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 fluid-driven stirring apparatus includes a fluid introduction passageway, a fluid chamber connectable to the fluid introduction passageway, a container for accommodating liquid to be stirred, and a stirring assembly. The stirring assembly includes a driving impeller arranged in the fluid chamber, a stirring shaft fixedly connected with the driving impeller and extending through the fluid chamber into the container, and a stirring member arranged on the stirring shaft and adjacent to the bottom of the container. Thus, the fluid drives the driving impeller to rotate the stirring shaft, so that the stirring member can stir the liquid in the container.

A fluid-driven stirring apparatus includes a fluid introduction passageway, a fluid chamber connectable to the fluid introduction passageway, a container for accommodating liquid to be stirred, and a stirring assembly. The stirring assembly includes a driving impeller arranged in the fluid chamber, a stirring shaft fixedly connected with the driving impeller and extending through the fluid chamber into the container, and a stirring member arranged on the stirring shaft and adjacent to the bottom of the container. Thus, the fluid drives the driving impeller to rotate the stirring shaft, so that the stirring member can stir the liquid in the container.

A capsule holder for holding a gas capsule for an apparatus for output of an output medium includes a gas capsule holder element configured as a deep-drawn part having an opening for holding the gas capsule. A cover configured essentially in the manner of a sleeve surrounds the gas capsule holder element from the outside, at least in certain sections. The capsule holder includes a threaded ring configured as a separate element, having an inside thread and/or an outside thread, wherein the threaded ring is firmly connected with the gas capsule holder element and arranged in the region of the opening, so as to make introduction of the gas capsule into the gas capsule holder element possible through the threaded ring.

Formulation and dispenser systems create dairy based toppings for beverages. The dispensers include a container, valve, and an actuator for the valve. The formulations include a liquid product and a propellant. The liquid product includes a certain percentage of milkfat provided, for example, by heavy cream, skim milk, nonfat dry milk, sweeteners, and an emulsifier. The propellant is nitrous oxide or nitrogen.

Formulation and dispenser systems create dairy based toppings for beverages. The dispensers include a container, valve, and an actuator for the valve. The formulations include a liquid product and a propellant. The liquid product includes a certain percentage of milkfat provided, for example, by heavy cream, skim milk, nonfat dry milk, sweeteners, and an emulsifier. The propellant is nitrous oxide or nitrogen.

A method automatically evaluates the quality of milk foam dispensed by a machine for dispensing milk-based beverages through the analysis of an image of the free surface of the frothed milk contained in a container, wherein the analysis uses automatic procedures for processing images for identifying and quantifying, in the processed image, a physical characteristic representative of the texture of the surface of the frothed milk and hence indicative of the quality of milk foam, the physical characteristic being the plurality of air bubbles.

A foamed product dispensing system that includes: a product dispensing machine configured to receive an exchangeable product container; and a product container configured to cooperate with the product dispensing machine after placement in the machine, wherein the product container contains a foamable product and is provided with a product processing unit including a frothing device having a product entrance for receiving product and a product exit for discharging product, and wherein the processing unit is connectable to a fluid supply for supplying gas to the product during product discharge.

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 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.