The invention relates to a chilled dairy dessert which exhibits several textures and flavours, and contains a mousse with solid pieces and threads of sauce. The invention also relates to a process for producing a chilled dairy dessert containing solid pieces and a sauce.

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.

The invention relates to the use of milk derived, denatured retentate in the preparation of milk-based compositions, which may be aerated or non-aerated, comprise a skimmed mild source, and/or have less than 0.5% w/w fat. The milk derived, denatured retentate allows the formation of microbubbles in an aerated skimmed milk composition, and thus retains certain desirable sensory perception characteristics such as a good mouthfeel and perceived thickness.

The invention relates to a system for aerating a liquid food product, wherein the system comprises a bubble generator (5) for generating bubbles in a liquid food product flow. The bubble generator (5) comprises a wall (23) having gas transmissive pores, which wall separates an air supply space (24) from the liquid food product flow, wherein an air supply (4) is provided for supplying air to the air supply space (24). The air supply (4) comprises an air drying device (7) for drying air, preferably dehumidifying air, to be supplied to the air supply space (24) and/or a container (8) containing pre-dried air, said container (8) being arranged for supplying dried air to the air supply space.

The present invention relates to a method for preparing a spray-dried dairy powder for forming a milk beverage when dissolved in a beverage medium, the method comprising: forming a dairy composition by: (i) adding a sugar composition to a dairy liquid; or (ii) blending a sugar solution with a dairy liquid, and spray-drying the dairy composition to form a spray-dried dairy powder comprising amorphous sugar, wherein the sugar composition or the sugar solution provides from 10 to 40 wt. % sugar by weight of the spray-dried dairy powder and wherein the sugar is selected from sucrose, lactose and a mixture thereof.

With a method for heating in particular milk or milk foam, in which the milk or the milk/air mixture is conveyed through a passage opening and hot steam is conveyed through at least one steam line transversely into this passage opening. The passage opening and the at least one inlet opening opening transversely into the steam line, the steam pressure in this and the pressure and the pressure in the passage opening with flowing milk or milk/air mixture are so coordinated that the hot steam at the at least one transverse inlet opening condenses in the passage opening directly on contact with the milk or the milk/air mixture. Consequently the additional energy produced by the phase change from steam to condensate water is transmitted directly as heat to the heat in the milk or the milk/air mixture.

Method for manually controlling an operating unit for steam discharged from a steam lance in a controlled manner using a manually displaceable operating element. The operating element is displaced in one direction from an engaged starting position, in which there is no steam discharge, into engaged positions for discharge of determined amounts of steam, or displaced in the opposite direction, in which the amount of steam varies with the displacement. The operating element has a fixed casing, an outlet head displaceably mounted on the casing, a steam lance fastened to the head, and a displaceable casing including the operating element. The casing is engaged in the starting position or in the positions or can be displaced in the opposite direction, in which the steam is almost continuously variable. Milk froth is produced optimally according to the desired discharge type, in accordance with the amount of milk located in a cup.

Using a steam lance, the water vapor and compressed air are supplied to the milk via two pipelines which are separated from one another up to the outlet from the steam lance, wherein only steam is supplied through the outer pipeline at a vapor velocity necessary for breaking up the protein molecules of the milk, whereas a steam-air mixture is supplied through the inner pipeline to enrich the milk with the necessary air proportion, and is only mixed with the steam from the outer pipeline in the milk to be frothed. The steam lance includes the two pipelines arranged coaxially to one another, and an end piece which separates them from one another in the outlet area and has outlet openings for the two media, the steam and the steam-air mixture, designed as radial nozzles which are inclined horizontally and also relative to one another.

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 present invention relates to a beverage composition comprising a beverage mix component and a milk powder, wherein at least part of the milk powder comprises caseins and whey proteins wherein the milk powder has a mean diameter value Dv50 of at least 1 pm as measured by laser diffraction. The invention also relates to a process for producing and dispensing such a beverage composition. A capsule holding such a composition is also taught.