Ready-to-eat, multi-component, multi-colored gels

Details Ready-to-eat, multi-component, multi-colored gels Ready-to-eat, multi-component, multi-colored gels

1994-03-29

1995-05-23

Golian, Joseph

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

426103, 426262, 426249, 426540, 426573, 426575, 426576, A23L 10562

Patent

active

054179904

ABSTRACT:
Multi-component (e.g., multi-layered) and multi-colored gelled products, such as gelatin dessert gels, are prepared using water-soluble colorants and complexing agents for the colorants which will prevent the colorant from migrating within the gelled layer. The complexing agents are polyamino acids and protein materials which fluoresce with ANS.

REFERENCES:
patent: 4906489 (1990-03-01), Flango
Richelle et al., "The Binding of 1-Anilino-8-naphthalene Sulfonate to the Hemocyanin of Octopus vulgaris", Eur. J. Biochem., vol. 94 (1979), pp. 199-205.
Samanta et al., "Interaction of 8-Anilino-1-naphthalene Sulphonic Acid with UDPglucose 4-Ephimerase from Saccharomyces fragilis", Indian Journal of Biochemistry & Biophysics, vol. 19 (Oct. 1982), pp. 320-323.
Chou et al., "Tryptophan and 8-Anilino-1-naphthalenesulfonate Compete for Binding to Trp Repressor", The Journal of Biological Chemistry, vol. 264, No. 31 (Nov. 5, 1989), pp. 18309-18313.

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