The invention relates to a disposable cartridge filled with a single serve portion of a liquid ingredient to be combined with a base liquid for the preparation of a liquid product, e.g. a beverage concentrate to be combined with water, e.g. carbonated water, for the preparation of a beverage suitable for human consumption. The cartridge comprises a vertically extending channel that extends to a dispensing aperture in the bottom of the cartridge and one or more dispensing passages extending between a reservoir and the outside of the cartridge. The dispensing passages are provided with outlet openings located adjacent the aperture such that the base liquid and the liquid ingredient are dispensed in parallel flows, the liquid ingredient subsequently coating the exterior of the stream of base liquid, such that actual mixing of the liquid ingredient and base liquid only takes place after both have been dispensed.

The invention relates to a disposable cartridge filled with a single serve portion of a liquid ingredient to be combined with a base liquid for the preparation of a liquid product, e.g. a beverage concentrate to be combined with water, e.g. carbonated water, for the preparation of a beverage suitable for human consumption. The cartridge comprises a vertically extending channel that extends to a dispensing aperture in the bottom of the cartridge and one or more dispensing passages extending between a reservoir and the outside of the cartridge. The dispensing passages are provided with outlet openings located adjacent the aperture such that the base liquid and the liquid ingredient are dispensed in parallel flows, the liquid ingredient subsequently coating the exterior of the stream of base liquid, such that actual mixing of the liquid ingredient and base liquid only takes place after both have been dispensed.

A device for synthesizing carbonated water includes: a device shell, in which a stirring chamber is defined; a rotation shaft, which is accommodated in the stirring chamber; a blade structure, which is accommodated in the stirring chamber and rotatable around the rotation shaft; sidewall ribs, which are distributed in the stirring chamber and arranged on a sidewall of the device shell, each sidewall rib comprising one or more collision interfaces; an input unit, which is arranged on the device shell, positioned below the blade structure, communicated with the stirring chamber, and operable to receive water and carbon dioxide; and an output unit, which is arranged on the device shell, positioned above the blade structure, communicated with the stirring chamber, and operable to deliver carbonated water with a predetermined concentration.

A device for synthesizing carbonated water includes: a device shell, in which a stirring chamber is defined; a rotation shaft, which is accommodated in the stirring chamber; a blade structure, which is accommodated in the stirring chamber and rotatable around the rotation shaft; sidewall ribs, which are distributed in the stirring chamber and arranged on a sidewall of the device shell, each sidewall rib comprising one or more collision interfaces; an input unit, which is arranged on the device shell, positioned below the blade structure, communicated with the stirring chamber, and operable to receive water and carbon dioxide; and an output unit, which is arranged on the device shell, positioned above the blade structure, communicated with the stirring chamber, and operable to deliver carbonated water with a predetermined concentration.

A process for the preparation of a liquid or semi-liquid bioactive dairy composition containing 20-90% retained bioactive IgG, for use as an ingredient in a ready-to-eat (RTE) or ready-to-drink (RTD) food product, includes the steps of a) combining a bioactive powder containing a colostrum powder and/or milk powder containing whey proteins, and immunoglobulin G (IgG), wherein the ratio of whey protein: IgG in the bioactive powder is between 1.74:1 and 3.05:1; water and a food grade acid to form a bioactive dairy composition with a pH of 2.5-4.0, and b) heat treating the bioactive dairy composition to between 67-145° C. at ambient pressure.

A process for the preparation of a liquid or semi-liquid bioactive dairy composition containing 20-90% retained bioactive IgG, for use as an ingredient in a ready-to-eat (RTE) or ready-to-drink (RTD) food product, includes the steps of a) combining a bioactive powder containing a colostrum powder and/or milk powder containing whey proteins, and immunoglobulin G (IgG), wherein the ratio of whey protein: IgG in the bioactive powder is between 1.74:1 and 3.05:1; water and a food grade acid to form a bioactive dairy composition with a pH of 2.5-4.0, and b) heat treating the bioactive dairy composition to between 67-145° C. at ambient pressure.

An apparatus for filling a vessel with a multicomponent filling product includes a filler having at least one filling unit set up to introduce the filling product into the vessel, and a filler tank set up for intermediate buffering of the filling product and in fluid connection with the filling unit via a product conduit to supply the filling unit with the filling product; and a mixer set up to blend the filling product from at least two filling product components, wherein the mixer has a circulation conduit; and the mixer has at least one dosage branch set up to introduce one filling product component into the circulation conduit, wherein the mixer has a heat exchanger set up to adjust the temperature of the filling product in the circulation conduit.

A beverage comprising water, phycocyanin and having a heavy metals content below a threshold amount, the beverage having a pH within a certain range and a minimum acceptable shelf life, by optimizing the steps in the production of the beverage, but without adding many chemical substances and without carrying out harsh chemical treatment on the natural substances. By the combined use of a phycocyanin obtained, for example, by ultrafiltration or by treatment under pressure, with sterile demineralized water, and mixing the other components separately from the bacteria and other contaminants, in an aseptic environment, it is possible to provide a beverage that has nutraceutical effects, with low heavy metals content, at a suitable pH, and with an extended shelf life.

A beverage comprising water, phycocyanin and having a heavy metals content below a threshold amount, the beverage having a pH within a certain range and a minimum acceptable shelf life, by optimizing the steps in the production of the beverage, but without adding many chemical substances and without carrying out harsh chemical treatment on the natural substances. By the combined use of a phycocyanin obtained, for example, by ultrafiltration or by treatment under pressure, with sterile demineralized water, and mixing the other components separately from the bacteria and other contaminants, in an aseptic environment, it is possible to provide a beverage that has nutraceutical effects, with low heavy metals content, at a suitable pH, and with an extended shelf life.

Disclosed herein are techniques and methods for dispersing a volume of gas in a beverage contained in an unpressurized container.