JPS6460338A - Method for imparting heat stability to xanthan gum and locust bean gum - Google Patents

Method for imparting heat stability to xanthan gum and locust bean gum

Info

Publication number
JPS6460338A
JPS6460338A JP62218578A JP21857887A JPS6460338A JP S6460338 A JPS6460338 A JP S6460338A JP 62218578 A JP62218578 A JP 62218578A JP 21857887 A JP21857887 A JP 21857887A JP S6460338 A JPS6460338 A JP S6460338A
Authority
JP
Japan
Prior art keywords
gum
locust bean
gelan
xanthan gum
heat stability
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.)
Pending
Application number
JP62218578A
Other languages
Japanese (ja)
Inventor
Kaoru Okuno
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.)
San Ei Kagaku Co Ltd
Sanei Kagaku Kogyo KK
Original Assignee
San Ei Kagaku Co Ltd
Sanei Kagaku Kogyo KK
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 San Ei Kagaku Co Ltd, Sanei Kagaku Kogyo KK filed Critical San Ei Kagaku Co Ltd
Priority to JP62218578A priority Critical patent/JPS6460338A/en
Publication of JPS6460338A publication Critical patent/JPS6460338A/en
Pending legal-status Critical Current

Links

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  • Jellies, Jams, And Syrups (AREA)

Abstract

PURPOSE:To impart heat stability to dessert gel, congealed jelly, gelidium jelly, apricot stone bean curd, milk pudding, etc., and prevent formation of a sol during heating, by using xanthan gum together with locust bean gum and using the resultant blend containing both with gelan gum, etc. CONSTITUTION:A blend containing xanthan gum and locust bean gum is used together with gelan gum or the resultant blend (xanthan gum, locust bean gum or gelan gem) containing both is used together with the other pastes (e.g. pullulan, dextran, curdlan, alginic acid or guar gum). Furthermore, the amount of the gelan gum used is preferably 0.01-0.1wt.%.
JP62218578A 1987-08-31 1987-08-31 Method for imparting heat stability to xanthan gum and locust bean gum Pending JPS6460338A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62218578A JPS6460338A (en) 1987-08-31 1987-08-31 Method for imparting heat stability to xanthan gum and locust bean gum

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62218578A JPS6460338A (en) 1987-08-31 1987-08-31 Method for imparting heat stability to xanthan gum and locust bean gum

Publications (1)

Publication Number Publication Date
JPS6460338A true JPS6460338A (en) 1989-03-07

Family

ID=16722145

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62218578A Pending JPS6460338A (en) 1987-08-31 1987-08-31 Method for imparting heat stability to xanthan gum and locust bean gum

Country Status (1)

Country Link
JP (1) JPS6460338A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0698701A (en) * 1992-09-24 1994-04-12 House Foods Corp Dessert food
EP0759272A1 (en) * 1995-07-10 1997-02-26 Societe Des Produits Nestle S.A. Producing a milk from stones or seeds of fruit
JPH10215797A (en) * 1997-02-04 1998-08-18 Asahimatsu Shokuhin Kk Gelatinized food and its production
JP2001114696A (en) * 1999-10-13 2001-04-24 Ohta Pharmaceut Co Ltd Jerry state chinese medicine composition
JP2002300854A (en) * 2001-04-06 2002-10-15 Morinaga Milk Ind Co Ltd Gelatinous composition and method for producing the same
WO2018008715A1 (en) * 2016-07-07 2018-01-11 ソマール株式会社 Gel-form food composition and food using same
US10806167B2 (en) 2015-03-24 2020-10-20 Nutri Co., Ltd. Gelling composition

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5988051A (en) * 1982-11-05 1984-05-21 メルク　エンド　カムパニー　インコーポレーテッド S-60 in food gel system
JPS61185541A (en) * 1984-12-14 1986-08-19 マ−ス　ジ−．ビ−．リミテツド Gel system
JPS62115268A (en) * 1985-11-14 1987-05-26 日本たばこ産業株式会社 Apparatus for thrusting tobacco trunk by stick
JPS63170310A (en) * 1987-01-06 1988-07-14 San Ei Chem Ind Ltd Production of capsule

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5988051A (en) * 1982-11-05 1984-05-21 メルク　エンド　カムパニー　インコーポレーテッド S-60 in food gel system
JPS61185541A (en) * 1984-12-14 1986-08-19 マ−ス　ジ−．ビ−．リミテツド Gel system
JPS62115268A (en) * 1985-11-14 1987-05-26 日本たばこ産業株式会社 Apparatus for thrusting tobacco trunk by stick
JPS63170310A (en) * 1987-01-06 1988-07-14 San Ei Chem Ind Ltd Production of capsule

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0698701A (en) * 1992-09-24 1994-04-12 House Foods Corp Dessert food
EP0759272A1 (en) * 1995-07-10 1997-02-26 Societe Des Produits Nestle S.A. Producing a milk from stones or seeds of fruit
JPH10215797A (en) * 1997-02-04 1998-08-18 Asahimatsu Shokuhin Kk Gelatinized food and its production
JP2001114696A (en) * 1999-10-13 2001-04-24 Ohta Pharmaceut Co Ltd Jerry state chinese medicine composition
JP2002300854A (en) * 2001-04-06 2002-10-15 Morinaga Milk Ind Co Ltd Gelatinous composition and method for producing the same
US10806167B2 (en) 2015-03-24 2020-10-20 Nutri Co., Ltd. Gelling composition
WO2018008715A1 (en) * 2016-07-07 2018-01-11 ソマール株式会社 Gel-form food composition and food using same
CN109414052A (en) * 2016-07-07 2019-03-01 索马龙株式会社 Gel-type food composition and the food for using it
CN109414052B (en) * 2016-07-07 2022-11-01 索马龙株式会社 Gel-like food composition and food using same

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