Class / Patent application number | Description | Number of patent applications / Date published |
426577000 | Pectin | 23 |
20080206427 | W1/O/W2 TYPE COMPOSITE EMULSIFIED DRESSING AND METHOD FOR PREPARING THE SAME - The invention provides a W1/O/W2 type composite emulsified dressing characterized in that it comprises a polyglycerol polyricinoleate having a degree of esterification of 10-30% and a degree of ricinoleic acid-condensation of 5-8 and that it has a viscosity of 1,000-300,000 mPa·s, and a method for the preparation of the dressing which comprises the steps of 90-10 parts by mass of an aqueous phase (W1) is mixed with 10-90 parts by mass of an oily phase (O) to thus form a W1/O type emulsion and then 100 parts by mass of the resulting W1/O type emulsion is blended with 25-150 parts by mass of an aqueous phase (W2) to thus give a W1/O/W2 type composite emulsified dressing, wherein the dressing comprises a polyglycerol polyricinoleate having a degree of esterification of 10-30% and a degree of ricinoleic acid-condensation of 5-8, in an amount ranging from 0.01-5% by mass on the basis of the total mass of the W1/O/W2 type composite emulsified dressing. The dressing are quite excellent in their storage stability. | 08-28-2008 |
20080268127 | Gelation of Anionic Polysaccarides Using Protein Hydrolysates - According to the present invention hydrocolloid compositions are provided comprising anionic polysaccharides as well as an amount of peptide material. These hydrocolloid compositions can suitably be used to gel and/or viscosify aqueous systems. Interactions between said anionic polysaccharides and said peptides in aqueous systems result in cross-linked polymer networks. According to the present invention the peptides are typically obtained by hydrolysing protein compositions and optionally subsequently isolating or purifying a cationic fraction therefrom. The use of the present gelled and/or viscosified aqueous systems in e.g. foodstuffs, beverages, encapsulates and pharmaceutical and/or cosmetic compositions are disclosed herein. | 10-30-2008 |
20090022871 | Gelling Agent for Low Calorie Gels - A gelling system characterised in that it is a combination of a primary pectin and at least one secondary pectin. The primary pectin has a content of free acids (Degree of Free Acids, DFA) in the range of 50-80% and the combination comprises at least 5% by weight of said secondary pectin. The gelling system is suitable for gelation of low soluble solids products having SS % of less than about 30. | 01-22-2009 |
20090087537 | Emulsion Composition and Method of Preparing the Same - This invention provides a method of preparing emulsion compositions particularly emulsion foods, with excellent emulsifying activity, emulsion stability, heat resistance, and texture or mouthfeel. The method can be performed by carrying out a step (1) mixing pectin obtained by heating sugar beet pectin derived from sugar beet in powder form at a temperature of 50 to 150° C. at a relative humidity of 20 to 90% for 1 to 48 hours with raw materials for emulsion compositions; and a step (2) emulsifying the mixture obtained in the step (1), or, in place of step (1), (a) homogenizing a modified pectin in alternatively water systems; (b) mixing the water dispersions of the modified pectin obtained in step (a) with raw materials for emulsion compositions; and (c) emulsifying the mixture obtained in step (b). Thus, emulsion compositions can be prepared. | 04-02-2009 |
20090110798 | PROCESS FOR OBTAINING PECTIN - There is described a method for obtaining pectin from a pectin-containing material that involves treating the pectin-containing material with an enzyme that causes the pectin to be released from the pectin-containing material. Suitable enzymes include, but are not limited to, cellulase enzymes, hemicellulase enzymes, and mixtures thereof. Ethanol and isopropanol are typical alcohols utilized in recovering the pectin. Also decarbohydrates scribed is the pectin produced by the method, and the use of the pectin in foods and beverages. | 04-30-2009 |
20090110799 | Method for modification of pectin and application thereof - This invention modifies pectin, and improves, by the use of the modified pectin, physical properties of a subject composition, such as dispersion stability, emulsifying activity/emulsion stability, water holding property (syneresis inhibiting property), texture, viscosity development property, and gelling property. Pectin is modified by heating a raw material pectin in the form of a powder at 50 to 150° C. for 1 minute to 48 hours. Preferably, as a raw material pectin to be heated, pectin whose loss upon drying is 20% (w/w) or lower is used. More preferably, the raw material pectin is heated at 50 to 150° C. for 1 minute to 48 hours at a relative humidity of 20 to 90% (w/w) and/or under a reduced pressure. | 04-30-2009 |
20090130287 | Microcrystalline Cellulose Compositions - Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less than 10 microns. The compositions are prepared by subjecting a high solids mixture of microcrystalline cellulose and a hydrocolloid to high shear forces in the presence of an anti slip agent preferably an aqueous solution of an inorganic salt. The compositions are especially useful in food, pharmaceutical and cosmetic and industrial applications. | 05-21-2009 |
20100034948 | Method of Making a Fruit Spread and Fruit Spread Composition - A method of making a fruit spread is provided that includes adding a first quantity of a particular fruit to a vessel, and adding a second quantity of concentrated juice of the particular fruit to the vessel. The method also includes adding a third quantity of another sweetener to the vessel to form a combination with the first and second quantities, and removing at least some of the water from the combination. A fruit spread made by the method is provided. A fruit spread is provided that includes first soluble solids from a particular fruit and second soluble solids a concentrated juice of the particular fruit. In the fruit spread, the first and second soluble solids represent between 5 and 99 percent by weight of an initial total soluble solids of the fruit spread. | 02-11-2010 |
20100040756 | CALCIUM REDUCING AGENTS AND METHODS - The present invention relates to agents and methods for reducing calcium in beverages, in particular alcoholic and fermented beverages such as wine, beer, larger, ale, cider and perry. The agent comprises a pectin or a salt thereof. | 02-18-2010 |
20100119683 | Stabilized masticated frozen dessert - The process of this invention involves one or more of at least one or more KEY ingredients, which can be almost any human consumable food stuff, such as whole fruit; soda pop of any flavor; milk and milk replacements with/without a flavorant added; tubers, roots and squash family products; and other edibles such as coconut milk, coconut meat which is diced as needed, cooked if not edible raw, mixed with a freeze inhibitor as may be needed, and a stabilizer as may be needed. The mix is then frozen and masticated to yield a soft serve dessert product. The product can then be served for immediate consumption, or frozen again, hard, for serving later in time as an ice cream replacement. | 05-13-2010 |
20100203216 | Fruit Spread Composition - A fruit spread is provided that includes first soluble solids from a particular fruit having between 6 and 8 percent of soluble solids in a naturally occurring form, and second soluble solids from a concentrated form of the particular fruit. The first and second soluble solids are more than 7 percent by weight of the fruit spread. The fruit spread may include pectin. The particular fruit may have between 8 and 10 percent of soluble solids, and the first and second soluble solids may be more than 8.5 percent by weight of the fruit spread. The particular fruit may have more than 10 percent of soluble solids, and the first and second soluble solids may be more than 8.5 percent by weight of the fruit spread. | 08-12-2010 |
20100209584 | COMPOSITIONS AND METHODS FOR IMPROVING CURD YIELD OF COAGULATED MILK PRODUCTS - Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded cellulose into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield. | 08-19-2010 |
20110027449 | EDIBLE FRUIT PRODUCT - An edible snack product comprises an undulating elongated body with a crenate cross-section and a composition that includes fruit material. When the snack product is composed entirely or substantially of fruit material, the snack product tends to be sticky and the undulating body and crenate cross-section serve to reduce the surface area of the snack product that would contact the surfaces of a wrapper, equipment and the consumer. By reducing the surface area contact, the tendency of the snack product to stick to the wrapper, equipment and the consumer is reduced. | 02-03-2011 |
20110274812 | MODIFIED SUGAR BEET PECTIN AND METHOD FOR USING THE SAME - The present invention provides sugar beet pectin (modified sugar beet pectin) having improved or enhanced emulsifying properties and emulsion stability, compared to natural sugar beet pectin. Also provided is a method for producing the modified sugar beet pectin. The modified sugar beet pectin contains a water-insoluble component, and has a higher molecular weight after high-pressure homogenization than ordinary sugar beet pectin. The water-insoluble component absorbs water to form a hydrogel when the modified sugar beet pectin is dispersed in water at 25° C. to a final concentration of 0.1 mass %. | 11-10-2011 |
20110293814 | CITRUS PULP FIBER SYSTEMS AND GEL-BASED DESSERT SYSTEMS - Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding. | 12-01-2011 |
20120040073 | INTERMEDIATE FOODSTUFF - The invention relates to a foodstuff intermediate for producing a viscous to gelled foodstuff product by adding said intermediate to a flavour base and by processing using conventional household appliances. The intermediate comprises a household thickening agent with roughage consisting of predominantly insoluble vegetable fibre, mixed with a liquid such as water, milk or juice. The roughage is present in a quantity of between 0.1 and 10 wt % of the liquid and the foodstuff intermediate is packed into portions with a paste-like consistency. | 02-16-2012 |
20120315367 | INDULGENT EDIBLE COMPOSITION - The present invention is directed to a method of preparing an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity. | 12-13-2012 |
20130059059 | FLOWABLE LIQUID COMPOSITION - The invention provides a stable liquid composition of less than 7500 cP comprising an edible gum/s and viscosity inhibiting carriers, wherein addition of the composition to a hot or cold foodstuff increases the viscosity of the foodstuff to greater than 400 cP. The invention also provides a method of manufacturing the liquid composition and method of using the composition to thicken foodstuff. | 03-07-2013 |
20130230631 | POWDER MIX - A powder mix containing soluble pectin which easily dissolves in cold water at about 5° C. is provided. A powder mix including pectin in which the calcium content in pectin has been adjusted to 500 ppm or less is provided. The cold water-solubility of pectin is further enhanced by adjusting the pectin such that 80% by mass or more has a particle size of 150 μm or less, or by dissolving the pectin together with one kind or two or more kinds of sodium salts, potassium salts, and magnesium salts. | 09-05-2013 |
20130295264 | GEL COMPOSITION COMPRISING LOW-METHOXY PECTIN - A composition in the form of a gel for preparing a food product, the composition comprising water, flavourings, salt and gelling agents, where the gelling agents comprise at least pectin. | 11-07-2013 |
20140037817 | COMPOSITIONS AND METHODS FOR IMPROVING CURD YIELD OF COAGULATED MILK PRODUCTS - Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield. | 02-06-2014 |
20150147455 | GLAZING AGENT FOR PASTRY PRODUCTS AND METHODS OF MANUFACTURING A GLAZING AGENT FOR PASTRY - Manufacturing a glazing agent bread or pastry products maintaining intrinsic tastes and flavors without destroying unique layered shape or collapsing the products. First prepare solution A by mixing 3 to 4 parts weight refined sugar and 0.5 to 1.5 parts weight amidated pectin, add 27 to 28 parts weight purified water, and dissolve at 80 to 85° C. for 20 to 25 minutes, second prepare solution B by mixing 0.2 to 0.3 parts by weight citric acid, 46 to 48 parts by weight starch syrup and 0.02 to 0.05 parts by weight black rice flavoring, adding 20 to 21 parts by weight purified water, heating at 60 to 65° C. for 10 to 15 minutes to dissolve, and third gelling the solution A and solution B by heating at 90 to 95° C. for 20 to 25 minutes to gel, and cooling the resulting mixture to room temperature. | 05-28-2015 |
20150335054 | A TOMATO FIBRE COMPOSITION AND METHOD FOR THE PREPARATION THEREOF - One aspect of the invention relates to tomato fibre composition having a dry matter content of at least 1 wt. %, wherein at least 80 wt. % of said dry matter is water-insoluble, said fibre composition comprising, by weight of dry matter: 15-50% cellulose; 5-45% pectin; 0-10% of monosaccharides, said monosaccharides being selected from fructose, glucose and combinations thereof; and 0.003-1% lycopene; wherein the fibre composition contains less than 60% pectin by weight of cellulose. The tomato fibre composition of the present invention has excellent water structuring properties. Another aspect of the invention relates to a method of manufacturing a product selected from a foodstuff, a beverage and a nutritional formulation, said method comprising incorporating into said product the aforementioned tomato fibre composition. The invention further provides a process of manufacturing a tomato fibre composition. | 11-26-2015 |