| 摘要 |
<p>1,215,449. Effervescent confectionery and ices. UNILEVER Ltd. 28 June, 1968 [29 June, 1967], No. 30168/67. Heading A2B. A confection comprises a solid waterimpermeable substance that is fluid at body temperature and a material that effervesces on contact with water, the water-impermeable substance containing at least one component of the effervescent material, so that effervesence does not occur until the water-impermeable substance becomes fluid and the effervescent material comes into contact with water. The effervescent material may comprise an acid such as citric, malic, lactic, or tartaric acid, and a water soluble carbonate such as sodium bicarbonate. Thus, the effervescent material may be dispersed in a suitable fat which is sprayed to form particles which may be distributed in an ice-cream mix to give an ice-cream which effervesces on eating. Alternatively, the effervescent material may be dispersed in chocolate to give effervescent chocolate, which may be eaten or used for example to enrobe ice cream.</p> |
