Dehydrated gel composition from hydrated isolated acetylated gellan gum

• US 6,458,404 B1
• Filed: 05/19/1999
• Issued: 10/01/2002
• Est. Priority Date: 08/27/1996
• Status: Expired due to Term

• Current Assignee: San-Ei Gen F.F.I., Inc.
• Original Assignee: San-Ei Gen F.F.I., Inc.
• Inventors: Adachi, Norifumi
• Primary Examiner(s): BHAT, NINA NMN
• Application Number:
  US09/242,806
• Publication Number:
  US 20020039615A1
• Time in Patent Office: 1,231 Days
• Field of Search: 426/473, 426/573
• US Class Current: 426/573
• CPC Class Codes: A21D 13/50 Solidified foamed products, e.g. meringues
• CPC Class Codes: A21D 2/183 Natural gums
• 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: A23F 3/163 Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
• CPC Class Codes: A23F 5/243 Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules A23F5/246 takes precedence
• CPC Class Codes: A23G 2200/06 containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
• CPC Class Codes: A23G 3/34 Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
• CPC Class Codes: A23G 3/346 Finished or semi-finished products in the form of powders, paste or liquids A23G3/343 takes precedence
• CPC Class Codes: A23G 9/52 Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
• CPC Class Codes: A23K 50/48 Moist feed
• 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 13/65 Sausages
• CPC Class Codes: A23L 13/67 Reformed meat products other than sausages
• CPC Class Codes: A23L 17/40 Shell-fish
• 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 2/62 Clouding agents; Agents to improve the cloud-stability
• CPC Class Codes: A23L 21/12 derived from fruit or vegetable solids
• CPC Class Codes: A23L 21/15 derived from fruit or vegetable juices
• CPC Class Codes: A23L 23/00 Soups; Sauces soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60; Preparation or treatment thereof
• CPC Class Codes: A23L 27/60 : Salad dressings; Mayonnaise; Ketchup
• 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 29/231 : Pectin; Derivatives thereof
• CPC Class Codes: A23L 29/238 : from seeds, e.g. locust bean gum or guar gum starch A23L29/212; pectin A23L29/231
• CPC Class Codes: A23L 29/244 : from corms, tubers or roots, e.g. glucomannan starch A23L29/212
• CPC Class Codes: A23L 29/25 : Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
• CPC Class Codes: A23L 29/256 : from seaweeds, e.g. alginates, agar or carrageenan
• CPC Class Codes: A23L 29/262 : Cellulose; Derivatives thereof, e.g. ethers
• CPC Class Codes: A23L 29/269 : of microbial origin, e.g. xanthan or dextran
• CPC Class Codes: A23L 29/272 : Gellan
• CPC Class Codes: A23L 29/274 : Pullulan
• CPC Class Codes: A23L 29/284 : Gelatin; Collagen
• CPC Class Codes: A23L 7/109 : Types of pasta, e.g. macaroni or noodles
• CPC Class Codes: A23L 7/13 : Snacks or the like obtained by oil frying of a formed cereal dough
• CPC Class Codes: A23L 9/12 : Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
• CPC Class Codes: A23P 20/105 : Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
• CPC Class Codes: A23P 30/40 : Foaming or whipping
• CPC Class Codes: A61K 8/0241 : Containing particulates characterized by their shape and/or structure see also A61K8/04, A61K8/11, and A61K8/14, further aspects are classified in A61K2800/40 and subcodes
• CPC Class Codes: A61K 8/73 : Polysaccharides
• CPC Class Codes: A61K 8/731 : Cellulose; Quaternized cellulose derivatives
• CPC Class Codes: A61Q 11/00 : Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
• CPC Class Codes: C08L 5/00 : Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
• CPC Class Codes: C09D 11/18 : specially adapted for ball-point writing instruments
• CPC Class Codes: C09D 7/43 : Thickening agents

Abstract

The invention provides a native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and jellies available therefrom, rice cake-like gels and rice cake substitutes, copy foods, cold retention compositions and cooling agents. The invention further provides the use of the above composition as additives for the expression of unique functions, for example a dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability/body-improving agent.

Claims

1. A dehydrated gel composition which is produced by dehydrating a hydrated gel composition comprising an isolated acetylated gellan gum.

2. The dehydrated gel composition according to claim 1, wherein the hydrated gel composition comprises from 0.1 to 3% wt./wt. of the isolated acetylated gellan gum.

3. The dehydrated gel composition according to claim 1, wherein the hydrated gel composition further comprises at least one member selected from the group consisting of sugar, high-performance sweetener, fruit pulp, boiled adzuki bean and oily flavor.

4. The dehydrated gel composition according to claim 1, wherein the hydrated gel composition is produced by dispersing the isolated acetylated gellan gum in an aqueous medium, heating the dispersion for dissolving and cooling the dissolved solution.

5. A method of preparing a hydrated get composition containing an isolated acetylated gellan gum, comprising re-hydrating the dehydrated gel composition of claim 1.

6. The method of preparing a hydrated gel composition according to claim 5, wherein the hydrated gel composition is a jelly.

7. The method of preparing a hydrated gel composition according to claim 5, further comprising allowing the dehydrated gel composition to absorb water containing an alcohol, a sweetener, an acidulant or a flavor.

8. A dehydrated gel composition which is produced by dehydrating a hydrated gel composition comprising an isolated acetylated gellan gum, the dehydrated get composition being capable of reconstitution with water to reproduce the original elasticity and form of the hydrated get composition.