General Foods Limited

Steven Barry Chall

Marvin Schulman

Esra Pitchon

Joseph L Hegadorn

Richard B Stevenson

The invention provides an improved process for preparing gasified ice products; particularly, a process is provided which more efficiently produces gasified ice products having good mechanical strength and provides uniform gas contents on a reproducible basis. According to the present invention, the reaction between a conditionally-stable-hydrate-forming gas and water is maintained within a dynamic reaction zone under carefully controlled conditions of gas to water feed ratio, system pressure and temperature to eliminate processing anamolies.

Process for preparing a gasified ice product

An improved method for fixing volatile flavoring compounds such as acetaldehyde is disclosed. The method comprises rapidly cooling a glassy aqueous sucrose solution to cause it to solidify while maintaining it in the glassy state; charging particles of the solidified glassy sucrose solution and a volatile flavoring compound into a revolving screw fed extruder to cause intimate mixing of the charged materials and to initiate crystallization of the sucrose; expressing the resultant mixture of charged materials from the extruder; subjecting the extruded mixture to additional mixing for a period of time effective to complete crystallization, thereby forming crystalline sucrose having the volatile flavoring compound fixed within the individual sucrose crystals. Volatile flavoring compounds such as acetaldehyde can be fixed at levels of up to about 0.5%.

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Monsey, NY, United States of America

Steven Barry Chall