GB1564452A - Process for preparing encapsulated drops of fruit material - Google Patents
Process for preparing encapsulated drops of fruit material Download PDFInfo
- Publication number
- GB1564452A GB1564452A GB14597/77A GB1459777A GB1564452A GB 1564452 A GB1564452 A GB 1564452A GB 14597/77 A GB14597/77 A GB 14597/77A GB 1459777 A GB1459777 A GB 1459777A GB 1564452 A GB1564452 A GB 1564452A
- Authority
- GB
- United Kingdom
- Prior art keywords
- aqueous
- drops
- calcium
- alginate
- sol
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/06—Making microcapsules or microballoons by phase separation
- B01J13/08—Simple coacervation, i.e. addition of highly hydrophilic material
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/18—Simulated fruit products
-
- 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
Description
(54) PROCESS FOR PREPARING ENCAPSULATED
DROPS OF FRUIT MATERIAL
(71) We, UNILEVER LIMITED, a company organised under the laws of Great
Britain, of Unilever House, Blackfriars,
London E.C.4, England, do hereby declare the invention for which we pray that a patent may be granted to us and the method by which it is to be performed, to be particularly described in and by the following statement:
This invention relates to a process for encapsulating a liquid and in particular to a process for preparing food products by this technique, especially food products having a non-uniform texture simulating that of soft fruits such as blackcurrants and redcurrants in which a relatively tough skin surrounds an interior which because it is liquid or plastic (that is, flows readily under slight pressure) is soft.
A process particularly suitable for preparing such products by encapsulation is described in British patent specification
1,302,275. In this process for instance drops of fruit pulp or puree containing dissolved calcium or aluminium ions are dropped into a bath of alginate or pectate sol to form simulated berries.
It has now been found that an improved
product is formed by forming aqueous fruit materials, e.g. fruit pulp, puree or juice, into drops, coating the drops with an aqueous alginate or pectate sol as they are formed and contacting the exteriors of the coated drops with dissolved calcium or aluminium
ions to gel the sol. The present process, has for instance, the advantage over the process described in British patent specification
1,302,275 that the products formed are less likely to stick together. Improved definition
and firmer setting of the skin is also
achieved than in the process described in
British patent specification 1.302,275. Our
U.K. specification No. 1,484,562 describes
and claims such a process but in which the
aqueous fruit material contains dissolved
calcium or aluminium ions. The use of
calcium or aluminium ions to gel the alginate or pectate layer from the inside and
from the outside concomitantly leads to even better definition and firmer setting of the skin.
The present invention provides a process for preparing encapsulated drops of fruit material in which drops of an aqueous fruit material are coated with an alginate or pectate sol as the drops are formed and the exteriors of the coated drops are then contacted with an aqueous solution containing dissolved calcium or aluminium ions to set the coating to a calcium or aluminium alginate or calcium or aluminium pectate, i.e. low-methoxy pectate, gel.
The coated drops are contacted with the aqueous solution containing dissolved calcium or aluminium ions preferably by being dropped or thrown into a bath of the aqueous solution.
The drops can be formed and coated in any convenient manner. An example of one suitable method is for instance described in
U.S. patent specificaton 3,015,128 where a process in which drops of a liquid are formed by centrifugal force and whilst they are being formed are flung through a thin liquid layer which encapsulates them. A'preferred method is to co-extrude the aqueous alginate or pectate sol and the aqueous fruit material: the aqueous fruit material is extruded through an inner tube: the sol is extruded through an outer tube. Such a coextrusion process for encapsulating drops is described in U.S. 2,766,478. There the encapsulating liquid does not coat the liquid to be encapsulated as it issues from the inner tube. Coating as the aqueous fruit material issues from the inner tube is preferred in the present process. The tubes should preferably be coaxial although at least the outer tube need not be circular in
cross-section.
In a preferred form of the invention the aqueous fruit material comprises fruit pulp or puree. Suitable fruit materials include the
pulp or puree of blackcurrants, strawberries, apples, pears and peaches.
Fruit juice can be used and can be thickened to a viscosity that corresponds to the texture desired for the interior of the fruit. Additional flavouring can be incorporated in the fruit material, particularly in relatively bland material such as apple: the flavouring need not necessarily correspond to that of the fruit material used.
The calcium or aluminium ions can be provided bv any edible, soluble calcium or aluminium salt, for instance calcium chloride. Calcium salts are preferred.
Preferred calcium salts are calcium lactate, citrate. gluconate, and acetate. Preferred concentrations of calcium lactate are (by weight) 1 to I 10",. particularly 4 to 70,, in the solution used to treat the exterior of the coated drops. The equivalent concentrations of aluminium and other calcium salts are the preferred concentrations for these salts. The length of time that the coated drops are contacted with the aqueous solution containing calcium or aluminium ions depends on the calcium and/or aluminium ion concentration but should preferably be greater than 0.5 min.: times of 1 min. to 7 min. are convenient
The skin of alginate or pectate gel can behave as a semi-permeable membrane and when the product is stored in an aqueous environment low in dissolved salts it tends to absorb water and swell. On swelling it develops a texture which with regard to the sensation it gives on being bitten into very much resembles that resulting from the turgor pressure of natural fruit.
The alginate or pectate sol employed is suitably one based on an alkali metal alginate or pectate for example sodium alginate, ammonium alginate or sodium pectate. The preferred concentration of alginate or pectate in the sol is I to 4Oj/ particularly 1.5 to 2 5An by weight.
The presence of too watery a texture in the interior of simulated fruit prepared by a process according to the invention can be avoided by including in the fruit material to be encapsulated a thickener such as carboxy methyl cellulose or a pre-gelatinised starch or a thickener such as a cross-linked starch whose thickening properties develop only after it has been heated, as in canning or pasteurising.
The drawing is a diagram of a form of apparatus suitable for preparing products according to the invention.
A supply pipe 1 leads from a reservoir (not shown) for the liquid to be encapsulated and is connected to a tube 2 terminating in outlet 3. An air line 4 from a pulse inducer is also connected to the tube 2. The tube 2 is surrounded by a jacket 5 whose upper end 6 fits tightly around the tube. A chamber 7 is thus defined between the tube 2 and the jacket 5. A pipe 8 connected to a supply of alginate sol (not shown) passes through the jacket 5 and leads into the chamber 7. The outlet 3 of the tube 2 is situated somewhat below the bottom of the jacket 5. The tube and jacket are positioned above a bath 9 containing an aqueous solution of calcium or aluminium salt. The tube 2 is preferably held firmly and centrally within the chamber 7 so that a uniform layer of the sol can be extruded.
One method of holding the tube centrally is by, in cross-section, point contact at at least three points near the extrusion head between the block 6 and the tube 2.
In use for instance aqueous fruit material is pumped smoothly through the supply pipe
1 to the tube 2. A pulsating air pressure is supplied to the tube 2 via air line 4. This pulsating effect is not essential for the carrying out of the invention, but it enables the more rapid formation and extrusion of drops at the outlet 3. An aqueous alginate or a pectate sol is supplied to the chamber 7 through the pipe 8. As each drop 10 of fruit material forms at the outlet 3 it becomes enveloped in a coating 11 of sol: The sol coats the aqueous fruit material as it issues from the outlet. As the drop is extruded vertically downward from the outlet 3 the coating 11 envelopes the drop completely to form an intermediate product 12 which has a core of fruit material and a sticky exterior of sol. This intermediate product 12 drops into the bath 9 containing the aqueous solution of a calcium salt where gelation by the calcium ions in the bath commences. To mitigate any slight tendency for the drops to stick together and to provide a continuous process the aqueous solution of calcium salt
is preferably flowing through the bath.
Splashing from the bath can damage falling drops. This can be avoided by sloping the surface of the bath or by foaming the surface of the bath as described in published
German Patent specification (OS) No.
24 59 898.
The tube 2 preferably has a diameter of 3 to 10 mm and the width of the annular gap between tube 2 and jacket 5 is preferably 1 to 3 mm. Usually the skin formed on the product will be about 1 mm thick. The sol tends to coat the tube 2 around the outlet 3 and unless it is supplied to the chamber 7 under high pressure the skin is generally thinner than the annular width of chamber 7. The tube 2 is preferably positioned with its outlet 3 from 5 to 20 cms, particularly from 8 to 13 cms, above the bath 9.
The invention is illustrated by the following Example which is also an example of the process claimed in our patent
1,484,562.
A blackcurrant pulp mix containing calcium ions was prepared by mixing together the following ingredients: /n by weight
Blackcurrant pulp 41.1
Water 42.8
Calcium lactate 1.0
Citric acid 0.2
Sugar 12.7
Cross linked farina 1.7
Carboxymethyl cellulose 0.5
An alginate sol containing 2% by weight of sodium alginate was separately prepared.
The above ingredients were fed to the apparatus illustrated in the drawing. The blackcurrant pulp mix was pumped along supply line 1 at a rate of 3 kg per hour and the alginate sol was pumped along supply line 8 at 1 kg per hour. The pneumatic pulsator attached to air line 4 was set to operate at 160 pulses per minute. The apparatus used had a tube 2 with an extrusion outlet 3 of 5 mm diameter and a jacket 5 with an inner diameter of 9 mm (corresponding to an annular width for the chamber 7 of 2 mm). The bath 9 contained a 3% by weight aqueous solution of calcium lactate.
Drops of blackcurrant pulp coated with alginate sol were extruded from the outlet 3 at a rate of 160 per minute. They were left immersed in the bath 9 for 5 minutes after which time the exterior was firm and had lost the stickiness characteristic of an alginate sol. The products could be easily handled without breaking. When canned in an aqueous syrup and sterilised at 100"C for 30 minutes the simulated blackcurrants formed had a texture remarkably similar to that of real cooked blackcurrants.
Replacement of the calcium lactate in the blackcurrent pulp mix by water leads to products almost as good.
We disclaim what is claimed in our patent 1,484,562:
A process for preparing encapsulated drops of fruit material in which drops of an aqueous fruit material containing dissolved calcium or aluminium ions are coated with an aqueous alginate or pectate sol as the drops are formed and the exteriors of the coated drops are then contacted with an aqueous solution containing dissolved calcium or aluminium ions to set the coating to a calcium or aluminium alginate or calcium or aluminium pectate gel.
Further we disclaim what is claimed in our patent 1,507,445:
A process in which an object having at least a coating of an alginate or low methoxy pectate sol is dropped or thrown into an aqueous setting or hardening solution in which foaming takes place where the object enters (foaming is defined as covering the situation when there is constant breaking of the surface of the aqueous setting or hardening solution as well as the situation where there are bubbles of gas with an appreciable life-time).
Subject to the above Disclaimers
WHAT WE CLAIM IS: 1. A process for preparing encapsulated
drops of fruit material in which drops of an
aqueous fruit material are coated with an
aqueous alginate or pectate sol as the drops
are formed and the exteriors of the coated
drops are then contacted with an aqueous
solution containing dissolved calcium or
aluminium ions to set the coating to a
calcium or aluminium alginate or calcium or
aluminium pectate gel.
2. A process as claimed in Claim 1 in
which the aqueous fruit material is extruded
through an inner tube to form the drops and
the aqueous alginate or pectate sol is
extruded through a coaxial outer tube.
3. A process as claimed in Claim 2 in
which the inner and outer tubes terminate
such that the sol coats the aqueous fruit
material as the aqueous fruit material issues
from the inner tube.
4. A process as claimed in Claim 2 or
Claim 3 in which the aqueous fruit material
and the aqueous sol are extruded vertically
downwards.
5. A process as claimed in any one
preceding claim in which the coated drops
are contacted with the aqueous solution
containing dissolved calcium or aluminium ions by being dropped or thrown into a bath
of the aqueous solution.
6. A process as claimed in Claim 5 in which the coated drops are dropped 5 to 20
cms before entering the aqueous solution.
7. A process as claimed in Claim 6 in which the coated drops are dropped 8 to 13
cms.
8. A process as claimed in any one of
Claims 5 to 7 in which the aqueous solution in the bath is flowing.
9. A process as claimed in any one preceding claim in which the aqueous fruit material comprises fruit pulp, puree or juice.
10. A process as claimed in Claim 9 in which the aqueous fruit material contains a thickener.
11. A process as claimed in any one preceding claim in which the dissolved ions in the aqueous solution used to contact the exteriors of the coated drops are provided by 1 to 10%, by weight of the solution, of calcium lactate or the equivalent amount of dissolved aluminium salt or other calcium salt.
12. A process as claimed in Claim 11 in which the ions are provided by 4 to 7%, by weight of the solution, of calcium lactate or the equivalent amount of dissolved aluminium salt or other calcium salt.
**WARNING** end of DESC field may overlap start of CLMS **.
Claims (20)
- **WARNING** start of CLMS field may overlap end of DESC **./n by weight Blackcurrant pulp 41.1 Water 42.8 Calcium lactate 1.0 Citric acid 0.2 Sugar 12.7 Cross linked farina 1.7 Carboxymethyl cellulose 0.5 An alginate sol containing 2% by weight of sodium alginate was separately prepared.The above ingredients were fed to the apparatus illustrated in the drawing. The blackcurrant pulp mix was pumped along supply line 1 at a rate of 3 kg per hour and the alginate sol was pumped along supply line 8 at 1 kg per hour. The pneumatic pulsator attached to air line 4 was set to operate at 160 pulses per minute. The apparatus used had a tube 2 with an extrusion outlet 3 of 5 mm diameter and a jacket 5 with an inner diameter of 9 mm (corresponding to an annular width for the chamber 7 of 2 mm). The bath 9 contained a 3% by weight aqueous solution of calcium lactate.Drops of blackcurrant pulp coated with alginate sol were extruded from the outlet 3 at a rate of 160 per minute. They were left immersed in the bath 9 for 5 minutes after which time the exterior was firm and had lost the stickiness characteristic of an alginate sol. The products could be easily handled without breaking. When canned in an aqueous syrup and sterilised at 100"C for 30 minutes the simulated blackcurrants formed had a texture remarkably similar to that of real cooked blackcurrants.Replacement of the calcium lactate in the blackcurrent pulp mix by water leads to products almost as good.We disclaim what is claimed in our patent 1,484,562: A process for preparing encapsulated drops of fruit material in which drops of an aqueous fruit material containing dissolved calcium or aluminium ions are coated with an aqueous alginate or pectate sol as the drops are formed and the exteriors of the coated drops are then contacted with an aqueous solution containing dissolved calcium or aluminium ions to set the coating to a calcium or aluminium alginate or calcium or aluminium pectate gel.Further we disclaim what is claimed in our patent 1,507,445: A process in which an object having at least a coating of an alginate or low methoxy pectate sol is dropped or thrown into an aqueous setting or hardening solution in which foaming takes place where the object enters (foaming is defined as covering the situation when there is constant breaking of the surface of the aqueous setting or hardening solution as well as the situation where there are bubbles of gas with an appreciable life-time).Subject to the above Disclaimers WHAT WE CLAIM IS: 1. A process for preparing encapsulated drops of fruit material in which drops of an aqueous fruit material are coated with an aqueous alginate or pectate sol as the drops are formed and the exteriors of the coated drops are then contacted with an aqueous solution containing dissolved calcium or aluminium ions to set the coating to a calcium or aluminium alginate or calcium or aluminium pectate gel.
- 2. A process as claimed in Claim 1 in which the aqueous fruit material is extruded through an inner tube to form the drops and the aqueous alginate or pectate sol is extruded through a coaxial outer tube.
- 3. A process as claimed in Claim 2 in which the inner and outer tubes terminate such that the sol coats the aqueous fruit material as the aqueous fruit material issues from the inner tube.
- 4. A process as claimed in Claim 2 or Claim 3 in which the aqueous fruit material and the aqueous sol are extruded vertically downwards.
- 5. A process as claimed in any one preceding claim in which the coated drops are contacted with the aqueous solution containing dissolved calcium or aluminium ions by being dropped or thrown into a bath of the aqueous solution.
- 6. A process as claimed in Claim 5 in which the coated drops are dropped 5 to 20 cms before entering the aqueous solution.
- 7. A process as claimed in Claim 6 in which the coated drops are dropped 8 to 13 cms.
- 8. A process as claimed in any one of Claims 5 to 7 in which the aqueous solution in the bath is flowing.
- 9. A process as claimed in any one preceding claim in which the aqueous fruit material comprises fruit pulp, puree or juice.
- 10. A process as claimed in Claim 9 in which the aqueous fruit material contains a thickener.
- 11. A process as claimed in any one preceding claim in which the dissolved ions in the aqueous solution used to contact the exteriors of the coated drops are provided by 1 to 10%, by weight of the solution, of calcium lactate or the equivalent amount of dissolved aluminium salt or other calcium salt.
- 12. A process as claimed in Claim 11 in which the ions are provided by 4 to 7%, by weight of the solution, of calcium lactate or the equivalent amount of dissolved aluminium salt or other calcium salt.
- 13. A process as claimed in any onepreceding claim in which the ions are calcium ions.
- 14. A process as claimed in Claim 12 in which the dissolved calcium ions are provided by calcium lactate, citrate, gluconate or acetate.
- 15. A process as claimed in any one preceding claim in which the concentration of alginate or pectate in the sol is 1 to 4 ' by weight.
- 16. A process as claimed in Claim 15 in which the concentration is 1.5 to 2.5it by weight.
- 17. A process as claimed in any one preceding claim in which the encapsulated drops are stored in an aqueous environment low in dissolved salts.
- 18. A process as claimed in any one preceding claim in which the coated drops are contacted with the aqueous solution containing calcium ions for more than 0.5 minutes.
- 19. A process as claimed in Claim 18 in which the coated drops are contacted with the aqueous solution for a time from 1 minute to 7 minutes.
- 20. Encapsulated drops of fruit material prepared by a process according to any one of Claims 1 to 19.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB14597/77A GB1564452A (en) | 1976-09-23 | 1976-09-23 | Process for preparing encapsulated drops of fruit material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB14597/77A GB1564452A (en) | 1976-09-23 | 1976-09-23 | Process for preparing encapsulated drops of fruit material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1564452A true GB1564452A (en) | 1980-04-10 |
Family
ID=10044110
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB14597/77A Expired GB1564452A (en) | 1976-09-23 | 1976-09-23 | Process for preparing encapsulated drops of fruit material |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1564452A (en) |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0011345A2 (en) * | 1978-11-16 | 1980-05-28 | Unilever N.V. | Artificial cream-type food product and a process for the production thereof |
| FR2539590A1 (en) * | 1983-01-20 | 1984-07-27 | Q P Corp | Method for preparing foods in granular form and beverages |
| EP0116311A1 (en) * | 1983-01-17 | 1984-08-22 | Morishita Jintan Co., Ltd. | Double soft capsules and production thereof |
| GB2192171A (en) * | 1986-06-06 | 1988-01-06 | Univ Ramot | Production of polymetric beads having alginate shells |
| GR910100110A (en) * | 1990-03-09 | 1992-06-30 | Agroba Angel Rodriguez | A process for preparation of pepper pulp for stuffing stoned olives |
| US5718931A (en) * | 1996-04-05 | 1998-02-17 | General Mills, Inc. | Fabricated fruit pieces and method of preparation |
| US5840354A (en) * | 1997-06-03 | 1998-11-24 | General Mills, Inc. | Dried fruit products fortified with calcium and method of preparation |
| US6077557A (en) * | 1998-11-20 | 2000-06-20 | General Mills, Inc. | Gel products fortified with calcium and method of preparation |
| US6099876A (en) * | 1994-10-11 | 2000-08-08 | Yissum Research Development Co. Of The Hebrew University Of Jerusalem | Temperature-stable liquid cells |
| US6444252B1 (en) | 1998-11-20 | 2002-09-03 | General Mills, Inc. | Methods of preparation of gel products fortified with calcium |
| US6458405B1 (en) | 2000-07-17 | 2002-10-01 | General Mills, Inc. | Gel products with carrageenan |
| US6596334B1 (en) | 2000-09-26 | 2003-07-22 | General Mills, Inc. | Gel products forming system and methods of preparation |
| US7258428B2 (en) | 2004-09-30 | 2007-08-21 | Kimberly-Clark Worldwide, Inc. | Multiple head concentric encapsulation system |
| US7550168B2 (en) | 2001-10-31 | 2009-06-23 | Fmc Corporation | Spherical gelled simulated fruit with dimples, and extrusion process |
| US7874824B2 (en) | 2001-08-30 | 2011-01-25 | Fmc Corporation | Equipment |
| WO2011103594A1 (en) * | 2010-02-22 | 2011-08-25 | Le Labogroup Sas | Enclosing materials in natural transport systems |
| WO2014028654A2 (en) * | 2012-08-16 | 2014-02-20 | Wikifoods, Inc . | Enclosing substances in membranes |
| US9622506B2 (en) | 2014-02-19 | 2017-04-18 | Incredible Foods, Inc. | Encapsulated soft food compositions and methods of making |
-
1976
- 1976-09-23 GB GB14597/77A patent/GB1564452A/en not_active Expired
Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0011345A2 (en) * | 1978-11-16 | 1980-05-28 | Unilever N.V. | Artificial cream-type food product and a process for the production thereof |
| EP0011345A3 (en) * | 1978-11-16 | 1981-11-04 | Unilever Nv | Food product and its preparation |
| EP0116311A1 (en) * | 1983-01-17 | 1984-08-22 | Morishita Jintan Co., Ltd. | Double soft capsules and production thereof |
| US4695466A (en) * | 1983-01-17 | 1987-09-22 | Morishita Jintan Co., Ltd. | Multiple soft capsules and production thereof |
| FR2539590A1 (en) * | 1983-01-20 | 1984-07-27 | Q P Corp | Method for preparing foods in granular form and beverages |
| GB2192171A (en) * | 1986-06-06 | 1988-01-06 | Univ Ramot | Production of polymetric beads having alginate shells |
| GB2192171B (en) * | 1986-06-06 | 1990-07-11 | Univ Ramot | Production of alginate beads. |
| GR910100110A (en) * | 1990-03-09 | 1992-06-30 | Agroba Angel Rodriguez | A process for preparation of pepper pulp for stuffing stoned olives |
| US6680184B2 (en) | 1994-10-11 | 2004-01-20 | Yissum Research & Development Co. Of Hebrew University | Encapsulating liquid with hydrocolloid membrane stable from about -20 to 90 degrees C without bursting |
| US6099876A (en) * | 1994-10-11 | 2000-08-08 | Yissum Research Development Co. Of The Hebrew University Of Jerusalem | Temperature-stable liquid cells |
| US5718931A (en) * | 1996-04-05 | 1998-02-17 | General Mills, Inc. | Fabricated fruit pieces and method of preparation |
| US5840354A (en) * | 1997-06-03 | 1998-11-24 | General Mills, Inc. | Dried fruit products fortified with calcium and method of preparation |
| US6444252B1 (en) | 1998-11-20 | 2002-09-03 | General Mills, Inc. | Methods of preparation of gel products fortified with calcium |
| US6077557A (en) * | 1998-11-20 | 2000-06-20 | General Mills, Inc. | Gel products fortified with calcium and method of preparation |
| US6951661B2 (en) | 1998-11-20 | 2005-10-04 | General Mills, Inc. | Gel products fortified with calcium |
| US6458405B1 (en) | 2000-07-17 | 2002-10-01 | General Mills, Inc. | Gel products with carrageenan |
| US6663910B2 (en) | 2000-07-17 | 2003-12-16 | General Mills, Inc. | Method of preparing food products with carrageenan |
| US6596334B1 (en) | 2000-09-26 | 2003-07-22 | General Mills, Inc. | Gel products forming system and methods of preparation |
| US7874824B2 (en) | 2001-08-30 | 2011-01-25 | Fmc Corporation | Equipment |
| US7550168B2 (en) | 2001-10-31 | 2009-06-23 | Fmc Corporation | Spherical gelled simulated fruit with dimples, and extrusion process |
| US7258428B2 (en) | 2004-09-30 | 2007-08-21 | Kimberly-Clark Worldwide, Inc. | Multiple head concentric encapsulation system |
| WO2011103594A1 (en) * | 2010-02-22 | 2011-08-25 | Le Labogroup Sas | Enclosing materials in natural transport systems |
| US9795990B2 (en) | 2010-02-22 | 2017-10-24 | Incredible Foods, Inc. | Enclosing materials in natural transport systems |
| WO2014028654A2 (en) * | 2012-08-16 | 2014-02-20 | Wikifoods, Inc . | Enclosing substances in membranes |
| WO2014028654A3 (en) * | 2012-08-16 | 2014-05-30 | Wikifoods, Inc . | Enclosing substances in membranes |
| US9622506B2 (en) | 2014-02-19 | 2017-04-18 | Incredible Foods, Inc. | Encapsulated soft food compositions and methods of making |
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