METHOD OF CARBONATING FOOD PRODUCTS WITH HIGH VISCOSITY Russian patent published in 2017 - IPC A23L2/54 

FIELD: food industry.

SUBSTANCE: in method process, a food product mixture is placed in a carbonator before carbonation, and carbon dioxide is supplied by means of a disc atomizer. The disc atomizer has openings from 0.01 to 1 mm, the rotational speed of the distribution disc is from 1 to 20 rpm. Carbon dioxide is supplied under an overpressure of 1-2 atm. Carbonation should be carried out at a product temperature of 10-15 degrees below the carbon dioxide temperature, but not below minus 10°C and not above 40°C. The food product is saturated with carbon dioxide. The carbonation level is from 0.1 to 5 volumes of carbon dioxide. The mass ratio of 1 kg of the product is from 50 to 200 g of carbon dioxide. The product viscosity is from 1,000 to 215,000 cP.

EFFECT: improving the quality of the finished product.

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