Use of depolymerized citrus fruit and apple pectins as emulsifie

Details Use of depolymerized citrus fruit and apple pectins as emulsifie Use of depolymerized citrus fruit and apple pectins as emulsifie

1997-03-12

1999-05-04

Weier, Anthony J.

Food or edible material: processes, compositions, and products

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

Stabilizing or preserving agent or emulsifier other than...

426577, 426602, A23L 1222

Patent

active

059002689

ABSTRACT:
The invention relates to the use of depolymerized apple and citrus fruit pectins as emulsifiers and emulsion stabilizers. The depolymerized pectins have a molecular weight of less than 80,000 daltons and a viscosity in 2% aqueous solution of less than 80 cps, measured at 25.degree. C. with a Brookfield viscometer.
Application: emulsifier for food emulsions.

REFERENCES:
patent: 1759182 (1930-05-01), Bender et al.
Database Abstract AN73(04):HOS63 FSTA from Journal of Agricultural and Food Chemistry 1972 20(6) 1169-1173. Authors: Baker et al.
H. Graham. Food Colloids. Avi Publishing Company, Inc. Westport, CT. pp. 425-428, 1977.
Patent Abstracts of Japan; vol. 003, No. 087 (C-053); Jul. 25, 1979 (JP 54 062332 A) May 19, 1979 Database WPI Week 7926 1979 Derwent Publications Ltd., London, GB, AN 79-48051B (JP 54 062332 A).
Database WPI Section Ch, Week 9323, Derwent Publications Ltd., London, GB; Class D13, An 93-187488 XP0020165-07 (SU 1 741 723 A ; Food Ind Extramural Inst), Jun. 23, 1992.
Patent Search Report; FR 9603274; Oct. 22, 1996; Vuillamy, V.
Baker and Bruemmer, Pectinase Stabilization of Orange Juice Cloud, J. Agr. Food Chem. 20:1169-1173 (1972).

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