Gel products with carrageenan and methods of preparation

Details Gel products with carrageenan and methods of preparation Gel products with carrageenan and methods of preparation

A - Human Necessities

23

L

A23L 1/0532 (2006.01) A23G 3/00 (2006.01) A23G 3/02 (2006.01) A23L 1/0524 (2006.01) A23L 1/06 (2006.01) A23L 1/068 (2006.01)

Patent

CA 2415956

Improved, intermediate moisture sweetened gelled food compositions comprise: A) about 55 to 85 % by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling system to provide a gel strength of about 1-8 kg/cm2; C) about 10 % to 20 % moisture. The gelling system comprises high methoxyl pectin and kappa carrageenan. The gelling system allows for a high solids level but a low viscosity when maintained above 130 ~F. Also disclosed are methods for the preparation of such gelled products involving forming a hot fluid high solids gellable slurry, forming the hot fluid gellable slurry into pieces such as by starch molding and curing to form gelled food product in the form of pieces of about 1 to 5g. By virtue of the high solids concentrations the duration of the curing step is greatly reduced.

L'invention concerne des compositions alimentaires gélifiées édulcorées à teneur en humidité, qui renferment: A) entre environ 55 et 85 %, en poids, d'édulcorants nutritifs à base d'hydrates de carbone; B) des quantités suffisantes de système gélifiant qui donnent une force du gel environ comprise entre 1 et 8 kg/cm?2¿; C) entre environ 10 % et 20 % d'humidité. Le système gélifiant, qui a une forte teneur en méthoxyl pectine et kappa carragaheen, fournit un degré élevé de matières solides, mais une faible viscosité au-dessus de 130 ·F. L'invention concerne également des procédés relatifs à l'élaboration de ce type de produit gélifié, qui consistent à établir une suspension épaisse gélifiable à forte teneur en matière solides, fluide et chaude, à constituer ensuite des morceaux, par exemple avec moulage et durcissement à l'amidon, pour fabriquer des produits alimentaires gélifiés sous la forme de morceaux pesant entre environ 1 et 5 grammes. La forte teneur en matières solides permet de réduire considérablement la phase de durcissement.

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