sistencia para ser servido com colher, processo para produzi-lo, iogurte cultivado, pudim, manjar, gelatina ou soverte carbonatado

摘要

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.