Coprocessed galactomannan-glucomannan
First Claim
Patent Images
1. A composition comprising:
- (A) a coprecipitate consisting essentially of;
(a) a galactomannan, with(b) a glucomannan; and
(B) optionally, a gelling agent admixed with said coprecipitate.
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Accused Products
Abstract
A composition comprising: (A) a coprecipitate consisting essentially of: (a) a galactomannan, with (b) a glucomannan; and (B) optionally, a gelling agent admixed with the formed coprecipitate. The inventive compositions are useful as the base for food products such as: a gelled or thickened food, a pourable salad dressing; a liquid food or food additive, a food spread such as a margarine or cheese spread, a water dessert gel, a mayonnaise, a frozen dessert, and the like.
37 Citations
31 Claims
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1. A composition comprising:
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(A) a coprecipitate consisting essentially of; (a) a galactomannan, with (b) a glucomannan; and (B) optionally, a gelling agent admixed with said coprecipitate. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 19, 20, 25, 26, 27, 28, 29, 30)
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16. A method for preparing a coprecipitate of a galactomannan with a glucomannan comprising:
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(A) mixing a galactomannan with an aqueous medium to form a galactomannan sol; (B) mixing a glucomannan with an aqueous medium to form a glucomannan sol; (C) comixing the galactomannan sol and glucomannan sol if they were mixed separately; (D) optionally clarifying the galactomannan sol, the glucomannan sol, or their comixture; (E) coprecipitating the comixed sols by the addition of an organic solvent that is miscible with the aqueous medium; (F) separating the coprecipitate from the aqueous medium; (G) drying the coprecipitate, and (H) optionally grinding the dried coprecipitate to a powder. - View Dependent Claims (31)
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17. A dry composition for a water dessert gel comprising:
- (A) a coprecipitate of galactomannan and a glucomannan;
admixed with (B) at least one gelling agent;
in further admixture with (C) an additive selected from the group consisting of colorants, sweeteners, food particles, herbs, preservatives, buffering agents, acidifying agents, gel strengtheners and mixtures thereof. - View Dependent Claims (18)
- (A) a coprecipitate of galactomannan and a glucomannan;
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21. A method for effecting the solubility of a galactomannan gum in water at temperatures of about 18°
- to 23°
C. comprising coprecipitating said gum with a glucomannan gum prior to mixing it with said water. - View Dependent Claims (22, 23, 24)
- to 23°
Specification