Artigo de confeitaria gelado e processo para sua preparação

In a frozen confectionery contg. effervescent reagents able to produce a 'fizzy' sensation in the mouth by rapid release of gaseous CO2, the new feature is that the reagents are placed directly in separate layers adjacent to each other without an intermediate water-impermeable agent.

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Bibliographische Detailangaben
Hauptverfasser:	PIERRETTE CARON, SYLVIE JOUSSET
Format:	Patent
Sprache:	por
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	In a frozen confectionery contg. effervescent reagents able to produce a 'fizzy' sensation in the mouth by rapid release of gaseous CO2, the new feature is that the reagents are placed directly in separate layers adjacent to each other without an intermediate water-impermeable agent.