GB828350A - Improvements in or relating to the production of alginate jellies and the like - Google Patents

Improvements in or relating to the production of alginate jellies and the like

Info

Publication number
GB828350A
GB828350A GB5136/57A GB513657A GB828350A GB 828350 A GB828350 A GB 828350A GB 5136/57 A GB5136/57 A GB 5136/57A GB 513657 A GB513657 A GB 513657A GB 828350 A GB828350 A GB 828350A
Authority
GB
United Kingdom
Prior art keywords
calcium
salt
carbonate
alginate
water
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
GB5136/57A
Inventor
Robert Ralph Merton
Richard Henry Mcdowell
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.)
Alginate Industries Ltd
Original Assignee
Alginate Industries Ltd
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 Alginate Industries Ltd filed Critical Alginate Industries Ltd
Priority to GB5136/57A priority Critical patent/GB828350A/en
Publication of GB828350A publication Critical patent/GB828350A/en
Expired legal-status Critical Current

Links

Classifications

    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

A powdered product which will dissolve in water and set to a jelly comprises a watersoluble salt of alginic acid, e.g. sodium alginate (calcium content not exceeding 0.2%), one or more salts whose cations form a water-insoluble salt with alginic acid and which has a solubility product not exceeding 10-4 at 25 DEG C., an alkali-metal carbonate e.g. sodium carbonate, and an edible solid acidic substance, e.g. anhydrous citric acid, which liberates hydrogen ions immediately on contact with water. The salt whose cations form an insoluble salt with alginic acid may be calcium carbonate, tartrate, citrate, sulphate or di- or tri-calcium orthophosphate and should pass a screen of 200 meshes to the lineal inch. The calcium salt may be a mixture of calcium salts which will react with the alginate at different rates, e.g. calcium carbonate and tricalcium phosphate. The watersoluble salt of alginic acid should pass a screen of 100 mesh, preferably one of 240 mesh, and may be prepared by mixing it in a moist state with part of the alkali metal carbonate to form a paste, drying and milling to the required degree of fineness. The product may contain sugar, of which part may be mixed with the alginate/carbonate paste, and colouring matter may also be added. U.S.A. Specification 2,441,729 is referred to.ALSO:A powdered product which will dissolve in water and set to a jelly comprises a watersoluble salt of alginic acid, e.g. sodium alginate (calcium content not exceeding 0.2%), one or more salts whose cations form a water-insoluble salt with alginic acid and which has a solubility product not exceeding 10-4 at 25 DEG C., an alkali metal carbonate, e.g. sodium carbonate, and an edible solid acidic substance, e.g. anhydrous citric acid, which liberates hydrogen ions immediately on contact with water. The salt whose cations form an insoluble alginate may be calcium carbonate, tartrate, citrate, sulphate or di- or tri-calcium orthophosphate and should pass a screen of 200 meshes to the lineal inch. The calcium salt may be a mixture of calcium salts which will react with the alginate at different rates, e.g. calcium carbonate mixed with tricalcium phosphate. The water-soluble salt of alginic acid should pass a screen of 100 mesh and preferably one of 240 mesh and may be prepared by mixing it in a moist state with part of the alkali metal carbonate to form a paste, drying, and milling to the required degree of fineness. The product may contain sugar of which part may be mixed with the paste of alginate and carbonate and colouring matter may also be added. U.S.A. Specification 2,441,729 is referred to.
GB5136/57A 1957-02-14 1957-02-14 Improvements in or relating to the production of alginate jellies and the like Expired GB828350A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB5136/57A GB828350A (en) 1957-02-14 1957-02-14 Improvements in or relating to the production of alginate jellies and the like

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB5136/57A GB828350A (en) 1957-02-14 1957-02-14 Improvements in or relating to the production of alginate jellies and the like

Publications (1)

Publication Number Publication Date
GB828350A true GB828350A (en) 1960-02-17

Family

ID=9790379

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5136/57A Expired GB828350A (en) 1957-02-14 1957-02-14 Improvements in or relating to the production of alginate jellies and the like

Country Status (1)

Country Link
GB (1) GB828350A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2821245A1 (en) * 2001-02-23 2002-08-30 Protial Sa A method of coating food products, especially skinless sausages with a binder solution containing sodium alginate and a calcium salt insoluble at neutral pH and activating with an acid, especially vinegar or ascorbic acid
FR2836013A1 (en) * 2002-02-18 2003-08-22 Soussana Sa Additive for sausages and similar meat products with vegetable skin is made from powdered mixture of calcium acetate, sodium alginate and polyphosphates
US8663714B2 (en) 2009-11-26 2014-03-04 D.Xign Limited Appetite regulating dietary supplement

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2821245A1 (en) * 2001-02-23 2002-08-30 Protial Sa A method of coating food products, especially skinless sausages with a binder solution containing sodium alginate and a calcium salt insoluble at neutral pH and activating with an acid, especially vinegar or ascorbic acid
FR2836013A1 (en) * 2002-02-18 2003-08-22 Soussana Sa Additive for sausages and similar meat products with vegetable skin is made from powdered mixture of calcium acetate, sodium alginate and polyphosphates
US8663714B2 (en) 2009-11-26 2014-03-04 D.Xign Limited Appetite regulating dietary supplement
EP2580965A3 (en) * 2009-11-26 2014-07-02 D. Xign Limited Appetite regulating dietary supplement

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