Abstract: A fluid nozzle for the atomization of liquids and, more particularly, a three-fluid nozzle for effectuating a unique method of atomizing high viscosity liquids and difficult-to-spherize liquids which are to be spray-dried. Also disclosed is a novel method of atomizing high viscosity liquids and liquids which are difficult to spherize in an essentially two-step atomization sequence through the utilization of the inventive three-fluid atomizing nozzle.

Abstract: A method for continuously producing pop-shaped frozen confections at line speeds exceeding 20 cycles per minute is disclosed. A conveyor system for transporting pop-shaped metal molds is provided. The molds are filled with a flowable confection so that the top portions of the molds are left unfilled. The molds are then transported into a freezing zone to partially freeze the contents. A stick is inserted into the partially frozen contents of each mold. Next, a liquid cryogen, such as liquid nitrogen, is added to each mold to cover the exposed surface of the material. The liquid cryogen is then vaporized and the molds are removed from the freezing zone. Then, the completely frozen, pop-shaped confections are removed from each mold and immersed in a water bath to form an encapsulating ice shell thereon. The ice-coated frozen confections may be subsequently packaged.

Abstract: 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.

Abstract: A storage-stable confection which does not require moisture resistant packaging is prepared by dispersing granulated gasified candy in a matrix of flavored oleaginous material. Optionally, this confection may be enrobed with a layer of flavored oleaginous material. This confection provides the organoleptic effects of sizzle combined with the taste of fruit, chocolate, peanut butter or carbonated beverage.

Abstract: Preparing a gasified confection by incorporating a gas into a hot candy (sugar) melt within a pressure vessel at superatmospheric pressure. The gasified hot melt is transferred from the pressure vessel to a cooling tube which has a polished inner surface, through a line or lines connecting the bottom of the pressure vessel to the bottom of the tube, by creating pressure differential between the cooling tube and the pressure vessel while venting the top of the tube to the atmosphere. When the transfer is complete, the cooling tube is isolated and the pressure within it is maintained at superatmospheric and it is cooled to a temperature below 70.degree. F. whereby the gasified hot melt becomes a gas-containing solid matrix. Next, the cooling tube is vented to atmospheric conditions.