A double-layered gel-ball and process of manufacturing the same and use thereof
AssigneeCargill, Incorporated
InventorsZhaolin HAO, Ruijie LI, Ying ZHAO, Jinjin ZHOU, Xiaoyan ZONG
Life of this patent
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Abstract
A rounded object, preferably a gel-ball. The gel-balls are suitable to be added to food, feed, beverage, cosmetic or pharmaceutical products. The gel balls have a core and an outer skin that at least partially encloses the core, and the core and the outer skin lie in two different layers that are separable from each other. Also includes a frozen gel-ball that is cold-resistant. Also includes to a process of manufacturing the gel-balls.
Claims30
A gel-ball suitable to be added to food, feed, beverage, cosmetic or pharmaceutical products, comprising:
- a core comprising a core gel network comprising a humectant and a gelling agent;
- and
- an outer skin at least partially enclosing said core, said skin comprising a skin gel network comprising calcium alginate,
- wherein the core and the outer skin lie in two different layers that are separable from each other, wherein the core gel network and the skin gel network do not intermingle with each other at the junction between the core and the outer skin and wherein the gel-ball maintains integrity when exposed to a temperature of 95-121° C. for 5 to 15 minutes.
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A process of manufacturing a gel-ball suitable to be added to food, feed, beverage, cosmetic or pharmaceutical products, wherein the process includes:
- providing a first mixture comprising 0.4-2.5 wt % of a gelling agent, 0.4-2.5 wt % of a humectant, 0.01-1 wt % of a potassium salt, 0.5-10 wt % of a calcium salt, and 80-95 wt % of water;
- heating the first mixture to 60-95° C., and maintaining the temperature of the first mixture between 60-95° C.;
- providing a second mixture comprising 0.1-1 wt % of an alginate salt and 75-90 wt % of water;
- heating the second mixture to 45-95° C., and maintaining the temperature of the second mixture between 45-95° C.;
- adding the first mixture to the second mixture drop by drop to form a ball, and
- filtering the ball to obtain the gel-ball.
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A frozen gel-ball suitable to be added to food, feed, beverage,
- cosmetic or pharmaceutical products, comprising:
- a core comprising a core gel network comprising a humectant and a gelling agent;
- and
- an outer skin at least partially enclosing said core, said skin comprising a skin gel network comprising calcium alginate,
- wherein the core and the outer skin lie in two different layers that are separable from each other before frozen, wherein the frozen gel-ball is cold-resistant.
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Dependencies are inferred from the claim text.