Low-acetyl gellan gum blends
AssigneeMerck & Co., Inc.
InventorsGeorge R. Sanderson, Ross C. Clark, Ken Clare, David J. Pettitt
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Abstract
Blends of low-acetyl gellan gum with xanthan gum and locust bean gum are described. The combination of xanthan gum/locust bean gum modifies the brittleness of the gellan gum gel and provides a useful range and diversity of gel textures which find particular utility in gelled food formulations. In place of locust bean gum, konjak, tara, or Cassia gums may be used.
Claims9
A gelling composition comprising a blend of gellan (A):xanthan/galactomannan(B) in the ratios (A):(B) by weight 95:5 to 5:95 wherein the ratio xanthan/galactomannan ranges from 4:1 to 1:4 and the galactomannan is locust bean or tara gum with the proviso that when the galactomannan is locust bean gum the ratio is not 2:1:1.
A gelled food product comprising a matrix having one or more food ingredients dispersed therein, said food ingredients being selected from the group consisting of vegetable, fruit, meat, fish, sugar, milk, and mixtures thereof, said matrix comprising 0.1 to 1.5%, based on total product weight, of a blend of gellan (A):
- xanthan/galactomannan (B) in the ratios (A):(B) by weight 95:5 to 5:95 wherein the ratio xanthan/galactomannan ranges from 4:1 to 1:4 and the galactomannan is locust bean or tara gum.
Dependencies are inferred from the claim text.