Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size.

The present invention provides a water-containing foam-containing chocolate containing 16 wt % or more and 55 wt % or less of water, the water-containing foam-containing chocolate having new texture that is smooth, fluffy, and soft even in a freezing temperature range and having processability at room temperature and an excellent shape retention property at room temperature and in the freezing temperature range.

The present invention provides a water-containing foam-containing chocolate containing 16 wt % or more and 55 wt % or less of water, the water-containing foam-containing chocolate having new texture that is smooth, fluffy, and soft even in a freezing temperature range and having processability at room temperature and an excellent shape retention property at room temperature and in the freezing temperature range.

An edible pet chew is made from processed rawhide and water comprising protein in the range of about 55 to 80 wt. %; fat in the range of about 1 to 5 wt. %; and water content in the range of about 10 to 30 wt. %. Optionally, the chew contains edible glycerin in the range of about 3 to 8 wt. %. The product is pliable and has a density of less than about 1.0 g/cc.

An edible pet chew is made from processed rawhide and water comprising protein in the range of about 55 to 80 wt. %; fat in the range of about 1 to 5 wt. %; and water content in the range of about 10 to 30 wt. %. Optionally, the chew contains edible glycerin in the range of about 3 to 8 wt. %. The product is pliable and has a density of less than about 1.0 g/cc.

An aerated food product includes a base ingredient, a protein and a liquid and, in some instances, a carbohydrate source. The base ingredient may include a whole grain source, a fiber source, a fruit source, a vegetable source, or a combination thereof. In some aspects, the product has a moisture content in the range of about 1% to about 5%. In one embodiment, the product has a density in the range of about 0.02 g/cc to about 0.50 g/cc. In some embodiments the product has a porosity in the range of about 15% to about 65%. In some embodiments, the product has a texture hardness in the range of about 1 kg to about 7 kg.

The present invention relates to a method of producing a protein containing dairy mousse, such as a quark mousse or a yogurt mousse. In particular, the present invention relates to a method of producing whipped dairy products involving the use of an ideal whey protein solution and protein modifying enzyme in the production of dairy mousses. The invention enables the production of dairy whipped products with relatively high protein content simultaneously with relatively low carbohydrate and fat contents in which the bubbles improve the mouth feel and rheological performance of the product.

The present invention relates to a method of producing a protein containing dairy mousse, such as a quark mousse or a yogurt mousse. In particular, the present invention relates to a method of producing whipped dairy products involving the use of an ideal whey protein solution and protein modifying enzyme in the production of dairy mousses. The invention enables the production of dairy whipped products with relatively high protein content simultaneously with relatively low carbohydrate and fat contents in which the bubbles improve the mouth feel and rheological performance of the product.

A filter element for filtering milk in a milk frother, comprising a plate-shaped porous main body, having a first side at which the milk can enter the porous main body, a second side at which the milk can exit from the porous main body, and a lateral side connecting the first and second sides, wherein the surface of the first side is less rough than the surface of the second side, and wherein the first side and the second side are different from one another.

A filter element for filtering milk in a milk frother, comprising a plate-shaped porous main body, having a first side at which the milk can enter the porous main body, a second side at which the milk can exit from the porous main body, and a lateral side connecting the first and second sides, wherein the surface of the first side is less rough than the surface of the second side, and wherein the first side and the second side are different from one another.