Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1988-05-16
1989-09-26
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426578, 426575, 426579, 25231001, 2523101, 2523103, 252310, A23L 104, A23L 1195
Patent
active
048699160
ABSTRACT:
Blends of high acyl gellan and starch having textural and functional properties comparable to those of starch alone and fast-gelling food products, made with the blends, which food products have high shear-stability and low-rigidity. Methods of preparing the native gellan and starch blends of the invention and gelled products containing the blends are also included.
REFERENCES:
patent: 4326053 (1982-04-01), Kang et al.
patent: 4517216 (1985-05-01), Shim
patent: 4647470 (1987-03-01), Sanderson et al.
patent: 4746528 (1988-05-01), Prest et al.
Baird, et al., Bio/Technology, pp. 778-783, 1983.
D. D. Christianson, Hydrocolloid Interactions with Starches, NRRC, pp. 2-27, 1981.
Kang et al., "Some Novel Bacterial Polysaccharides of Recent Developement", pp. 231-253.
Sanderson, et al. Food Technology pp. 63-70. 1983.
Sanderson et al. Gum Stabilizers for the Food Industry 2: pp. 201-210, 1984.
Sandford, et al. Microbial Polysaccharides, Pure & Appln. Chem, 56: pp. 879-892 1984.
Process for the Preparation of Starch-Xanthan Compositions, U.S. Dept. of Agr., PB-290-097 1978.
Burgum Daniel R.
Clark Ross C.
Hunter Jeanette
Lopez Gabriel
Merck & Co. , Inc.
Pfeiffer Hesna J.
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