Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1979-02-26
1980-12-23
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426512, 426517, A23L 106
Patent
active
042410991
ABSTRACT:
Pectin containing gelled products are provided such that their gelling is delayed for an enhanced length of time, adequate to permit the deposition or filling of the formulation into molds or containers before gelling proceeds. The products and method by which they are prepared more efficiently use pectin in a delayed gelation process by allowing setting at the optimum gelling pH in order to prepare final products of a desired gel strength with minimal quantities of pectin. A delayed-action or time-release acidulant is used in the method and is incorporated into the formulations and products of this invention, such acidulants including anhydrides, esters, lactones, and combinations thereof.
REFERENCES:
patent: 2015857 (1935-10-01), Leo
patent: 2380739 (1945-07-01), Evans et al.
patent: 2441729 (1948-05-01), Steiner
patent: 3185576 (1965-05-01), Ross
Gallagher, L. C., "Pectin Confectionary Jellies," Sunkist Growers, Ontario, Calif.
"Food Acidulants" Chem. Div. of Pfizer Inc., Tech. Information Bulletin 1977.
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