Process for preparing a food gel

Details Process for preparing a food gel Process for preparing a food gel

1996-07-03

1999-08-03

Nessler, Cynthia L.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426575, 426577, 426579, 426583, A23L 104, A23C 2100

Patent

active

059322721

ABSTRACT:
A food gel composition is obtained by preparing an aqueous sol of lactoserum proteins and a polysaccharide so that, by weight based upon the sol weight, the lactoserum proteins are in an amount of from 5% to 15% and so that the polysaccharide is in an amount of from 0.05% to 0.25%, and then the sol is subjected to a hydrostatic pressure of from 200 MPa to 800 MPa for from 1 minute to 20 minutes.

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