Operating unit for steam discharged from a steam lance in a controlled manner using a manually displaceable operating element. The operating element is displaced in one direction from an engaged starting position, in which there is no steam discharge, into engaged positions for discharge of determined amounts of steam, or displaced in the opposite direction, in which the amount of steam varies with the displacement. The operating element has a fixed casing, an outlet head displaceably mounted on the casing, a steam lance fastened to the head, and a displaceable casing including the operating element. The casing is engaged in the starting position or in the positions or can be displaced in the opposite direction, in which the steam is almost continuously variable. Milk froth is produced optimally according to the desired discharge type, in accordance with the amount of milk located in a cup.

Operating unit for steam discharged from a steam lance in a controlled manner using a manually displaceable operating element. The operating element is displaced in one direction from an engaged starting position, in which there is no steam discharge, into engaged positions for discharge of determined amounts of steam, or displaced in the opposite direction, in which the amount of steam varies with the displacement. The operating element has a fixed casing, an outlet head displaceably mounted on the casing, a steam lance fastened to the head, and a displaceable casing including the operating element. The casing is engaged in the starting position or in the positions or can be displaced in the opposite direction, in which the steam is almost continuously variable. Milk froth is produced optimally according to the desired discharge type, in accordance with the amount of milk located in a cup.

A culture product comprising a large quantity of ethyl benzoate and has a more complex and fresher fruity aroma than a chemically synthesized product.

The culture product is obtained by culturing a microorganism belonging to the genus Wickerhamomyces in a milk component-containing culture medium.

A closure for a container. The closure includes a carbon dioxide emitter, and a release rate control layer that is configured to control release of carbon dioxide from the carbon dioxide emitter into the container when the closure is coupled to the container.

The invention discloses a portable beverage vessel, comprising: a bottom portion; a wall extending from the bottom portion, wherein a upper portion of the wall forms an opening through which beverage can be poured into or out of the portable beverage vessel; a first container element; a second container element, wherein a cavity is formed between the first container element and the second container element; and a display device positioned in the cavity and having a display element for displaying information; wherein the first container element can be at least a part of the bottom portion and/or at least a part of the wall; wherein the second container element can be at least a part of the bottom portion and/or at least a part of the wall; and wherein the first container element and the second container element comprise at least one of the following: glass; ceramics; SiO.sub.2; wherein the first container element and the second container element are connected by at least one of welding, laser welding, infrared welding, infrared laser welding and welding by an infrared laser emitting pulses of a duration shorter than 1 psec.

The invention discloses a portable beverage vessel, comprising: a bottom portion; a wall extending from the bottom portion, wherein a upper portion of the wall forms an opening through which beverage can be poured into or out of the portable beverage vessel; a first container element; a second container element, wherein a cavity is formed between the first container element and the second container element; and a display device positioned in the cavity and having a display element for displaying information; wherein the first container element can be at least a part of the bottom portion and/or at least a part of the wall; wherein the second container element can be at least a part of the bottom portion and/or at least a part of the wall; and wherein the first container element and the second container element comprise at least one of the following: glass; ceramics; SiO.sub.2; wherein the first container element and the second container element are connected by at least one of welding, laser welding, infrared welding, infrared laser welding and welding by an infrared laser emitting pulses of a duration shorter than 1 psec.

Systems and methods are disclosed for carbonating a beverage. One of the methods includes: connecting a beverage container to a beverage carbonator, the beverage container containing the beverage; receiving a carbonation signal associated with a user request to carbonate the beverage in the beverage container; detecting a temperature of the beverage; determining a customized carbonation duration, based at least in part on the detected temperature, to obtain a targeted carbonation level in the beverage; and directing carbon dioxide gas into contact with the beverage until expiry of the customized carbonation duration. In some cases, the received carbonation signal is associated with a beverage composition of the beverage (e.g. orange juice, wine, water, etc.). In these cases, determining the customized carbonation duration includes determining the customized carbonation duration based at least in part on the detected temperature and the beverage composition, to obtain the targeted carbonation level in the beverage.

Systems and methods are disclosed for carbonating a beverage. One of the methods includes: connecting a beverage container to a beverage carbonator, the beverage container containing the beverage; receiving a carbonation signal associated with a user request to carbonate the beverage in the beverage container; detecting a temperature of the beverage; determining a customized carbonation duration, based at least in part on the detected temperature, to obtain a targeted carbonation level in the beverage; and directing carbon dioxide gas into contact with the beverage until expiry of the customized carbonation duration. In some cases, the received carbonation signal is associated with a beverage composition of the beverage (e.g. orange juice, wine, water, etc.). In these cases, determining the customized carbonation duration includes determining the customized carbonation duration based at least in part on the detected temperature and the beverage composition, to obtain the targeted carbonation level in the beverage.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.