Food or edible material: processes – compositions – and products – Shaping by extruding into chemically reactive fluid
Patent
1995-08-11
1998-07-21
Yeung, George
Food or edible material: processes, compositions, and products
Shaping by extruding into chemically reactive fluid
426516, 426573, A23L 100
Patent
active
057832412
ABSTRACT:
A method for producing food products made from a basic alginate or pectin gel by means of gelatinization extrusion. A cylinder is extruded from an extrusion die with a predetermined section. The cylinder has a basic mixture, including a natural food ground product such as a fruit or vegetable, a gelatinizing agent: e.g. alginate or pectin and water. The cylinder is extruded directly from the extrusion outlet die into a vertically elongated receiving bath that contains free calcium ions which ensure the immediate gel setting of an outer wall of the extruded cylinder. The bath has a density such that the extruded cylinder remains free from any stress which might cause the cylinder to warp before the cylinder has sufficiently hardened.
REFERENCES:
patent: 3922360 (1975-11-01), Sneath
patent: 4362748 (1982-12-01), Cox
patent: 4927574 (1990-05-01), Herrington
patent: 5393546 (1995-02-01), Thota et al.
Database WPI, Week 8528, Derwent, Patent Abstracts of Japan of JP-A-60 099 336 (Mitsubishi Acetate), vol. 009, No. 421, 27 Sep. 1985.
Bocabeille Gilles
Gaudet Patrice
Plottel Roland
Soreal S.A.
Yeung George
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