Food product thickened or gelled with carrageenan and glucomannan
AssigneeMars, Incorporated
InventorsPeter A. Cheney, John Stares, Alan J. Vernon
Life of this patent
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Abstract
What are disclosed are edible materials containing a thickened or gelled phase comprising a mixture or a reaction product of at least one carrageenan and at least one glucomannan, wherein the gelled phase may be either a thermo-irreversible gel or a thermo-reversible gel and the pH of the edible material is below 8.
Claims27
A food product having a pH not higher than 8 comprising a gelled aqueous phase and at least one other food material, said gelled phase comprising 0.01 to 5 percent by weight of a mixture or reaction product of at least one glucomannan and at least one carrageenan in a ratio of glucomannan to carrageenan from 20:1 to 1:20.
A method for making a food product which comprises mixing a gelling agent of a combination of at least one glucomannan and at least one carrageenan to other edible materials and heating the thus prepared mixture at a temperature of at least 100.degree. C. at a pH not higher than 8 for sufficient time to cause formation of a gelled or thickened aqueous phase in the material.
A process for the production of a food product comprising heating a mixture of at leat the glucomannan and at least one carrageenan in water, with flavourings and/or colourings, at a temperature of at least 100.degree. C. at a pH not higher than 8 for a time sufficient to produce a thermo-irreversible gel.
A process for the production of an edible product having a pH between 5 to 8 and having a gelled aqueous phase provided by a mixture of at leat one glucomannan and at least one carrageenan, which comprises subjecting a gellable combination of at least one glucomannan and at least one carrageenan to a temperature of at least 50.degree. C. for a period of up to 16 hours such as to form a thermo-irreversible gel in the aqueous phase.
A meat analogue comprising proteinaceous material dispersed in and bound together by a thermo-irreversible gelled aqueous phase, wherein the gelling system comprises a mixture of at least one glucomannan and at least one carrageenan.
Dependencies are inferred from the claim text.