This disclosure pertains to vegan food products comprising liquid coconut material. Liquid coconut material provides an alternative to dairy and eggs normally found in ice cream. Also disclosed herein is a NSF certified device for extracting coconut meat from coconuts.

The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.5 mass % of component A is contained with respect to the total mass of the composition.

Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.

A mixing device suitable to mix substances or liquid or semi-liquid mixtures to increase the volume thereof, includes a hub which develops along a central axis and two mixing spokes connected to the hub, wherein each of the spokes includes an external lateral fin and two upper and lower connection segments, which connect respective upper and lower ends of the lateral fin to the hub.

The invention relates to a foamable or whippable food composition, in particular a cream, comprising at least 12 wt. % fat, protein, water, a citric acid ester of a mono- or diglyceride of one or more fatty acids comprising an unsaturated acyl chain and a lactic acid ester of a mono- or diglyceride of one or more fatty acids, the total content of substances other than water being at least 15 wt. % of the total weight of the composition.

There is described an apparatus for dispensing a food product from a container loaded into the apparatus. The apparatus comprises a first sensor for sensing electrically conductive material, wherein the first sensor is arranged to sense whether a first section of electrically conductive material has been removed from covering an aperture in the container to enable the food product to be dispensed by the apparatus through the aperture.

The disclosure is related generally to methods for testing mammary fluid (including milk) to establish or confirm the identity of the donor of the mammary fluid. Such methods are useful in the milk-bank business to improve safety.

The invention relates to apparatus and method of making a frozen confectionary product such as ice cream or sorbet in which a confectionary mix is churned in a vessel whilst a liquid gas such as liquid nitrogen is added. Existing churning apparatus moves a stirrer through the ice cream mix in an epicyclical motion. This tends to splash liquid nitrogen so that it evaporates without contributing to the freezing of the ice cream. In the improved mixing method, the stirrer is repeatedly drawn against the inside wall(s) of the vessel. This reduces splashing of the liquid nitrogen. The drawing action also removes build up of frozen confectionary product on both the stirrer and the vessel walls and allows unfrozen confectionary mix to move to the edges of the vessel and be preferentially frozen.

An improved frozen product dispenser wherein a product is placed into a cooled hopper and the product is then fed from the hopper into a freezing and dispensing chamber where it is frozen and dispensed. Applicants have further created improved methods and apparatuses for to control the refrigeration and freezing systems of the exemplary frozen product machines are disclosed herein.

An improved frozen product dispenser wherein a product is placed into a cooled hopper and the product is then fed from the hopper into a freezing and dispensing chamber where it is frozen and dispensed. Applicants have further created improved methods and apparatuses for to control the refrigeration and freezing systems of the exemplary frozen product machines are disclosed herein.