Low-acetyl gellan gum blends

• US 4,647,470 A
• Filed: 11/27/1985
• Issued: 03/03/1987
• Est. Priority Date: 11/27/1985
• Status: Expired due to Term

• Current Assignee: Cp Kelco (JM Huber Corporation)
• Original Assignee: Merck & Co., Inc.
• Inventors: Clare, Ken, Pettitt, David J., Sanderson, George R., Clark, Ross C.
• Primary Examiner(s): HUNTER, JEANETTE M
• Application Number:
  US06/802,646
• Time in Patent Office: 461 Days
• Field of Search: 426/573, 426/575, 426/577, 426/804, 426/104, 426/574, 426/576, 426/579
• US Class Current: 426/573
• CPC Class Codes: A23L 13/422 Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
• CPC Class Codes: A23L 21/12 derived from fruit or vegetable solids
• CPC Class Codes: A23L 29/272 Gellan
• CPC Class Codes: Y10S 426/804 Low calorie, low sodium or hypoallergic

Abstract

Blends of low-acetyl gellan gum with xanthan gum and locust bean gum are described. The combination of xanthan gum/locust bean gum modifies the brittleness of the gellan gum gel and provides a useful range and diversity of gel textures which find particular utility in gelled food formulations. In place of locust bean gum, konjak, tara, or Cassia gums may be used.

Claims

1. A gelling composition comprising a blend of gellan (A):

xanthan/galactomannan(B) in the ratios (A);

(B) by weight 95;

5 to 5;

95 wherein the ratio xanthan/galactomannan ranges from 4;

1 to 1;

4 and the galactomannan is locust bean or tara gum with the proviso that when the galactomannan is locust bean gum the ratio is not 2;

1;

1.

2. A blend of claim 1 wherein the galactomannan is locust bean gum.

3. A blend of claim 1 wherein the galactomannan is tara gum.

4. A blend of claim 1 of the ratios by weight:

space="preserve" listing-type="tabular">______________________________________ Gellan Xanthan Galactomannan ______________________________________ 5 1 4 10 3 7 10 7 3 5 4 1 10 1 1 5 1 1 2.5 1 1 1 1 1 0.66 1 1 4 0.7 0.3 3 1.4 0.6 2 2.1 0.9 1 2.8 1.2 8 1 1 3 1 1 2 1.5 1.5 1 2 2 4 0.3 0.7 3 0.6 1.4 2 0.9 2.1 1 1.2 2.8 2 2 1 2.5 1.5 1 1.33 1 1 2 1 1 ______________________________________

5. An aqueous gel comprising 0.1 to 1.5% (wt.) of the blend of claim 1.

6. An aqueous gel of claim 5 comprising in the ratios by weight:

space="preserve" listing-type="tabular">______________________________________ Gellan Xanthan Galactomannan ______________________________________ 5 1 4 10 3 7 10 7 3 5 4 1 10 1 1 5 1 1 2.5 1 1 1 1 1 0.66 1 1 4 0.7 0.3 3 1.4 0.6 2 2.1 0.9 1 2.8 1.2 8 1 1 3 1 1 2 1.5 1.5 1 2 2 4 0.3 0.7 3 0.6 1.4 2 0.9 2.1 1 1.2 2.8 2 2 1 2.5 1.5 1 1.33 1 1 2 1 1 ______________________________________

7. A gelled food product comprising a matrix having one or more food ingredients dispersed therein, said food ingredients being selected from the group consisting of vegetable, fruit, meat, fish, sugar, milk, and mixtures thereof, said matrix comprising 0.1 to 1.5%, based on total product weight, of a blend of gellan (A):

xanthan/galactomannan (B) in the ratios (A);

(B) by weight 95;

5 to 5;

95 wherein the ratio xanthan/galactomannan ranges from 4;

1 to 1;

4 and the galactomannan is locust bean or tara gum.

8. A gelled food product of claim 7 which is a restructured meat;

a confectionary jelly;

a jam;

a low caloric jam or jelly;

a gelled milk dessert;

a water-based dessert;

an aspic;

a pie filling;

a vegetable, fruit, or fish gel;

a syrup;

or a topping.

9. A gelled food product of claim 7 comprising in the ratios by weight:

space="preserve" listing-type="tabular">______________________________________ Gellan Xanthan Galactomannan ______________________________________ 5 1 4 10 3 7 10 7 3 5 4 1 10 1 1 5 1 1 2.5 1 1 1 1 1 0.66 1 1 4 0.7 0.3 3 1.4 0.6 2 2.1 0.9 1 2.8 1.2 8 1 1 3 1 1 2 1.5 1.5 1 2 2 4 0.3 0.7 3 0.6 1.4 2 0.9 2.1 1 1.2 2.8 2 2 1 2.5 1.5 1 1.33 1 1 2 1 1 ______________________________________