The invention relates to compositions and methods for stabilizing and enhancing the viscosity of semisolid compositions, and to the production of stabilized alcohol-containing semisolid food products. More specifically, embodiments of the invention relate to novel stabilizers for semisolid compositions, to alcohol-containing semisolid food compositions comprising them, and to processes for the preparation and use thereof. Further, the invention in embodiments thereof provides non-liquid food products containing a high alcohol content, which are stable at room temperature and do not necessitate the use of gelling agents or other chemical stabilizers.

A machine (1) for dispensing an ice beverage in the form of a pourable homogenous mixture of ground ice, liquid and flavour ingredients such as fruit, vegetables, fruit juice, milk, yoghurt or the like. The machine (1) includes a blending unit (3) for blending the constituents of the ice beverage, and an ice dispensing unit (5) for supplying ice to the blending unit (3). The ice dispensing unit (5) includes a portion control device for measuring a predetermined quantity of ice required for blending. The blending unit (3) includes a bendable spout (41) for selectively releasing blended constituents from the blending unit (3). The ice dispensing unit (5) is advantageously able to dispense accurate portions of ice and does not require connection to an external water line or access to a floor drain. The blending unit (3) is advantageously able to produce and pour an ice beverage without requiring a blending container (43) of the unit (3) to be tilted, turned upside down and shaken.

A machine for making and dispensing liquid or semi-liquid food products, includes, in combination: a container for containing liquid or semi-liquid products; a thermal treatment cylinder contained inside the container and having an axis that is inclined relative to the vertical; a stirrer mounted to the outside of the thermal treatment cylinder; a thermal system including a heat exchanger associated with the thermal treatment cylinder, wherein the container for containing liquid or semi-liquid products is defined by a first, inside wall and a second, outside wall, the first, inside wall and the second, outside wall forming between them a gap that is not affected by the liquid or semi-liquid products.

Apparatuses, methods, and systems, for producing frozen confections and conditioning ice for use in frozen confections. An apparatus includes a housing comprising an inner cavity defined by a sidewall and an ice conditioning blade disposed within the sidewall of the housing. The apparatus includes a paddle wheel disposed within the inner cavity of the housing. The apparatus includes a drive coupler for communicating with a motor, wherein the drive coupler communicates power from the motor to the paddle wheel.

A method for dispensing a beverage container to a consumer. The method includes receiving in a beverage container dispenser a first beverage container that contains a beverage corresponding to a beverage selection of a user. The method further includes dispensing a second beverage container containing the beverage from a temperature-regulated compartment of the beverage container dispenser. The second beverage container that is dispensed from the temperature-regulated compartment corresponds to the beverage selection of the user.

A frozen fluid mixing and dispensing apparatus is disclosed. The apparatus includes a flexible-walled package enclosing a cavity that receives a liquid that is mixed with air and chilled in the apparatus to form an associated frozen slurry therethrough.

A slush beverage formulation and method for preparing same that, once reaching a steady-state temperature in a freezer, results in a pourable slush. The pourable slush is obtained by formulating to a specific range of ingredient content, dependent on the alcohol content of the end product. In a preferred form, an ice-nucleating agent and/or an ice-particle-shape-controlling ingredient are added.

The invention relates to a plant based liquid or a frozen dessert, said plant based liquid or frozen dessert comprising (i) a dry fractionated plant protein, (ii) sugar or a polyol; (iii) optionally one or more hydrocolloid(s); (iv) one or more emulsifiers; (v) a fat phase, wherein said fat phase solidifies at a temperature less than 30° C., and wherein said fat phase comprises one or more fat sources.

The invention relates to a plant based liquid or a frozen dessert, said plant based liquid or frozen dessert comprising (i) a dry fractionated plant protein, (ii) sugar or a polyol; (iii) optionally one or more hydrocolloid(s); (iv) one or more emulsifiers; (v) a fat phase, wherein said fat phase solidifies at a temperature less than 30° C., and wherein said fat phase comprises one or more fat sources.

Disclosed herein is a method of controlling a robot arm to make ice cream. The method of controlling includes: receiving ice cream order information; gripping an ice cream capsule disposed on a table using the gripper of a robot arm; placing the ice cream capsule on a capsule support; gripping a cup configured to accommodate ice cream using the gripper of the robot arm; moving the cup under the capsule support while the gripper is gripping the cup; and discharging ice cream in the ice cream capsule to the cup. Discharging the ice cream includes controlling the robot arm so that the cup is rotated while the ice cream is being discharged.