US4200661A — Gelling compositions for food products

Claim 1

Independent Claim 125 words

A gelling composition for use as a food gelling agent in water or milk comprising a first gelling agent which is a galactomannan selected from the group consisting of locust bean, tara and Espina Corona and a second gelling agent which is at least one of an agar and a xanthane, wherein the galactomannan has been submitted to a depolymerization treatment so that its polymerization rate is such that a 1% aqueous solution of the galactomannan has a viscosity from about 300 to 800 centipoises at 25° C., the gelling composition being obtained by precipitation of the two gelling agents from a mixture of their solutions, and the amount of galactomannan being between about 1 and 9 times the amount of the second gelling agent.

Claim 2

Dependent Claim 125 words

A gelling composition for use as a food gelling agent in water or milk comprising a first gelling agent which is a galactomannan selected from the group consisting of locust bean, tara and Espina Corona and a second gelling agent which is at least one of an agar and a xanthane, wherein the galactomannan has been submitted to a depolymerization treatment so that its polymerization rate is such that a 1% aqueous solution of the galactomannan has a viscosity from about 300 to 800 centipoises at 25° C., the gelling composition being obtained by precipitation of the two gelling agents from a mixture of their solutions, and the amount of galactomannan being between about 1 and 9 times the amount of the second gelling agent.

Claim 3

Dependent Claim 25 words

The gels obtained from a gelling composition according to claim 1 when used in acidified water at a concentration rate between about 0.1 and 4%.

Claim 4

Dependent Claim 25 words

The gels obtained from a gelling composition according to claim 1 when used in fruit juice at a concentration rate between about 0.1 and 4%.

Claim 5

Dependent Claim 23 words

The gels obtained from a gelling composition according to claim 1 when used in acidified milk at concentration rate between 0.1 and 4%.

Claim 6

Dependent Claim 14 words

The gels set forth in claim 4, wherein the acidified milk is a yogurt.

Claim 7

Dependent Claim 31 words

The gel of claim 5 which has been subjected to a thermic treatment at a temperature higher than 70° C. after mixing to produce a gel having a longer preservation period.

Claim 8

Dependent Claim 25 words

The gelling composition of claim 1 wherein the second gelling agent also comprises a polysaccharide selected from the group consisting of carraghenan, furcellaran or pectin.

Claim 9

Dependent Claim 28 words

The gelling composition of claim 1 which is obtained by precipitation of the two gelling agents from a mixture of their solutions by means of an organic liquid.

Claim 10

Independent Claim 139 words

A method for preparing a food gel product in water or milk from food ingredients including an acid constituent comprising the steps of forming a depolymerized extract of locust bean gum so that a 1% aqueous solution of said depolymerized extract has a viscosity from about 10 to 1000 centipoises at 25° C., adding said depolymerized solution to agar so the amount of depolymerized locust bean gum is between about 1 and 9 times the amount of the amount of agar, mixing the resulting solution with the food ingredients except the acid constitutent, thermically treating the resulting mixture at a temperature greater than 80° C. to about 150° C., cooling said mixture to from about 50° C. to less than 80° C., adding said acid constituent while maintaining the temperature from about 50° to 80° C., packaging and cooling.

Claim 11

Independent Claim 139 words

A method for preparing a food gel product in water or milk from food ingredients including an acid constituent comprising the steps of forming a depolymerized extract of locust bean gum so that a 1% aqueous solution of said depolymerized extract has a viscosity from about 10 to 1000 centipoises at 25° C., adding said depolymerized solution to agar so the amount of depolymerized locust bean gum is between about 1 and 9 times the amount of the amount of agar, mixing the resulting solution with the food ingredients except the acid constitutent, thermically treating the resulting mixture at a temperature greater than 80° C. to about 150° C., cooling said mixture to from about 50° C. to less than 80° C., adding said acid constituent while maintaining the temperature from about 50° to 80° C., packaging and cooling.

Claim 12

Dependent Claim 23 words

The method of claim 9 wherein the acid constituent is selected from the group consisting of acidified water, fruit juice and acidified milk.

Annuity Stage	Window Opens	Payment Deadline	Surcharge Period Until	Estimated Fee	Status
3.5 Years (Year 4)	1983-04-29	1983-10-29	1984-04-29	$2000.00	Window Closed / Lapsed
7.5 Years (Year 8)	1987-04-29	1987-10-29	1988-04-29	$3760.00	Window Closed / Lapsed
11.5 Years (Year 12)	1991-04-29	1991-10-29	1992-04-29	$7700.00	Window Closed / Lapsed

Gelling compositions for food products

Abstract

Inventors

Bibliographic Details

Claims Analysis

References Cited (Backward Citations)

USPTO Annuity & Maintenance Windows

Assigned Categories & Tags

Assign Category Tag