Edible jelly and method of preparing same
AssigneeFMC Corporation
InventorsEmanual J. McGinley, Francis H. Tolan
Life of this patent
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Abstract
An edible jelly having improved spreading characteristics and ability for withstanding heat is made by incorporating into the recipe finely-divided, water-insoluble organic particles consisting of 85 to 95% by weight of beta-1, 4 glucan intimately associated with 5 to 15% by weight of sodium carboxymethyl cellulose having a degree of substitution of 0.75 .+-. 0.15.
Claims9
An edible jelly having improved spreadability and heat-resistance comprising a mixture of a gelling agent, sucrose, flavoring, a food acid, water and finely-divided water-insoluble organic particles consisting of from 85 to 95% by weight of beta-1, 4 glucan intimately associated with 5 to 15% by weight of sodium carboxymethyl cellulose having a degree of substitution of 0.75 .+-. 0.15, said organic particles constituting at least about 0.5% of the weight of the mixture.
The method of preparing an edible jelly having improved spreadability and heat-resistance comprising dispersing in water finely-divided water-insoluble organic particles consisting of from 85 to 95% by weight of beta-1, 4 glucan intimately associated with 5 to 15% by weight of sodium carboxymethyl celluose having a degree of substitution of 0.75 .+-. 0.15, adding pectin to the dispersion, heating sufficiently to solubilize the pectin, adding sucrose and artificial coloring, mixing the foregoing, adding flavoring and adding sufficient food acid to form a jelly, said water-insoluble organic particles constituting between about 0.5 to 1.5% of the weight of the jelly.
The method of preparing an edible jelly having improved spreadability and heat-resistance comprising dispersing in water finely-divided water-insoluble organic particles consisting of from 85 to 95% by weight of beta-1, 4 glucan intimately associated with 5 to 15% by weight of sodium carboxymethyl cellulose having a degree of substitution of 0.75 .+-. 0.15, adding to the dispersion sucrose and artificial coloring, mixing the foregoing, adding flavoring, adding a starch slurry, heating to gelatinize, then adding sufficient food acid to balance the flavor, said water-insoluble organic particles constituting between about 0.5 to 1.5% of the weight of the jelly.
Dependencies are inferred from the claim text.