METHOD OF PRODUCING A SUSPENSION OF ICE CRYSTALS IN SUGAR SOLUTIONS AND APPLICATION THEREOF IN PRODUCTION OF FROZEN CONFECTIONERY ARTICLES

摘要

A suspension containing a large number of very small ice crystals in a sugar solution is obtained by mixing a concentrated sugar solution with a less concentrated sugar solution or water, both solutions having been cooled to a temperature of from just above the metastable limit temperature of the respective solution to just above the melting point of the respective solution prior to mixing.