GB1096328A - Dessert gel and method and materials for making - Google Patents
Dessert gel and method and materials for makingInfo
- Publication number
- GB1096328A GB1096328A GB4994865A GB4994865A GB1096328A GB 1096328 A GB1096328 A GB 1096328A GB 4994865 A GB4994865 A GB 4994865A GB 4994865 A GB4994865 A GB 4994865A GB 1096328 A GB1096328 A GB 1096328A
- Authority
- GB
- United Kingdom
- Prior art keywords
- carrageenan
- sea
- plant
- extracted
- aqueous medium
- 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.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0036—Galactans; Derivatives thereof
- C08B37/0042—Carragenan or carragen, i.e. D-galactose and 3,6-anhydro-D-galactose, both partially sulfated, e.g. from red algae Chondrus crispus or Gigantia stellata; kappa-Carragenan; iota-Carragenan; lambda-Carragenan; Derivatives thereof
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Carrageenan is extracted from evcheuma spinosum or Agardhiella tenera by heating the sea-plant in an aqueous medium of pH 10.2-11.2, containing 3.7%-15% by weight of calcium hydroxide, based on dry weight of sea-plant, for a time and temperature within the area ABCD on Fig. 1, the period of the time during which the carrageenan is exposed in the aqueous medium to a pH above 10 not being greater than the maximum defined by area ABCD. The carrageenan may be recovered by precipitation from the filtered and neutralized solution gels may be formed by dissolving in water a composition containing the carrageenan and ionisable compounds which provide magnesium or calcium cations. <PICT:1096328/C3/1>ALSO:Carrageenan is extracted from Eucheuma spinosium or Agardhiella tenera by heating the sea-plant in an aqueous medium of pH 10.2-11.2, containing 3.7%-15% by weight of calcium hydroxide, based on dry weight of sea-plant, for a time and temperature within the area ABCD on Fig. 1, the period of time during which the carrageenan is exposed in the aqueous medium to a pH above 10 being not greater than the maximum defined by area ABCD. The carrageenan may be recovered by precipitation from the filtered and neutralized solution. Gels may be formed by dissolving in water a composition containing the carrageenan and ionisable compounds which provide magnesium or calcium cations. Dessert gel formulations comprise (1) water (474 ml), cane sugar (77.05 g), adipic acid (2.5 g), carrageenan extracted as above (3.5 g), calcium sulphate (0.3 g), ordinary carrageenan (0.5 g), tripotassium citrate (1.25 g), flavour and colour; (2) water (237 ml), cane sugar (37.5 g), adipic acid (1.0 g), calcium citrate (0.28 g), raspberry flavour and colour (0.25 g), carrageenan extracted as above (1.95 g).
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US41342664A | 1964-11-24 | 1964-11-24 | |
| US428171A US3342612A (en) | 1965-01-26 | 1965-01-26 | Dessert gel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1096328A true GB1096328A (en) | 1967-12-29 |
Family
ID=27022182
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB4994865A Expired GB1096328A (en) | 1964-11-24 | 1965-11-24 | Dessert gel and method and materials for making |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1096328A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111995696A (en) * | 2020-09-18 | 2020-11-27 | 福建省绿麒食品胶体有限公司 | Preparation method of Iota carrageenan glue solution |
-
1965
- 1965-11-24 GB GB4994865A patent/GB1096328A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111995696A (en) * | 2020-09-18 | 2020-11-27 | 福建省绿麒食品胶体有限公司 | Preparation method of Iota carrageenan glue solution |
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