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.

The invention comprises a container apparatus and/or a method of manufacture thereof, comprising: a pressure containment housing containing both a first chemical and a second chemical; an interface configured to control dispersal of the first and second chemical out of the container; and a pressure within the container at time of manufacture exceeding ten bar. Generally, the mixture includes: (1) nitrous oxide as a gas, a liquid, a supercritical fluid, or a solid and (2) at least one of molecular hydrogen, helium, molecular nitrogen, carbon dioxide, neon, argon, krypton, and xenon in the form of a gas, liquid, supercritical fluid, or solid.

A novel device for frothing milk and corresponding method are disclosed. The frothing device preferably comprises a rotatable shaft, an impeller rotatable by the shaft, and a screen disposed about the bottom of the impeller downstream of milk being pushed by the impeller. In another embodiment, the frothing device may further comprise a pitcher having a bottom wall, wherein the rotatable shaft extends upward from the bottom wall of the pitcher. This embodiment may further comprise a heater in the base of the pitcher. In yet another embodiment, the frothing device may further comprise a pitcher having a bottom wall, wherein the rotatable shaft extends upward from the bottom wall of the pitcher. This embodiment may further comprise a housing having a heater and a nub extending upwardly from the housing. The nub is configured to engage an opening at the bottom of the shaft for rotating the shaft. The disclosed embodiments advantageously create foam and further break the foam bubbles down into microscopic bubbles resulting in a silky smooth foam-textured milk without the conventional use of a steam wand or other such device.

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.

A process for preparing a concentrated foaming composition sweetened with honey, including: a) provision and weighing the necessary quantities of raw materials to be used, b) putting pure honey in a mixer and subjecting the honey to beating from about 250 rpm to about 1500 rpm for about 5 to 30 minutes, c) adding at least one raw material selected from soluble coffee, powdered milk and honey to the mixed honey from step b) while it is being mixed, and d) once the desired consistency is achieved, divide the composition obtained in step c) into containers for distribution and marketing. Compositions for making foaming coffee sweetened with honey, foaming coffee with milk sweetened with honey and foaming milk sweetened with honey obtained by this process.

The invention relates to a chilled dairy dessert which exhibits several textures and flavours, and contains a mousse with solid pieces and threads of sauce. The invention also relates to a process for producing a chilled dairy dessert containing solid pieces and a sauce.

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.

The invention relates to the use of milk derived, denatured retentate in the preparation of milk-based compositions, which may be aerated or non-aerated, comprise a skimmed mild source, and/or have less than 0.5% w/w fat. The milk derived, denatured retentate allows the formation of microbubbles in an aerated skimmed milk composition, and thus retains certain desirable sensory perception characteristics such as a good mouthfeel and perceived thickness.

Exosome purification methods involve use of a whey composition as an exosome source. Exosomes are isolated by subjecting the whey composition to a first ultrafiltration, which yields a first permeate and a first retentate. The first retentate may then be subjected to a second ultrafiltration, yielding a second permeate and a second retentate. During the second ultrafiltration, the first retentate may be treated with carbon dioxide. The second retentate may then be subjected to a third ultrafiltration, yielding a third permeate and a third retentate. The third permeate may then be optionally dried to yield an exosome powder.

A method of making a pressurized packaged liquid beverage. The method includes filling a container including a one-way valve with a liquid beverage, sealing the container, introducing a volume of gas through the one-way valve after sealing the container, and agitating the liquid beverage inside the sealed container, When the container is opened, the liquid beverage increases in volume and separates into liquid phase and a drinkable foam phase. The method may be carried out in a sealed container including a one-way valve adapted to allow a gas to enter the first container but not exit or a circulatory agitation system according to other embodiments. Thee liquid beverage may include milk, coffee, fruit juice, or mixtures thereof, particularly mixtures of milk and coffee, and may further include a gum. The gas may be nitrous oxide.