EP3950569A1 - Foaming of a filled product in a container - Google Patents

Abstract

The disclosure relates to a method for foaming a filling product (P), which is filled into a container (2) in such a way that a gaseous, preferably oxygen-containing, atmosphere is present in a headspace (2a) of the container (2), and a device (1 ) for filling a container (2) with a filling product (P) and closing the container (2) with a closure (3), preferably in a beverage bottling plant. The method comprises: injecting a foaming medium (M) into the container (2) so that the filling product (P) is impinged with the foaming medium (M), whereby foam (S) is generated in the headspace (2a) of the container (2). is, which completely or partially displaces the atmosphere in the headspace (2a) from the container (2). The method is characterized in that the foaming medium (M) is a CO₂-containing liquid.

Description

technical field

The present invention relates to a method for foaming a filling product filled into a container in order to displace an oxygen-containing atmosphere in the headspace of the container from the container by foaming. The invention also relates to a device for filling a container with a filling product and for closing the container with a closure, preferably in a beverage bottling plant.

State of the art

In order to improve the shelf life of bottled beverages, particularly carbonated beverages, while avoiding altering the taste and other product characteristics, any oxygen in the headspace of the filled container can be removed or at least reduced prior to sealing. For this purpose it is known to inject a hot water jet into the filled with a carbonated filling product but still unsealed container after the end of the filling process, whereby the filling product subjected to the water jet is stimulated to form foam. The foam is then largely formed from filling product and CO ₂ and is therefore largely low in oxygen. The foam then fills the headspace remaining in the container above the original fill product level, displacing the ambient air from the container headspace. The container is then closed. The product is now in the container without or with a significantly reduced oxygen content.

The method described above is known in the technical field as "high pressure injection" (HDE). For example, she goes out of the DE 10 2008 032 822 A1 , DE 37 08 563 C1 , DE 10 2006 022 464 B4 and WO 2009/095054 A1 out. The formation of foam can also be stimulated in other ways, for example by ultrasonic treatment or by exposure to a laser beam, as in FIG WO 98/15491 A2 described.

The high-pressure injection reaches its limits when the filled filling product does not produce enough foam quickly enough during the treatment. A possible reason may be due to the fact that the filling product contains too little CO ₂ , such as in the case of various types of beer with bottle fermentation.

In order to counteract insufficient foam formation, the pressure of the injected medium can be increased, in order thereby to increase the activation energy introduced into the container and to increase the filling product volume excited in the container. At the same time, this results in the disadvantage of this pressure increase in that the injected medium penetrates deeper into the filling product and thus converts a large proportion of the filling product, for example more than 1/3 of the entire container volume, into fine-pored foam, which only expands after several seconds, for example 20 to 30 seconds, regresses. In other words, increasing the activation energy increases the foam recovery time.

As a result, a subsequent fill level check cannot correctly detect the fill level in the container, or the waiting time until the fill level check has to be significantly extended, which in turn has a negative effect on the productivity of the system. In a heavily foamed state, the container has no fill level that can be evaluated. Neither an electrical nor a radiation-based or optical measuring system is able to do this. However, checking the filling level is important, for example to detect a malfunction of a filling element and/or an inaccurate filling quantity on average, which can result from consumer protection specifications, and/or to be able to monitor, control and regulate the filling process itself.

Presentation of the invention

One object of the present invention is to improve the displacement of the gas atmosphere in the headspace of a filled container, particularly in the case of filling products that are difficult to foam.

The object is achieved by a method having the features of claim 1 and by a device having the features of the subordinate device claim. Advantageous developments follow from the dependent claims, the following description of the invention and the description of preferred exemplary embodiments.

The method according to the invention serves for foaming a filling product in a container in order to completely or partially displace any oxygen-containing atmosphere from the container. In other words, the filling product is filled into a container so that the Volume of the container is only partially taken up by the filling product and a gaseous, preferably oxygen-containing, atmosphere is present in a headspace of the container.

The filling product is a liquid, preferably beverages such as beer, juice, soft drinks, smoothies, dairy products, wine and the like. CO ₂ can be added to the filling product, with the devices and methods presented here being particularly suitable for filling products with a comparatively low tendency to foam, ie for example a low CO ₂ content.

Terms such as "container", "closure", "fill product" and the like are often used herein in the singular for the sake of linguistic convenience. However, the plural is always included unless technically or expressly excluded.

According to the invention, a foaming medium is injected into the container, so that the filling product is acted upon by the foaming medium, as a result of which foam is generated in the headspace of the container, which completely or at least partially fills the headspace and thus completely or at least partially displaces the atmosphere in the headspace from the container . Accordingly, the container is open during the injection of the foaming medium, ie its mouth, through which the foaming medium is injected, is (still) not closed. According to the invention, the foaming medium is a liquid containing CO ₂ .

The way it works is as follows: The liquid containing CO ₂ injected instead of a conventional foaming medium (e.g. hot water) reacts by hitting the filling product, which preferably has a low tendency to foam, by releasing the CO ₂ and thus generating foam in the headspace of the container.

The foam can then occur either through the foaming of the part of the actually CO ₂ -poor filling product enriched with the released CO ₂ , or the foaming medium itself foams up or a mixture of foaming medium and filling product foams up. For the function of foam production to displace the atmosphere from the headspace of the container, however, it is ultimately irrelevant which components the foam consists of, as long as the foam has a lower oxygen content than the atmosphere present in the headspace before foaming. However, the foam typically consists essentially of filling product, foaming medium and CO ₂ , so that the oxygen can be reliably displaced from the headspace.

Due to the foaming and the (partial) filling of the head space with the foam, the atmosphere and the oxygen it may contain are displaced from the head space, and/or a low-oxygen foam jet is already formed during the injection, which forces the atmosphere out of the head space.

In this way, the shelf life of filled filling products can be improved and a change in intended product properties over time can be prevented or at least reduced.

Because a CO ₂ -containing liquid is used as a suitable foaming medium, the formation of foam in the headspace of the container can be significantly accelerated. At the same time, undesirable, fine-pored foaming can be prevented in large areas of the container, ie in lower-lying regions of the filled filling product, which would otherwise occur if a conventional foaming medium were injected at particularly high pressure.

The process can therefore work with significantly lower pressures when using the new foaming medium in the case of filling products that are difficult to foam. In addition to reducing the consumption of energy and resources, the time it takes for the foam to reform is shortened, so that the process can be carried out more efficiently. For example, a filling level measurement of the filling product in the container can be carried out after a short or normal decay time.

The foaming medium preferably has a higher CO ₂ content than the filling product, as a result of which the filling product itself has a comparatively low tendency to foam compared to the foaming medium. A low-oxygen jet of foam can already form during the injection process, which forces the atmosphere out of the headspace of the container. The CO ₂ -containing foaming medium is particularly effective in this way compared to a conventional foaming medium.

The foaming medium is preferably injected into the container at a pressure of 1.5 to 4 bar, particularly preferably 2 to 3 bar. In this way, the foaming medium does not penetrate too deeply into the filling product, which means that the filling product is only activated in the area of the surface and fine-pored foam formation in deeper areas is prevented. In this way, the foam recovery time can be further shortened. It should be noted that the pressures given here refer to a state of the foaming medium with which it is from a Foaming device is provided and leaves a corresponding nozzle. The foaming medium is preferably released as a thin or compact jet and directed onto the filling product inside the container.

The filling product is preferably an alcoholic liquid, in particular an alcoholic beverage, which undergoes fermentation, i.e. a main fermentation or a secondary fermentation, in the (closed) container. The filling product is preferably a beer, for example a top-fermented beer. For example, beer can undergo a second fermentation in the container, which in this and other cases can be a bottle. For example, yeast and the so-called food are added to the young beer as a source of carbohydrates, which then lead to post-fermentation or second fermentation when filled in the container.

In the case of alcoholic filling products that undergo fermentation in the bottled state, the filling product in the state to be bottled, i.e. at bottling, is referred to as "initial state filling". The filling product after completion of the fermentation in the tank, when it has assumed the intended properties, is referred to as "final filling product". The fermentation in the tank can be a main fermentation or a secondary fermentation, for example secondary fermentation. Since this includes a main fermentation, the term "alcoholic liquid" refers at least to the filling product in the final state, i.e. the filling product is also an alcoholic filling product according to this definition if it does not contain any alcohol in the initial state, but has undergone fermentation in the container will.

Preferably, the foaming medium is or comprises the fill product in the final stage of tank fermentation or in an intermediate stage. For example, in the case of beer as the filling product, the foaming medium can be the same beer that is already fully fermented and has a significantly higher dissolved CO ₂ content. In other words, the same filling product can be used as the foaming medium, but at the end of the tank fermentation or from an intermediate stage for injection. In this way, the foaming medium has a quality or composition that does not affect the desired properties (taste and the like) of the filling product or only insignificantly. In this way, the foaming medium synergistically assumes two functions: a) improvement in foam formation through an increased CO ₂ content; b) Maintaining the intended properties of the filling product.

The foaming medium is preferably water containing CO ₂ , which likewise has only an insignificant adverse effect on the desired properties of most filling products. Furthermore, water containing CO ₂ can be provided easily and cheaply and is also unproblematic from a hygienic point of view.

After the foam has been generated in the headspace of the container, preferably after the container has been closed with a closure, a cooling-off time can be awaited, during which the foam in the container completely or at least largely recedes, with the fill level of the filling product in the container then preferably being detected will. In the heavily foamed state, the container has no fill level that can be evaluated. For this reason, the filling level can only be detected after a suitable decay time has elapsed. By detecting the fill level, for example, any malfunction of a filling element and/or an inaccurate fill quantity can be determined on average. Furthermore, the fill level can be used as a parameter for controlling the filling process.

Preferably, the decay time is less than 20 s, or even less than 10 s or 5 s. Such short decay times, which are normally only achievable in the case of easily foamable filling products, can now also be achieved in the case of filling products that are difficult to foam or filling products with a low foaming tendency .

The object mentioned above is also achieved by a device for filling a container with a filling product and closing the container with a closure, preferably in a beverage bottling plant. The device has: a transport device that is set up to transport the container along a transport path; a filling device which is set up to fill the container with the filling product in such a way that a gaseous, preferably oxygen-containing, atmosphere is present in a headspace of the container; a closure device configured to close the container with the closure; and a foaming device which is arranged in the transport direction between the filling device and the closing device and is designed to generate foam in the headspace of the container, which foam completely or partially displaces the atmosphere in the headspace from the container. The device is characterized in that the frothing device is set up to provide a liquid, CO ₂ -containing frothing medium, preferably to pressurize it and inject it into the container, so that the filling product is acted upon by the frothing medium.

Transport equipment refers to those technical means, such as transport stars, carousels, linear conveyors and the like, which transport the containers along the transport route. Due to the relation to the transport route, the containers are spatial Terms such as "before", "after", "between", "upstream", "downstream" and the like are clearly defined.

The features, technical effects, advantages and exemplary embodiments that have been described in relation to the method apply analogously to the device.

For the above reasons, the device preferably has a filling level control device, which is arranged behind the closing device in the transport direction and is set up to detect the filling level of the filling product in the container.

For the above-mentioned reasons, the transport device is preferably set up to provide a decay time of less than 20 s, preferably less, after the container has been closed by the closing device until the filling level is detected by the level control device, during which the foam in the container reforms than 10 s, more preferably less than 5 s.

For the reasons mentioned above, the foaming device is preferably set up to provide and inject into the container a foaming medium whose CO ₂ content is greater than that of the filling product.

For the reasons mentioned above, the foaming device is preferably set up to inject the foaming medium into the container at a pressure of 1.5 to 4 bar, particularly preferably 2 to 3 bar.

For the reasons mentioned above, the filling product is preferably an alcoholic liquid, in particular an alcoholic beverage, which undergoes fermentation in the (closed) container, ie a main fermentation or a secondary fermentation, in which case the frothing device is preferably set up to Foaming medium to provide the filling product in the final state of fermentation or in an intermediate state and to inject into the container.

Further advantages and features of the present invention can be seen from the following description of preferred exemplary embodiments. The features described therein can be implemented on their own or in combination with one or more of the features set out above, insofar as the features do not contradict one another. The following description of preferred exemplary embodiments is made with reference to the accompanying drawings.

Short description of the figures

Figur 1

eine schematische Darstellung einer Vorrichtung zum Befüllen und Verschließen von Behältern mit einer Aufschäumeinrichtung;

Figur 2

eine schematische Darstellung einer Vorrichtung zum Befüllen und Verschließen von Behältern in Rundläuferbauweise;

Figur 3

schematisch den Verlauf der Schaumbildung im Fall eines leicht aufschäumbaren Füllprodukts unter Anwendung eines Aufschäummediums normalen Drucks;

Figur 4

schematisch den Verlauf der Schaumbildung im Fall eines schwer aufschäumbaren Füllprodukts unter Anwendung eines Aufschäummediums hohen Drucks;

Figur 5

schematisch den Verlauf der Schaumbildung im Fall eines schwer aufschäumbaren Füllprodukts unter Anwendung eines CO₂-haltigen Aufschäummediums normalen Drucks;

Preferred further embodiments of the invention are explained in more detail by the following description of the figures. show:

figure 1

a schematic representation of a device for filling and sealing containers with a foaming device;

figure 2

a schematic representation of a device for filling and sealing containers in a rotary design;

figure 3

schematically shows the course of foam formation in the case of an easily foamable filling product using a foaming medium at normal pressure;

figure 4

schematically shows the course of foam formation in the case of a filling product that is difficult to foam using a foaming medium at high pressure;

figure 5

schematically shows the course of foam formation in the case of a filling product that is difficult to foam using a foaming medium containing CO ₂ at normal pressure;

Detailed description of preferred embodiments

Preferred exemplary embodiments are described below with reference to the figures. Elements that are the same, similar or have the same effect are provided with identical reference symbols in the different figures, and a repeated description of these elements is sometimes dispensed with in order to avoid redundancy.

the figure 1 shows a schematic representation of a device 1 for filling and sealing containers 2. The device 1 has a filling device 10 which is set up to fill the containers 2 with a filling product P (cf. Figures 3 to 5 ) to fill.

A beverage such as beer, juice, soft drinks, smoothies, dairy products, wine and the like is preferably considered as the filling product P. The filling product P can be mixed with CO ₂ , the devices and methods presented here being particularly suitable for filling products P with a comparatively low tendency to foam, ie for example little or no CO ₂ content. The filling product P is particularly preferably an alcoholic beverage which is subjected to fermentation in the container 2 . For example, beer in container 2, which in this and other cases may be a bottle, may undergo a second fermentation. In doing so, dem Green beer is added yeast and the so-called food as a source of carbohydrates, which then lead to post-fermentation or second fermentation in the bottled state.

In the case of alcoholic filling products P which undergo fermentation in the bottled state, the filling product P in the state to be bottled, i.e. at the time of bottling, shall be referred to as "initial state filling product". The filling product P after completion of the tank fermentation, when it has assumed the intended properties, is referred to as "filling product in the final state".

The filling device 10 is preferably designed in rotary construction, as is shown schematically in FIG figure 2 is shown. In this case, the filling device 10 has a transport carousel 11 and several filling elements (not shown in the figures), which are mounted on an outer circumference of the transport carousel 11 and set up to introduce the filling product P into the containers 2 . For this purpose, the transport carousel 11 receives the containers 2 from an infeed star wheel 12 or another feed device. The containers 2 are then filled with the filling product P via the filling elements during a continuous circulation. The filling is carried out within a pitch circle of the rotary machine.

After completion of the filling, i.e. after passing through the corresponding partial circle, the filled container 2 is handed over to an outlet star wheel 13 or another discharge device in order to then pass through further treatment stations. The containers 2 are transported along a transport path T by a transport device 4, for example by the rotary machines mentioned as an example. Those technical means, such as transport stars, carousels, linear conveyors and the like, which transport the containers 2 along the transport path T, are thus referred to as transport device 4 across all stations.

The device 1 also has a frothing device 20, which is set up to a liquid medium, which is also referred to herein as "foaming medium" and in the Figures 3 to 5 is provided with the reference M, in the still open container 2, more precisely in the mouth portion 2b to inject. The frothing device 20 is in the figure 2 not shown to indicate that it is arranged downstream of the filling device 10 or can also be part of the filling device 10 . It is important that it acts on the filled but still unsealed container 2 .

Injecting the foaming medium M causes foam to form in the container 2, in particular in the headspace 2a thereof, as a result of which the atmosphere in the headspace 2a, in particular any oxygen, is displaced from the container 2.

The device 1 can optionally have a sensor device 30 which is arranged behind the frothing device 20 and set up to check the formation of foam and thus the proper functioning of the frothing device 20 . For example, the foam height can be detected in this way and it can thus be ensured that the foam S (cf. Figures 3 to 5 ) occupies the entire headspace 2a of the container 2.

The device 1 also has a closing device 40 which is set up to close the containers 2 with closures 3 (cf. Figures 3 to 5 ) to close. The closing device 40 can also be designed as a rotary design. In this case it comprises a transport carousel 41 which receives the containers 2 from the discharge star wheel 13 or another transport device, closes them by means of closing elements (not shown in the figures) and delivers them to a discharge star wheel 42 or another discharge device.

The device 1 preferably also has a level control device 50 which is located downstream of the closing device 40 . The filling level control device 50 is set up to detect the filling level or the filling level of the filling product P in the container 2 .

Further sensor devices can of course optionally be installed, for example to check whether foam S has appeared around the mouth 2b of the container 2, to detect foreign bodies in the container 2, to detect damage and the like.

It is also possible that the sensor device 30 and/or the filling level control device 50 and/or any further sensor device are arranged within the closing device 40 or are part of the same.

the Figures 3 to 5 show a course of foam formation in the case of an easily foamable filling product P using a foaming medium M at normal pressure ( figure 3 ), a filling product P that is difficult to foam using a high-pressure foaming medium M ( figure 4 ) and a filling product P that is difficult to foam using a CO ₂ -containing foaming medium M at normal pressure ( figure 5 ).

The procedure is according to Figures 3 to 5 each divided into sections or steps A to E: In step A, the container 2 is filled with the filling product P via the filling device 10 shown schematically, an oxygen-containing gas atmosphere remaining in the head space 2a of the container 2 . The head space 2a thus designates the container volume between the mouth section 2b of the container 2 and the surface or the liquid level of the filling product P in the container 2.

Then, in step B, the foaming medium M is injected via the foaming device 20 , as a result of which foam formation is initiated in the container 2 . The pressure with which the foaming medium M is injected into the container 2 can preferably be regulated, for example via a pump 21. Furthermore, the jet diameter and/or other properties of the foaming medium M and the way it is applied, for example angle, pulsating, etc ., Be implemented controllably in order to optimize the foam formation for the respective filling product and/or the nature/shape of the container 2.

The foaming leads to the headspace 2a of the container 2 being filled more and more with foam S, which essentially completely occupies the headspace 2a of the container 2 in step C. As a result, the residual atmosphere in the head space 2a, in particular any oxygen, is displaced from the container 2.

Subsequently, in step D, the container 2 is closed by the closing device 40 (in Figs Figures 3 to 5 not shown) closed with a closure 3. The closure 3 can be a lid, screw cap, crown cap, cork or any other suitable closure.

In step E, after a decay time in which the foam S in the closed container 2 has sufficiently receded, the filling level of the filling product P in the container 2 can be detected via the level control device 50 .

In the example case figure 3 the filling product P is easily foamable, so that sufficient foaming can be achieved using a conventional foaming medium M, for example hot water, which is injected at a pressure of 2 to 3 bar. After a brief decay time of a few seconds after the container 2 has been closed, the fill level can be determined by the fill level control device 50 without any problems.

The example case of figure 4 differs from that of figure 3 in that the filling product P is more difficult to foam, for example because it has no or only a low CO ₂ content. In this case, sufficient foaming, the headspace 2a of the container 2 in Substantially completely occupies can be achieved in that the foaming medium M is injected at a significantly higher pressure, for example 20 to 30 bar. However, this has the consequence that the foaming medium M penetrates deeper into the filling product P, as can be seen from a comparison of Figures 3 and 4 , step B emerges. As a result, a larger volume of the filling product P is activated and an undesirable, fine-pored foam formation in large areas of the container 2 is initiated. The result of this is that the decay time for foam recovery is significantly longer. The filling height is now contrary to the example figure 3 undeterminable after a normal cooldown. This is indicated by arrows and question marks in step E's figure 4 shown schematically.

This problem can be solved in that, instead of a conventional foaming medium M, a carbonized foaming medium M, that is to say mixed with CO ₂ , is used. This is preferably sterile. The foaming medium M, as in the embodiment of figure 5 shown with a compared to the example of figure 4 be introduced into the container 2 under lower pressure, as a result of which the reformation of the foam S after the closure is reduced to a practicable level again, so that the fill level can be determined after a short or normal decay time.

It is therefore proposed that another suitable foaming medium M be used instead of hot water, with the purpose of significantly promoting foam formation in the headspace 2a of the container 2 and at the same time preventing the undesirable, fine-pored foam formation in large areas of the container 2.

The mode of action is according to the embodiment figure 5 as follows: The CO ₂ -containing foaming medium M injected by means of HDE instead of normal water reacts by hitting the filling product P (which has a lower tendency to foam) by releasing the CO ₂ and thus generating sufficient foam S in the headspace 2a of the container 2. The Air and the oxygen contained therein are thus displaced from the head space 2a, and/or a low-oxygen jet of foam forms during the injection, which forces the air out of the head space 2a.

In the case of alcoholic filling products P, which are subjected to a main fermentation or secondary fermentation in the container 2, the foaming medium M is, according to a preferred embodiment, the filling product P itself, in the final state or in an intermediate state.

For example, in the case of beer as the filling product P, the foaming medium M can be the same beer that is already fully fermented and has a significantly higher dissolved CO ₂ content. In other words, as the foaming medium M, the same filling product P, but at the end of the tank fermentation or from an intermediate stage, can be used for the injection.

Alternatively, the foaming medium M can be water containing CO ₂ . The foaming medium M preferably has a nature or composition which does not impair the desired properties of the filling product P, or impairs it only insignificantly. The CO ₂ content of the foaming medium M is preferably greater than that of the filling product P in the initial state.

The device 1 and the corresponding method can work with significantly lower pressures when using the novel foaming medium M in the case of filling products P that are difficult to foam. In addition to a reduction in the consumption of energy and resources, this means that it is possible to measure the filling level essentially immediately after the closure, since the recovery of the foam S is significantly shortened.

As far as applicable, all individual features that are presented in the exemplary embodiments can be combined with one another and/or exchanged without departing from the scope of the invention.

Reference character list

1

Device for filling and closing containers

2

container

2a

headspace

2 B

estuary section

3

closure

4

transport device

10

filling device

11

transport carousel

12

inlet star

13

outlet star

20

frothing device

21

pump

30

sensor device

40

locking device

41

transport carousel

42

outlet star

50

level control device

T

transport route

M

foaming medium

P

filling product

S

foam

Claims (15)

Method for foaming a filling product (P), which is filled into a container (2) in such a way that a gaseous, preferably oxygen-containing, atmosphere is present in a headspace (2a) of the container (2), the method having: Injecting a foaming medium (M) into the container (2) so that the filling product (P) is impinged with the foaming medium (M), whereby foam (S) is generated in the head space (2a) of the container (2) containing the atmosphere completely or partially displaced from the container (2) in the headspace (2a); characterized in that the foaming medium (M) is a CO ₂ -containing liquid. Method according to Claim 1, characterized in that the foaming medium (M) has a greater CO ₂ content than the filling product (P). Method according to Claim 1 or 2, characterized in that the foaming medium (M) is injected into the container (2) at a pressure of 1.5 to 4 bar, preferably 2 to 3 bar. Method according to one of the preceding claims, characterized in that the filling product (P) is an alcoholic liquid, preferably an alcoholic beverage, which undergoes fermentation in the container (2). Method according to Claim 4, characterized in that the filling product (P) is a beer, preferably a top-fermented beer. Method according to Claim 4 or 5, characterized in that the foaming medium (M) is or comprises the filling product (P) in the final state of fermentation or in an intermediate state. Method according to one of Claims 1 to 5, characterized in that the foaming medium (M) is water containing CO ₂ . The method according to any one of the preceding claims, characterized in that after the production of the foam (S) in the headspace (2a) of the container (2), preferably after a Closing the container (2) with a closure (3), waiting for the foam (S) in the container (2) to reform during a decay time and then detecting the fill level of the filling product (P) in the container (2). Method according to Claim 8, characterized in that the decay time is less than 20 s, preferably less than 10 s, particularly preferably less than 5 s. Device (1) for filling a container (2) with a filling product (P) and closing the container (2) with a closure (3), preferably in a beverage bottling plant, the device (1) having: a transport device (4) which is set up to transport the container (2) along a transport path (T); a filling device (10) which is set up to fill the container (2) with the filling product (P) in such a way that a gaseous, preferably oxygen-containing, atmosphere is present in a head space (2a) of the container (2); a closing device (40) which is set up to close the container (2) with the closure (3); and a foaming device (20), which is arranged in the transport direction (T) between the filling device (10) and the closing device (40) and is set up to generate foam (S) in the headspace (2a) of the container (2) containing the atmosphere completely or partially displaced from the container (2) in the headspace (2a); characterized in that the frothing device (20) is set up to provide a liquid, CO ₂ -containing frothing medium (M) and to inject it into the container (2), so that the filling product (P) is charged with the frothing medium (M). Device (1) according to Claim 10, characterized in that it has a level control device (50) behind the closing device (40) in the transport direction (T), which is set up to detect the level of the filling product (P) in the container (2). . Device (1) according to Claim 11, characterized in that the transport device (4) is set up, after the container (2) has been closed by the closing device (40) until the level is detected by the level control device (50), a decay time during of less than 20 s, preferably less than 10 s, particularly preferably less than 5 s. Device (1) according to any one of claims 10 to 12, characterized in that the foaming device (20) is set up to provide a foaming medium (M) whose CO ₂ content is greater than that of the filling product (P) and in which Inject container (2). Device (1) according to one of Claims 10 to 13, characterized in that the foaming device (20) is set up to inject the foaming medium (M) into the container at a pressure of 1.5 to 4 bar, preferably 2 to 3 bar (2) to inject. Device (1) according to one of Claims 10 to 14, characterized in that the filling product (P) is an alcoholic liquid, preferably an alcoholic beverage, which undergoes fermentation in the container (2), the foaming device (20) being set up in order to provide the filling product (P) in the final state of the fermentation or in an intermediate state as the foaming medium (M) and to inject it into the container (2).

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