Thickened and gelled systems based on starch and glucomannan

• US 5,308,636 A
• Filed: 12/19/1991
• Issued: 05/03/1994
• Est. Priority Date: 06/22/1989
• Status: Expired due to Fees

• Current Assignee: FMC Corporation
• Original Assignee: FMC Corporation
• Inventors: Llanto, Marylou G., Tye, Richard J., Bullens, Charles W.
• Primary Examiner(s): HUNTER, JEANETTE M
• Application Number:
  US07/778,862
• Time in Patent Office: 866 Days
• Field of Search: 426/578, 426/579, 426/661, 426/573
• US Class Current: 426/573
• CPC Class Codes: A23C 9/1544 Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
• CPC Class Codes: A23L 17/70 Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products A23L17/65, A23L17/10, A23L17/20, A23L17/40, A23L17/50 take precedence
• CPC Class Codes: A23L 19/19 from powdered or mashed potato products A23L19/135 takes precedence
• 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 29/244 from corms, tubers or roots, e.g. glucomannan starch A23L29/212
• CPC Class Codes: A23L 7/109 Types of pasta, e.g. macaroni or noodles

Abstract

The viscosity of gellable starch-based systems is enhanced synergistically by admixing with the starch a glucomannan such as konjac. The improved viscosity is maintained at elevated temperature. Other food ingredients may be added to the mixture prior to gelation. Sols formed from the mixture exhibit improved cling to smooth surfaces such as poultry, fish and vegetables, and the resulting gels have high strength and stability even at elevated temperature. The gels become thermally stable by addition of an alkali either before or after gelling, or by freezing the gels with or without addition of an alkali. The compositions are useful in a wide variety of food and industrial applications.

Claims

1. A composition comprising a dry mixture of a linear starch and konjac in weight ratios of 8.5-9.5:

1 of starch to konjac thereby providing a synergistic increase in viscosity when an aqueous dispersion of the mixture is heated to a temperature of 55°

C. to 95°

C.

2. The composition of claim 1 wherein the starch is native cornstarch or high amylose starch.

3. The composition of claims 1 or 2 wherein the ratio of starch to konjac is 9:

1.

4. The composition of claims 1 or 2 wherein the temperature of the aqueous dispersion is 75°

C. to 95°

C.

5. A composition comprising an aqeuous mixture of a linear starch and konjac thereby providing a synergistic increase in viscosity of an aqueous dispersion of composition at weight ratios of starch to konjac in the range of from 8.5-9.5:

1 and at temperatures of from 55°

C. to 95°

C.

6. The composition of claim 5 wherein the starch is native cornstarch or high amylose starch.

7. The composition of claims 5 or 6 wherein the ratio of starch to konjac is 9:

1.

8. The composition of claims 5 or 6 wherein the temperature of the aqueous dispersion is from 75°

C. to 90°

C.

9. The composition of claims 5 or 6 wherein the composition further comprises at least one food material, thereby providing a food product.