Food binding agent

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – With biocide or biostat

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Details

426565, 426574, 426577, 426588, 426646, 426660, 426805, A23G 900, A23L 104, A23L 131, A23C 2300

Patent

active

041431723

ABSTRACT:
The invention relates to food products having a gelled or thickened aqueous phase, a pH value of 2.5 up to 5.0 and in the case of milk products up to the neutral range about 7.5. Applicants have found unexpected benefit in using crude pectinaceous material of which the degree of esterification is or has been reduced to less than 20%, and preferably less than 10%, as the thickening or gelling agent in such products. Gel strength measurements show that comparable gels are formed with much lower pectin concentrations when the crude material is used than when purified or extracted pectin is employed. Gel structures are better and there is an outstanding cost advantage. Products contain from 0.1 to 20% crude pectinaceous material such as comminuted citrus peel. They may contain comminuted animal or vegetable protein or fruit puree or other flavoring at a pH of 2.5 to 5.0. Alternatively they may contain milk or milk derivatives, for example, from 2 to 60% milk solids and may have an acidic pH in the case of yoghurts or a pH up to about 7.5 in the case of ice cream, desserts or other milk products.

REFERENCES:
patent: 2132065 (1938-10-01), Wilson
patent: 2938796 (1960-05-01), Zick
patent: 3409443 (1968-11-01), Polya et al.
patent: 3493394 (1970-02-01), Eldridge et al.
patent: 3729322 (1973-04-01), Clavert
patent: 3736148 (1973-05-01), Katz
patent: 3982003 (1976-09-01), Mitchell et al.
Baier et al, Industrial and Engineering Chemistry, vol. 33, Mar., 1941, pp. 287-291.

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