GB741990A - Improvements in or relating to the manufacture of alginic products - Google Patents
Improvements in or relating to the manufacture of alginic productsInfo
- Publication number
- GB741990A GB741990A GB8184/52A GB818452A GB741990A GB 741990 A GB741990 A GB 741990A GB 8184/52 A GB8184/52 A GB 8184/52A GB 818452 A GB818452 A GB 818452A GB 741990 A GB741990 A GB 741990A
- Authority
- GB
- United Kingdom
- Prior art keywords
- alginate
- added
- calcium
- amount
- bath
- 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
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
- C08B37/0084—Guluromannuronans, e.g. alginic acid, i.e. D-mannuronic acid and D-guluronic acid units linked with alternating alpha- and beta-1,4-glycosidic bonds; Derivatives thereof, e.g. alginates
-
- 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)
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
An alginate jelly is obtained by first mixing calcium alginate and a tribasic alkali metal ortho-phosphate in the presence of such an amount of water that in the resulting reaction a paste is produced consisting substantially of tricalcium phosphate, water, and a soluble alginate, and after such reaction (and drying if desired) introducing the product into an aqueous medium and gelling by means of a free acid, a sequestering salt for calcium ions, e.g. sodium metaphosphate, being added to the gelling bath. The amount of sequestering salt should be such as to be in excess of equivalence to any probable concentration of calcium ions in the bath. The process can be used to prepare artificial fruits by introducing globules of the alginate solution into the gelling acid bath. In an example sodium alginate containing colloidal calcium phosphate is prepared by intimately mixing wet calcium alginate with 1.2 times the theoretical amount of tri-sodium phosphate necessary to react with all the calcium present. The mixture is then dried to a moisture content of 15 per cent, milled, and sifted. The portion which goes through 44 mesh and remains on 100 mesh (British Standard Screen) is then mixed with sugar, boiling water is added, and a further amount of sugar and some glucose then added. After boiling down the mixture some colouring and flavouring is added and the mixture transferred to a machine such as that described in Specification 727,475, [Group VI], and deposited in a solution of water, citric acid, and sodium metaphosphate, to yield artificial cherries suitable for use in confectionery.ALSO:Artificial fruits may be obtained by introducing globules of a solution formed from the alginate obtained by the process of the parent Specification into the gelling acid bath, a sequestering agent for calcium ions, e.g. sodium metaphosphate, being also added to the gelling bath (see Group IV(b)). The amount of sequestering salt should be in excess of the amount equivalent to any probable concentration of calcium ions in the bath. In an example sodium alginate containing colloidal calcium phosphate is prepared by intimately mixing wet calcium alginate with 1,2 times the theoretical amount of tri-sodium phosphate necessary to react with all the calcium present. The mixture is then dried to a moisture content of 15 per cent, milled, and sifted. The portion which passes through 44 mesh and remains on 100 mesh (British Standard Screen) is then mixed with sugar, boiling water is added, and a further amount of sugar and some glucose then added. After boiling down the mixture some colouring and flavouring is added and the mixture transferred to a machine such as that described in Specification 727,475 and deposited in a solution of water, citric acid and sodium metaphosphate, to yield artificial cherries suitable for use in confectionery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8184/52A GB741990A (en) | 1952-03-31 | 1952-03-31 | Improvements in or relating to the manufacture of alginic products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8184/52A GB741990A (en) | 1952-03-31 | 1952-03-31 | Improvements in or relating to the manufacture of alginic products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB741990A true GB741990A (en) | 1955-12-14 |
Family
ID=9847441
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8184/52A Expired GB741990A (en) | 1952-03-31 | 1952-03-31 | Improvements in or relating to the manufacture of alginic products |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB741990A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2156067A1 (en) * | 1970-11-16 | 1972-05-18 | Unilever N.V., Rotterdam (Niederlande) | food |
| GB2182339A (en) * | 1985-08-29 | 1987-05-13 | Avent Medical Ltd | Buffered thickening agents for protective cleansing lotions |
| WO2009109681A1 (en) * | 2008-03-07 | 2009-09-11 | Leon Ferrer Just | Preparation of gelled food products from pulp fruit and facility used for same |
-
1952
- 1952-03-31 GB GB8184/52A patent/GB741990A/en not_active Expired
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2156067A1 (en) * | 1970-11-16 | 1972-05-18 | Unilever N.V., Rotterdam (Niederlande) | food |
| DE2167271C2 (en) * | 1970-11-16 | 1986-08-07 | Unilever N.V., Rotterdam | Food with the texture of simulated fruits |
| GB2182339A (en) * | 1985-08-29 | 1987-05-13 | Avent Medical Ltd | Buffered thickening agents for protective cleansing lotions |
| GB2182339B (en) * | 1985-08-29 | 1989-08-09 | Avent Medical Ltd | Protective cleansing lotions and buffered thickening agents for use therewith |
| WO2009109681A1 (en) * | 2008-03-07 | 2009-09-11 | Leon Ferrer Just | Preparation of gelled food products from pulp fruit and facility used for same |
| ES2328003A1 (en) * | 2008-03-07 | 2009-11-05 | Just Leon Ferrer | Preparation of gelled food products from pulp fruit and facility used for same |
| ES2328003B1 (en) * | 2008-03-07 | 2010-09-22 | Just Leon Ferrer | PROCEDURE FOR PREPARATION OF GELIFIED FOOD PRODUCTS FROM FRUIT PULP, PRODUCT OBTAINED BY THE SAME AND INSTALLATION TO CARRY OUT SUCH PROCEDURE. |
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