Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1992-04-08
1994-03-15
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426575, 426576, 426603, 426604, 426613, 426804, 426578, 426583, A23L 105
Patent
active
052944557
ABSTRACT:
An edible spread comprises water, from 2% to 20% by weight of water soluble starch, particularly a combination of hydrolysed maltodextrins having a dextrose equivalent of less than 5. A water binding system comprises from 0.05% to 1.5% by weight of alginate, from 0.5% to 5.0% by weight of gelatin and a calcium source material such as calcium salts or milk protein to stabilize the spread. From 2% to 12% by weight of a soluble vegetable fibre may also be used as part of the water binding system. The spread may include up to 40% added fat.
REFERENCES:
patent: 4103037 (1978-07-01), Bodor et al.
patent: 4192900 (1980-03-01), Cheng
patent: 4956193 (1990-09-01), Cain et al.
patent: 5126161 (1992-06-01), Poppe
Browne Michael
Corcoran Eugene
Doyle Liam
McLoughlin Seamus
O'Brien Theresa
Hunter Jeanette
Petrella Limited
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