Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Patent
1998-03-04
2000-03-14
Wong, Leslie
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
426 50, 426 51, 426 52, A23B 710
Patent
active
060369817
ABSTRACT:
A process for increasing the viscosity or gel strength of certain food products is disclosed. By the process a pectinaceous homogenate or slurry is subjected to: a) a treatment with a mixture of enzymes, comprising one or more among galactanases, arabinanases, .alpha.-arabinofuranosidases, rhamnogalacturonan acetyl esterases (RGAE), endoglucanases, mannanases, xylanases, and proteolytic enzymes; b) a treatnent with a pectinesterase (PE), which PE is essentially free from pectic depolymerizing enzymes; followed by c) an enzyme inactivating treatment; said process being performed in the presence of divalent metal ions, especially Ca.sup.2+, said ions being inherently present in said homogenate or slurry, or said ions being added at any time prior to, during or after the process steps (a) to (c). The final product may be a jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other dessert.
REFERENCES:
Flores et al, AN 85(03):H0053 FSTA, abstracting Flussiges Obst, 51 (7) 320-324 and 327-328, 1984.
Bock et al, AN 72(02):J0211 FSTA, abstracting Ernahrungsforschung, 15(4) 403-415, 1970.
Grampp, E., AN 73(02):J0297 FSTA, abstracting Dechema-Monographien, 70, 175-186, 1972.
Grampp, E., AN 77:112664 CA, abstracting Dechema-Monogr., 70, 175-186, 1972.
Chesson et al., "The Maceration of Vegetable Tissue By A Strain of Bacillus Subtilis". Jour. of Applied Bacteriology, 1978, 44, pp. 347-364.
Calesnick et al., "Propteries of a Commercial Fungal Pectase Eastern Regional Research Laboratory, Philadelphia, Pa., Aug. 9, 1950, Preparation", pp. 432-440.
Budolfsen Gitte
Heldt-Hansen Hans Peter
Esq. Reza Green
Novo Nordisk A S
Wong Leslie
Zelson Esq. Steve T.
LandOfFree
Process for the improvement of gel formation or viscosity increa does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for the improvement of gel formation or viscosity increa, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for the improvement of gel formation or viscosity increa will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-166671