A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.

A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (foaming) and a portion of the non-dairy composition is mixed into and remains in the beverage (creaming).

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (foaming) and a portion of the non-dairy composition is mixed into and remains in the beverage (creaming).

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (foaming) and a portion of the non-dairy composition is mixed into and remains in the beverage creaming).

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (foaming) and a portion of the non-dairy composition is mixed into and remains in the beverage creaming).

The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating material comprising a hydrophobic substance and/or an amphiphilic substance, said amphiphilic substance having an HLB-value of 8 or more. The invention further relates to a food composition comprising the gas release agent and to a food made from a food composition comprising the gas release agent.

The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating material comprising a hydrophobic substance and/or an amphiphilic substance, said amphiphilic substance having an HLB-value of 8 or more. The invention further relates to a food composition comprising the gas release agent and to a food made from a food composition comprising the gas release agent.

A method and associated equipment for obtaining a product in the form of deep-frozen, dissolved-gas-rich granules, particles or beads from a liquid, semi-liquid or pasty matrix, comprises the following steps: gasification of the matrix by incorporating a gas; dispensing the matrix in the form of drops; and cryogenically freezing the matrix drops by immersion in a cryogenic fluid. The step of gasification of the matrix involves dissolving a large amount of the gas generated by the evaporation of the cryogenic fluid in the drops by increasing the number of gas molecules in a high gas density zone, called high molecular density zone, located above the surface of the cryogenic fluid and on the path of the matrix drops before they are immersed in the fluid.

A method and associated equipment for obtaining a product in the form of deep-frozen, dissolved-gas-rich granules, particles or beads from a liquid, semi-liquid or pasty matrix, comprises the following steps: gasification of the matrix by incorporating a gas; dispensing the matrix in the form of drops; and cryogenically freezing the matrix drops by immersion in a cryogenic fluid. The step of gasification of the matrix involves dissolving a large amount of the gas generated by the evaporation of the cryogenic fluid in the drops by increasing the number of gas molecules in a high gas density zone, called high molecular density zone, located above the surface of the cryogenic fluid and on the path of the matrix drops before they are immersed in the fluid.