A machine for making and dispensing liquid, semi-liquid and/or semi-solid food products and which includes at least a cylinder for containing and processing basic products, means for heating and cooling the cylinder wrapped around at least part of the cylinder and a mixer unit positioned inside the cylinder which is able to mix the basic products during their processing; the machine also includes a supply duct for supplying the products into the cylinder, a dispensing duct for withdrawing the food products from the cylinder and means for recirculating the products contained in the containment and processing cylinder which are able to withdraw the products from the cylinder through the dispensing duct and to return them into the cylinder through the supply duct.

A machine for making and dispensing liquid, semi-liquid and/or semi-solid food products and which includes at least a cylinder for containing and processing basic products, means for heating and cooling the cylinder wrapped around at least part of the cylinder and a mixer unit positioned inside the cylinder which is able to mix the basic products during their processing; the machine also includes a supply duct for supplying the products into the cylinder, a dispensing duct for withdrawing the food products from the cylinder and means for recirculating the products contained in the containment and processing cylinder which are able to withdraw the products from the cylinder through the dispensing duct and to return them into the cylinder through the supply duct.

The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.

The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.

The present invention relates to stable frozen aerated products manufactured by low-temperature extrusion. In particular, the invention is concerned with a stabilizer system comprising native starch which can be used to impart stability on low-temperature extruded frozen products. A method of producing such frozen aerated confectionery product and the products obtainable from said method are also part of the present invention.

The present invention relates to stable frozen aerated products manufactured by low-temperature extrusion. In particular, the invention is concerned with a stabilizer system comprising native starch which can be used to impart stability on low-temperature extruded frozen products. A method of producing such frozen aerated confectionery product and the products obtainable from said method are also part of the present invention.

A chain link is provided with a bushing construction where a chain pin is used for connecting a plurality of chain links, where the chain pin is inserted through the bushing along an axis, where the bushing in a cross section orthogonal to the axis has a circular cross section and where a resilient sleeve is arranged around the chain pin, where the chain pin has a flat face along the axis, and the resilient sleeve has a corresponding flat face in engagement with the flat face of the pin, and where the outer periphery of the resilient sleeve, when mounted on the chain pin, has a non-circular cross section, such that a free space is provided between the outer periphery of the sleeve and the inside of the bushing.

A chain link is provided with a bushing construction where a chain pin is used for connecting a plurality of chain links, where the chain pin is inserted through the bushing along an axis, where the bushing in a cross section orthogonal to the axis has a circular cross section and where a resilient sleeve is arranged around the chain pin, where the chain pin has a flat face along the axis, and the resilient sleeve has a corresponding flat face in engagement with the flat face of the pin, and where the outer periphery of the resilient sleeve, when mounted on the chain pin, has a non-circular cross section, such that a free space is provided between the outer periphery of the sleeve and the inside of the bushing.