Blends of high acyl gellan gum with starch

• US 4,869,916 A
• Filed: 05/16/1988
• Issued: 09/26/1989
• Est. Priority Date: 05/16/1988
• Status: Expired due to Term

• Current Assignee: Cp Kelco (JM Huber Corporation)
• Original Assignee: Merck & Co., Inc.
• Inventors: Burgum, Daniel R., Clark, Ross C.
• Primary Examiner(s): Hunter, Jeanette
• Application Number:
  US07/194,695
• Time in Patent Office: 498 Days
• Field of Search: 426/573, 426/575, 426/578, 426/579, 252/310.01, 252/310.1, 252/310.3
• US Class Current: 426/573
• CPC Class Codes: A23L 29/212 Starch; Modified starch; Starch derivatives, e.g. esters or ethers containing starch hydrolysates, e.g. dextrin, A23L29/30
• CPC Class Codes: A23L 29/272 Gellan
• CPC Class Codes: C08L 2666/02 Organic macromolecular compounds, natural resins, waxes or and bituminous materials
• CPC Class Codes: C08L 3/00 Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
• CPC Class Codes: Y10S 516/928 Mixing combined with non-mixing operation or step, successively or simultaneously, e.g. heating, cooling, ph change, ageing, milling

Abstract

Blends of high acyl gellan and starch having textural and functional properties comparable to those of starch alone and fast-gelling food products, made with the blends, which food products have high shear-stability and low-rigidity. Methods of preparing the native gellan and starch blends of the invention and gelled products containing the blends are also included.

Claims

1. A blend consisting essentially of high acyl gellan gum and starch in a ration of about 0.01-0.50:

1.

2. The blend of claim 1, wherein the ratio of the gellan gum and the starch is about 0.05-0.25:

1.

3. The blend of claim 1, wherein the starch is selected from the group consisting of corn, waxy maize, tapioca, wheat, potato, and rice starch.

4. The blend of claim 1, wherein the starch is selected from the group consisting of native and chemically-modified starch.

5. A gelling composition, comprising a carrier and 2-10% by weight of the blend of claim 1.

6. The gelling composition of claim 5, wherein the carrier is water.

7. The gelling composition of claim 5, further comprising one or more of an additive selected from the group consisting of flavoring agents, coloring agents, aromatizing agents, texturizing agents, sugar, and animal and vegetable proteins.

8. The gelling composition of claim 5, prepared by a method comprising:

(a) blending gellan gum and starch in a ratio of about 0.01-0.05;

1;

(b) admixing the blend with a liquid carrier in a proportion of about 2 to 10% of the blend with respect to the total weight of the carrier and the blend; and

(c) heating and then cooling said blend under conditions effective to gel the blend.

9. A fast-gelling food product having high shear-stability and low-rigidity, comprising a gelled matrix comprising:

(a) about 2 to 10% of the blend of claim 1 with respect to the total weight of the product; and

(b) at least one food ingredient dispersed within the matrix.

10. The gelled product of claim 9, wherein the food ingredient is selected from the group consisting of food fillings, creams, foams, toppings, mousses, soups and sauces.

11. The gelled product of claim 9, obtained by a method comprising:

(a) dispersing at least one food ingredient in a solution of the blend of claim 1; and

(b) heating and then cooling the solution comprising the blend and the food ingredient under conditions effective to form the gelled matrix containing said food ingredient therewithin.

14. A method of preparing a fast-gelling food product of high shear-stability and low rigidity, comprising:

(a) dispersing at least one food ingredient in a solution of the blend of claim 1; and

(b) heating to about 65°

-95°

C. and then cooling the solution comprising the blend and the food ingredient under conditions effective to form a gelled matrix containing said food ingredient therewithin.

15. The method of claim 14, wherein the solution is an aqueous solution;

and the blend is present in an amount of about 2 to 10% by weight with respect to the total weight of the food product.

16. The method of claim 14, further comprising cooking the gelled food product;

and cooling the cooked product.

12. A method of preparing a fast-gelling blend having high shear-stability and low-rigidity, comprising:

(a) blending gellan and starch in a ratio of about 0.01-0.05;

1;

(b) admixing the blend with a liquid carrier in a proportion of about 2 to 10% of the blend with respect to the total weight of the carrier and the blend; and

(c) heating to about 65°

to 95°

C. for a period of time of about 30 sec. to 5 min. and then cooling said admixed blend under conditions effective to gel the blend.

13. The method of claim 12, further comprising shearing the gelled blend;

and allowing the sheared blend to stand for a period effective to attain a creamy consistency.