A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage.

A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage.

The invention relates to a printer cartridge, comprising a) an outer wall, and b) a chocolate mass,
wherein the outer wall at least partially encloses an inner space, wherein the inner space comprises the chocolate mass, wherein the chocolate mass comprises a total fat content, wherein the total fat content comprises one or more fatty acid residues, each of which a. has no double bond, and b. comprises a number of C atoms per fatty acid residue in the range of 12 to 24, to a total content in the range of 40 to 75 wt %, based on the total fat content. The invention further relates to a method comprising moulding of a chocolate mass; a 3D printer; a chocolate product by means of the above method or with the above 3D printer; a chocolate product; a use of a 3D printer for printing a chocolate mass; a use of a container for 3D printing of chocolate; a use of an oil in a chocolate mass for 3D printing of chocolate; and a use of a chocolate mass for 3D printing of chocolate.

Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a method for treating chocolate includes placing a quantity of chocolate in a pressure-controllable environment; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit; decreasing the pressure of the pressure-controllable environment to about 5 Torr; and holding the pressure of the pressure-controllable environment at about 5 Torr for a predetermined period of time. Additional steps may include decreasing the pressure of the pressure-controllable environment to about 5 Torr at an average rate of about 8 Torr per minute; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of about 2 degrees Fahrenheit per minute; and/or heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of no more than 1 degree Fahrenheit per minute.

The present invention relates to an edible product, which comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to a corresponding method for producing said edible product and its use in at least one of food, food supplement, medicinal, cosmetic, well-being, nutraceutical or phytotherapeutical applications. The plants used may be all plants comprising one or more substances of interest for an edible product.

The invention provides a method of extracting and isolating certain compounds from tobacco. The resulting isolate can include more than 90% by weight of a given compound and can be used as a flavor component for tobacco material used in smoking articles and smokeless tobacco compositions. Exemplary compounds that may be present in the isolate according to the invention include, but are not limited to, solanone, neophytadiene, megastigmatrienone, -damascenone, norsolanadione, cis-abienol, -cembratrienediol, -cembratrienediol, sucrose esters, and lutein.

This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.

A method for reducing or removing scuff marks on the surface of a confectionery product, said method comprising subjecting said product to a heat treatment, for example in a heating chamber or by application or a hot gas or infra-red blower, for a period of time and at a temperature which is sufficient to remove scuff marks but insufficient to de-temper or cause heat damage to the product.

The present invention provides an oil and fat for suppressing bloom in a chocolate-like food product obtained by a simple method, or a chocolate-like food product in which said oil and fat is used. It was discovered that an oil and fat containing prescribed amounts of an SSU fat and extremely hardened high-erucic-acid rapeseed oil exhibits strong bloom resistance properties. Furthermore, it was confirmed that this effect is further enhanced by the combined use of a sorbitan fatty acid ester.

A food product printer system is provided. The food product printer system includes a cartridge configured to receive a food product, and a heating chamber including an opening for placement of the cartridge at least partially therein. The heating chamber is configured to heat the food product to a predetermined temperature for extrusion of the food product from the heating chamber in melted form.