Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1988-05-05
1990-01-16
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426575, 426574, A23L 106
Patent
active
048942502
ABSTRACT:
Thermo-irreversible aqueous gels are prepared by subjecting a gellable combination of xanthan gum and a glucomannan gum, preferably from the corms of an Amorphophallus species at a pH above 6 to a heat treatment under conditions of temperature and time to cause the gel to become thermo irreversible. The pH is preferably between 6 and 10 and more especially between 6 and 8. The preferred ratio of xanthan gum to glucomannan is in the range of from 5:95 to 95:5, more especially 1:10 to 10:1 and the preferred concentration of xanthan gum and glucomannan in the aqueous phase is 0.02% to 6%, more preferably 0.5 to 4%, by weight. The thermo irreversible gels of the invention, with the inclusion of food materials, such as minced meat, fruit and vegetables, simulate the texture of natural meat offals and other food structures.
REFERENCES:
patent: 4582714 (1986-04-01), Ford et al.
patent: 4647470 (1987-03-01), Sanderson et al.
patent: 4676976 (1987-06-01), Toba et al.
patent: 4746528 (1988-05-01), Prest
Musson Gary D.
Prest Colin T.
Hunter Jeanette
Mars G.B. Limited
LandOfFree
Thermo-irreversible edible gels of glucomannan and xanthan gums does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Thermo-irreversible edible gels of glucomannan and xanthan gums, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Thermo-irreversible edible gels of glucomannan and xanthan gums will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1333974