A system and a method for the production and provision of CO.sub.2 gas is disclosed. A sealable chamber is equipped with heating means and when sodium bicarbonate is placed in it and heated to its decomposition temperature CO.sub.2 gas is released. The released gas is conveyed into liquid within a container and when the pressure of the gas in the container raises more and more CO.sub.2 gas is dissolved. The heating may be done by conduction mechanism or by induction mechanism. The sodium bicarbonate or any other material including carbon dioxide may be disposed in powder or solid form. I may be disposed in thin envelope case.

A system and a method for the production and provision of CO.sub.2 gas is disclosed. A sealable chamber is equipped with heating means and when sodium bicarbonate is placed in it and heated to its decomposition temperature CO.sub.2 gas is released. The released gas is conveyed into liquid within a container and when the pressure of the gas in the container raises more and more CO.sub.2 gas is dissolved. The heating may be done by conduction mechanism or by induction mechanism. The sodium bicarbonate or any other material including carbon dioxide may be disposed in powder or solid form. I may be disposed in thin envelope case.

Sparkling water carbonated with carbon dioxide and the production method thereof, where carbon dioxide formed during the fermentation of fruits or vegetables and/or components thereof is used for carbonation of water and where the preparation of this carbonated water follows several basic steps, where first the water intended for carbonation is pre-treated by conventional treatment, i.e. it is stripped of impurities, filtered, chlorinated, and its pH is adjusted to neutral, or other necessary treatments, and subsequently it is carbonated with carbon dioxide from an external pressure vessel, wherein the external pressure vessel holds the carbon dioxide formed during the fermentation of the fruits or vegetables and/or components thereof, and this carbon dioxide is pumped under pressure directly into the water, i.e. below its surface, and absorbed by the water, thus producing sparkling water.

In one embodiment, the disclosure relates to milk permeate powders, methods of production thereof, and uses of the milk permeate powders. In another embodiment, the disclosure relates to the use of carbon dioxide for the production of milk permeate powders.

In one embodiment, the disclosure relates to milk permeate powders, methods of production thereof, and uses of the milk permeate powders. In another embodiment, the disclosure relates to the use of carbon dioxide for the production of milk permeate powders.

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

Containers are provided for use with a beverage dispensing device. The container can include a housing defining a hollow interior and having an opening leading to the hollow interior, a cover coupled disposed over the opening, an inlet leading to the hollow interior, and an outlet spaced apart from the interior. The inlet and outlet can each have valves movable between open and closed positions for allowing fluid flow into and out of the hollow interior.