Gelled food concentrate
OwnerAlois Konrad Popp, Sabrina Silva Paes +1inventors
InventorsAlois Konrad Popp, Sabrina Silva Paes, Robert Vreeker
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Abstract
A gelled food concentrate comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable gelling system in an amount effective to provide a gelled food concentrate, water, which gelled food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum, the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20 C°.
Claims15
A gelled food concentrate comprising:
- a) a salt-sensitive gum,
- b) salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state,
- c) a salt-stable gelling system in an amount effective to provide a gelled food concentrate,
- d) water,
- which gelled food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, results in a ready-to-eat end product comprising:
- i) from 0.1 to 2.5 wt % of salt,
- ii) from 0.01 wt % to 3.5 wt % of a salt-sensitive gum,
- the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20° C., and wherein the salt-stable gelling system is not konjac mannan alone.
Process to prepare a gelled food concentrate comprising:
- 1) a salt-sensitive gum,
- 2) salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state,
- 3) a salt-stable gelling system in an amount effective to provide a gelled food concentrate,
- 4) water,
- which gelled food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, results in a ready-to-eat end product comprising:
- i) from 0.1 to 2.5 wt % of salt,
- ii) from 0.01 wt % to 3.5 wt % of a salt-sensitive gum,
- the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20° C.,
- and wherein the salt-stable gelling system is not konjac mannan alone,
- the process comprising the steps of:
- a) providing a mixture comprising water, salt, salt-sensitive gum and salt-stable gelling system,
- b) activating the salt-stable gelling system,
- c) packaging the activated mixture resulting from step b),
- wherein the salt-sensitive gum is added before or after step b),
- to result in a gelled food concentrate.
Dependencies are inferred from the claim text.