An aerated frozen product comprising less than 8% fat by weight and characterized in that the aerated frozen product comprises fat platelets, and after it has been melted and cooled, comprises fat platelets and spherical fat globules at a platelet to sphere ratio of greater than 0.02.

A process for the production of a frozen food product comprising Anti-freeze peptides, wherein the conditions are chosen such that the ice-crystals in the product have an aspect ratio of from 1.9 to 3.

Frozen beverage mixing unit has a hollow housing with an open bottom. A shaving disc with a cutting knife is rotationally mounted inside the housing, the shaving disc being connected to a motor. A piston moves above the shaving disc pushing a frozen product into a contact with the cutting blades of the shaving disc. A plurality of pumps deliver a pre-determined amount of a selected additive, such as alcohol, syrup, carbonated water or water, on top of the shaving disc to mix with the ice crystal...

Anti-freeze protein which can be derived from Lichen, said protein having an apparent molecular weight of from 20 to 28 kDa and having an N-terminal amino acid sequence which shows at least 80% overlap with: A-P-A-V-V-M-G-D-A-E-S-F-G-A-I-A-H-G-G-L and modified versions and isoforms of this protein.

The present invention relates to containers and their use in an automatic vending machine that vends articles of frozen confectionery. The vending machine includes an outer body, an outer door, and an environment-controlled chamber. The containers are of cylindrical, quasi-cylindrical or polyhedral shape to contain the frozen confectionery. The machine has an environment-controlled chamber maintained at about -18.degree. C. and has insulating panels and an inner door, the machine being maintaine...

The present invention provides a method for producing a frozen "yuba" which exhibits, after being thawed, a smooth and soft mouthfeel and a satisfactory taste equivalent to those of a fresh lifted-up "yuba", which includes heating a "yuba" whose water content has been adjusted at 60% or less together with soybean milk adjusted at a concentration of 2 to 12 Bx in a mixing ratio of 1:1 or higher at a temperature of 70 to 100.degree. C. followed by freezing the resultant.

A portable frozen drink machine that utilizes ice shaving technology for producing ice particles for a frozen drink. An ice hopper utilizing the ice shaving technology is connected by a common shaft to a mixer. The mixer is positioned below the ice hopper and extends into a beverage container. Ingredients for the frozen drink are put in the beverage container, and the ice particles fall downward from the ice hopper into the beverage container. The mixer stirs the ingredients, forming a well-mixe...

A technique and apparatus for rapidly thawing a frozen blood plasma unit. The holder maintains a plasma unit pouch submerged in a manner which affords substantial thermal contact between the plasma unit and the fluid bath. The fluid is manipulated to provide a kneading effect on the exterior surface of the bag to enhance thawing efficiency.

A method for making a frozen composition for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.

A frozen vehicle door puller comprising a key ring, a finger plate, an eyelet, a finger handle, a body, and a hook. Preferably, the finger handle is slightly larger in diameter than the body in order to provide a comfortable grip for the user's fingers, and the overall length of this embodiment from the finger plate to the end of the hook is in the range of five (5) to ten (10) centimeters. The frozen vehicle door puller is alternately comprised of a handle, a shaft, and one or more interchangea...