Method for producing an edible gel

Details Method for producing an edible gel Method for producing an edible gel

1978-10-10

1981-02-17

Naff, David M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426580, 426583, A23L 104, A23C 2100

Patent

active

042515629

ABSTRACT:
A gel having rheology characteristics comparable to those of an egg-white gel or a gelatin gel is prepared by forming a mixture of a sol of seroprotein such as whey protein, glucides such as saccharose or hydrolyzed lactose and water, and heating the mixture under pressure at a temperature and for a time sufficient to convert the mixture into a gel.

REFERENCES:
patent: 2383070 (1945-08-01), Mook
patent: 3689288 (1972-09-01), Daren
patent: 3852496 (1974-12-01), Weetall et al.
Webb et al., By Products from Milk, 2nd Ed., The Ali Publ. Co., Inc., Westport, Conn., 1970, (pp. 83-123, 230-233 & 250-255).
Fenton-May et al., Concentration and Fractionating of Skim Milk by Reverse Osmosis and Ultrafiltration, J. Da. Sci., vol. 55, No. 11, 1972, (pp. 1561-1566).

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