Food binding agent

Details Food binding agent Food binding agent

A - Human Necessities

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99/1

A23L 1/00 (2006.01) A23C 9/137 (2006.01) A23C 9/154 (2006.01) A23G 9/32 (2006.01) A23K 1/00 (2006.01) A23K 1/10 (2006.01) A23K 1/14 (2006.01) A23K 1/16 (2006.01) A23K 1/18 (2006.01) A23K 3/00 (2006.01) A23L 1/0524 (2006.01) A23L 1/064 (2006.01) A23L 1/31 (2006.01)

Patent

CA 1064313

ABSTRACT The invention relates to a process for the preparation of food products, as well as to food products having a gelled or thickened aqueous phase, a pH value of 2.5 up to 5.0 and in the case of milk products up to the neutral range about 7.5. Applicants have found unexpected benefit in using crude pectinaceous material of which the degree of esterification is or has been reduced to less than 20%, and preferably less than 10%, as the thicken- ing or gelling agent in such products. Gel strength measurements show that comparable gels are formed with much lower pectin concentrations when the crude material is used than when purified or extracted pectin is employed. Gel structures are better and there is an outstanding cost advantage. Pro- ducts contain from 0.1 to 20% crude pectinaceous material such as comminuted citrus peel. They may contain comminuted animal or vegetable protein or fruit puree or other flavouring at a pH of 2.5 to 5Ø Alternatively they may con- tain milk or milk derivatives, for example, from 2 to 60% milk solids and may have an acidic pH in the case of yoghurts or a pH up to about 7.5 in the case of ice cream, desserts or other milk products.

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