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GB2255705A - Gelling system - Google Patents
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GB2255705A - Gelling system - Google Patents

Gelling system

Info

Publication number
GB2255705A
GB2255705A GB9205706A GB9205706A GB2255705A GB 2255705 A GB2255705 A GB 2255705A GB 9205706 A GB9205706 A GB 9205706A GB 9205706 A GB9205706 A GB 9205706A GB 2255705 A GB2255705 A GB 2255705A
Authority
GB
United Kingdom
Prior art keywords
calcium ion
sequestrant
mixture
alginate
pectate
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
GB9205706A
Other versions
GB9205706D0 (en
GB2255705B (en
Inventor
Charles Spiers
Karen Elizabeth White
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mars GB Ltd
Original Assignee
Mars GB Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from GB898921658A external-priority patent/GB8921658D0/en
Application filed by Mars GB Ltd filed Critical Mars GB Ltd
Priority to GB9205706A priority Critical patent/GB2255705B/en
Publication of GB9205706D0 publication Critical patent/GB9205706D0/en
Publication of GB2255705A publication Critical patent/GB2255705A/en
Application granted granted Critical
Publication of GB2255705B publication Critical patent/GB2255705B/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Alginate and/or pectate gels are produced by forming an aqueous mixture of a water soluble or water dispensible alginate and/or pectate, a calcium ion sequestrant and a sparingly soluble calcium ion source at low temperature and heating the mixture to cause gelation thereof. Sequestrant is preferably sodium or potassium pyrophosphate but at least part of the sequestrant may be replaced by meat having calcium ion sequestring activity. The calcium ion source is preferably calcium sulphate dihydrate. Preferably the mixture is heated to at least 50 DEG C to induce gelation.
GB9205706A 1989-09-26 1992-03-16 Gelling system Expired - Lifetime GB2255705B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB9205706A GB2255705B (en) 1989-09-26 1992-03-16 Gelling system

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB898921658A GB8921658D0 (en) 1989-09-26 1989-09-26 Gelling systems
PCT/GB1990/001477 WO1991004674A1 (en) 1989-09-26 1990-09-26 Gelling system
GB9205706A GB2255705B (en) 1989-09-26 1992-03-16 Gelling system

Publications (3)

Publication Number Publication Date
GB9205706D0 GB9205706D0 (en) 1992-05-13
GB2255705A true GB2255705A (en) 1992-11-18
GB2255705B GB2255705B (en) 1993-10-13

Family

ID=26295970

Family Applications (1)

Application Number Title Priority Date Filing Date
GB9205706A Expired - Lifetime GB2255705B (en) 1989-09-26 1992-03-16 Gelling system

Country Status (1)

Country Link
GB (1) GB2255705B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2322864A (en) * 1997-03-07 1998-09-09 Polybiomed Ltd Gel for application to the human or animal body

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2786764A (en) * 1953-07-07 1957-03-26 Rivoche Eugene Joel Nutrient food products and process of producing same
FR2114706A5 (en) * 1970-11-16 1972-06-30 Unilever Nv
FR2267711A1 (en) * 1974-04-18 1975-11-14 Mars Ltd
EP0191572A2 (en) * 1985-01-29 1986-08-20 Spillers Limited Improvements in the continuous production of foodstuffs

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2786764A (en) * 1953-07-07 1957-03-26 Rivoche Eugene Joel Nutrient food products and process of producing same
FR2114706A5 (en) * 1970-11-16 1972-06-30 Unilever Nv
FR2267711A1 (en) * 1974-04-18 1975-11-14 Mars Ltd
EP0191572A2 (en) * 1985-01-29 1986-08-20 Spillers Limited Improvements in the continuous production of foodstuffs

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Journal of the science of food and agriculture vol. 31, no. 12,Dec,1980, Oxford, GB. pp. 1287-1294. *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2322864A (en) * 1997-03-07 1998-09-09 Polybiomed Ltd Gel for application to the human or animal body
US6251424B1 (en) 1997-03-07 2001-06-26 Btg International Limited Wound dressing gel

Also Published As

Publication number Publication date
GB9205706D0 (en) 1992-05-13
GB2255705B (en) 1993-10-13

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Legal Events

Date Code Title Description
732E Amendments to the register in respect of changes of name or changes affecting rights (sect. 32/1977)
PE20 Patent expired after termination of 20 years

Expiry date: 20100925