Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1998-04-10
2000-03-07
Nutter, Nathan M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426615, 5361231, 536127, 536128, 424488, A23L 105, A23L 106, A23K 100
Patent
active
060337125
ABSTRACT:
Gels are produced from an aqueous soluble hemicellulosic starting medium which is free of glucans and obtainable from testaceous plant material. The starting medium is extracted with a non-acidic reagent and reacted with an oxidizing system comprising a peroxide, together with an oxygenase.
The gel material is substantially free of glucans and pectins, and comprises a polysaccharide network comprising a matrix of polysaccharide chain segments with a multiplicity of cross-linking ferulate bridges at regularly spaced intervals along the cross-linked chain segments.
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Geissmann, T., et al., "On the Composition of the Water Soluble Wheat Flour Pentosans and Their Oxidative Gelation", Lebensm.-Wiss. U. Technol., 6, 59-62, (1973).
Geissman, T., et al., "Vernetzung von Phenolcarbonsaureestern von Polysacchariden durch Oxydative Phenolische Kupplung", Helvetica Chimica Acta, 54, 1108-1112, (1971).
Izydorczyk, M., et al., "Comparison of the Structure and Composition of Water-Soluble Pentosans from Different Wheat Varieties", Cereal Chemistry, 68, 139-144, (1991).
Michniewicz, J., et al., "Water-Insoluble Pentosans of Wheat: Composition and Some Physical Properties", Cereal Chemistry, 67, 434-439, (1990).
Neukon, H., et al., "Oxidative Gelation of Wheat Flour Pentosans: A New Way of Cross-Linking Polymers", Cereal Foods World, 23, 374-376, (Jul. 1978).
Greenshields Roderick
Rees Artis L.
EI Du Pont De Nemours and Company
Nutter Nathan M.
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