Methods and systems for producing cocktail ice cubes are provided. One method includes setting a temperature of an interior surface of a tumbler below a desired temperature for an ice structure loaded into the tumbler; executing a sauce coating cycle for coating the ice structure with a sauce; executing a freeze cycle after the sauce coating cycle, by spraying nitrogen on the ice structure; alternating between the sauce coating cycle and the freeze cycle for applying sauce on the ice structure; and executing a water cycle for applying water to the ice structure coated with the sauce to produce a frozen cocktail ice structure.

An ice cream making apparatus for chilling a solution with a freezer bowl having a great thermal capacity and being formed from a material that is thermally conductive. The freezer bowl has an interior surface that is generally radially symmetric and forms a container to hold the solution. A drive mechanism is included for rotating the solution at a rate sufficient to centrifugally disperse the solution onto a dynamic contact area of the interior surface. The interior surface having a contour that gives the solution a thin layer when centrifugally dispersed, the thin layer having an average thickness less than 1.5 cm to increase the rate of heat transfer from the solution to the freezer bowl.

Versatile temperature control systems adaptable to many different applications employ different states and proportions of a pressurized dual phase medium in direct contact with a thermal load. In one aspect of the invention, thermal energy generated by pressurization of a gaseous medium is stored at a selected temperature level so that it is later readily accessible. In addition, in accordance with the invention temperature control of a two-phase medium can be exercised across selectable dynamic ranges and with different resolutions. In accordance with such features, the control can be exerted by varying the input flow rate of a mixture applied to a thermal load, or by controlling the back pressure of the flow through the thermal load. In accordance with another feature of the invention, substantial energy conservation can be effected by employing an ambient temperature evaporator configuration between the thermal load and the input to the compressor. This variant also utilizes the two-phase characteristics of the medium. Moreover, the system can be configured compactly utilizing a thermal reservoir for retaining thermal energy for special purposes. In a food processing system for providing a frozen product, for example, the thermal reservoir can be accessed to utilize the refrigerant itself in different operating modes, such as rapid heating and system cleansing. In the food processing application, target temperatures can be set and maintained on a platen which is to receive food ingredients using energy flows at two different enthalpies, to enable rapid freezing or temperature elevation.

Methods and systems for producing cocktail ice cubes are provided. One method includes setting a temperature of an interior surface of a tumbler below a desired temperature for an ice structure loaded into the tumbler; executing a sauce coating cycle for coating the ice structure with a sauce; executing a freeze cycle after the sauce coating cycle, by spraying nitrogen on the ice structure; alternating between the sauce coating cycle and the freeze cycle for applying sauce on the ice structure; and executing a water cycle for applying water to the ice structure coated with the sauce to produce a frozen cocktail ice structure.

A temperature control system is disclosed where thermal energy generated by pressurization of a gaseous medium is stored at a selected temperature level so that it is later readily accessible. Temperature control of a two-phase medium is exercised across selectable dynamic ranges and with different resolutions and the control can be exerted by varying the input flow rate of a mixture applied to a thermal load, or by controlling the back pressure of the flow through the thermal load.

Disclosed is a receptacle and valve assembly (100) for use in a device (1) for dispensing frozen confection (13). The receptacle (8) comprises a product compartment (20) containing the frozen confection located inside a bottle and having a tubular outlet (22). The valve (7) comprises a tubular inlet (41) having a deformable gasket (43) on an outer surface thereof. The tubular inlet (41) of the valve is receivable within the tubular outlet (22) of the receptacle to allow the deformable gasket (43) to form a fluid-tight seal with an inner wall of the tubular outlet.

A dual-axis mixer for food products includes a product holder that is configured to hold a sealed product cup containing a food product to be mixed. The mixer has a primary axis of rotation about a central axis, and a secondary axis of rotation radially offset from the central axis. In doing so, the secondary axis positioned to rotate around the primary axis. Furthermore, the product holder is located at the secondary axis and is configured to rotate about the secondary axis. Rotation about the primary axis applies centripetal force to the food product, and the secondary axis rotates the product holder to churn the food product within the product cup.

Cooling assemblies having a sealable cooling chamber formed as the interior volume of a curved or spherical outer container and a sealable inner canister are disclosed. The outer container may be provided as a multi-layer container having an external elastomeric shell. The external elastomeric shell may have an inner framework including a plurality of longitudinal ribs and a reinforcing wall. A movable flap adjustable between a projecting condition in which the flap extends from the exterior surface of the outer container and a closed position in which the flap doesn't project may be provided for supporting the cooling assembly in a stationary condition and the flap may be used as a handle for opening a lid.

Colloidal food products comprising filamentous fungal particles are disclosed, as are methods of making such colloidal food products. The filamentous fungal particles may stabilize the colloid and/or act as a supplemental or replacement source of protein in analogs of conventional non-fungal colloidal food products, such as ice cream and mayonnaise.