process according to wherein after c) the pH is adjusted to neutral.10. A product comprising a foam according to in a food product.11. Food product comprising a foam according to . The present invention is directed to a foam comprising rapeseed protein isolate and water and a process for making the foam. Also disclosed are the use of the foam in food products and food products comprising the foam.Foam is defined as air bubbles trapped in for example a liquid. A foam is created by incorporating air, usually by beating the liquid, and capturing the air in tiny bubbles. Eggs and in particular egg white are excellent at foam formation.Egg whites are about 90% water. The other 10% is primarily proteins, with a few vitamins, minerals and glucose mixed in.Egg white, when beaten becomes foamy, increases 6 to 8 times in volume and stands in peaks. On heating the foam, the air cells expand and ...

Method for improving or maintaining physical properties of substance

An object of the present invention is to provide a means for improving or maintaining physical properties of a substance (in particular, a composition) (e.g., food). The object is achieved by a foam-containing composition that contains welan gum.

FOAMING APPARATUS AND METHOD OF USE

The present invention relates to a foaming apparatus wherein the apparatus includes an enclosure with a first and second cavity located therein wherein the enclosure includes at least one zone of constriction defined by internal surface(s) of the enclosure located between the first cavity and the second cavity in the enclosure, wherein the at least one zone of constriction allows the only transfer of a material between the first cavity and second cavity. The present invention also relates to a method of using a foaming apparatus to foam a material such as an egg white based liquid. 116.-. (canceled)17. A foaming apparatus comprising an enclosure including a first and second cavity located therein , wherein said enclosure includes at least one zone of constriction defined by internal surface(s) of said enclosure located between said first cavity and said second cavity in said enclosure , wherein said at least one zone of constriction allows the only transfer of a material to be foamed between said first cavity and said second cavity , and wherein said zone of constriction is configured to foam said material as said material is transferred through said zone of constriction in a back and forth fashion between said first cavity and said second cavity.18. The foaming apparatus of claim 17 , wherein walls of said enclosure are made substantially of a pliable material.19. The foaming apparatus of claim 17 , wherein said first cavity and said second cavity have approximately the same internal volume.20. The foaming apparatus of claim 17 , wherein said first cavity is configured to include an external outlet.21. The foaming apparatus of claim 17 , wherein said zone of constriction is configured as at least one channel that forms between opposing portions of internal walls that are connected along a mid-portion of said enclosure to separate said first cavity from said second cavity.22. The foaming apparatus of claim 21 , wherein said zone of constriction includes multiple ...

PACKAGED AMBIENT DAIRY BEVERAGE

A packaged product consisting essentially of an aseptic dairy beverage in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant foamy texture. 1. An aseptic dairy beverage in a closed container , wherein the beverage comprises: from 2 to 4 wt % of milk proteins , up to 4 wt % of milk fat , from 0.5 to 5 wt % of added sugar , from 0.35 to 0.65 wt % of cellulose , from 0.05 to 0.18 wt % of gellan gum , and the remainder to 100 wt % of water; the beverage has an apparent viscosity of 30 to 80 mPa·s at 4° C.); the headspace represents from 18 to 35 vol. % of the volume of the container; and the beverage has a shelf life of at least 6 months at 20° C.2. The packaged product according to claim 1 , wherein the beverage further comprises from 0.03 to 0.1 wt % of a buffering agent.3. The packaged product according to claim 1 , wherein the beverage further comprises a flavour ingredient selected from the group consisting of coffee claim 1 , cocoa claim 1 , tea claim 1 , caramel claim 1 , vanilla claim 1 , cinnamon claim 1 , cardamom claim 1 , saffron claim 1 , clove claim 1 , and mixtures thereof.4. The packaged product according to claim 3 , wherein the flavour ingredient comprises coffee extract.5. The packaged product according to claim 1 , which comprises from 0.5 to 1.5 wt % of coffee extract.6. The packaged product according to claim 1 , wherein the buffering agent is selected from the group consisting of potassium phosphate claim 1 , dipotassium phosphate claim 1 , potassium citrate claim 1 , potassium bicarbonate claim 1 , sodium bicarbonate claim 1 , sodium citrate claim 1 , sodium phosphate claim 1 , disodium phosphate and combinations thereof.7. The packaged product according to claim 1 , wherein the beverage is shelf-stable during at least 6 months at 20° C.8. The packaged product according to claim 1 , wherein the beverage retains a foamy texture during at least 10 minutes after shaking when prepared at a temperature ...

ALCOHOLIC FOAM

The present invention concerns an alcoholic foam, a use and a method for preparing said foam, the foam comprising:—An aqueous ethanolic solution;—An aqueous solution constituted essentially of water;—Between about 0.5 g.L.and about 10 g.L.of at least a surfactant;—Between about 0.5 g.L.and 10 g.L.of pectin; 1. An alcoholic foam comprising:An aqueous ethanolic solution;An aqueous solution constituted essentially of water;{'sup': −1', '−1, 'Between about 0.5 g.L.and about 10 g.L.of at least a surfactant;'}{'sup': −1', '−1, 'Between about 0.5 g.L.and 10 g.L.of pectin.'}2. The alcoholic foam according to claim 1 , wherein said aqueous ethanolic solution comprises between 0.5% by volume of ethanol and 99.5% by volume of ethanol claim 1 , preferably between about 10% by volume of ethanol and 60% by volume of ethanol claim 1 , more preferably between about 35 by volume of ethanol and 55% by volume of ethanol.3. The alcoholic foam according to claim 1 , wherein the foam comprises between about 5% by volume and 95% by volume of aqueous ethanolic solution claim 1 , preferably between about 50% by volume and 90% by volume of aqueous ethanolic solution claim 1 , more preferably between about 80% by volume and 85% by volume of aqueous ethanolic solution.4. The alcoholic foam according to claim 1 , wherein the foam comprises between about 1.0 g.L.and about 5.0 g.L.of at least a surfactant claim 1 , preferably between about 1.0 g.L.and about 1.5 g.L.of at least a surfactant.5. The alcoholic foam according to claim 1 , wherein the foam comprises between about 0.8 g.L.and about 5.0 g.L.of pectin claim 1 , preferably between about 0.8 g.L.and about 1.3 g.L.of pectin.6. The alcoholic foam according to comprises between about 0.1 g.L.and about 1.0 g.L.of salts claim 1 , preferably between about 0.1 g.L.and about 0.3 g.L.of salts.7. The alcoholic foam according to claim 1 , wherein the foam comprises between about 0.1 g.L.and 1.0 g.L.of carbohydrate claim 1 , preferably between about 0. ...

HIGHLY STABLE AERATED OIL-IN-WATER EMULSION

The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. More particularly, the present invention relates to an aeratable or aerated O/W emulsion comprising a continuous aqueous phase and a dispersed oil phase, said emulsion containing: —25-55 wt. % water; —4-50 wt. % oil; —3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; —20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; —1-20 wt. % of polysaccharides; —0-30 wt. % of other edible ingredients; wherein the saccharides are contained in the emulsion in a concentration of at least 60% by weight of water and wherein the polysaccharides are contained in the emulsion in a concentration at least 2% by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.

FOAMING DAIRY COMPOSITIONS

The present invention relates to a product comprising: —a container () having a volume Vc, sealed by a sealing (), and —a dairy composition (), having a volume Vd, which is comprised in the sealed container, characterized in that the dairy composition comprises caseinomacropeptide (CMP) and 0.60 Подробнее

EDIBLE FORMULATIONS AND USES THEREOF

Edible formulations are provided that include an aqueous component, a lipid component including a triglyceride, and a cannabis-derived oil. The edible formulation can be in the form of an emulsion having a continuous phase including the aqueous component and a dispersed phase including the lipid component and the cannabis-derived oil. Upon whipping or dispensing the edible formulation from a pressurized container, the edible formulation can take the form of a colloid having a continuous phase including the edible formulation and a dispersed phase including a gas. Dairy and nondairy whipped cream products can be provided thereby that exhibit antioxidant properties, provide relaxing and calming effects, and have improved mouthfeel, emulsification properties, and creaminess. 1. An edible formulation comprising:an aqueous component;a lipid component including a triglyceride; anda cannabis-derived oil.2. The edible formulation of claim 1 , comprised by from about 55 wt. % to about 65 wt. % of the aqueous component claim 1 , from about 25% to about 40% of the lipid component claim 1 , and from about 0.1 wt. % to about 10 wt. % of the cannabis-derived oil.3. The edible formulation of claim 1 , wherein the edible formulation is in the form of an emulsion having a continuous phase including the aqueous component and a dispersed phase including the lipid component and the cannabis-derived oil.4. The edible formulation of claim 1 , wherein the lipid component is surrounded by at least one layer including a phospholipid.5. The edible formulation of claim 1 , wherein the lipid component is animal-derived.6. The edible formulation of claim 1 , wherein the triglyceride includes glycerol esterified with a fatty acid selected from a group consisting of: myristic acid claim 1 , palmitic acid claim 1 , stearic acid claim 1 , palmitoleic acid claim 1 , oleic acid claim 1 , linoleic acid claim 1 , alpha-linolenic acid claim 1 , vaccenic acid claim 1 , and combinations thereof.7. The ...

Foam formula and dispensing apparatus

A liquid foam composition and a foam dispenser. The liquid foam composition includes a combination of water, a surfactant, and a emulsifier. The foam dispenser includes a container containing the liquid foam composition. The foam dispenser further includes a foam dispensing pump having mesh within a liquid passage, a closure securing the foam dispensing pump assembly within the container, and a nozzle operably connected to the foam dispensing pump and extending from the closure. The nozzle is fluidly connected to the liquid passage.

METHOD FOR PRODUCING FOOD MOUSSES

The invention relates to a method for producing an expanded food system, comprising a step of injecting, into an initial composition, a treatment gas comprising COand NO at a treatment pressure, characterized in that the treatment gas also comprises argon, and where the partial pressure of the COin the mixture is preferably lower than or equal to 4 bar, and more preferably lower than or equal to 3 bar of CO. 14-. (canceled)5. A process for producing an expanded food system , comprising a step of injecting , into an initial composition , a treatment gas comprising COand NO at a treatment pressure , characterized in that the treatment gas also comprises argon.6. The process of claim 5 , wherein the treatment gas is a CO—NO—Ar mixture.7. The process of claim 5 , wherein the treatment gas is a CO—NO—Ar—Nmixture.8. The process of claim 6 , wherein the COpartial pressure in the gas is less than or equal to 4 bar of CO.9. The process of claim 6 , wherein the COpartial pressure in the gas is less than or equal to 3 bar of CO. This application is a § 371 of International PCT Application PCT/FR2017/052361, filed Sep. 6, 2017, which claims § 119(a) foreign priority to French patent application FR 1658327, filed Sep. 8, 2016.The present invention relates to the field of processes for producing food foams (expanded food systems), whether they are in particular illustrative of expanded milk desserts, creams, frozen or not, or else sauces.Furthermore, whether this is on an industrial scale or in the kitchen, processes for producing food foams are simple in principle and well-known. They bring into contact two phases: a liquid (containing surfactants) and a gas phase, which are sheared intensely, for example through a beater (manual or electric) at atmospheric pressure or else in industrial blenders under pressure (typically up to 10 bar).Another well-known and listed process consists in using specific gases, among which are COand NO, which have properties of dissolution and ...

FOAM COMPRISING RAPESEED AND DAIRY PROTEINS

The present invention is directed to a foam comprising rapeseed protein isolate, a second protein selected from the group consisting of whey protein, casein or milk and water and a process for making the foam. Also disclosed are the use of the foam in food products and food products comprising the foam. 1. A foam comprising:i) 80 to 95 wt. % of water, andii) 1 to 20 wt. % native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C.,iii) a second protein selected from the group consisting of whey protein, casein or milk protein, isolates of any thereof, concentrates of any thereof and combinations of any thereof, wherein the ratio between said rapeseed protein isolate and said second protein is from 95:5 (w:w) to 5:95 (w:w).wherein i)+ii)+iii) add up to 100 wt. % or less.2. A foam according to wherein the native rapeseed protein isolate has a protein content of at least 90 wt. % on a dry weight basis and a solubility of at least 90% over a pH range from 3 to 10 at a temperature of 23±2° C.3. A foam according to wherein the native rapeseed protein isolate in an aqueous 2 wt. % solution has a conductivity of less than 9000 μS/cm over a pH range of 2 to 12 measured using a Hach sensION+EC71 conductivity meter.4. A foam according to wherein the native rapeseed protein isolate has a phytate level less than 0.4 wt. %.5. A foam according to wherein said protein mentioned under iii) is whey protein or milk protein.6. A foam according to wherein the ratio between said rapeseed protein isolate and said second protein is from 93.3:6.7 (w:w) to 6.7:93.3 (w:w).7. A foam according to wherein the ratio between said rapeseed protein isolate and said second protein is from 50:50 (w:w) to 6.7:93.3 (w:w).8. A process for obtaining a foam comprising:i) 80 to 95 wt. % of water, andii) 1 to 20 wt. % native rapeseed protein isolate comprising 40 to 65 wt. % ...

Multi-gas pressurized housing apparatus and method of manufacture thereof

The invention comprises a container apparatus and/or a method of manufacture thereof, comprising: a pressure containment housing containing both a first chemical and a second chemical; an interface configured to control dispersal of the first and second chemical out of the container; and a pressure within the container at time of manufacture exceeding ten bar. Generally, the mixture includes: (1) nitrous oxide as a gas, a liquid, a supercritical fluid, or a solid and (2) at least one of molecular hydrogen, helium, molecular nitrogen, carbon dioxide, neon, argon, krypton, and xenon in the form of a gas, liquid, supercritical fluid, or solid.

An aerated food product and a process for preparing the same

An aerated food product comprising at least 0.05 wt%, and preferably at most 50 wt%, of hydrophobic denatured protein particles whereby at least 50% of the number of said protein particles have in a hydrated state a diameter of more than 3 micron, and preferably less than 10% of the number of said protein particles have in a hydrated state a diameter of more than 300 micron.

Aqueous foams, food products and a method of producing same

The present invention describes an aqueous foam comprising water, at least one polysaccharide and food-grade, interfacially active particles. The present invention also describes an indulgent shelf-stable foamed food product comprising this aqueous foam. The indulgent shelf-stable foamed food products of the invention have an improved foamed and modular product texture.

Süßware und Verfahren zu deren Herstellung

Foamed milk crème and process for the production thereof

Foamed milk crème and process for the production thereof, characterised by the following production steps: a) heating milk adjusted to a defined fat content and protein content and/or heating milk products to denature the whey proteins and for bacteriological reasons, b) stirring honey into the milk, c) stirring in dry components and flavouring substances, d) producing a mixture of fat or a fat mixture with emulsifiers and/or stabilisers, e) mixing the mixture prepared as in step d) with the overall mixture obtained in step c) and heating the total mixture for bacteriological reasons, f) cooling the mixture to whipping temperature, g) whipping the mixture, h) cooling the whipped mixture, i) crystallising the mixture, and j) applying the finished crème-like mass to a dough and/or another food.

Patent DE3727680C2

Confectionery with a high milk protein content, high milk solids and a low degree of denaturation of the whey proteins and process for their production

The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form at room temperature. The confectionery contains no lactose crystals which may be detected by the consumer, the milk protein content is 6 to 20 wt. %, the fat-free milk dry mass is in the range of 16 to 55 wt. % and the denaturation level of the milk protein is </= 20 %.

New particle stabilized emulsions and foams

The present invention relates to a particle stabilized emulsion or foam comprising at least two phases and solid particles, wherein said solid particles are starch granules and said starch granules or a portion thereof are situated at the interface between the two phases providing the particle stabilized emulsion or foam. The invention further relates to the use of said particle stabilized emulsion or foam for encapsulation of substances chosen from biopharmaceuticals, proteins, probiotics, living cells, enzymes and antibodies, sensitive food ingredients, vitamins, and lipids in food products, cosmetic products, skin creams, and pharmaceutical formulations.

Low-safa cream alternatives

The invention concerns whippable, water-continuous fat emulsions comprising 10-40 wt % of a fat mixture with a composition as obtainable by blending at least fats A and B: 0.01-2 wt % of a thickener: 0.01-2 wt % of an emulsifier system and 1-8 wt % of a milk protein compound: fats A and B being: low in SAFA and free of trans ( = fat A), high in PUFA ( = fat B), while the N5 of the fat mixture ranges from 20 to 40 and the N35 is less than 5 and the SAFA content of the fat mixture is less than 35 mol %.

Aeratable and aerated products

The present invention relates to an aeratable as well as an aerated product that comprises water, liquid oils, salt and sugar esters, as well as to food and non-food products comprising such an aerated product as well as a method to produce such an aerated product.

Whipping cream compositions possessing a lowered fat content and improved acid resistance and freeze resistance, and process for producing the same

POLYSACCHARIDE-BASED GELLED FOAM

A method for the preparation of a gelled polysaccharide foam, which includes the following steps: (a) the preparation of a mixture including at least one solubilized polysaccharide chosen from alginates, pectic substances, carrageenans, and mixtures thereof, at least one solvent of the polysaccharide, at least one ionic crosslinking agent of the polysaccharide, the crosslinking agent being not available, optionally a plasticizer soluble into the solvent, optionally a surfactant, and optionally an additive, (b) foaming and gelling the mixture prepared at step (a) by incorporating a pH modifying gas, and (c) optionally drying the gelled foam obtained at step (b). Also, the gelled foam obtained from such a method as well as the uses thereof. 117-. (canceled)18. A method for the preparation of a gelled polysaccharide foam comprising the following steps:(a) the preparation of a mixture comprising:at least one solubilized polysaccharide chosen from alginates, pectic substances, carrageenans, and mixtures thereofat least one solvent of said polysaccharide,at least one ionic crosslinking agent of said polysaccharide, said crosslinking agent being not available,optionally at least one plasticizer soluble into said solvent,optionally at least one surfactant, andoptionally at least one additive,(b) foaming and gelling said mixture prepared at step (a) by incorporating a pH modifying gas, and(c) optionally drying the gelled foam obtained at step (b).19. The method according to claim 18 , wherein the polysaccharide is an alginate.20. The method according to claim 18 , wherein the polysaccharide claim 18 , preferably the alginate claim 18 , is present in an amount of 0.5% to 10% by weight claim 18 , preferably 1% to 6% by weight claim 18 , more preferably from 2% to 4% by weight claim 18 , relative to the total weight of the mixture.21. The method according to claim 18 , wherein the ionic crosslinking agent is at least one polyvalent cation claim 18 , preferably bi- or trivalent ...

Coffee product

Method for the production of a powdered additive for use in preparing food products having a foamed structure

Food emulsifiers for use in food products having a foamed structure such as chemically leavened and yeast raised bakery products, whipped desserts, icecream, mousse, filling custards, toppings and icings are prepared by treating a conventional emulsifier or emulsifier mixture in the melted state with an inactive gas, preferably CO 2 , under pressure, after which the thus-treated emulsifier or emulsifier mixture is passed directly to spray crystallization and evaporation of the gas. Emulsifiers thus treated impart an increased volume to the food products prepared therewith in comparison with corresponding food products prepared with the same emulsifier without gas treatment. The treatment imparts improved shelf life to bread baked from a yeast-raised dough into which a CO 2 -treated emulsifier has been incorporated.

Low-caloric, low-fat food products, nutritious and beneficial to health

FIELD: food industry. ^ SUBSTANCE: invention may be used for production of beverages, soups, sauces or desserts. The low-caloric and low-fat food product represent a food product and stable foam. The foam contains a liquid matrix, gas bubbles and a structure-forming agent The liquid matrix contains water; the gas is represented by air. The gas bubbles have mean diameter equal to X50.0 less than 30 mcm and are placed at intervals less than 30 mcm. The foam has coefficient of bubble distribution across the diameter X90.0/X10.0 less than 5. The structure-forming agent contains a thermally, physically-and-chemically or mechanically pre-treated polyether of glycerine and fatty acids (PGE) in an amount from nearly 0.1 to 2.5 % of the liquid matrix weight. The food products contains less than 1 g of fat per a 100 ml portion and ensures caloric content less than 200 kcal per every 100 ml portion of the liquid matrix without gas bubbles. The food production method involves foam formation by way of PGE addition into the liquid matrix at pH being 6-8. Then one adds unetherified fatty acids in an amount of 0.1 - 2 % of the liquid matrix weight. Then the solution is heated at a temperature of 65-95C during 20-85 sec., homogenated and cooled to a temperature lower than the ambient temperature. The foam is produced by way of gas passing through a porous material and subsequent passage of liquid through this material. Then one combines the produced foam with the food product. ^ EFFECT: invention allows to manufacture a product stable during storage under room temperature conditions and resistant to temperature gradients. ^ 15 cl, 20 dwg, 2 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 461 209 (13) C2 (51) МПК A23G 9/20 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2009105242/13, 12.07.2007 (24) Дата начала отсчета срока действия патента: 12.07.2007 (72) Автор(ы): ТАПФЕР Карл Уве (US), ВИНДХАБ Эрих Йозеф (CH) (73) ...