The present invention relates to a stabilized starch obtained by reacting under alkaline conditions a base starch having a protein content of less than 0.4% w/w with a reactant capable of forming active chlorine, wherein the reactant is used in an amount sufficient to provide between 4000 and 8200 ppm of active chlorine during the stabilization reaction.

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.

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.

A freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier are disclosed. Methods of using and making thereof are also disclosed.

A process for packaging pressurized beverages. The process includes mixing liquid, a solute that depresses the freezing point of the liquid, and gas. Next, the liquid-gas mixture is allowed to rest. Then, retail containers are filled with the mixture. During the mixing and filling steps of the process, the liquid-gas mixture is subjected to pressures that are higher than atmospheric pressure. Unfortunately, such pressure cannot be maintained when the container is transferred from the filling station to the sealing station causing dissolved gas to leave the liquid and foam to overflow the container during the transfer. To prevent such an overflow, prior to the transfer, the dissolved gas is put to sleep by reducing the temperature of the liquid to below 0 C. (32 F.) and optionally allowing the liquid-gas mixture to rest. The liquid beverage may include milk, coffee, tea, fruit juice, chocolate or mixtures thereof, and may include a gum.

An object of the present invention is to provide a means for improving or maintaining physical properties of a substance (in particular, a composition) (e.g., food). The object is achieved by a foam-containing composition that contains welan gum.

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.

The present invention is directed to a process for producing a water, juice, and/or milk-based ready-to-drink jellified product comprising at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel strengths, characterized in that it comprises the steps of in order: (i) separately preparing at least two liquefied gel compositions, each comprising an aqueous, and/or juicy, and/or dairy base, mixed with carrageenan and galactomannan, (ii) separately preheating each of the compositions, (iii) separately mixing each of the liquefied gel compositions, (iv) separately cooling down each of the liquefied gel compositions, while keeping a constant agitation of the mass of each of the liquefied gel compositions, (vi) sequentially dosing each of the liquefied gel compositions into a container.

A dairy beverage comprising milk solids, oil or fat, starch, emulsifier, gellan, cellulose and carrageenan in specific amounts in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant aerated texture/mouthfeel.