WO2002094034A3 - Alginate gel - Google Patents

Alginate gel Download PDF

Info

Publication number
WO2002094034A3
WO2002094034A3 PCT/GB2002/002361 GB0202361W WO02094034A3 WO 2002094034 A3 WO2002094034 A3 WO 2002094034A3 GB 0202361 W GB0202361 W GB 0202361W WO 02094034 A3 WO02094034 A3 WO 02094034A3
Authority
WO
WIPO (PCT)
Prior art keywords
systems
fructose
calcium salts
produce
alginate gel
Prior art date
Application number
PCT/GB2002/002361
Other languages
French (fr)
Other versions
WO2002094034A2 (en
Inventor
Nicola Jane Wells
Lynda-Ann O'connor-Mcallister
Original Assignee
Isp Investments Inc
Nicola Jane Wells
Lynda-Ann O'connor-Mcallister
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
Application filed by Isp Investments Inc, Nicola Jane Wells, Lynda-Ann O'connor-Mcallister filed Critical Isp Investments Inc
Priority to AU2002307864A priority Critical patent/AU2002307864A1/en
Publication of WO2002094034A2 publication Critical patent/WO2002094034A2/en
Publication of WO2002094034A3 publication Critical patent/WO2002094034A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Use of high levels of fructose with alginate sols and calcium salts has been found to produce systems which gel very rapidly at high temperatures but not at normal ambient temperatures. Preferred systems use acids with calcium salts which are almost insoluble at neutral pH but are soluble at acid pHs. Advantageously the system contains a sequestrant for calcium ions. The concentration of fructose in the systems should be from 50% to 75% of the total, especially 60% to 72%. To produce gels the systems are heated at a temperature of at least 50 °C, especially from 60 °C to 90 °C. The system and process have many uses in, for example, the bakery trade.
PCT/GB2002/002361 2001-05-23 2002-05-21 Alginate gel WO2002094034A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002307864A AU2002307864A1 (en) 2001-05-23 2002-05-21 Alginate gel

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0112640.8 2001-05-23
GBGB0112640.8A GB0112640D0 (en) 2001-05-23 2001-05-23 Process and product

Publications (2)

Publication Number Publication Date
WO2002094034A2 WO2002094034A2 (en) 2002-11-28
WO2002094034A3 true WO2002094034A3 (en) 2003-01-16

Family

ID=9915206

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2002/002361 WO2002094034A2 (en) 2001-05-23 2002-05-21 Alginate gel

Country Status (3)

Country Link
AU (1) AU2002307864A1 (en)
GB (1) GB0112640D0 (en)
WO (1) WO2002094034A2 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10256398B4 (en) * 2002-12-02 2006-01-26 Lucullus Backen & Genießen GmbH & Co. KG Powdered cake powder and method of preparing a cake
TR200705685A2 (en) * 2007-08-16 2008-03-21 Özmer Meyve Özleri̇ Kokteyl Soslari Sanayi̇ Ti̇caret Ve Pazarlama Li̇mi̇ted Şi̇rketi̇ Herbal, ready to use decorative cold pastry gel
GB2554039B (en) * 2016-05-06 2022-08-31 Freddy Hirsch Group Ag Coated Food Products

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB766878A (en) * 1952-08-30 1957-01-30 Eugene Joel Rivoche Process of making food products and products made by the process
US2786764A (en) * 1953-07-07 1957-03-26 Rivoche Eugene Joel Nutrient food products and process of producing same
US2918375A (en) * 1956-07-27 1959-12-22 Kelco Co Algin gel compositions and method
US3892871A (en) * 1974-02-19 1975-07-01 Ned Cooper High fructose corn syrup jellies and method for manufacture thereof
FR2268476A1 (en) * 1974-04-27 1975-11-21 Henkel & Cie Gmbh Edible glazes and gel coatings - contg. sodium alginate base
US4387109A (en) * 1980-03-14 1983-06-07 Rich Products Corporation Intermediate-moisture frozen oil-in-water emulsion foods
JPS5966849A (en) * 1982-10-08 1984-04-16 Q P Corp Jelly-like granular food
US4624856A (en) * 1981-08-18 1986-11-25 Nabisco Brands, Inc. Method and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use therein
WO1993019613A1 (en) * 1992-04-02 1993-10-14 Mars, Inc. Gelling system as a fat substitute
US5356654A (en) * 1989-09-26 1994-10-18 Mars G.B. Limited Gelling system
US5389393A (en) * 1993-04-07 1995-02-14 Kraft General Foods, Inc. Quick-setting dessert gel mix

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB766878A (en) * 1952-08-30 1957-01-30 Eugene Joel Rivoche Process of making food products and products made by the process
US2786764A (en) * 1953-07-07 1957-03-26 Rivoche Eugene Joel Nutrient food products and process of producing same
US2918375A (en) * 1956-07-27 1959-12-22 Kelco Co Algin gel compositions and method
US3892871A (en) * 1974-02-19 1975-07-01 Ned Cooper High fructose corn syrup jellies and method for manufacture thereof
FR2268476A1 (en) * 1974-04-27 1975-11-21 Henkel & Cie Gmbh Edible glazes and gel coatings - contg. sodium alginate base
US4387109A (en) * 1980-03-14 1983-06-07 Rich Products Corporation Intermediate-moisture frozen oil-in-water emulsion foods
US4624856A (en) * 1981-08-18 1986-11-25 Nabisco Brands, Inc. Method and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use therein
JPS5966849A (en) * 1982-10-08 1984-04-16 Q P Corp Jelly-like granular food
US5356654A (en) * 1989-09-26 1994-10-18 Mars G.B. Limited Gelling system
WO1993019613A1 (en) * 1992-04-02 1993-10-14 Mars, Inc. Gelling system as a fat substitute
US5389393A (en) * 1993-04-07 1995-02-14 Kraft General Foods, Inc. Quick-setting dessert gel mix

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 198421, Derwent World Patents Index; Class D13, AN 1984-131065, XP002218898 *

Also Published As

Publication number Publication date
AU2002307864A1 (en) 2002-12-03
GB0112640D0 (en) 2001-07-18
WO2002094034A2 (en) 2002-11-28

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