Gelatin extender

• US 6,669,977 B2
• Filed: 03/01/2001
• Issued: 12/30/2003
• Est. Priority Date: 03/01/2001
• Status: Expired due to Term

• Current Assignee: Kraft Foods Group Brands LLC (The Kraft Heinz Company)
• Original Assignee: Kraft Foods Holdings Incorporated (Altria Group, Inc.)
• Inventors: Cha, Alice Shen, Loh, Jimbay Peter, Dulin, Dreena Ann
• Primary Examiner(s): Sayala, Chhaya
• Application Number:
  US09/797,225
• Publication Number:
  US 20020164412A1
• Time in Patent Office: 1,034 Days
• Field of Search: 426/576, 426/573, 426/575
• US Class Current: 426/576
• CPC Class Codes: A23L 29/231 Pectin; Derivatives thereof
• 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 29/27 Xanthan not combined with other microbial gums
• CPC Class Codes: A23L 29/272 Gellan
• CPC Class Codes: A23L 29/284 Gelatin; Collagen
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2250/5054 Gellan
• CPC Class Codes: A23V 2250/5086 Xanthan
• CPC Class Codes: A23V 2250/5432 Gelatine

Abstract

The present invention is directed to a setting system for use in the making of gelatin desserts comprising gelatin and an anionic hydrocolloid gum wherein the weight ratio of gelatin to anionic hydrocolloid gum is approximately 250-375:1. Through the use of such a setting system, lower gelatin use of up to 10% or more can be realized while achieving an increase in gel strength of up to about 20%.

Claims

1. A setting system for a gelatin solution comprising gelatin and an anionic hydrocolloid gum wherein the weight ratio of gelatin to hydrocolloid gum is from about 250:

1 to about 375;

1.

2. The setting system according to claim 1 wherein the anionic hydrocolloid gum is selected from the group consisting of xanthan gum, gellan gum, carageenan gum, ghatti gum, tragacanth gum, pectin, alginate, agar and mixtures thereof.

3. The setting system according to claim 2 wherein the anionic hydrocolloid gum is a gelling gum.

4. The setting system according to claim 3 wherein the gelling gum is gellan.

5. The setting system according to claim 2 wherein the anionic hydrocolloid is a non-gelling gum.

6. The setting system according to claim 5 wherein the non-gelling gum is xanthan.

7. The setting system according to claim 1 wherein the gelatin solution comprises from about 0.8 to about 2.0% gelatin.

8. The setting system according to claim 7 wherein the gelatin solution comprises from about 1.2% to about 1.7% gelatin.

9. The setting system according to claim 8 wherein the gelatin solution comprises about 1.5% gelatin.

10. The setting system according to claim 1 wherein the gelatin solution has a pH of from about 3.8 to 5.0.