1. A method of manufacturing aerated food products, comprising the steps of:! Ι. introducing gas through at least one porous diffuser into the flow of the processed food medium to obtain a mixture of gas and the processed food medium, and! ΙΙ. exposing the mixture of gas and the processed food medium to a mixing operation in a static mixer. ! 2. The method according to claim 1, wherein the gas is a food gas, an inert gas, a food or inert gas, or mixtures thereof. ! 3. The method according to claim 1, in which the gas used is a gaseous food ingredient, such as a flavoring, additive and the like. ! 4. The method according to any one of claims 1 to 3, in which the gas is added so that the aerated food product contains from 10 to 25 vol.% Gas. ! 5. The product obtained according to any one of claims 1 to 5. ! 6. The product according to claim 5, having an average pore size of from 5 to 30 microns. ! 7. A confectionery product containing the product according to claim 5 or 6.! 8. Compound food product containing the product according to claim 5 or 6.! 9. A device for manufacturing aerated food products according to claims 5-8, comprising a porous diffuser and a static mixer, the porous diffuser being located upstream of the static mixer, so that gas can be added to the food medium through the microporous diffuser before the food medium passes through static mixer.1. Способ изготовления аэрированных пищевых продуктов, включающий стадии: ! Ι. введения газа через по меньшей мере один пористый диффузор в поток обрабатываемой пищевой среды с получением смеси газа и обрабатываемой пищевой среды, и ! ΙΙ. подвергания смеси газа и обрабатываемой пищевой среды операции перемешивания в статическом смесителе. ! 2. Способ по п.1, в котором газ представляет собой пищевой газ, инертный газ, пищевой или инертный газ или их смеси. ! 3. Способ по п.1, в котором в качестве газа используют газообразный пищевой ингредиент, такой как ароматизатор, добавка и тому подобное. ! 4. Способ по
