CARBONATED SEMI-SOLID OR SOLID FOOD AND PROCESS FOR PRODUCING THEREOF

Polotuhá alebo pevná potravina nasýtená oxidom uhličitým, ktorá sa je lyžicou, má viskozitu 20 až 2000 N . s . m-2 pri teplote v rozsahu 1,5 až 25 °C a úroveň nasýtenia oxidom uhličitým v rozsahu 0,5 až 4,0 objemu oxidu uhličitého na jeden objem potraviny. Je opísaný aj spôsob výroby tejto potraviny...

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Bibliographische Detailangaben
1. Verfasser:	OGDEN LYNN V
Format:	Patent
Sprache:	eng ; slo
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:	Polotuhá alebo pevná potravina nasýtená oxidom uhličitým, ktorá sa je lyžicou, má viskozitu 20 až 2000 N . s . m-2 pri teplote v rozsahu 1,5 až 25 °C a úroveň nasýtenia oxidom uhličitým v rozsahu 0,5 až 4,0 objemu oxidu uhličitého na jeden objem potraviny. Je opísaný aj spôsob výroby tejto potraviny.ŕ A process to add carbon dioxide under low shear conditions to an already formed food to produce a semi-solid or solid carbonated food. The carbonated semi-solid or solid spoonable food has the following properties: (a) a viscosity of between about 2000 and 200,000 centipoise at between about 1.5 DEG and 25 DEG C., and (b) a carbonation level of between about 0.5 and 4.0 volumes of carbon dioxide per volume of food. The process includes contacting the formed food with carbon dioxide gas with low shear agitation.