Stable gum system for very low calorie table syrup applications
AssigneeThe Quaker Oats Company
InventorsLynne J. Jones, Warren A. Gordon
Life of this patent
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Abstract
Provided is a gum system including carboxymethylcellulose and xanthan gums which provides a stable desirous vehicle for very low calorie table syrup applications. The gum systems of the present invention have a desirable mouthfeel, stability, viscosity, and pourability. Preparations in accordance with the present invention result in a gum system useful in the manufacturing of palatable very low calorie synthetic table syrups which contain little or no sugar solids.
Claims45
A gum system for use in very low calorie table syrup applications, said gum system comprising by weight of said total syrup composition:
- a. from about 1.00% to about 1.75% carboxymethylcellulose;
- and
- b. from about 0.10% to about 0.27% xanthan gum;
- wherein the weight ratio of the carboxymethylcellulose to xanthan gum ranges from about 5:1 to about 12:1.
A very low calorie table syrup comprising, by weight of the total syrup composition:
- a. from about 1.00% to about 1.40% carboxymethylcellulose;
- b. from about 0.14% to about 0.22% xanthan gum, wherein the weight ratio of the carboxymethylcellulose to xanthan gum ranges from about 5:1 to about 12:1;
- c. at least about 75% deionized water;
- d. from about 0.01% to about 0.10% of a chelating agent;
- and
- e. from about 0.01% to about 0.10% of an edible preservative;
- wherein the total syrup composition comprises 100% by weight.
A very low calorie table syrup comprising by weight of the total syrup composition:
- a. greater than 75% deionized water;
- b. carboxymethylcellulose;
- and
- c. xanthan gum;
- wherein the weight ratio of the carboxymethylcellulose to xanthan gum ranges from about 5:1 to about 8:1 and wherein the carboxymethylcellulose and xanthan gums are provided in amounts effective to produce a syrup composition having a viscosity in the range of from about 250 to about 1000 Cps as measured on a Brookfield LVT viscometer at about 25.degree. C., and wherein the total syrup composition comprises 100% by weight.
A very low calorie table syrup comprising by weight of the total syrup composition:
- a. from about 1.00% to about 1.40% carboxymethylcellulose:
- b. from about 0.14% to about 0.22% xanthan gum, wherein the weight ratio of the carboxymethylcellulose to xanthan gum ranges from about 5:1 to about 8:1;
- c. at least about 75% deionized water;
- d. from about 0.01% to about 0.10% sodium hexametaphosphate;
- and
- e. from about 0.01% to about 0.10% of an edible preservative;
- wherein the total syrup composition comprises 100% by weight.
A process for preparing a gum system for use in very low calorie table syrup applications comprising the step of:
- mixing effective amounts of carboxymethylcellulose and xanthan gum with water in a weight ratio of carboxymethylcellulose to xanthan gum of from about 5:1 to about 8:1;
- wherein the carboxymethylcellulose and xanthan gums are provided in amounts effective to produce a very low calorie syrup composition having a viscosity in the range of from about 250 to about 1000 Cps as measured on a Brookfield LVT viscometer at about 25.degree. C.
A process for preparing gum systems for use in very low calorie table syrup applications comprising the steps of:
- a. mixing deionized water with a chelating agent to form a premix;
- and
- b. mixing carboxymethylcellulose and xanthan gum with the premix in a weight ratio of carboxymethylcellulose to xanthan gum of from about 5:1 to about 8:1;
- wherein the carboxymethylcellulose and xanthan gums are provided in amounts effective to produce a very low calorie syrup composition having a viscosity in the range of from about 250 to about 1000 Cps as measured on a Brookfield LVT viscometer at about 25.degree. C.
A process for preparing a gum system for use in very low calorie table syrup applications comprising the step of:
- mixing from about 1.00 to about 1.75 weight percent carboxymethylcellulose and from about 0.10 to about 0.27 weight percent xanthan gum, based on the weight of said very low calorie table syrup, with water, wherein the weight ratio of carboxymethylcellulose to xanthan gum is in the range of from about 5:1 to about 12:1.
A process for preparing a gum system for use in very low calorie table syrup applications comprising the steps of:
- a. mixing deionized water with a chelating agent to form a premix;
- and
- b. mixing from about 1.00 to about 1.75 weight percent carboxymethylcellulose and from about 0.10 to about 0.27 weight percent xanthan gum, based on the weight of said very low calorie table syrup, with the premix in a weight ratio of carboxymethylcellulose to xanthan gum of from about 5:1 to about 12:1.
A gum system for use in very low calorie table syrup applications comprising, by weight of said total syrup composition:
- a. from about 1.0 to about 1.75% carboxymethylcellulose;
- and
- b. from about 0.10 to about 0.175% xanthan gum.
A gum system for use in very low calorie table syrup applications consisting of, by weight of said total syrup composition:
- a. from about 1.0 to about 1.75% carboxymethylcellulose;
- and
- b. from about 0.10 to about 0.175% xanthan gum.
A very low calorie table syrup comprising, by weight of the total syrup composition:
- a. a gum system comprising, by weight of the total syrup composition, from about 1.20 to about 1.60% carboxymethylcellulose and from about 0.120 to about 0.160% xanthan gum;
- b. at least about 90% deionized water;
- c. from about 0.01 to about 0.1% of a chelating agent;
- and
- d. from about 0.01 to about 0.1% of an edible preservative;
- wherein the total syrup composition comprises 100% by weight.
A very low calorie table syrup comprising, by weight of the total syrup composition:
- a. a gum system consisting of, by weight of the total syrup composition, from about 1.20 to about 1.60% carboxymethylcellulose and from about 0.120 to about 0.160% xanthan gum;
- b. at least about 90% deionized water;
- c. from about 0.01 to about 0.1% of a chelating agent;
- and
- d. from about 0.01 to about 0.1% of an edible preservative;
- wherein the total syrup composition comprises 100% by weight.
A gum system for use in very low calorie table syrup applications comprising, by weight of said total syrup composition:
- a. greater than 90% deionized water;
- b. carboxymethylcellulose;
- and
- c. xanthan gum;
- wherein the carboxymethylcellulose and xanthan gum are provided in amounts effective to produce a viscosity for the gum system in the range of from about 250 to about 1000 Cps as measured on a Brookfield RVT viscometer at about 20.degree. C.
A gum system for use in very low calorie table syrup applications consisting of, by weight of said total syrup composition:
- a. greater than 90% deionized water;
- b. carboxymethylcellulose;
- and
- c. xanthan gum;
- wherein the carboxymethylcellulose and xanthan gum are provided in amounts effective to produce a viscosity for the gum system in the range of from about 250 to about 1000 Cps as measured on a Brookfield RVT viscometer at about 20.degree. C.
Dependencies are inferred from the claim text.