Process for preparation of algin or pectin gels

Details Process for preparation of algin or pectin gels Process for preparation of algin or pectin gels

1980-07-24

1982-08-31

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426575, 426577, A23L 104

Patent

active

043472613

ABSTRACT:
Edible alginate and low-methoxy-pectate gels are produced by rapidly mixing aqueous slurries containing finely divided foodstuff and particles of sparingly soluble solid, e.g. calcium sulphate, capable of releasing gelling agent into solution, throughout gellable aqueous alginate or low-methoxy-pectate sols, and then under shear-free conditions allowing the solid to release the gelling agent, e.g. calcium ions so that the mixture can gel.

REFERENCES:
patent: 2786763 (1957-03-01), Rivoche
patent: 2791508 (1957-05-01), Rivoche
patent: 2878127 (1959-03-01), Forkner
patent: 3367784 (1968-02-01), Waitman

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