The present invention relates to a frozen confectionery product and more preferably a peelable frozen confectionery product. Accordingly, the present invention provides a frozen confectionery product comprising; i) a frozen body (10) with a top end (101) and a stick end (102) comprising; a) an outer gel layer (11); b) an intermediate layer frozen confection (12); c) an inner core (13) comprises of a liquid or semisolid substance; and ii) a stick element (14) partially inserted and attached with the frozen body (10) at the stick end (102); wherein the outer gel layer (11) is provided with at least two peeling lines (15) starting from the stick end (102) of the product, said peeling lines allowing to peel-off the gel layer (11) starting from the stick end (102).

Disclosed is a process for manufacturing a concentrate for making a premix for a frozen confection, wherein the concentrate is in the form of granules. The process comprises the steps of: (a) forming an oil-in-water emulsion wherein the fat droplets in the emulsion have an average particle size (D.sub.3,2) of less than 1 micron, the emulsion comprising fat in an amount of at least 65% by weight of the emulsion; (b) providing powder comprising saccharides, non-saccharide sweetener and/or protein; (c) combining, in a granulation step, the powder and the emulsion to form a mixture with a moisture content of less than 10% by weight of the mixture, wherein the emulsion binds the powder into granules; and (d) recovering the granules from step (c).

Disclosed is a process for manufacturing a concentrate for making a premix for a frozen confection, wherein the concentrate is in the form of granules. The process comprises the steps of: (a) forming an oil-in-water emulsion wherein the fat droplets in the emulsion have an average particle size (D.sub.3,2) of less than 1 micron, the emulsion comprising fat in an amount of at least 65% by weight of the emulsion; (b) providing powder comprising saccharides, non-saccharide sweetener and/or protein; (c) combining, in a granulation step, the powder and the emulsion to form a mixture with a moisture content of less than 10% by weight of the mixture, wherein the emulsion binds the powder into granules; and (d) recovering the granules from step (c).

The present invention relates to a frozen food product, a natural stabilizer, a method for producing a frozen food product, and a sieve system for forming beads of frozen food products. More specifically, the solution concerns cryogenic, natural, ice cream beads, shock-frozen in liquid gases used in cryogenics, adapted to typical cold chains with a temperature of ?10? C. to ?18? C., and cryogenic, natural, ice cream beads embedded in a homogeneous traditional natural ice cream mass.

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.

Provided are a sweetness and/or saltiness enhancing agent and a method for enhancing sweetness and/or saltiness. This sweetness and/or saltiness enhancing agent includes, as an active ingredient, an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat. This method for enhancing sweetness and/or saltiness of a food product is characterized by adding to a food product an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat.

A spatula is disclosed that is used to implement a food preparation method having the object of forming a roll of ice-cream, in which a quantity of food product in liquid or creamy state, consisting of a basic preparation for ice-cream, is spread on a controlled cooling plane at a temperature of about 18 C., to form in a few seconds a layer of ice-cream, changed into solid or pasty state, which is subsequently scraped away by the spatula, the latter having an upper side from which a protrusion emerges that, during scraping, meets the scraped-away ice-cream and deflects the ice-cream, promoting the rolling up thereof.

A spatula is disclosed that is used to implement a food preparation method having the object of forming a roll of ice-cream, in which a quantity of food product in liquid or creamy state, consisting of a basic preparation for ice-cream, is spread on a controlled cooling plane at a temperature of about 18 C., to form in a few seconds a layer of ice-cream, changed into solid or pasty state, which is subsequently scraped away by the spatula, the latter having an upper side from which a protrusion emerges that, during scraping, meets the scraped-away ice-cream and deflects the ice-cream, promoting the rolling up thereof.

A process for producing a food product comprises the following process steps: a) introducing ice cream into a cup, so that the ice cream occupies a lower region of the cup, b) introducing a specified quantity of liquid coolant into a metering container, c) after completion of process steps a) and b), introducing the coolant from the metering container into the cup, so that the coolant cools a top side of the ice cream in the cup, and d) after completion of process step c), introducing an at least partially melted garnishing substance into the cup, so that a solid garnishing layer composed of the garnishing substance is formed on the top side of the ice cream as a result of hardening of the garnishing substance.