Disclosed is a method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type including at least: (a). A transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b). Addition of a molecule with an inactive structure to the ground material to obtain a mixture, (c). Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into the mixture, (d). Mechanical expansion obtained by reducing the pressure of the mixture obtained in step (b), (e). Activation of the structure molecule, wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar, preferably between 6 and 20 bar, preferably between 10 and 18 bar.

Disclosed is a method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type including at least: (a). A transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b). Addition of a molecule with an inactive structure to the ground material to obtain a mixture, (c). Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into the mixture, (d). Mechanical expansion obtained by reducing the pressure of the mixture obtained in step (b), (e). Activation of the structure molecule, wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar, preferably between 6 and 20 bar, preferably between 10 and 18 bar.

Disclosed is a process in which a viscous initial product having both a temperature of between 5° C. and 70° C. and a viscosity greater than 100 mPa.Math.s is provided, —by way of a pump provided upstream of at least one aerator, the viscous initial product is transferred as it is to the at least one aerator in which the viscous initial product is mixed with a gas, injected into the aerator, so as to obtain a liquid foam continuously exiting the aerator, and—the liquid foam continuously exiting the at least one aerator is continuously pushed into the inlet of a treatment device which continuously divides and then dries this liquid foam so as to obtain a powdered porous product which has a solids content greater than 90%.

The present disclosure relates to, inter alia, a formulation in a package, the formulation comprises one or more active agents and is co-mingled with a whipping agent prior to being filled under pressure into the package. The whipping agent is added in sufficient amounts to be dispersed in the formulation. The pressurized package is under sufficient pressure suitable to maintain the whipping agent dispersed in the formulation; and the pressurized package is under sufficient pressure to expel the formulation as a whipped formulation upon application of external force on the formulation in the package.

The present disclosure relates to, inter alia, a formulation in a package, the formulation comprises one or more active agents and is co-mingled with a whipping agent prior to being filled under pressure into the package. The whipping agent is added in sufficient amounts to be dispersed in the formulation. The pressurized package is under sufficient pressure suitable to maintain the whipping agent dispersed in the formulation; and the pressurized package is under sufficient pressure to expel the formulation as a whipped formulation upon application of external force on the formulation in the package.

A machine for processing liquid or semi-liquid food products, comprising: a container for processing liquid or semi-liquid food products and provided with walls and an outlet; a stirrer, made at least partly from ferromagnetic material and disposed inside the processing container, the stirrer rotating about a mixing axis to mix the product to be dispensed; an actuator connected to the stirrer to set the stirrer in rotation about the mixing axis, the machine being characterized in that it comprises an induction element comprising one or more wound conductors for generating a magnetic field when an electric current flows through them, the induction element being disposed outside the processing container so that the magnetic field generated passes through at least part of the walls of the processing container to reach the stirrer and causes heating by magnetic induction.

A foam inhalation device (874) for dispensing a foam to be inhaled by a user. The inhalation device (874) comprises a foam-generating component for generating the foam, an outlet (882) for dispensing the foam to the user, and a fluid flow path which fluidly communicates the foam-generating component with the outlet (882). The foam is generatable by the foam-generating component and flows to the outlet (882) via the fluid flow path to be inhaled by the user.

A foam inhalation device (874) for dispensing a foam to be inhaled by a user. The inhalation device (874) comprises a foam-generating component for generating the foam, an outlet (882) for dispensing the foam to the user, and a fluid flow path which fluidly communicates the foam-generating component with the outlet (882). The foam is generatable by the foam-generating component and flows to the outlet (882) via the fluid flow path to be inhaled by the user.

The present invention addresses the problem of providing a nut milk for foaming, which has excellent foaming properties and foaming stability and of which foam is hard to break even when a nut milk whipped by foaming with a steamer etc. is added to beverages such as coffee. A nut milk for foaming, which has excellent foaming properties and foaming stability, can be provided by using at least one modified starch selected from the group consisting of a phosphate cross-linked starch, a phosphate monoesterified phosphate cross-linked starch, a starch acetate, an oxidized starch, a hydroxypropyl starch, a hydroxypropylated phosphate cross-linked starch, a sodium octenyl succinate starch, a phosphorylated starch, and a starch decomposition product.

The present invention addresses the problem of providing a nut milk for foaming, which has excellent foaming properties and foaming stability and of which foam is hard to break even when a nut milk whipped by foaming with a steamer etc. is added to beverages such as coffee. A nut milk for foaming, which has excellent foaming properties and foaming stability, can be provided by using at least one modified starch selected from the group consisting of a phosphate cross-linked starch, a phosphate monoesterified phosphate cross-linked starch, a starch acetate, an oxidized starch, a hydroxypropyl starch, a hydroxypropylated phosphate cross-linked starch, a sodium octenyl succinate starch, a phosphorylated starch, and a starch decomposition product.