Low gel strength agar-agar

Details Low gel strength agar-agar Low gel strength agar-agar

1994-10-18

1996-03-26

Mullis, Jeffrey

Organic compounds -- part of the class 532-570 series

Organic compounds

Carbohydrates or derivatives

536124, 536128, 426575, C08B 3712

Patent

active

055021816

ABSTRACT:
According to a low gel strength agar of the invention, the molecules of agar are cut to short fragments, and the gel strength of the agar is adjusted to be 250 g/cm.sup.2 or below at 1.5 % agar concentration. Thus, even when the agar is used at a certain agar concentration or above, a soft gel having a low gel strength with no syneresis can be obtained. When the agar is contained in foods or cosmetics, special advantages, which are not obtainable with prior-art products, can be achieved.

REFERENCES:
Derwent Abstract of JP8805051 (Aug. 1988) Chuo Giken Kogyo KK.
Guisely "The Relationship Between Methoxyl Content and Gelling Temperature of Agarose" Carbohydrate Research, 13 (1970) p. 247-256.

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