7 results about "Effervescence" patented technology

The present invention relates to a method for releasing food from a container in order to prepare food packed in a container and foamed food. [Solution] The present invention relates to a container filling system for dispensing effervescent food, comprising a single-chamber pressure-resistant container 1 having a bottom 2, side walls 3, and a nozzle 4, a food composition including food and water, and a propellant. The invention also relates to a process in which the food composition and propellant are mixed to form an effervescent mixture, and the effervescent mixture is placed in the container such that when the mixture is released from the container, its volume expands to form an effervescent food.

This invention provides a bath additive container and cap that utilize readily available plastic bottles, allowing users to easily and effectively dispense the foam formed by the effervescence of bath additives, making it enjoyable to use in a bath. [Solution] The device comprises a PET bottle 12 containing bath salts 28 inside, and a bath salt cap 18 attached to the PET bottle 12 with a discharge port 26 that connects the inside and outside of the PET bottle 12. The bath salts 28 foam up and form foam 32 through a predetermined operation. When the bath salts 28 foam up inside the PET bottle 12, the foam 32 is discharged to the outside through the discharge port 26 of the bath salt cap 18 due to the pressure inside the PET bottle 12. The bath salts 28 contain carbonate and acid, and when dissolved in the liquid 30 placed inside the PET bottle 12, carbon dioxide gas is generated and the foam 32 is formed.

An effervescent foot bath which employs an acid in combination with a carbonated base to produces a effervescing effect in a closed foot tub. The reaction has been designed to function externally to soften and begin the process of removing dry, rough peeling skin from the feet.

The application provides a preparation method of porous effervescent percarbonate used as a disinfectant, which comprises the following steps: (S1) preparation of an alkali solution, wherein the alkali solution comprises a mother liquor, soda ash, sodium chloride and a stabilizer; (S2) preparation of a hydrogen peroxide aqueous solution, wherein disodium ethylenediaminetetraacetate and magnesium sulfate are added into the hydrogen peroxide mother liquor; (S3) introduction of the prepared alkali solution and hydrogen peroxide aqueous solution into a reaction kettle for reaction, wherein the flow rate of the introduced alkali solution is 1600 kg / h-2500 kg / h, the flow rate of the introduced hydrogen peroxide aqueous solution is 600 kg / h-1000 kg / h, the reaction temperature is 15-30 DEG C, and the reaction time is 30 min-50 min; and (S4) after the reaction is completed, the crystallization product is separated from the reaction solution by a centrifugal machine, the water content of the crystallization product is 16%-22%, and the finished product is obtained after drying. The application controls the flow rates of the alkali solution and the hydrogen peroxide, and the sodium percarbonate intermediate with a water content of 16%-22% is prepared through rapid reaction, and the sodium percarbonate finished product with a loose porous structure is obtained after drying. The method of the application does not have a tablet pressing process, the equipment investment is small, and the energy consumption is lower.

We offer a sparkling, low-alcohol sake that, despite its effervescence, offers a well-balanced ginjo aroma. [Solution] A sake is provided that has an isoamyl acetate content of 0.8 mg / L or more and 20.0 mg / L or less, an ethyl caproate content of 0.2 mg / L or more and 8.0 mg / L or less, an acetaldehyde content of 10 mg / L or more and 50 mg / L or less, an alcohol concentration of 4 v / v% or more and 10 v / v% or less, and is effervescent.