Gelled food concentrate
AssigneeCP Kelco ApS
InventorsPeter Sadd, Katie Bott, Kar-Mun To, Helen Whitmore, Neil Cruttenden
Life of this patent
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Abstract
The present invention relates to a food concentrate in the form of a gel for use in stock, soup, sauce, gravy or as a seasoning ingredient for use in cooking and the process for preparing such a food concentrate gel. The concentrate is free or substantially free of syneresis and does not skin or re-gel when completely cold, after it has been diluted in aqueous liquid in a ratio of 1:10 to 1:100 under the application of heat and subsequently been allowed to cool. Gelation is induced by the addition of a sodium source to an aqueous solution of low methoxy pectin.
Claims16
A gelled food concentrate which is free or substantially free of syneresis and wherein the concentrate needs no ingredients containing calcium or polyols, but will not skin or re-gel even when completely cold after it has been diluted in aqueous liquid in a ratio of 1:10 to 1:100 under the application of heat and subsequently been allowed to cool.
A method of producing a gelled food concentrate which is free or substantially free of syneresis and the method comprising:
- a. fully dissolving the low methoxy pectin in hot water;
- b. optionally adding sugar, maltodextrin and taste imparting components and allowing the mix to homogenise;
- c. adding salt, re-homogenising and cooling;
- d. filling the cooled concentrate into a mould or consumer ready packaging to set;
- wherein gelation is induced by the addition of a sodium source such as salt to an aqueous solution of the low methoxy pectin where the percentage equivalent of sucrose present is less than 10%, preferably less than 6%;
- no ingredients with more than incidental levels of calcium or polyols are present;
- and
- the concentrate will not skin or re-gel after dilution in aqueous liquid in a ratio of 1:10 to 1:100 under the application of heat and subsequent cooling.
Dependencies are inferred from the claim text.