Molded gelled pimiento body

Details Molded gelled pimiento body Molded gelled pimiento body

1980-05-27

1981-10-20

Golian, Joseph M.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426276, 426102, 426573, 426282, A23L 104

Patent

active

042961408

ABSTRACT:
Reconstituted pimiento material in ribbon form suitable for supplying to an automatic machine which pits olives, severs the ribbon into successive segments, folds each segment and stuffs the folded segment into the cavity of a pitted olive, such pimiento material comprising macerated pimiento flesh, an alginate (preferably predominating in mannuronic acid) and a starch and/or a gum (preferably both starch and a gum) and having a pH less than about 4.5, preferably not greater than about 4.0. The ribbon resulting from gelling and curing this material is dimensionally stable, has a good mouth feel, has a strength sufficient to allow storage, handling and folding 180.degree. and has a resilient quality which ensures secure retention in the cavities of stuffed olives.

REFERENCES:
patent: 2791508 (1952-08-01), Rivoche
patent: 3362831 (1968-01-01), Szczesniak
patent: 4006256 (1977-02-01), Kyros
patent: 4141287 (1979-02-01), Becker et al.
Research Disclosure, (6/75), No. 134, 3427.
Whistler et al., Industrial Gums, 1959, Academic Press, N.Y. and London, pp. 55-57 and 72-74.

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