Use of high acyl gellan in whipping cream.

Use of high acyl gellan in whipping cream.

A protein free vegetable whipping cream comprising an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose maintains low viscosity during storage and has excellent whipping properties.

A machine and method for charging culinary cream whippers, by automatically injecting nitrous oxide, which makes it possible to optimise the charging time of culinary whippers and the availability of nitrous oxide for culinary whippers is disclosed, which has: a cabinet, wherein a first compartment is defined with its front portion open, at the base of which a nitrous oxide intake unit is arranged, external to this first compartment. The intake unit in the first compartment connects with a charging spout of the culinary whipper; inside the cabinet, in a second compartment, with a door, are provided at least one high-pressure nitrous oxide cylinder and the corresponding pneumatic, electric and electronic connections; and in the front of the machine is defined a control panel that makes it possible to operate the machine.

A machine and method for charging culinary cream whippers, by automatically injecting nitrous oxide, which makes it possible to optimise the charging time of culinary whippers and the availability of nitrous oxide for culinary whippers is disclosed, which has: a cabinet, wherein a first compartment is defined with its front portion open, at the base of which a nitrous oxide intake unit is arranged, external to this first compartment. The intake unit in the first compartment connects with a charging spout of the culinary whipper; inside the cabinet, in a second compartment, with a door, are provided at least one high-pressure nitrous oxide cylinder and the corresponding pneumatic, electric and electronic connections; and in the front of the machine is defined a control panel that makes it possible to operate the machine.

A beverage assembly includes a lower layer of consumable beverage, an upper layer including a printed image, and an intermediate layer between the upper layer and the lower layer. The intermediate layer is an edible foam adapted to prevent the upper layer from dissolving in the lower layer. The edible foam is hydrophobic and may maintain a boundary between the upper layer and the lower layer for approximately 1-2 hours or more.

Foamed meat or fish products and methods of producing the same are provided. The methods comprise feeding a raw material comprising comminuted meat or fish and connective tissue to a dispersing apparatus. A gas is also provided to the dispersing apparatus and the dispersing apparatus operated to provide the foamed meat or fish product. The foamed meat or fish products so produced include gas bubbles having an average size of 0.1 to 7 mm.

Foamed meat or fish products and methods of producing the same are provided. The methods comprise feeding a raw material comprising comminuted meat or fish and connective tissue to a dispersing apparatus. A gas is also provided to the dispersing apparatus and the dispersing apparatus operated to provide the foamed meat or fish product. The foamed meat or fish products so produced include gas bubbles having an average size of 0.1 to 7 mm.

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.

A method includes making a food by combining a dry food mix with a liquid and stirring by hand for less than 5 minutes to achieve a food. A dry food mix described includes a pregelatinized starch and a whipping base that includes an emulsifier, an emulsion stabilizer, and a whipping aid.