The present invention relates to an apparatus for producing edible ice products comprising: (a) a thermally insulated food grade material chamber; (b) at least one atomizing beverage nozzle (s) inserted in said thermally insulated chamber for spraying beverage droplets into said thermally insulated chamber; (c) at least one beverage valve(s), disposed between a beverage source and said atomizing beverage nozzle (s), for controlling the beverage flow rate into said chamber; (d) at least one gas expansion nozzle (s), inserted in said thermally insulated chamber, for expanding the gas in its liquid state to its gaseous state, and for jetting gas on said beverage droplets, in said thermally insulated chamber; (e) at least one gas flow regulator(s), disposed between a gas source and said gas nozzle (s) for regulating the gas flow rate into said gas expansion nozzle (s); (f) a controller for controlling said beverage valve (s) and said gas flow regulator (s); and (g) wherein said controller controls said beverage valve (s) and said gas flow regulator(s) for ensuring that said sprayed beverage droplets meet the jetted gas for freezing said droplets for forming a texture controlled edible ice product in said thermally insulated chamber.

Hardpack frozen desserts providing a carbonation sensation even after frozen storage over an extended shelf life, and methods of making such hardpack frozen desserts are described. Hardpack frozen desserts have a particular solute content, providing a solute molarity of at least 1.0 molar, and/or a solute molality of at least 0.78 molal, and/or an Aw of the mixture of 0.91 or less.

Hardpack frozen desserts providing a carbonation sensation even after frozen storage over an extended shelf life, and methods of making such hardpack frozen desserts are described. Hardpack frozen desserts have a particular solute content, providing a solute molarity of at least 1.0 molar, and/or a solute molality of at least 0.78 molal, and/or an Aw of the mixture of 0.91 or less.

Systems and methods of producing a frozen food product include dosing ingredients with a liquefied gas while mixing the ingredients using self-cleaning interlocking beaters. A system can include a container mount rotatable in a clockwise and counterclockwise direction, a coolant dosing system configured to provide coolant to ingredients in a container coupled to the container mount, at least one beater to mix ingredients in the container, and a controller to control the rotation of the container mount and the beaters, the controller performing a mixing process that includes rotating the beaters and the container mount in opposite directions for a first time period, rotating the beaters and the container mount in the same directions for a second time period, and rotating the beaters and the container mount in opposite directions for a third time period.

Systems and methods of producing a frozen food product include dosing ingredients with a liquefied gas while mixing the ingredients using self-cleaning interlocking beaters. A system can include a container mount rotatable in a clockwise and counterclockwise direction, a coolant dosing system configured to provide coolant to ingredients in a container coupled to the container mount, at least one beater to mix ingredients in the container, and a controller to control the rotation of the container mount and the beaters, the controller performing a mixing process that includes rotating the beaters and the container mount in opposite directions for a first time period, rotating the beaters and the container mount in the same directions for a second time period, and rotating the beaters and the container mount in opposite directions for a third time period.

A predetermined volume of ice-cream mix is provided to an ice cream making system or method. The ice-cream mix is cooled and whipped to form ice cream.

A predetermined volume of ice-cream mix is provided to an ice cream making system or method. The ice-cream mix is cooled and whipped to form ice cream.

A free-flowing frozen pellet product produced from a paste, which has a viscosity of at least 200 Cp, is produced by a system and product. The system and product include introducing the paste into an enclosed feed tray. The paste is introduced at a pressure above atmospheric pressure and remains above atmospheric pressure while in the enclosed feed tray. Subsequently, the paste is extruded out of the enclosed feed tray through a plurality of projections to produce a plurality of pellets. The pellets are passed through a cryogenic chamber to thus freeze the pellets at subzero temperatures to produce frozen pellets.

The invention relates to apparatus and method of making a frozen confectionary product such as ice cream or sorbet in which a confectionary mix is churned in a vessel whilst a liquid gas such as liquid nitrogen is added. Existing churning apparatus moves a stirrer through the ice cream mix in an epicyclical motion. This tends to splash liquid nitrogen so that it evaporates without contributing to the freezing of the ice cream. In the improved mixing method, the stirrer is repeatedly drawn against the inside wall(s) of the vessel. This reduces splashing of the liquid nitrogen. The drawing action also removes build up of frozen confectionary product on both the stirrer and the vessel walls and allows unfrozen confectionary mix to move to the edges of the vessel and be preferentially frozen.

The invention relates to apparatus and method of making a frozen confectionary product such as ice cream or sorbet in which a confectionary mix is churned in a vessel whilst a liquid gas such as liquid nitrogen is added. Existing churning apparatus moves a stirrer through the ice cream mix in an epicyclical motion. This tends to splash liquid nitrogen so that it evaporates without contributing to the freezing of the ice cream. In the improved mixing method, the stirrer is repeatedly drawn against the inside wall(s) of the vessel. This reduces splashing of the liquid nitrogen. The drawing action also removes build up of frozen confectionary product on both the stirrer and the vessel walls and allows unfrozen confectionary mix to move to the edges of the vessel and be preferentially frozen.