Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1985-08-02
1986-05-13
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426578, 426654, 426658, A23L 104
Patent
active
045886032
ABSTRACT:
A process for preparing a gelatinous food product stabilizer for maintaining food product integrity under freeze-thaw conditions or the like, including the steps of combining between about 6 and 50 parts of non-halogenated water and about 1 part of about a 1 to 10% acidic solution with about 1 part of gelatinizing agent including granular gelatin at a temperature of between about 32.degree. F. and 75.degree. F. forming an acidic gelatinous aqueous solution, agitating the solution to disperse uniformly the gelatinizing agent throughout the solution forming a gelatinous slurry, maintaining the slurry at between about 32.degree. F. and 75.degree. F. until the gelatin granules have become partially swollen and hydrated, agitating and heating the slurry to a temperature of between about 90.degree. F. and 115.degree. F. until the gelatin granules are further swollen and hydrated and the slurry becomes smooth and non-granular to feel, and further heating and agitating the slurry until a uniformly clear solution is obtained.
REFERENCES:
patent: 2163164 (1939-06-01), Wickenden
patent: 2558065 (1951-06-01), Tice
patent: 3763138 (1973-10-01), Rakoczy
patent: 3889002 (1975-06-01), Clausi
patent: 4341810 (1982-07-01), Shank
patent: 4554169 (1985-11-01), Anderson et al.
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