Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1993-12-02
2000-11-07
Page, Thurman K.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
424401, 536 2, A23L 105, A61K 700, C08B 3706
Patent
active
061433462
ABSTRACT:
A process is provided for treating a solution, gel, or suspension of pectin starting material having a degree of esterification greater than about 60% with a cation-containing preparation to obtain at least a first fraction having a higher degree of calcium sensitivity and a second fraction having a lower degree of calcium sensitivity than said pectin starting material. The resultant composition has a degree of esterification greater than about 60% and a ratio of calcium sensitive pectin to the sum of calcium sensitive pectin and non-calcium sensitive pectin greater than about 0.60. Compositions using citrus pectin have a degree of esterification less than about 80% and a ratio on non-calcium sensitive pectin to the sum of calcium sensitive pectin and non-calcium sensitive pectin greater than about 0.60. These compositions are used, for example, in admixture with foodstuffs, in personal hygienic devices, and in cosmetics.
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pp. 4-6 of English language translation of opposition of Copenhagen Pectin to petition of P.E. Glahn for legal aid, Sep. 1996.
AN 84-187728, Derwent Publication Ltd., Week 8430.
AN 85-181395, Derwent Publication Ltd., week 8530.
Berman Alysia
Hercules Incorporated
Page Thurman K.
Sloan Martin F.
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