| 摘要 |
<p>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.</p> |
