The invention relates to an apparatus for aerating a pasty product. The apparatus comprises a housing (1) with an inlet (4) for the pasty product to be aerated and an outlet (5) for the aerated product. The apparatus comprises at least a first set of a rotor and a stator (21) and a second set of a rotor and a stator (22). The apparatus further comprises a gas injector (6) for injecting, upstream of the first set of a rotor and a stator (21), a gas into the pasty product to be aerated. The apparatus further comprises an intermediate mixing chamber (7) provided in the housing between the first and the second sets of a rotor and a stator (21, 22). A secondary product introduction means protrudes into the intermediate mixing chamber (7) so as to issue into said intermediate mixing chamber (7). A method for aerating a pasty product is also provided.

A method for aerating a pasty product and for mixing with another product is disclosed herein. In one example, the method includes passing a stream of pasty product to be aerated through an apparatus. The apparatus includes a housing, the housing including an inlet for the pasty product to be aerated an outlet for the aerated product. The apparatus further includes a gas injector for injecting a gas into the pasty product to be aerated. The apparatus further includes an intermediate mixing chamber and a secondary product introduction member. The method further includes injecting via the upstream gas injector a gas into the pasty product stream at a position upstream relative to the first set of a rotor and a stator. The method further includes injecting a secondary product via the secondary product introduction member into the intermediate mixing chamber.

An apparatus (300) for aerating a food product, (200, 300) comprising a housing (10) with an inlet (100) for the food product and an outlet for the aerated food product, and, within the housing (10), first and second pairs (210, 220, 240) of a rotor and a stator each having complementary toothed rims orientated in opposition in the axial direction, and a gas injector (1) for injecting, at an upstream position relative to the first pair (210, 220) of a rotor and a stator, a gas in the food product to be aerated, wherein a further inlet (310) is provided for injecting, at a position between a pair (210, 220) and an adjacent pair (240) of a rotor and a stator, an additional composition to be mixed with the food product.

The present invention relates to a glycerin-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (a.sub.w) less than 0.5 and comprising a) glycerin in an amount of 10% to 40% (w/w), b) 40% to 75% (w/w) of at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one hydrocolloid, and d) at least one species of a probiotic bacterium. Further, the invention relates to methods for producing a glycerin-based candy product comprising probiotic bacteria.

Food products including artificial eyes or eye voids interspersed throughout the product are provided by forming a visco-elastic mass of the food product and combining pieces of solidified carbon dioxide with the visco-elastic mass. The solidified carbon dioxide sublimes throughout the visco-elastic mass and forms carbon dioxide gas. The carbon dioxide gas expands and forms eye voids nearly instantaneously and the fully formed eye voids are provided in the food product in a matter of hours. In addition, gaseous carbon dioxide stored under pressure, such as through encapsulation or in a pressurized vessel, is combined with a visco-elastic mass and the released carbon dioxide gas expands and forms eye voids defined within the visco-elastic mass.

A method for extruding a confectionery is provided including supplying a plurality of ingredients to a mixer. The ingredients are mixed to form a confectionery composition in said mixer. Crystals are formed in the confectionery composition while the confectionery composition is in said mixer and the confectionery composition is output from said mixer.

The present invention relates to the field of confectionary materials, more particular to an aerated fat-based confectionary material comprising a fat phase, a sweetener, and optionally water, wherein the fat phase is the continuous fat phase having a certain content of lauric acid, palmitic acid, and stearic acid as well as a certain content of triglycerides with a carbon number of 46 (CN46) and carbon number of 42 and 44 (CN42+CN44). The present invention moreover relates to a method of preparing said aerated fat-based confectionary material and the use thereof in confectionary products.

A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.

A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.

A method for manufacturing a vanilla product includes: (a) subjecting a vanilla pod to a crushing treatment to destroy tissue structures of the vanilla pod so as to obtain crushed particles of the vanilla pod; (b) placing the crushed particles of the vanilla pod into a container, followed by sealing the container; and (c) after step (b), heating the crushed particles of the vanilla pod in the container at a temperature ranging from 40 C. to 65 C., so as to obtain the vanilla product having aroma molecules.