Apparatuses, methods, and systems for cooling the motor of a frozen confection machine during operation are described. A frozen confection machine has a blade assembly for shaving ice and a housing comprising an air inlet and an air outlet. The machine has a motor disposed in the housing and is attached to a drive shaft for bringing ice into contact with the blade assembly. The machine also includes a drip tray and a heat sink that is in mechanical contact with the drip tray. The machine uses a fan assembly to causes airflow to move into the housing across the heat sink and past the motor for cooling the motor. During use, the airflow cools the motor to prolong motor life and enhance performance. The heat sink may be integrated with the tray or may be a standalone heat sink. The heat sink may have fins or other structures to increase thermal transfer. The airflow may be passively created by convection or enhanced by a fan or otherwise.

This invention addresses the problem of suppressing deterioration in the flavor of ice cream containing PUFAs over time. This invention was arrived at by discovering that in ice cream containing DHA and/or EPA, abnormal flavors which arise during low-temperature storage can be effectively suppressed when a water phase containing polyphenols is micro-dispersed at 500 nm or less in an oil or fat containing DHA and/or EPA.

Apparatuses, systems, and methods are disclosed for eliminating or greatly reducing the cleaning process of frozen confection apparatus or machines by having the comestible mixture contained in a flexible container or bag. The comestible mixture is chilled and/or frozen and dispensed from the bag without contacting other parts of the machine, thereby helping to prevent the comestible mixture from being contaminated with bacterial, viral, chemical, or physical contaminants.

Provided is a novel system, machines and consumables, and method for preparation of cooled edible products from their ingredients, for example, in a portioned amount constituting a defined number of servings which may be 1, 2, 3, etc. are provided. One example of such an edible product is ice cream.

Provided is a novel system, machines and consumables, and method for preparation of cooled edible products from their ingredients, for example, in a portioned amount constituting a defined number of servings which may be 1, 2, 3, etc. are provided. One example of such an edible product is ice cream.

The invention relates to alcohol-containing food products, in particular to ice-cream-type products and other soft or semi-soft solid food products containing high levels of alcohol, and improved processes for their preparation. More specifically, embodiments of the invention provide improved processes for providing alcoholic food products that retain a creamy texture and favorable homogeneity, stability and viscosity over a wide range of temperatures commonly used during storage and serving. The invention further provides alcohol-containing food products characterized by particularly advantageous physical properties, nutritional values and palatability.

The invention relates to alcohol-containing food products, in particular to ice-cream-type products and other soft or semi-soft solid food products containing high levels of alcohol, and improved processes for their preparation. More specifically, embodiments of the invention provide improved processes for providing alcoholic food products that retain a creamy texture and favorable homogeneity, stability and viscosity over a wide range of temperatures commonly used during storage and serving. The invention further provides alcohol-containing food products characterized by particularly advantageous physical properties, nutritional values and palatability.

A machine for making liquid or semi-liquid food products, includes: a first processing container for processing a liquid or semi-liquid base product and defining a processing chamber; a stirrer for mixing the product in the first processing container; a thermal system including a heat exchanger, associated with the first processing container; a drive and control unit, connected to the stirrer and to the thermal system to control them; a user interface including a display and a selection control configured to rotate and/or to be moved in at least one direction, the user interface being configured to allow selections to be made and, being connected to the control unit, to send commands for controlling the thermal system and the stirrer.

The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from added sugar or comprises below 0.2% wt, the composition comprising 3-17 wt. % fat, 3-17 wt. % milk solids non-fat, and 1-10 wt. % protein comprising casein and whey, the ingredient mix having a pH of 6.1-6.4; homogenising the ingredient mix and subsequently pasteurizing the composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated protein comprising casein and whey, adding 3-25 wt. % of sugar to the ingredient mix; and freezing while optionally aerating the ingredient mix, to form a frozen confection product. The invention also relates to a product obtained with the method.

The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from added sugar or comprises below 0.2% wt, the composition comprising 3-17 wt. % fat, 3-17 wt. % milk solids non-fat, and 1-10 wt. % protein comprising casein and whey, the ingredient mix having a pH of 6.1-6.4; homogenising the ingredient mix and subsequently pasteurizing the composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated protein comprising casein and whey, adding 3-25 wt. % of sugar to the ingredient mix; and freezing while optionally aerating the ingredient mix, to form a frozen confection product. The invention also relates to a product obtained with the method.