Microcrystalline cellulose in freezable-gel-confection...

Details Microcrystalline cellulose in freezable-gel-confection... Microcrystalline cellulose in freezable-gel-confection...

A - Human Necessities

23

G

99/37

A23G 9/00 (2006.01) A23G 9/32 (2006.01) A23L 1/308 (2006.01)

Patent

CA 1133317

Case No. DJ17826p MICROCRYSTALLINE CELLULOSE IN FREEZABLE-GEL-CONFECTION COMPOSITIONS Abstract of the Disclosure Freeze-it-yourself pops are prepared by sealing an edible, room-temperature-storable, storage-stable, aqueous, opaque, flavored confection in a plastic film pak. The con- fection composition is in the form of an aqueous gel having a pH within the range of from about 3.0 to about 5.0; it has a pudding consistency when maintained at room temperature, but has a chewy consistency when frozen. Activated or peptized microcrystalline cellulose in combination with a) carboxy- methyl cellulose (CMC) and/or b) alginate (salt of alginic acid) and/or c) xanthan gum and/or d) modified starch provides the composition with homogeneity and stability even when for- mulated on a commercial scale.

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