The invention comprises a method for packaging a dispensable substance, such as a food product, whipped cream, a hydrocarbon, or an air freshener, the method comprising the steps of: placing a first product component into a container, the container comprising a valve dispensing port; adding a second product component into the container, the second product component comprising at least one of: (1) a solid form of the second product component and (2) a liquid form of the second product component; sealing the container; and warming, after the step of sealing, the second product component in the container at least ten degrees Celsius, where the step of warming results in a phase change of all of the second product component into a gas phase, at least a portion of the gas phase of the second product component dissolving into the first product component to form the dispensable substance.

A device for emulsifying liquid or solid products, in particular food products such as milk or ice cream, including a pump having at least one suction duct adapted for sucking a product to be emulsified and an emulsifying gas, and a delivery duct adapted for dispensing an emulsion obtained starting from the product to be emulsified and from the emulsifying gas, where the pump has a double worm screw arranged between the suction duct and the delivery duct, the double worm screw being adapted for emulsifying the product and the gas to obtain the emulsion and to push the product, the gas and/or the emulsion with a flow substantially parallel to the axis of the screws of the double worm screw from the suction duct to the delivery duct. Moreover, the device comprises cooling means associated with the pump in an area comprised between the suction duct and the delivery duct and adapted for cooling the product, the gas and/or the emulsion present in the area of the pump comprised between the suction duct and the delivery duct.

Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

A frothing device (1) to froth milk, comprising a boiler (2) for producing vapor; a pump (11) for producing pressurized air; air-vapor delivering means (4) to deliver air and vapor to the milk (18); the boiler (2) and the air pump (11) are connected to a tank (6) for separately feeding vapor and air to the mixing tank (6); the tank is connected to the mentioned air-vapor delivering means (4) to deliver air and vapor to the beverage.

Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

Method and device for producing milk froth, in particular for preparing beverages containing milk froth using coffee machines. The beverage, preferably cold milk, is at least partially introduced into a container before the preparation. The introduced beverage, in the container positioned on a placement surface of a station, is guided through at least one line, which leads away from the station, to a device for preparing milk froth or hot milk. The beverage is subsequently led back into the container, and this circulation is repeated until the beverage has a certain temperature and/or consistency. Using this method, a container can be used by operating personnel in a conventional way for preparation of the beverage, because the beverage can thus be prepared manually and specifically in accordance with the desires of the guest, while the milk froth or the like can be produced and served with constant and high quality.

A beverage product, and a system and a method for manufacturing the same are provided. The method for manufacturing a beverage product includes: (a) providing a beverage intermediate product including a container and a beverage, wherein the container has an accommodating space which is not occupied by the beverage; (b) filling a beverage foam into the accommodating space; and (c) sealing the container so that the accommodating space is sealed to obtain the beverage product.

Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

The present invention addresses the problem of solving problems of the conventional techniques and producing, by an economically advantageous means, fermented milk having hardness to such an extent that the texture of the fermented milk can be kept during distribution. The present invention relates to a method for producing fermented milk, comprising homogenizing a raw material mix under a high pressure to reduce the average particle diameter of a fat and then fermenting the homogenized product. More specifically, the present invention relates to: a method for producing fermented milk using a material that is sterilized at an ultra-high temperature, said method comprising homogenizing a fat in a raw material mix, which contains a material sterilized at an ultra-high temperature, under a high pressure and then fermenting the resultant product; and fermented milk produced by the method.