Tri-gum blend

Details Tri-gum blend Tri-gum blend

2008-05-27

2008-05-27

Pratt, Helen F (Department: 1794)

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

C426S519000, C426S520000, C426S590000, C426S599000

Reexamination Certificate

active

10865753

ABSTRACT:
A tri-gum blend of (a) xanthan gum, (b) gellan gum and (c) pectin gum is used to provide mouthfeel and stability to beverages, preferably smoothie beverages. Xanthan gum is present in an amount ranging from about 0.002% to about 0.5%, preferably from about 0.025% to about 0.055%, more preferably about 0.04%, gellan gum is present in an amount ranging from about 0.002% to about 0.5%, preferably from about 0.008% to about 0.023%, more preferably about 0.015%, and pectin gum is present in an amount ranging from about 0.05% to about 2.0%, preferably from about 0.10% to about 0.30%, more preferably about 0.2%, all by weight of a stable beverage.

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Evans, Jeannette. 1997 “Primacel food applications” Research Disclosure Journall, ISSN 0374-4353, Kenneth Mason Publications LTD, The Book Barn, Westbourne, Hants. PO 10 8RS, UK, pp. 1-7.

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