Concentrated gellan gum dispersion for use in fluid gel applications
First Claim
1. A texture modifier and suspension agent composition for use in beverages and other consumable fluids comprising a concentrated dispersion consisting of a sequestrant and gellan gum and optionally a calcium salt in water, wherein said sequestrant comprises from approximately 8% to about 20% by weight of the total composition and said gellan gum comprises from about 8% to about 40.0% by weight of the total composition.
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Accused Products
Abstract
The present invention comprises a dual function suspension agent and texture modifier for use in beverages and other consumable fluids. The concentrated gum dispersion consists of a mixture of gellan gum, a sequestrant and optionally, a calcium salt. Preferably, the mix is used to prepare a unique gelled beverage in which flavors and other ingredients are uniformly distributed for excellent taste and mouthfeel.
48 Citations
17 Claims
- 1. A texture modifier and suspension agent composition for use in beverages and other consumable fluids comprising a concentrated dispersion consisting of a sequestrant and gellan gum and optionally a calcium salt in water, wherein said sequestrant comprises from approximately 8% to about 20% by weight of the total composition and said gellan gum comprises from about 8% to about 40.0% by weight of the total composition.
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8. A method for dispersing and suspending a flavor ingredient or texture component in a beverage or other consumable fluid to produce a fluid gel comprising:
preparing a concentrated dispersion consisting of gellan gum and a sequestrant, and optionally a calcium salt in water wherein said gellan gum comprises from about 8% to about 40.0% by weight of the total weight of the composition and said sequestrant comprises from about 8% to about 20% by weight of the total weight of the composition; adding said dispersion to a beverage or consumable fluid which contains a flavor ingredient or texture component; heating said beverage or fluid to facilitate hydration of the gellan gum component; and cooling said beverage or fluid to form said gel whereby said flavor ingredient or texture component is dispersed and suspended. - View Dependent Claims (9, 10, 11, 12)
Specification