Shelf stable gelatinous product
OwnerRoland Stefandlinventor
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Abstract
The present invention provides a gelatin product that is shelf stable at room temperatures, completely vegetable-based, nutritionally beneficial to the consumer, able to meet restrictive religious dietary requirements, convenient and enjoyable to eat. The gelatin consists water held in a molecular network of carrageenan polysaccharide chains, cross-linked by ions in solution with the water. An iota form of carrageenan is particularly suitable for the gel formulation. Calcium ions are also particularly suitable for the gel formulation.
Claims28
A gel formulation consisting essentially of:
- an aqueous solution having at least 0.6% wt. of carrageenan, to support a gel network;
- and
- a cation in a gram-molar concentration of at least 0.0025 percent;
- and
- optionally one or more non-essential additives.
A gel formulation consisting essentially of:
- at least about 73.8% wt. water;
- at least about 0.6% wt. carrageenan;
- at least about 0.57% wt. calcium gluconate;
- and
- optionally one or more non-essential additives.
A gel formulation consisting essentially of water, carrageenan, and calcium in a ratio of at least about 1520:12.6:1 by weight.
A gel formulation consisting essentially of water, iota carrageenan extract, and calcium in a ratio of at least about 402:4.22:1 by weight.
A gel formulation consisting essentially of:
- about 95.69% wt. water;
- about 1.34% wt. iota carrageenan extract;
- about 2.64% wt. calcium gluconate;
- about 0.24% wt. citric acid;
- about 0.0383% wt. Ace-K sulfamate;
- and
- about 0.0478% wt. sucralose.
Dependencies are inferred from the claim text.