Abstract: The present invention provides a gasified ice product characterized by a high gas content, prolonged storage stability suitable for commercial distribution in its frozen state, and a vigorous, uniform release of gas when placed in aqueous liquid. The disclosed process maintains a high contact pressure between the gas and aqueous liquid and cools after hydrate formation under conditions of temperature and pressure which are controlled to prevent decomposition of hydrate or liquefaction of gas.

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 improved mechanical strength and high gas contents without spontaneous popping.According to the present invention, transfer of a suspension of gas hydrate from a batch reactor is improved while at the same time the final product quality and the rate of freezing the suspension are improved. It has been found that gently agitating the suspension, while still under contact pressure, enables complete transfer of an essentially gas bubble free suspension to the freezing vessel.

Abstract: Gasified candy which produces a more pronounced popping sensation is prepared by maintaining a sugar melt at a temperature of below about 280.degree. F. during gasification. This product contains observable gas bubbles with a majority of the large bubbles having a diameter greater than about 225.mu. which is substantially larger than those in the gasified candy produced heretofore.