Composition and method for preparing dessert gel

Details Composition and method for preparing dessert gel Composition and method for preparing dessert gel

1980-03-17

1981-12-22

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, 426575, A23L 104

Patent

active

043071244

ABSTRACT:
A method and a kappa carrageenan food composition that is swellable in cold water and gels at room temperature into a structure which is releasable from a mold and provides within the mouth of a consumer a desirable pulpy mouth feel.

REFERENCES:
patent: 2864706 (1958-12-01), Stoloff
patent: 3342612 (1967-09-01), Foster et al.
patent: 3367783 (1968-02-01), Billerbeck
patent: 3445243 (1969-05-01), Moirano
patent: 3502483 (1970-03-01), Glicksman et al.
patent: 3556810 (1971-01-01), Moirano
patent: 3956173 (1976-05-01), Towle
patent: 3962482 (1976-06-01), Comer et al.
patent: 4096327 (1978-06-01), Guiseley

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