The invention comprises an apparatus and method of manufacture thereof for forming a frothing agent, including the steps of: forming a frozen pellet by at least partially immersing a first material in a liquid, the first material including at least one of: (1) a solid particle comprising at least thirty percent nitrous oxide by mass and (2) a liquid drop comprising at least thirty percent nitrous oxide by mass; sealing the frozen pellet in a container comprising an initial pressure exceeding one hundred pounds per square inch; and heating contents of the container, the step of heating resultant in: (1) a phase change of the nitrous oxide; and (2) formation of the frothing agent.

A device for producing a foamed-food-product comprises a container which stores a liquid-food-product and is filled with filling gas at a pressure higher than atmospheric pressure, the filling gas containing argon or nitrogen as a main component; an agitator provided at the bottom of the inside of the container; a driving unit detachably connected to the bottom of the container to rotate the agitator, agitate the liquid-food-product in the container by the rotation of the agitator, and mix the filling gas in the liquid-food-product; and a dispenser mounted to the container and having a discharge outlet and a gas filling inlet for injecting the filling gas into the container, the dispenser causing the liquid-food-product having the filling gas mixed therein to be discharged from the discharge outlet by pressure in the container, so that the liquid-food-product foams while being discharged from the discharge outlet and is made into the foamed-food-product.

A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.

This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

The present invention relates to a pressurized spray device containing: a propellant gas, and—a fermented dairy product comprising an emulsifier and a stabilizer and having: • a fat content comprised between 1 and 6%, and • a total protein content of at least 3%, capable of spraying out the fermented dairy product to form a fermented dairy product foam, as well as a method to produce such a device and a method for obtaining a fermented dairy product foam.

A hardly soluble beverage product, comprising: a container comprising a main body that contains a content and that has a container mouth as an outlet of the content, and a cap that is mounted on the container mouth to close the main body. An internal volume of the container is set to a total of: a volume corresponding to a volume of the powder material contained in the container; a volume corresponding to an amount of the liquid determined in accordance with an amount of the powder material to be mixed or dissolved with the liquid; and a volume as an extra space to cause turbulence of the powder material and the liquid.

The invention relates to a containerization system for dispensing a foamable food product comprising a single chamber pressure-resistant container comprising a base, a sidewall, and a nozzle, a food product composition comprising a food product and water, and a propellant. The invention is also directed to a process wherein the food product composition and propellant are combined to form a foamable mixture and the foamable mixture is disposed within a container such that the mixture expands in volume when it is released from the container, forming a foamed food product.

A whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

The invention comprises a method and apparatus for infusing a product component, comprising the steps of: placing the product component into a container; positioning into the product component an expansion agent, the expansion agent comprising at least one of a liquid form and a solid form; pressure sealing the container; forming, through a phase change of the expansion agent, gas bubbles of the expansion agent in the product component; and forming a gas phase propellant of the expansion agent in the container, where the product component is permeated with the expansion agent, such as where the product component is a cream, fat, dairy product, and/or milk substitute.

The invention comprises a method and apparatus for packaging a dispensable substance, including the steps of: placing a first product component into a container; adding a second product component into the container at an initial pressure of less than 1.31 atm, the container comprising a valve dispensing port; sealing the container; and increasing pressure in the container through a phase change of the second product component to a final pressure in the container, the final pressure at least 0.26 atm greater than the initial pressure. Optionally, the second product component warms in the container at least ten degrees Celsius and undergoes a phase change from a solid or liquid to a gas, which increases pressure in the container and functions as a propellant and/or as an expansion agent.