| 摘要 |
1,005,399. Ice-cream &c. AMERICAN MACHINE & FOUNDRY CO. June 20, 1962 [July 3, 1961], No. 23695/62. Heading A2B. The flavour of dairy desserts, e.g. soft ice cream, frozen custard, frosted milk shakes, is enhanced by the introduction of sufficient carbon dioxide to lower the pH. The diminution may be between 0.3 and 1.2. The carbon dioxide may be introduced into the dessert mixture in liquid form, and the dessert frozen. Solid carbon dioxide may be used. |
