The invention relates to an apparatus for heating and foaming a liquid, in particular a beverage, comprising a steam line (6), which can be connected to a steam generator (1); a pressurized gas line (4), which can be connected to a pressurized gas source (2); and a conveying means (3), connected to the steam line (6) and the pressurized gas line (4), for generating and transferring a steam/gas mixture into the liquid, and a controllable switching valve (5), wherein hot steam is supplied to the conveying means (3) via the steam line (6) and a pressurized gas flow under a defined constant pressure is supplied via the pressurized gas line (4) and pressure pulses (p) are generated from the pressurized gas flow by means of the switching valve (5). In order to damp the generated pressure pulses, the conveying means (3) comprises an expansion chamber (15) having a nozzle (14) arranged on the downstream end of the expansion chamber (15).

The present invention relates to a method for producing protein-containing foamed food products, comprising the steps: metering raw materials into an extruder, wherein at least one raw material is a protein, mixing the raw materials into the extruder to produce a mixture, extruding the mixture to produce an extrudate, and leading the extrudate out of the extruder through a cooling die with cooling of the extrudate to a temperature of less than 100° C., wherein pores are formed in a controlled manner in the extruder, by providing a gas, by introducing the gas into the extruder or by forming the gas based on a reaction of a gas-forming compound added as a raw material with a gas-releasing compound added as a raw material.

The present invention relates to a method for producing protein-containing foamed food products, comprising the steps: metering raw materials into an extruder, wherein at least one raw material is a protein, mixing the raw materials into the extruder to produce a mixture, extruding the mixture to produce an extrudate, and leading the extrudate out of the extruder through a cooling die with cooling of the extrudate to a temperature of less than 100° C., wherein pores are formed in a controlled manner in the extruder, by providing a gas, by introducing the gas into the extruder or by forming the gas based on a reaction of a gas-forming compound added as a raw material with a gas-releasing compound added as a raw material.

Aerated edible water-in-oil emulsion with an overrun of from 2 to 200% comprising from 10 to 85 wt. % of liquid oil; from 0.5 to 50 wt. % of hardstock fat; from 10 to 85 wt. % of water-phase; from 0.45 to 3 wt. % of lecithin.

Aerated edible water-in-oil emulsion with an overrun of from 2 to 200% comprising from 10 to 85 wt. % of liquid oil; from 0.5 to 50 wt. % of hardstock fat; from 10 to 85 wt. % of water-phase; from 0.45 to 3 wt. % of lecithin.

Device for producing a liquid froth from a liquid, particularly a milk-containing or at least milky liquid, comprising a frothing unit (300) with a frothing chamber (350) which is provided with a liquid inlet (310) and a froth outlet (320) which are spatially separated from each other. A rotor body (330) arranged for rotation about a rotation axis X is provided in the frothing chamber. The rotor body (330) leaves a gap (360) to a chamber wall (351, 352) of the frothing chamber clear all around. The liquid inlet (310) and the froth outlet (320) are connected via the gap. In the axial direction from the liquid inlet (310) to the froth outlet (320) the rotor body has externally a decreasing active section which particularly gradually narrows. The chamber wall (351, 352) and the rotor body (330) comprise at least substantially parallel active surfaces directed toward each other, at least one surface of which is accidented at least at the position of the gap (360). Such a froth producing device is particularly suitable for a froth dispensing device and/or a beverage dispensing device,

Device for producing a liquid froth from a liquid, particularly a milk-containing or at least milky liquid, comprising a frothing unit (300) with a frothing chamber (350) which is provided with a liquid inlet (310) and a froth outlet (320) which are spatially separated from each other. A rotor body (330) arranged for rotation about a rotation axis X is provided in the frothing chamber. The rotor body (330) leaves a gap (360) to a chamber wall (351, 352) of the frothing chamber clear all around. The liquid inlet (310) and the froth outlet (320) are connected via the gap. In the axial direction from the liquid inlet (310) to the froth outlet (320) the rotor body has externally a decreasing active section which particularly gradually narrows. The chamber wall (351, 352) and the rotor body (330) comprise at least substantially parallel active surfaces directed toward each other, at least one surface of which is accidented at least at the position of the gap (360). Such a froth producing device is particularly suitable for a froth dispensing device and/or a beverage dispensing device,

A whipped cream machine includes a source of whipping cream, a source of gas, a mixing portion connected to the source of whipping cream and the source of gas to form a whipping cream and gas mixture at an elevated pressure that is a whipped cream, an expansion device to relieve the pressure and expand the gas in the whipped cream to form expanded whipped cream that has been expanded to the desired overrun, and a dispenser to dispense the expanded whipped cream.

A whipped cream machine includes a source of whipping cream, a source of gas, a mixing portion connected to the source of whipping cream and the source of gas to form a whipping cream and gas mixture at an elevated pressure that is a whipped cream, an expansion device to relieve the pressure and expand the gas in the whipped cream to form expanded whipped cream that has been expanded to the desired overrun, and a dispenser to dispense the expanded whipped cream.

The present invention provides a system and method for producing gummy puffs. The system and method involves utilizing specific raw materials with specific chemical properties, manipulating vapor pressures, a low temperature dehydration process, and continuous freezing and annealing to form the gummy puffs. The gummy puffs produced by the system are dehydrated and have lower moisture content and have enhanced taste and flavors.