Compositions and method for preparing dessert gels

Details Compositions and method for preparing dessert gels Compositions and method for preparing dessert gels

1980-01-25

1981-06-30

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426271, 426564, A23L 104

Patent

active

042763207

ABSTRACT:
A method and a kappa carrageenan composition for making a water dessert gel having a controlled melting temperature so as to soften or melt within the mouth of the consumer and providing for excellent flavor release, good mouth feel and containing only kappa carrageenan, and sodium salt of a sequestering agent with ionizable potassium in amounts sufficient to sequester all polyvalent cations present.

REFERENCES:
patent: 2864706 (1958-12-01), Stoloff
patent: 3342612 (1967-09-01), Foster et al.
patent: 3499768 (1970-03-01), Moirano
patent: 3956173 (1976-05-01), Towle
patent: 3962482 (1976-06-01), Comer et al.

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