Frozen food is thawed automatically by disposing the food within a container having a trough disposed adjacent to a top of the container, the trough being connected to a drain, filling the container with water to a predetermined level, providing a controlled metered secondary flow of fresh water into the container so as to cause the water level to rise and flow into the trough, forcibly recirculating, using a pump, water in the container so as to produce sufficient water circulation to maintain ...

The present invention provides an improved frozen beverage dispenser overcoming the disadvantages of the prior art noted above. Not only is the beverage dispenser relatively simple to construct and maintain, but it also provides an exceptionally fast freeze down time and accurate monitoring and control of the thickness of the slush dispensed from the beverage dispenser of the invention. The components of the beverage dispenser of the invention are housed within a compact housing incorporating so...

A solid, frozen organic peroxide emulsion comprising from 30 to 75 weight percent organic peroxide, an emulsifying amount of surfactant(s) and the remainder water is described. Organic peroxides described include: dialkyl peroxydicarbonates, e.g., di-secondarybutyl peroxydicarbonate, diacyl peroxides, e.g., diisobutyryl peroxide, and acyl sulfonyl peroxides, e.g., acetylcyclohexylsulfonyl peroxide. The surfactant can be anionic, cationic, or nonionic, preferably nonionic, or mixtures of compatib...

A low density frozen dessert similar to commercial ice cream in texture and eating quality comprises from about 3% to about 10% protein solids, from about 10% to about 25% saccharide; from about 3% to about 15% triglyceride fat or oil, from about 0.1% to about 2% of a polyglycerol fatty acid ester emulsifier, from about 0.1% to about 2% of a fatty acid ester of an aliphatic diol having from about 3 to about 5 carbon atoms, from about 0.005% to about 0.10% of an anionic emulsifier, from about 0.0...

A frozen dessert mixing machine of the type including an auger and mixing cone which has an open top, wherein the mixing cone moves toward the auger and the auger mixes a frozen desert from material contained in the mixing cone. The mixing machine further comprises means for effectively closing the open top of the mixing cone during the mixing of the desert material so that a liquid material can be included in the mixing cone to be mixed with a frozen material in the mixing cone without the liqu...

An apparatus is disclosed for thawing a frozen food item, including a chamber dimensioned to receive the frozen food item, a heat exchanger operable to either heat air in the chamber or to cool the air in the chamber, a fan for creating a flow of the air within the chamber; and a tray disposed in the chamber and having an upper surface adapted to receive and support a lower surface of the frozen food item. The tray is adapted to receive a portion of the flow of air and to provide the portion of ...

A frozen dessert dispenser includes a freezing compartment accommodating a frozen dessert dispensing cylinder, a dispensing section provided on an outer wall of the freezing compartment, the dispensing section including a vertically extending dispensing passage and a valve element slidably provided in the dispensing passage, and a connecting pipe communicating with a side of the dispensing passage and projecting into the freezing compartment to be connected to a discharge side of the dispensing ...

In order to provide a food product which has all the ingredients necessary for cooking, breadcrumbs are applied to a food fillet such as fish, oil being subsequently applied to the food portion after which the product is frozen. Preferably oil is applied at a first temperature in a first step and at a higher temperature in a second step. As a result, it is possible to produce a frozen food product comprising a food portion coated with a coating comprising oil/fat and particulate coating material...

A patterned composite food product has an ice confectionery composition component and an edible material component which is different from the ice confectionery composition, the edible material having a pattern form which is an inclusion pattern zone in the ice confectionery composition, and the pattern may have a layer form wherein a plurality of edible material layers are separated one from another and surrounded by the ice confectionery composition. The composite product is prepared by pumpin...

Frozen aerated confection, containing no orchid product, but containing an effective amount of certain polysaccharides are prepared which exhibit at least the same extensibility as the one exhibited when orchid derived products are added.