An aerated confection is disclosed. The aerated confection comprising as an emulsifier polyglycerol ester (PGE) which is present at an air-water interface of air cells in the aerated confection. A method for the manufacture of the aerated confection is also disclosed.

An aerated confection is disclosed. The aerated confection comprising as an emulsifier polyglycerol ester (PGE) which is present at an air-water interface of air cells in the aerated confection. A method for the manufacture of the aerated confection is also disclosed.

The present invention is a system and method for performing freeze drying of small quantities of a liquid for personal use, wherein a liquid material is disposed within a single-use container, the container is then coupled to a small-scale freeze-drying unit which extracts liquid from the material in the container using a freeze-drying process, and the freeze-dried material is then left in the container and the container is stored until rehydration. The container may be a specialized single-use container that may be used to rehydrate the liquid and then fitted with a delivery device to feed an infant or child.

A food freezing apparatus according to the present invention comprises: a transport unit having multiple vertically spaced levels provided so as to continuously transport food; a cooling unit for cooling the food transported by the multiple levels of the transport unit; a pre-freezing unit for pre-freezing the food transported by the multiple levels of the transport unit after having been cooled; a freezing unit for freezing the food transported by the multiple levels of the transport unit after having been pre-frozen; and a defrosting unit connected to the freezing unit so as to remove frost that forms inside the freezing unit.

Pasteurized juice products formed from raw cannabis are provided. First, a cannabis juice purée having a particular cannabinoid profile is formed. Next, the cannabis juice purée is pasteurized without decarboxylating any cannabinoids in the cannabis juice purée thereby obtaining a pasteurized cannabis juice purée. In one example, the pasteurizing is performed using flash pasteurization, such as a High Temperature Short Time (HTST) pasteurization process. The flash pasteurization process neutralizes pathogens such as bacteria and parasites. Next, the pasteurized cannabis juice purée is packaged into a container thereby obtaining a packaged pasteurized cannabis juice purée. The container is a food-grade bottled juice container, an ice pop container, or a juice cube container. The packaged pasteurized cannabis juice purée contains only non-decarboxylated cannabinoids. In other embodiments, additional cannabinoids are added before or after the HTST pasteurization process. In other embodiments, the packaged pasteurized cannabis juice purée includes decarboxylated cannabinoids.

An electrostatic spray chilling system is configured to rapidly cool foodstuffs. A conveyor traverses foodstuffs through a chilling tunnel. A chilled primary airflow is provided to the chilling tunnel to cool the foodstuffs. As the foodstuff is traversed through the chilling tunnel, spray modules generate and apply sprays of electrostatically charged fluid onto the foodstuff. The charged fluid droplets are attracted to the grounded foodstuff. The charged fluid droplets can be guided onto the foodstuff by secondary fans, configured to generate subflows of the chilled primary air, and by air guiding baffles.

An electrostatic spray chilling system is configured to rapidly cool foodstuffs. A conveyor traverses foodstuffs through a chilling tunnel. A chilled primary airflow is provided to the chilling tunnel to cool the foodstuffs. As the foodstuff is traversed through the chilling tunnel, spray modules generate and apply sprays of electrostatically charged fluid onto the foodstuff. The charged fluid droplets are attracted to the grounded foodstuff. The charged fluid droplets can be guided onto the foodstuff by secondary fans, configured to generate subflows of the chilled primary air, and by air guiding baffles.

The present invention relates to a method for manufacturing a porous red ginseng. The porous red ginseng according to the present invention forms a uniform porosity therein and thus obtains a crispy mouthfeel and an excellent flavor without an additional process such as an addition of fructose, etc., such that the resulting red ginseng may be not only directly eaten as an original form or slices of the red ginseng, but also have a very high content of ginsenoside and a low content of moisture therein, thus achieving a very excellent storage quality.

The present invention provides novel non-diary frozen desserts and methods of preparation thereof, the method including forming a first mixture by mixing water and stabilizer, mixing ingredients with the first mixture to form a light mix, folding the light mix with at least one pre-pasteurized egg product to form a heavy mix and freezing the heavy mix for less than twenty minutes to form the non-dairy frozen dessert.

The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural roasty, a natural caramel, a natural pop-corn, a natural biscuit and/or a natural buttery flavor note to a food product.