A method and system for formulating a required composition in order to produce a determined product from the supply of at least one ingredient that has a time-varying composition; the method has the steps of: (a) pre-establishing a final profile of components of the required composition; (b) providing a first ingredient and a second ingredient, where at least one of them has a time-varying composition; (c) determining an initial profile of components of the first ingredient and the second ingredient; (d) estimating an amount of the first ingredient and the second ingredient to be supplied; (e) supplying, simultaneously or sequentially, the estimated amount of the first ingredient and the second ingredient, and simultaneously, in-line and/or in real-time, generating a real-time profile of components of the amount of the first ingredient and the second ingredient as they are being supplied; (f) determining in-line or in real-time whether the amount of the first ingredient and/or the amount of the second ingredient has changed its composition when comparing the profiles; (g) adjusting the estimate of the amount of the first ingredient and/or of the second ingredient being supplied, if any of them has changed its composition; and repeating steps (e) to (g) until the required composition is achieved.

An edible, olive oil based cream and processes for producing the same. Processes for producing an edible cream may include: milling olives to form a paste; malaxating the paste; centrifuging the paste into an oil phase, an aqueous phase, and pomace; centrifuging the aqueous phase; separating the aqueous phase into a precipitate and supernatant; filtering the supernatant; and homogenizing the supernatant, oil phase, and an emulsifier to produce an edible cream. An edible cream may comprise olive oil, olive vegetation water, an emulsifier and, optionally, one or more additional ingredients.

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (“foaming”) and a portion of the non-dairy composition is mixed into and remains in the beverage (“creaming”).

Methods of reducing the viscosity of a liquid flowing through process equipment by introducing into the liquid a quantity of micro- and/or nano-sized bubbles are disclosed. In particular embodiments, the liquid comprises a plurality of very fine charged particles, such as proteins. The bubbles that are introduced into the liquid induce within the liquid/bubble interface a charge that is of the same polarity to that of the charged particles dispersed within the liquid. Liquid products comprising a plurality of micro- and/or nanobubbles are also disclosed.

A novel device for frothing milk is disclosed. The frothing device preferably includes a rotatable impeller and a screen disposed about the bottom of the impeller downstream of milk being pushed by the impeller. The frothing device may further include a pitcher and a base upon which the pitcher sits wherein the base includes a heater. The pitcher includes a magnetic drive capable of turning the impeller at very high speeds. The impeller is positioned off-center within the pitcher that preferably includes a tapered interior. The structure of the device and programs that adjust the speed of rotation of the impeller permit the user to create bubbles and further break the bubbles down into a silky smooth microfoam without the conventional use of a steam wand or other such device and without the skills of a professional barista.

The invention refers to a pumping and foaming device (10) comprising a mixing unit (201) where air and a foamable fluid are conveyed and pre-mixed, and a foaming unit (203) where the mixture of air and fluid is foamed; the device (10) further comprising a processing element (202) rotatable with respect to the foaming unit (203), such that the rotation of the processing element (202) sucks air and fluid by centrifugal forces into the mixing unit (201), where they are conveyed and pre-mixed, that same rotation of the processing element (202) with respect to the foaming unit (203) driving the mixture of air and fluid under a certain level of shear stress which allows the mixture to be foamed. The invention further refers to a pack (100) comprising a device (10) and a fluid container (20), and further to a machine (200) to which such a pack (100) is connectable. The invention also refers to a system (300) comprising a machine (200) and a pack (100).

A beverage preparation device, in particular for preparing coffee, tea or milk beverages, having a milk system for dispensing milk and/or milk froth, and having a control unit for controlling the beverage preparation device to dispense beverages portion by portion. The milk system here has a connectable conveying line to a milk container, and a milk pump which is attached to the conveying line. A first mechanical flow meter is arranged in the conveying line, this flow meter meters the volume of milk conveyed by the milk pump and is connected in terms of signaling to the control unit.

The objective of the present invention is to provide a composition used for producing a whipped cream which can have improved water separation while maintaining moderate overrun, and which further can stably retain a state of cream. The objective is achieved by an oil-in-water type composition for whipped cream, comprising hydroxypropyl methylcellulose, an oil, a non-fat milk solid and water, wherein a ratio of interfacial elastic modulus to interfacial viscous modulus of the hydroxypropyl methylcellulose is equal to or higher than 2.0 when measured with a tensiometer at 25 C. using a 0.2% by mass aqueous solution; and the like.

The objective of the present invention is to provide a composition for aerosol food product that, even when the composition is foamed by using an espuma, can achieve a favorable state of the resulting foam, thereby rendering the obtained aerosol food product desirably palatable. The objective is achieved by a composition for aerosol food product, comprising hydroxypropyl methylcellulose and water, wherein a ratio of interfacial elastic modulus to interfacial viscous modulus of the hydroxypropyl methylcellulose is equal to or higher than 2.0 when measured with a tensiometer at 25 C. using a 0.2% by mass aqueous solution, and the like.

Methods and apparatuses for creating and dispensing a dairy-based sparkling beverage are disclosed. Embodiments include creating a beverage mix comprised at least in part of milk and cream, sugar, and a flavor base. The beverage mix is carbonated, and placed into a pressurized container. In some embodiments, the beverage mix is nitrogenated and delivered from a tap. In other embodiments, the beverage mix is placed into individual consumer packages, which are pressurized with carbon dioxide. In still other embodiments, the individual consumer packages may further be pressurized with nitrogen.