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An effervescent caramel product having an aerated texture and producing effervescence in contact with saliva in mouth comprising a caramel having a water activity of from about 0.2 to 0.5 blended with a mixture of a water-soluble organic acid and a carbonate or bicarbonate capable of reacting to lib

An effervescent caramel product having an aerated texture and producing effervescence in contact with saliva in mouth comprising a caramel having a water activity of from about 0.2 to 0.5 blended with a mixture of a water-soluble organic acid and a carbonate or bicarbonate capable of reacting to liberate carbon dioxide.

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1. An effervescent caramel product having an aerated texture and producing effervescence in contact with saliva in mouth comprising a caramel having a low water activity of from about 0.2 to 0.5 blended with a mixture comprising a water-soluble organic acid and a carbonate or bicarbonate capable of

1. An effervescent caramel product having an aerated texture and producing effervescence in contact with saliva in mouth comprising a caramel having a low water activity of from about 0.2 to 0.5 blended with a mixture comprising a water-soluble organic acid and a carbonate or bicarbonate capable of reacting to liberate carbon dioxide.2. An effervescent caramel product according to claim 1 wherein the mixture is in the form of a dry, unencapsulated powder that is blended with the caramel.3. An effervescent caramel product according to claim 1 wherein the organic acid is citric acid or tartaric acid and the base is sodium bicarbonate.4. An effervescent caramel product according to claim 1 wherein the mixture contains from 2 to 25% by weight of a hydrogenated fat based on the weight of the powder mixture and fat.5. An effervescent caramel product according to claim 1 wherein the amount of the mixture is present in an amount of from 2 to 20% by weight based on the total weight of the effervescent caramel product.6. A process for preparing an effervescent caramel product which comprises selecting a carmel having a low water activity of from about 0.2 to 0.5; and blending the caramel with a mixture comprising an organic acid and a solid carbonate or bicarbonate base for a sufficient time to distribute the mixture in the carmel and form the effervescent caramel product.7. A process according to claim 6 which comprises mixing pieces of caramel of the appropriate size with a dry, powdered mixture that is not encapsulated in a dough mixer to form a paste, cooling and layering the paste to a desired thickness and cutting the paste thickness to form carmel products of desired dimensions.8. A process according to claim 6 wherein the organic acid is citric acid or tartaric acid and the base is sodium bicarbonate.9. A process according to claim 6 wherein the mixture contains from 2 to 20% by weight of a hydrogenated fat based on the weight of the effervescent caramel product.10. A process according to claim 6 wherein the amount of the mixture is present in an amount of from 2 to 20% by weight based on the total weight of the effervescent caramel product.11. A process for preparing an effervescent powdered mixture which comprises feeding the ingredients of an organic acid and a solid carbonate or bicarbonate base to an apparatus comprising a vessel which rotates the ingredients about an axis while simultaneously granulating the rotating ingredients with rotating blades, with the speed of rotation of the ingredients and of the blades being chosen to obtain a powder mixture of the desired particle size.12. A process according to claim 11 wherein the vessel is a bowl cutter.13. A process according to claim 11 wherein the organic acid and the base are first added to the vessel and blended by the mixing action of the vessel and then heated to 55 to 70° C., a hydrogenated fat is melted and added to the heated dry blend in the vessel, and is dispersed in the dry blend by the mixing action of the vessel, after which the mixture of organic acid, base and hydrogenated fat is then cooled.14. A process for preparing an effervescent caramel product which comprises selecting a carmel having a low water activity of from about 0.2 to 0.5; blending the caramel with the powder mixture of claim 11 for a sufficient time to distribute the mixture in the carmel and form the product.15. A process according to claim 14 which comprises mixing pieces of caramel of the appropriate size with the powdered mixture in a dough mixer to form a paste, cooling and layering the paste to a desired thickness and cutting the paste thickness to form effervescent carmel products of desired dimensions.16. A process according to claim 14 wherein the organic acid is citric acid or tartaric acid and the base is sodium bicarbonate in the powder mixture.17. A process according to claim 14 wherein a hydrogenated fat is melted and added to the powder mixture and then cooled prior to mixing with the carmel.18. A process according to claim 17 wherein the mixture contains from 2 to 25% by weight of the hydrogenated fat based on the weight of the powder mixture and fat.19. A process according to claim 14 wherein the amount of the powder mixture is present in an amount of from 2 to 20% by weight based on the total weight of the effervescent caramel product.