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US 5,294,457 AGranted
Thermo-irreversible gel particles for use in foods
AssigneeRhone-Poulenc Inc.
InventorsRonald K. Jenkins, James L. Wild
Life of this patent
Estimating the term…
Abstract
A thermo-irreversible gel composition prepared from a soluble dietary fiber which is derived from the amylase hydrolysis of cereal and a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum can be effectively used as a fat mimic in preparing low fat comminuted meat products
Claims29
A thermo-irreversible gel comprising
- A. a water soluble dietary fiber material from cereals prepared by hydrolyzing an aqueous dispersion of a cereal substrate with an amylase enzyme under conditions which will hydrolyse the starch without appreciable solubilization of the substrate protein to yield water soluble and insoluble fractions, isolating the soluble fraction, and separating the water soluble dietary fiber from said soluble fraction, and
- B. a hydrocolloid effective and in an amount sufficient to form a thermo-irreversible gel with said water soluble dietary fiber.
A food composition comprising
- A. a dietary fiber product produced by the method of
- a. Hydrolyzing a cereal substrate with an amylase enzyme under conditions which will hydrolyze the starch without appreciable solubilization of the substrate protein to yield water soluble and insoluble fractions, and
- b. Isolating the soluble fraction and recovering from said soluble fraction said dietary fiber product;
- B. a hydrocolloid gum effective to form a thermol-irreversible gel with said water soluble dietary fiber, and
- C. one or more digestible food components.
2 more elements
A food composition comprising a dietary fiber product produced by the method of:
- a. treating an aqueous dispersion of a milled, cereal substrate with an .alpha.-amylase under conditions which will hydrolyze the substrate starch without appreciable solubilization of the substrate protein and thereby yield a soluble fraction and an insoluble fraction;
- b. separating said soluble fraction from said insoluble fraction under conditions which minimize the level of protein in the soluble fraction;
- c. recovering from said soluble fraction said water-soluble dietary fiber substantially free of water insoluble fiber;
- and
- d. combining said water-soluble dietary fiber with a hydrocolloid effective and in an amount sufficient to form a thermo-irreversible gel with said water soluble dietary fiber, and
- e. combining the water-soluble dietary fiber gel from step (d) with one or more digestible food components.
3 more elements
Dependencies are inferred from the claim text.