The present disclosure is related to a method and product of preparing an anti-agglomeration yogurt-based product for use in an aerosol container, comprising: creating a suspension comprised of at least one dairy ingredient and water, pasteurizing the suspension, cooling the suspension to a temperature range to enable culture activity, inoculating the suspension with a culture of yogurt-forming bacteria, homogenizing the suspension, and packaging the suspension.

A method of making a pressurized packaged liquid beverage. The method includes filling a container including a one-way valve with a liquid beverage, sealing the container, introducing a volume of gas through the one-way valve after sealing the container, and agitating the liquid beverage inside the sealed container, When the container is opened, the liquid beverage increases in volume and separates into liquid phase and a drinkable foam phase. The method may be carried out in a sealed container including a one-way valve adapted to allow a gas to enter the first container but not exit or a circulatory agitation system according to other embodiments. Thee liquid beverage may include milk, coffee, fruit juice, or mixtures thereof, particularly mixtures of milk and coffee, and may further include a gum. The gas may be nitrous oxide.

The invention comprises a method for packaging a dispensable substance, such as a food product, whipped cream, a hydrocarbon, or an air freshener, the method comprising the steps of: placing a first product component into a container, the container comprising a valve dispensing port; adding a second product component into the container, the second product component comprising at least one of: (1) a solid form of the second product component and (2) a liquid form of the second product component; sealing the container; and warming, after the step of sealing, the second product component in the container at least ten degrees Celsius, where the step of warming results in a phase change of all of the second product component into a gas phase, at least a portion of the gas phase of the second product component dissolving into the first product component to form the dispensable substance.

A container having pressurized gas, the container includes an outlet, a liquid substance, a first gas dissolved in the liquid substance; and a noble gas. The liquid substance and the first gas are dispensed from the outlet when the container is oriented in a first position, and between 10-90% of gas that is dispensed from the outlet when the container is oriented in a second position includes the noble gas and the pressurized gas within the container has a pressure that is between 100 to 300 psi, wherein the liquid substance comprises less than 20% by weight of fat prior to dissolution of the first gas therein.

A method of making a pressurized packaged liquid beverage. The method includes filling a container including a one-way valve with a liquid beverage, sealing the container, introducing a volume of gas through the one-way valve after sealing the container, and agitating the liquid beverage inside the sealed container, When the container is opened, the liquid beverage increases in volume and separates into liquid phase and a drinkable foam phase. The method may be carried out in a sealed container including a one-way valve adapted to allow a gas to enter the first container but not exit or a circulatory agitation system according to other embodiments. Thee liquid beverage may include milk, coffee, fruit juice, or mixtures thereof, particularly mixtures of milk and coffee, and may further include a gum. The gas may be nitrous oxide.

A process for packaging pressurized beverages. The process includes mixing liquid, a solute that depresses the freezing point of the liquid, and gas. Next, the liquid-gas mixture is allowed to rest. Then, retail containers are filled with the mixture. During the mixing and filling steps of the process, the liquid-gas mixture is subjected to pressures that are higher than atmospheric pressure. Unfortunately, such pressure cannot be maintained when the container is transferred from the filling station to the sealing station causing dissolved gas to leave the liquid and foam to overflow the container during the transfer. To prevent such an overflow, prior to the transfer, the dissolved gas is put to sleep by reducing the temperature of the liquid to below 0 C. (32 F.) and optionally allowing the liquid-gas mixture to rest. The liquid beverage may include milk, coffee, tea, fruit juice, chocolate or mixtures thereof, and may include a gum.

A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.

A nitrous oxide charging system to make whipped cream by charging food-grade N2O gas into a whipped cream dispenser that contains a certain amount of heavy cream is provided. The charging system includes a compressed gas container with liquefied nitrous oxide and a delivery unit that comprises an on/off valve; a pressure regulator configured to operate at a controlled outlet pressure; and a flexible tubing connecting with a dispenser. The charging system also includes a means to select the optimum delivery pressure based on the amount of heavy cream, and the accepted tolerance of the delivery pressure. An optional dispenser kit is also provide that can include a dip tube and/or oscillating arm-like structures as part of a dispenser kit operably connected to the dispenser to promote mixing and chemical solvation.

A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.

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).