FR2350794A1 - Gelling mixt. for food e.g. yogurt - contg. depolymerised galactomannan and agar and/or xanthan - Google Patents

Gelling mixt. for food e.g. yogurt - contg. depolymerised galactomannan and agar and/or xanthan

Info

Publication number
FR2350794A1
FR2350794A1 FR7614240A FR7614240A FR2350794A1 FR 2350794 A1 FR2350794 A1 FR 2350794A1 FR 7614240 A FR7614240 A FR 7614240A FR 7614240 A FR7614240 A FR 7614240A FR 2350794 A1 FR2350794 A1 FR 2350794A1
Authority
FR
France
Prior art keywords
gelling
yogurt
mixt
xanthan
agar
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
FR7614240A
Other languages
French (fr)
Other versions
FR2350794B1 (en
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Carbonisation et Charbons Actifs CECA SA
Original Assignee
Carbonisation et Charbons Actifs CECA SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Carbonisation et Charbons Actifs CECA SA filed Critical Carbonisation et Charbons Actifs CECA SA
Priority to FR7614240A priority Critical patent/FR2350794A1/en
Priority to CH584777A priority patent/CH621241A5/fr
Priority to DE2721199A priority patent/DE2721199C3/en
Priority to US05/795,917 priority patent/US4200661A/en
Priority to GB20077/77A priority patent/GB1565006A/en
Priority to IT23488/77A priority patent/IT1085081B/en
Priority to AU25278/77A priority patent/AU510761B2/en
Publication of FR2350794A1 publication Critical patent/FR2350794A1/en
Application granted granted Critical
Publication of FR2350794B1 publication Critical patent/FR2350794B1/fr
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan

Landscapes

  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

New gelling agent mixt. consists of 2 gelling agents. The first is galactomannan depolymerised such that a 1% soln. in water at 25 degrees C has viscosity 10-1000 (300-1000)cP. The second is an agar and/or xanthan opt. supplemented by another polysaccharide, e.g., carrageenan, furcellaran or pectin. The mixts. are used as food gelling agents in opt. acidified water or milk, esp. yogurt. Gels obtd. have good consistency and improved palatability. Addn. of gelling mixt. allows treatment of yogurt above 70 degrees C, resulting in better storage stability by destroying ferments.
FR7614240A 1976-05-12 1976-05-12 Gelling mixt. for food e.g. yogurt - contg. depolymerised galactomannan and agar and/or xanthan Granted FR2350794A1 (en)

Priority Applications (7)

Application Number Priority Date Filing Date Title
FR7614240A FR2350794A1 (en) 1976-05-12 1976-05-12 Gelling mixt. for food e.g. yogurt - contg. depolymerised galactomannan and agar and/or xanthan
CH584777A CH621241A5 (en) 1976-05-12 1977-05-10
DE2721199A DE2721199C3 (en) 1976-05-12 1977-05-11 Gelling agent mixture and its use as a food gelling agent in water or milk
US05/795,917 US4200661A (en) 1976-05-12 1977-05-11 Gelling compositions for food products
GB20077/77A GB1565006A (en) 1976-05-12 1977-05-12 Food gelling composition
IT23488/77A IT1085081B (en) 1976-05-12 1977-05-12 REFINEMENTS FOR GELIFYING COMPOSITIONS FOR FOOD PRODUCTS
AU25278/77A AU510761B2 (en) 1976-05-12 1977-05-19 Food gelling mixture

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7614240A FR2350794A1 (en) 1976-05-12 1976-05-12 Gelling mixt. for food e.g. yogurt - contg. depolymerised galactomannan and agar and/or xanthan

Publications (2)

Publication Number Publication Date
FR2350794A1 true FR2350794A1 (en) 1977-12-09
FR2350794B1 FR2350794B1 (en) 1981-08-07

Family

ID=9173012

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7614240A Granted FR2350794A1 (en) 1976-05-12 1976-05-12 Gelling mixt. for food e.g. yogurt - contg. depolymerised galactomannan and agar and/or xanthan

Country Status (1)

Country Link
FR (1) FR2350794A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2584576A1 (en) * 1985-07-09 1987-01-16 Spc Ltd CONDITIONING METHOD

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2584576A1 (en) * 1985-07-09 1987-01-16 Spc Ltd CONDITIONING METHOD

Also Published As

Publication number Publication date
FR2350794B1 (en) 1981-08-07

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Legal Events

Date Code Title Description
CD Change of name or company name
TP Transmission of property
ST Notification of lapse
ST Notification of lapse