Gel composition

A composition and gel technology, applied in the field of thermally reversible gel composition, can solve the problems of gel loss of strength, increase of gelling agent dosage, inability to melt rapidly, etc.

Inactive Publication Date: 2013-06-12
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

One problem with these combinations is that when increasing the salt content of the food, the amount of gelling agent needs to be increased because the gel loses its strength when the salt content is increased
However, there is also a problem with this gelled composition, which does not melt quickly when reheated and added to hot water

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Example 1: Method

[0068] The general method used to prepare the gel compositions of the above examples is as follows:

[0069] - add water to the mixing vessel,

[0070] - adding a gelling agent (preferably premixed with maltodextrin or glucose syrup),

[0071] - mix until a homogeneous composition is obtained and heat to a temperature of 80 °C,

[0072] - add all remaining ingredients to the container,

[0073] - mix and homogenize until no lumps are visible,

[0074] - heat and pasteurize at 80°C,

[0075] - filled into suitable containers and sealed,

[0076] - Cool to room temperature.

Embodiment 2

[0077] Example 2: Syneresis and breaking strength

[0078] Syneresis was determined by dividing the amount of water separated by (amount of water separated + gel weight).

[0079] According to the following conditions, the breaking strength was determined by texture analyzer TAXT2 (Microstable system):

[0080] - Load cell: 5kg

[0081] -Penetration testing using a cylindrical probe with a diameter of 1.27 cm.

[0082] - Immediately after heating the sample is placed in a 50 mm diameter container until it reaches a height of 55 mm. The sample was cooled and gelled at room temperature. Before measurement, the samples were placed in a water bath at 20°C to achieve temperature equilibrium.

[0083] -Test conditions: pre-test speed: 1 mm / s, test speed: 0.5 mm / s, post-test speed: 10 mm / s. The measurement was stopped at a penetration depth of 25 mm.

[0084] - Record the breaking strength at the peak of the force versus penetration depth curve.

Embodiment 3

[0085] Example 3: iota-carrageenan and xanthan gum (50:50)

[0086] Element

[0087] The resulting product was a gel with a breaking strength of 60 g after one day, which when added to hot water dissolved after about 75 seconds and showed less than 5% syneresis after 2 months. For comparison, the same gel prepared with 0.9% iota-carrageenan and no xanthan had a breaking strength of 220 g after 1 day, a melting point of 95-100°C, and a dissolution time in boiling water of about 2 minutes , with 7.5% syneresis after only 2 days.

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PUM

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Abstract

A composition in the form of a gel for preparing a food product, the composition comprising water, flavourings, salt and gelling agents, where the gelling agents comprise at least iota-carrageenan and xanthan.

Description

technical field [0001] The present invention relates to gel compositions for preparing food products and methods of preparing food products. In particular, the present invention relates to thermoreversible gel compositions comprising iota-carrageenan and xanthan gum as gelling agents for use in the preparation of palatable food products. Background technique [0002] Concentrated foods, such as bouillons or stock cubes, have been known for many years. In the search for alternative product types having different characteristics and advantages compared to traditional food concentrates, food compositions concentrated in the form of gels were developed. Many such products are currently known. They are generally prepared based on the presence of a gelling agent or a combination of two or more gelling agents. [0003] Products based on a single hydrocolloid gelling agent usually do not have all the properties required for an easy-to-use food concentrate product. Therefore, two...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/0532A23L1/054A23L23/00A23L29/20A23L23/10A23L29/256A23L27/10A23L29/269
CPCA23V2002/00A23L29/256A23L29/269A23L23/00A23L23/10A23V2250/50362A23V2250/5086
Inventor S·拉加里格S·格拉斯海茨A·托莱亚
Owner SOC DES PROD NESTLE SA
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