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Thickening composition improved in viscosity development

A composition, technology of xanthan gum, applied in the direction of application, food science, food preparation, etc., can solve problems such as clumps

Active Publication Date: 2009-09-16
TAIYO KAGAKU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is a process used in industry, requires a certain level of skill, and is difficult to practice in environments without such equipment, such as in the home
[0006] also discloses a technique (for example, Patent Document 1) of improving solubility by granulating a water-soluble polysaccharide and an emulsifier as a binding solution, but the supply The process creates lumps; moreover, xanthan gum may not always dissolve easily, so a composition that disperses and dissolves quickly is still desired, whereby the desired viscosity can be easily achieved

Method used

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  • Thickening composition improved in viscosity development

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032]

[0033] A potassium chloride solution was prepared by stirring and dissolving potassium chloride (5 g) in 50° C. ion-exchanged water (95 g).

[0034]

[0035] Xanthan gum (100 g) was kept fluid and sprayed with potassium chloride solution (50 g). A xanthan gum composition (94.3 g) was obtained by fluid-drying the granules obtained after spraying was completed. The composition was filled in a 100 ml capacity container to the 100 ml position, and the weight of the filled particles was measured. The weight of the pellets was 41 g, and the bulk specific gravity thereof was 0.41 g / ml. Further, by vibrating the obtained pellets (20 g) for 30 seconds on a Japanese Industrial Standard (JIS) 150 mm inner diameter 60-mesh sieve (Octagon 200, produced by (K K) Iida Seisakusho; vibration width 2-3 mm, 3600 vibrations / minute) To determine the degree of binding of the particles, the result was that 2.04 g of 20 g of powder passed through 60 mesh, and the percentage of xanthan ...

Embodiment 2

[0037]

[0038] A sodium chloride solution was prepared by stirring and dissolving sodium chloride (5 g) in 50° C. ion-exchanged water (95 g).

[0039]

[0040] Xanthan gum (100 g) was kept fluid and sprayed with sodium chloride solution (50 g). A xanthan gum composition (93.4 g) was obtained by fluid-drying the granules obtained after spraying was completed. The composition was filled in a 100 ml capacity container to the 100 ml position, and the weight of the filled particles was measured. The pellets weighed 46 g and had a bulk specific gravity of 0.46 g / ml. Furthermore, the degree of binding of the obtained granules (20 g) was determined in a similar manner to Example 1, and it was found that 2.26 g of 20 g of powder passed through 60 mesh, and the percentage of xanthan gum having a low degree of sodium chloride binding was 11.3% by weight. The remaining 88.7% by weight was confirmed to be bound. On the other hand, the sodium contents in the granules after fluidized...

Embodiment 3

[0042]

[0043] A calcium lactate solution was prepared by stirring and dissolving calcium lactate (5 g) in 50° C. ion-exchanged water (95 g).

[0044]

[0045] Xanthan gum (100 g) was kept fluid and sprayed with calcium lactate solution (50 g). A xanthan gum composition (92.8 g) was obtained by fluid-drying the granules obtained after spraying was completed. The composition was filled in a 100 ml capacity container to the 100 ml position, and the weight of the filled particles was measured. The pellets weighed 48 g and had a bulk specific gravity of 0.48 g / ml. Furthermore, the degree of binding of the obtained granules (20 g) was determined in a similar manner to Example 1, and it was found that 2.45 g of 20 g of powder passed through 60 mesh, and the percentage of xanthan gum having a low degree of calcium lactate binding was 12.3% by weight. The remaining 87.7% by weight was confirmed to be bound. On the other hand, the calcium content in the granules after fluidized...

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Abstract

A thickening composition characterized by containing xanthan gum having per 100 parts by weight thereof, 0.5 part by weight or more of metal salt bound on the surface of xanthan gum powder. This thickening composition is capable of convenient viscosity development by addition to water-containing objects. Thus, the thickening composition is suitable for use in, for example, food application for convenient thickening of soft drink, basting, sauce, dressing, soup, mousse, jelly, etc., or application for viscosity development by addition of a small amount thereof to meals for patients having difficulty in mastication / swallowing due to eating disorder, etc.

Description

technical field [0001] The present invention relates to compositions for thickening, from which viscosity can be easily generated by adding them to aqueous target substances; in particular, the present invention relates to compositions for thickening, when they are used in food applications, such as When used in soft drinks, dips, sauces, dressings, soups, mousses and jellies (so that they can thicken easily), and when they are used in applications where viscosity is created by the addition of small amounts, such as in Improved viscosity development when present in foods for patients with chewing and swallowing difficulties due to eating disorders. Background technique [0002] Xanthan gum is soluble in cold water, and the resulting solution exhibits a strong pseudoplastic viscosity. It is believed that the solutions form a weak gel-like network and thus they have very excellent dispersion and emulsion stabilization properties for insoluble solid fractions or fats and oils....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/05A23L2/52C08B37/00A23L29/20A23L29/269
CPCA23L1/0541C08L5/00A23L2/52A23L29/27A23L29/20C08B37/00
Inventor 濑古义则木村友宏西川秀二谷山洋平
Owner TAIYO KAGAKU CO LTD
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