Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1990-02-26
1992-05-05
Hunt, Brooks H.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426516, A23L 105, A23L 106, A01J 100, A23P 100
Patent
active
H00010537
ABSTRACT:
A method of making a new food product which comprises carboxymethylcellulose, a gelling binder, food particles and typically other batter-like ingredients. The method comprises mixing carboxymethylcellulose, a gelling binder and the batter-like ingredients to form a food matrix, which is admixed with food particles and water to form a food mash. This food mash is extruded into a desirous shape and is contacted with an aluminum solution. Further processing the food product can be done by battering, or breading and the like. The food product does not have a gel-like coating encasing it, so it has very appealing textural characteristics. Additional advantages are that carboxymethylcellulose is readily available, is not temperature sensitive and is not expensive.
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Whistler, Roy L. ed., Industrial Gums, Polysaccharides and Their Derivatives, 1973, pp. 116-117.
Derwent, Profile ID 11446Z, Query No. 001, Gur'yanov, V. E., Oct. 30, 1986, Patent CASCT.
Coffey Donald G.
Meyer Wilfred C.
Rebstock Donald A.
Glenn Michael L.
Hunt Brooks H.
Jenkins Daniel J.
Schenian John R.
The Dow Chemical Company
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