Complete Ice Cream: A Two-Phase, Dual-Sensory Frozen Dessert System
Patent Prior-Art Analysis Summary
From the essay
A method for manufacturing ice cream in which the gaseous phase (air or inert gas) is infused with food-safe volatile aromatic compounds, forming frozen microbubbles during aeration. Upon consumption and melting, these bubbles release aroma compounds into the retronasal pathway, enhancing the olfactory experience in synchrony with taste.
Adapted from PDF pages 1.