Microcrystalline cellulose in freezable-gel-confection compositi

Details Microcrystalline cellulose in freezable-gel-confection compositi Microcrystalline cellulose in freezable-gel-confection compositi

1979-01-17

1980-08-05

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426567, 426249, 426660, 426578, A23G 900

Patent

active

042162424

ABSTRACT:
Freeze-it-yourself pops are prepared by sealing an edible, room-temperature-storable, storage-stable, aqueous, opaque, flavored confection in a plastic film pak. The confection composition is in the form of an aqueous gel having a pH within the range of from about 3.0 to about 5.0; it has a pudding consistency when maintained at room temperature, but has a chewy consistency when frozen. Activated or peptized microcrystalline cellulose in combination with a) carboxymethyl cellulose (CMC) and/or b) alginate (salt of alginic acid) and/or c) xanthan gum and/or d) modified starch provides the composition with homogeneity and stability even when formulated on a commercial scale.

REFERENCES:
patent: 2097225 (1937-10-01), Green
patent: 3493394 (1970-02-01), Eldridge
patent: 3499768 (1970-03-01), Moirano
patent: 3784715 (1974-01-01), Arden
patent: 3978243 (1976-08-01), Pedersen
patent: 3996390 (1976-12-01), Igow

Affiliated with

Also associated with

Rating

Microcrystalline cellulose in freezable-gel-confection compositi does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Microcrystalline cellulose in freezable-gel-confection compositi, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Microcrystalline cellulose in freezable-gel-confection compositi will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2280680