Thickened and gelled systems based on starch and glucomannan
AssigneeFMC Corporation
InventorsRichard J. Tye, Charles W. Bullens, Marylou G. Llanto
Life of this patent
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Abstract
The viscosity of gellable starch-based systems is enhanced synergistically by admixing with the starch a glucomannan such as konjac. The improved viscosity is maintained at elevated temperature. Other food ingredients may be added to the mixture prior to gelation. Sols formed from the mixture exhibit improved cling to smooth surfaces such as poultry, fish and vegetables, and the resulting gels have high strength and stability even at elevated temperature. The gels become thermally stable by addition of an alkali either before or after gelling, or by freezing the gels with or without addition of an alkali. The compositions are useful in a wide variety of food and industrial applications.
Claims9
A composition comprising a dry mixture of a linear starch and konjac in weight ratios of 8.5-9.5:1 of starch to konjac thereby providing a synergistic increase in viscosity when an aqueous dispersion of the mixture is heated to a temperature of 55.degree. C. to 95.degree. C.
A composition comprising an aqeuous mixture of a linear starch and konjac thereby providing a synergistic increase in viscosity of an aqueous dispersion of composition at weight ratios of starch to konjac in the range of from 8.5-9.5:1 and at temperatures of from 55.degree. C. to 95.degree. C.
Dependencies are inferred from the claim text.