High Performance Gellan Gums and Methods for Production Thereof
First Claim
Patent Images
1. A process for preparing a gellan gum comprising the steps of:
- a. fermenting Sphingomonas elodea in a fermentation broth;
b. clarifying the fermentation broth by a chemical/enzymatic process;
c. deacylating the clarified fermentation broth with a caustic agent; and
d. precipitating the gellan gum from the fermentation broth.
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Abstract
The invention relates to high performance gellan gum compositions having a 0.1% curdmeter gel strength of at least about 117 g/cm2, i.e. from about 117 g/cm2 to about 400 g/cm2. The high performance gellan gums have a low acyl content but an increased molecular weight. One embodiment of the invention also relates to processes for producing high performance gellan gums having high clarity. The invention further relates to food and non-food industrial products comprising high performance gellan gums.
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Citations
91 Claims
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1. A process for preparing a gellan gum comprising the steps of:
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a. fermenting Sphingomonas elodea in a fermentation broth; b. clarifying the fermentation broth by a chemical/enzymatic process; c. deacylating the clarified fermentation broth with a caustic agent; and d. precipitating the gellan gum from the fermentation broth. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 81, 82, 83, 84, 85, 86, 87, 88, 89)
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43. A gellan gum comprising a total acyl content of less than about 2.0%, wherein the gellan gum has a 0.2% gellan gum curdmeter gel strength of at least about 300 g/cm2.
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44. (canceled)
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45. A gellan gum comprising a total acyl content of less than about 2.0%, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 117 g/cm2.
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46-68. -68. (canceled)
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69. A gellan gum comprising a total acyl content from about 2.0% to about 15%, wherein the gellan gum rehydrated at 1% in water has a light transmittance of at least about 60%.
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70-80. -80. (canceled)
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90. A process for preparing a gellan gum comprising the steps of:
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a. fermenting Sphingomonas elodea in a fermentation broth; b. deacylating the clarified fermentation broth with a caustic agent; c. clarifying the fermentation broth by filtration; and d. precipitating the gellan gum from the clarified fermentation broth; wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 117 g/cm2.
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91-92. -92. (canceled)
Specification