GB639555A - Improvements in or relating to pectin jelly compositions - Google Patents

Improvements in or relating to pectin jelly compositions

Info

Publication number
GB639555A
GB639555A GB5968/47A GB596847A GB639555A GB 639555 A GB639555 A GB 639555A GB 5968/47 A GB5968/47 A GB 5968/47A GB 596847 A GB596847 A GB 596847A GB 639555 A GB639555 A GB 639555A
Authority
GB
United Kingdom
Prior art keywords
pectin
salt
jellification
methoxylated
mixed
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
Application number
GB5968/47A
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.)
General Foods Corp
Original Assignee
General Foods Corp
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 General Foods Corp filed Critical General Foods Corp
Publication of GB639555A publication Critical patent/GB639555A/en
Expired legal-status Critical Current

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
    • C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
    • 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
    • A23L29/231—Pectin; Derivatives thereof

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

In making compositions for the jellification of edible mixtures of low sugar type, e.g., for making jellies containing fruits, vegetables or soup stock, such as aspics, madeleines or consomm<\>aes, a pectin which has been de-methoxylated to an extent sufficient to form a jelly in low concentrations of sugar is mixed with a pectin de-methoxylated to a lesser extent to reduce syneresis in a finished jelly, e.g., a pectin of equivalent weight 250-350 is mixed, in the proportion of 5-20 per cent, with a pectin of equivalent weight 400-600, such equivalent weights being determined by titration with standard sodium hydroxide solution. An edible salt of calcium or magnesium is preferably included in the mixture for jellification. The examples are concerned with syneresis measurements on jellies consisting of the pectins, tomato juice, salt or a spice mix containing salt, citric acid, and tricalcium phosphate.
GB5968/47A 1946-03-18 1947-03-03 Improvements in or relating to pectin jelly compositions Expired GB639555A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US639555XA 1946-03-18 1946-03-18

Publications (1)

Publication Number Publication Date
GB639555A true GB639555A (en) 1950-06-28

Family

ID=22052579

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5968/47A Expired GB639555A (en) 1946-03-18 1947-03-03 Improvements in or relating to pectin jelly compositions

Country Status (1)

Country Link
GB (1) GB639555A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2194876A (en) * 1986-09-10 1988-03-23 Nyirseg Konzervipari Vallalat Process for preparing semi-finished and finished dessert products
WO2006039927A1 (en) * 2004-10-13 2006-04-20 Cp Kelco Aps Gelling agent comprising a combination of pectins for low calorie gels

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2194876A (en) * 1986-09-10 1988-03-23 Nyirseg Konzervipari Vallalat Process for preparing semi-finished and finished dessert products
WO2006039927A1 (en) * 2004-10-13 2006-04-20 Cp Kelco Aps Gelling agent comprising a combination of pectins for low calorie gels

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