Carbonated Frozen Novelty ID: 2020-055
An innovative frozen dessert that delivers a unique tingly sensation through carbonation.
Photo by starlineart - stock.adobe.com
Technology Overview
This invention introduces a carbonated frozen novelty, such as frozen yogurt or sherbet, designed to maintain its sparkling quality even when hard-frozen. By incorporating carbon dioxide into the freezing process, this technology ensures the dessert retains its carbonation, offering a novel tingly sensation upon consumption. It is optimized for tart flavors and is most effective at a pH below 6.00, ideally around pH 4.0.
Key Advantages
- Preserves carbonation in hard-frozen products
- Enhances texture and mouthfeel by replacing air with carbon dioxide in the freezing process
- Offers a unique tingly sensation that differentiates it from other frozen desserts
- Can be shaped into convenient stick-held forms for easy consumption
Problems Addressed
- Loss of carbonation in frozen desserts during the freezing process
- Lack of innovation in the frozen novelty market, particularly in texture and sensation
Market Applications
- Novel frozen desserts for retail and foodservice markets
- Innovative product offerings for companies in the frozen novelty industry
- Potential collaboration with existing manufacturers to adapt this technology into their product lines
Additional Information
Technology ID: 2020-055
Sell Sheet: Download the Sell Sheet here
Market Analysis: Contact us for a more in-depth market report
Date Published: 28 March, 2025
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