The method for treating milk or a plant-based beverage comprises creating a database containing associations between combinations of values of content by weight of proteins and carbohydrates of the milk or plant-based beverage to be treated and corresponding values of at least one treatment parameter for the milk or plant-based beverage; acquiring the content by weight of proteins and carbohydrates of the milk or plant-based beverage to be treated; and treating the milk or plant-based beverage with the value of the at least one treatment parameter corresponding in the database to the acquired values of the content by weight of proteins and carbohydrates.

A packaged product consisting essentially of a chilled dairy beverage in closed cup is disclosed. The beverage may be foamed by shaking, to provide pleasant foamy texture.

A novel method for producing an assembly of at least one milk protein and at least one plant protein in different food matrices or compositions. The assembly of at least one milk protein and at least one plant protein produced in this way, and the use of the assembly are also described.

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.

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.

The invention comprises a method and apparatus for infusing a product component, comprising the steps of: placing the product component into a container; positioning into the product component an expansion agent, the expansion agent comprising at least one of a liquid form and a solid form; pressure sealing the container; forming, through a phase change of the expansion agent, gas bubbles of the expansion agent in the product component; and forming a gas phase propellant of the expansion agent in the container, where the product component is permeated with the expansion agent, such as where the product component is a cream, fat, dairy product, and/or milk substitute.

The invention comprises a method and apparatus for packaging a dispensable substance, including the steps of: placing a first product component into a container; adding a second product component into the container at an initial pressure of less than 1.31 atm, the container comprising a valve dispensing port; sealing the container; and increasing pressure in the container through a phase change of the second product component to a final pressure in the container, the final pressure at least 0.26 atm greater than the initial pressure. Optionally, the second product component warms in the container at least ten degrees Celsius and undergoes a phase change from a solid or liquid to a gas, which increases pressure in the container and functions as a propellant and/or as an expansion agent.

The invention comprises an apparatus and/or a method of use thereof for dispensing whipped cream, comprising: a profi including a pressure containment housing, a first receiving port integrated into the pressure containment housing, a dispensing port integrated into the pressure containment housing, and at least a first pressure cartridge containing at least a liquid form of nitrous oxide, where the pressure cartridge includes a pressure gas delivery port and where a connection between the receiving port and the pressure gas delivery port form: (1) a section of a pressure containment unit encompassing contents of the pressure containment housing and the pressure cartridge and (2) an open path between the pressure containment housing and the pressure cartridge.

A foamed product dispensing system that includes: a product dispensing machine configured to receive an exchangeable product container; and a product container configured to cooperate with the product dispensing machine after placement in the machine, wherein the product container contains a foamable product and 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, and wherein the processing unit is connectable to a fluid supply for supplying gas to the product during product discharge.

An edible, polyphenol-rich, olive oil based cream may generally comprise a homogenized mixture of olive oil, a supernatant of olive vegetation water, and an emulsifier. The cream may also include other ingredients such as citrus fiber, lemon juice, lactic acid, and salt. The olive oil and the olive vegetation water may be extracted from centrifuged olive paste and the supernatant may be extracted as a resultant of centrifugation, precipitation, filtration, and heating of the olive vegetation water.