GB493103A - Improvements in process of producing aerated expanded food products - Google Patents

Abstract

493,103. Aerating liquids; gazogenes. DEHN. F. B. (Food Devices, Inc.) March 30, 1937, No. 9045. [A Specification was laid open to inspection under Sect. 91 of the Acts, Oct. 11, 1937.] [Class 14 (i)] An aerated and expanded food product is produced from cream by dissolving nitrous oxide gas under pressure in the cream whilst maintaining it in hermetic confinement, and withdrawing portions of the gas-charged material from this confinement whereby the escaping action of the gas expands and aerates it. As described, the cream is inserted in a container 10 on which a cover 11 is then screwed and the gas supplied from a steel bulb 71 through a tube 51 to a charging nozzle from which it is discharged in a large number of widely distributed small streams. This nozzle consists of a bottom plate 44 secured to the depending annular flange 45 of a flat top plate which with the flange is provided with a large number of small apertures through which the gas escapes. The liquid is kept under pressure of the gas in container 10 from which it may be dispensed by opening a valve 25 in a dispensing head 14, on which it is discharged through a tube 32 and nozzle 21. The outgoing stream of liquid may be subjected to fine subdivision, e.g. by means of a screen or a plurality of screens or sieves. The container 10 is charged with the liquid by removing the dispensing head 14, and pouring it in through tube 32 up to the level of the bottom of a tube 43 which controls the level. A pressure of 90 lb. per sq. in. may be created within container 10. The Specification as open to inspection under Sect. 91 comprises also the use of milk in place of cream. This subject-matter does not appear in the Specification as accepted.