Encased food products with contrasting components

Details Encased food products with contrasting components Encased food products with contrasting components

2007-05-01

2007-05-01

Corbin, Arthur L. (Department: 1761)

Food or edible material: processes, compositions, and products

Edible casing or container

C426S573000, C426S575000, C426S660000

Reexamination Certificate

active

10408816

ABSTRACT:
A food product that includes a casing of a gelatin-free, water-based, set hydrocolloid gel that forms an enclosure, and at least one solid, liquid, soft or particulate center enclosed by the casing. The casing is made of a carageenan, alginate, agarose, gellan gum, pectin or cellulose compound, and the food product can withstand changes in temperature. Also, a process for the production of such a food product, wherein a liquid hydrocolloid mass is partially set and a hard, liquid, soft or particulate center is injected therein with the final completing or the setting of the hydrocolloid mass providing the encapsulation of the center.

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