PROCESS TO PRODUCE CARBONATED SEMI-SOLID OR SOLID FOOD

A carbonated semi-solid or solid food having a viscosity of between 2000 and 200,000 centipoise at between 1.5 .degree.C and 25 .degree.C, and a carbonation level of about 0.5 and 4.0 volumes of carbon dioxide per volum e of food. The carbon dioxide is added to the food under pressure with low shear...

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Bibliographische Detailangaben
1. Verfasser:	OGDEN, LYNN V
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A carbonated semi-solid or solid food having a viscosity of between 2000 and 200,000 centipoise at between 1.5 .degree.C and 25 .degree.C, and a carbonation level of about 0.5 and 4.0 volumes of carbon dioxide per volum e of food. The carbon dioxide is added to the food under pressure with low shear agitation.