Fused deposition model printer system. The system prints cold slurry substances and includes a source of a cold slurry substance with a print platform supported for at least three axes of motion under computer control. An extruder head system including a nozzle extrudes a stream of the cold slurry substance from the source onto the print platform, the extruder head including a heater. A cryogen line is provided having a perforated section for surrounding the continuous stream of the cold slurry substance to spray a cryogen onto the cold slurry substance to cool it upon extrusion. A chilled compartment or freezer is provided in which the print platform, extruder head system, and cryogen line are contained to maintain those components at a selected temperature whereby the cold slurry substance is printed to form a desired three dimensional shape.

Fused deposition model printer system. The system prints cold slurry substances and includes a source of a cold slurry substance with a print platform supported for at least three axes of motion under computer control. An extruder head system including a nozzle extrudes a stream of the cold slurry substance from the source onto the print platform, the extruder head including a heater. A cryogen line is provided having a perforated section for surrounding the continuous stream of the cold slurry substance to spray a cryogen onto the cold slurry substance to cool it upon extrusion. A chilled compartment or freezer is provided in which the print platform, extruder head system, and cryogen line are contained to maintain those components at a selected temperature whereby the cold slurry substance is printed to form a desired three dimensional shape.

An improved beverage dispensing system includes a main system structure and an improved dispensing structure. The main system structure includes a freezing chamber for freezing a food item to be dispensed by the system and elements for conveying the unfrozen food item into the freezing chamber, for freezing the food item within the chamber and maintaining the overall proper operation of the system. The food item to be dispensed by the main system structure may be a frozen carbonated beverage. The improved dispensing structure that operates such that the venturi effect will create a pressure differential across a venturi insert tending to pull (or push) dispensed product through a venturi insert and out of the dispensing portion of a faceplate.

An improved beverage dispensing system includes a main system structure and an improved dispensing structure. The main system structure includes a freezing chamber for freezing a food item to be dispensed by the system and elements for conveying the unfrozen food item into the freezing chamber, for freezing the food item within the chamber and maintaining the overall proper operation of the system. The food item to be dispensed by the main system structure may be a frozen carbonated beverage. The improved dispensing structure that operates such that the venturi effect will create a pressure differential across a venturi insert tending to pull (or push) dispensed product through a venturi insert and out of the dispensing portion of a faceplate.

An inexpensive, cost-effective kit for making ice cream cakes with interchangeable ice cream cake molds. The ice cream cake kit allows the user to simply, quickly, and inexpensively create ice cream cakes of varying sizes and shapes in the home environment by simply changing the ice cream cake molds used with a tray that serves as the bottom of the ice cream cake form and a serving tray.

An inexpensive, cost-effective kit for making ice cream cakes with interchangeable ice cream cake molds. The ice cream cake kit allows the user to simply, quickly, and inexpensively create ice cream cakes of varying sizes and shapes in the home environment by simply changing the ice cream cake molds used with a tray that serves as the bottom of the ice cream cake form and a serving tray.

Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.

Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.

A frozen confection product comprising from two to five frozen confections, wherein from one to five of the frozen confections is an aerated frozen confection comprising from 0.3 wt % to 1.5 wt % protein, wherein from 25 wt % to 100 wt % of the protein is plant protein and from 0 wt % to 75 wt % is dairy protein, wherein the frozen confection product comprises a core and a coating, and from 10% to 100% of the outer surface of the frozen confection product comprises the aerated frozen confection comprising from 0.3 wt % to 1.5 wt % protein, wherein the coating comprises from one to four frozen confections and each frozen confection is in contact with from 10% to 50% of the surface area of the core.

A structural strengthening agent for food products, which agent moderates both cold stimuli and persistence of sweetness and oiliness in the mouth during eating of food products such as cold desserts is provided. The structural strengthening agent for food products includes a water-insoluble long-chain cellulose having a diameter of 3.5 m or less and an aspect ratio of 2.0 or more, and a water-insoluble short-chain cellulose having a diameter of 5.0 m or more and having an aspect ratio of 32.5 or less. The water-insoluble long-chain cellulose and the water-insoluble short-chain cellulose are contained in a mass ratio of 40:60 to 4:96.