Process to produce carbonated semi-solid or solid food

Details Process to produce carbonated semi-solid or solid food Process to produce carbonated semi-solid or solid food

A - Human Necessities

23

G

A23G 9/06 (2006.01) A23C 9/123 (2006.01) A23C 9/13 (2006.01) A23G 9/20 (2006.01) A23G 9/32 (2006.01) A23L 1/00 (2006.01) A23L 1/0562 (2006.01) A23L 1/06 (2006.01) A23L 1/187 (2006.01) A23L 3/3418 (2006.01) A23P 1/16 (2006.01)

Patent

CA 2207580

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

La présente invention concerne un produit alimentaire carbonaté semi-solide ou solide dont la viscosité est comprise entre 2000 et 200 000 centipoises à des températures allant de 1,5 à 25 DEG C, et ayant un taux de carbonatation d'environ 0,5 à 4,0 volumes de dioxide de carbone par volume d'aliment. Le dioxyde de carbone est ajouté sous pression à l'aliment, avec une agitation à faible cisaillement.

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