Gelled gelatin food product prepared from non-gelled aqueous gel

Details Gelled gelatin food product prepared from non-gelled aqueous gel Gelled gelatin food product prepared from non-gelled aqueous gel

1981-08-27

1982-07-27

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426106, A23L 104

Patent

active

043418104

ABSTRACT:
A method of preparing a gelled food product from an ungelled aqueous concentrate containing 10-30 weight percent gelatin and a urea is disclosed. The concentrate has a gelatin-to-urea weight ratio of 1:0.3 to 1:1.5, a pH value of 2.5-7 and gels at less than 20.degree.C. On dilution with water to a gelatin concentration of about 2 weight percent while maintaining substantially the pH value of the concentrate, the diluted composition gels at a temperature above that of the concentrate. Specific concentrates, gelled food products, food product precursor products, and methods for using the concentrates are disclosed.

REFERENCES:
patent: 2838402 (1958-06-01), Steigmann
patent: 3108995 (1963-10-01), Tourtellotte et al.
patent: 3362832 (1968-01-01), Kalafabas et al.
patent: 3763138 (1973-10-01), Rakoczy et al.
patent: 3930050 (1975-12-01), Faber
patent: 4224353 (1980-09-01), Keuper

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