Formulations that, when suitably mixed, form edible liquid solutions suitable for blowing bubbles. These formulations contain water, a surfactant, a thickener, a pH adjusting agent/preservative, and optionally a sweetener. The formulations may be provided in either solid form or liquid form, either of which may form an edible bubble solution when mixed with a sufficient quantity of a beverage or similar liquid.

Formulations that, when suitably mixed, form edible liquid solutions suitable for blowing bubbles. These formulations contain water, a surfactant, a thickener, a pH adjusting agent/preservative, and optionally a sweetener. The formulations may be provided in either solid form or liquid form, either of which may form an edible bubble solution when mixed with a sufficient quantity of a beverage or similar liquid.

Cyclic ketal compounds provide excellent foam protection when having at least one moiety of a threshold size (comprising 4 or more carbon atoms) pendant from a ketal carbon. The carbons in such moieties may be present in one or more chains. The cyclic ketal compounds of the present invention are compatible with foodstuff manufacturing. In particular, it has been discovered that the cyclic ketal compounds of the present invention exhibit excellent foam control performance in both potato and sugar beet processing systems.

Cyclic ketal compounds provide excellent foam protection when having at least one moiety of a threshold size (comprising 4 or more carbon atoms) pendant from a ketal carbon. The carbons in such moieties may be present in one or more chains. The cyclic ketal compounds of the present invention are compatible with foodstuff manufacturing. In particular, it has been discovered that the cyclic ketal compounds of the present invention exhibit excellent foam control performance in both potato and sugar beet processing systems.

A beverage aeration apparatus is used to generate air bubbles within a contained beverage, preferably wine, to enhance the overall visual appeal of the wine. The apparatus is also configured to improve the overall scent of the wine by providing contact with air, which stimulates the release of various fragrant tones contained within the wine. A pump connected to a hose provides a constant flow of air into the bottom of a wine glass, thus allowing that air to flow up through the wine and gather smells and scents contained within. The bubbles may be controlled to flow at different rhythms or rates to provide an interesting visual pattern for the user to observe. Furthermore, the apparatus may be configured to provide spray nozzles or tools to cause the wine to eject at various angles and pressures, thus providing a dazzling wine show within the wine glass.

A beverage aeration apparatus is used to generate air bubbles within a contained beverage, preferably wine, to enhance the overall visual appeal of the wine. The apparatus is also configured to improve the overall scent of the wine by providing contact with air, which stimulates the release of various fragrant tones contained within the wine. A pump connected to a hose provides a constant flow of air into the bottom of a wine glass, thus allowing that air to flow up through the wine and gather smells and scents contained within. The bubbles may be controlled to flow at different rhythms or rates to provide an interesting visual pattern for the user to observe. Furthermore, the apparatus may be configured to provide spray nozzles or tools to cause the wine to eject at various angles and pressures, thus providing a dazzling wine show within the wine glass.

Method for producing beverages, preferably foamed milk or milk beverages, in which milk is sucked up out of a container by a pump through at least one line and is conveyed through the latter to an outlet. Preferably, multiple different flavor liquids can be supplied as desired from a respective vessel at least individually into the line for conveying the milk. In this manner, the flavor liquid is mixed in already during production of the milk beverage, with the result that a high degree of mixing and thus the desired flavor is optimally achieved.

Method for producing beverages, preferably foamed milk or milk beverages, in which milk is sucked up out of a container by a pump through at least one line and is conveyed through the latter to an outlet. Preferably, multiple different flavor liquids can be supplied as desired from a respective vessel at least individually into the line for conveying the milk. In this manner, the flavor liquid is mixed in already during production of the milk beverage, with the result that a high degree of mixing and thus the desired flavor is optimally achieved.

The present invention discloses an apparatus and a method for extracting a component in a solid by using nano-bubbles, the apparatus including a reaction container configured to hold a solid to be extracted, a nano-bubble generating device configured to generate a liquid containing nano-bubbles, and an energy generator, wherein the liquid containing nano-bubbles is used to be mixed with the solid to be extracted, and the energy generator is used to emit energy to the reaction container to burst the nano-bubbles and enhance the extraction effect of the solid in the liquid.

The present invention discloses an apparatus and a method for extracting a component in a solid by using nano-bubbles, the apparatus including a reaction container configured to hold a solid to be extracted, a nano-bubble generating device configured to generate a liquid containing nano-bubbles, and an energy generator, wherein the liquid containing nano-bubbles is used to be mixed with the solid to be extracted, and the energy generator is used to emit energy to the reaction container to burst the nano-bubbles and enhance the extraction effect of the solid in the liquid.