MXPA99009714A - Edible compositions including particulated gel - Google Patents

Abstract

The invention provides an edible composition having a first part including a first particulated gel and at least one other part including a second particulated gel, said first part being substantially unmixed with said other part or parts. The invention further provides an edible composition, including a particulated gel suspended in a continuous phase of a hydrocolloid gel. The invention still further provides processes for the preparation of such edible compositions.

Description

EDIBLE COMPOSITIONS THAT INCLUDE A PARTICULATE GEL TECHNICAL FIELD The present invention relates to frozen and unfrozen edible compositions that include particulate gels and to processes for the preparation of said edible compositions.

BACKGROUND OF THE INVENTION Gels of various types have been used in food and food products for many years. It is clear that the gelling materials that exist naturally have found use for a long time in traditional food preparation. Among known gels that have found use in the production of food are the particulate gels which are caused to solidify with the application of a shear or shear stress, causing the gel to form particles of a size that depends on the constituents of the gel and the amount of shear applied. Also in food production conventionally solidified gels are used, which are prepared by solidifying a solution of a gelling component, practically in the absence of shear stress. With the use of these gels, along with other ingredients, gelled food products having a variety of textures can be obtained. However, there is a continuous demand by the consumer for food products, including gelled food products, which have a wide variety of textures and / or appearances. According to the above, there is a need for food products that have novel textures and / or appearances, in comparison with the food products that are normally available. Therefore, an object of the present invention is to provide an edible composition that includes a particulate gel and a novel texture and / or appearance and to provide a process for the preparation of said edible composition. Surprisingly, the present inventors have found that the rheological properties of a particulate gel are such that with it a suitable container can be filled with one or more particulate gels so that the particulate gels practically do not mix, giving rise to a range of edible compositions of texture and / or novel appearance.

SUMMARY OF THE INVENTION According to a first embodiment of the present invention, there is provided an edible composition having a first part that includes a first particulate gel and at least one other part that includes a second particulate gel, the first part is practically unmixed with the other party or parties. According to a second embodiment of the present invention, a process for preparing an edible composition is provided, which includes providing a first part that includes a first particulate gel and providing at least one other part that includes a second particulate gel, emptying the first part in one container and empty the other part or parts in the container practically without mixing the first part with the other part or parts. According to a third embodiment of the present invention, an edible composition is provided, which includes a particulate gel suspended in the continuous phase of a hydrocolloid gel. According to a fourth embodiment of the present invention, there is provided a process for preparing an edible composition including a particulate gel suspended in a continuous phase of a hydrocolloid gel, the process includes providing a solution including a first gelling component and a component hydrocolloid, causing the first gelling component to gel with the application of a shear or shear stress, thereby forming a particulate gel and, thereafter, causing the hydrocolloid component to gel.

DETAILED DESCRIPTION OF THE INVENTION As used herein, the terms "substantially unmixed" and "substantially unmixed" mean that each part of the edible composition can be distinguished from the other part or parts of the edible composition by the naked eye or by the taste or taste. A particulate gel of an edible composition of the invention is prepared from any gelling agent or agents having the ability to form a particulate gel under appropriate conditions. Usually, the gelling agent or agents are selected from the group consisting of gellan (natural or deacylated), agar, alginate, modified alginates, such as for example propylene glycol alginate, pectin, iota-carrageenan, kappa-carrageenan and furcellaran. The gelling agents for preparing the particulate gel of the first and other parts of the edible composition of the first embodiment may be the same or different. Normally, the parts of the edible composition of the first embodiment are different in texture, color and / or taste. The gelling agent which produces the particulate gel in the edible composition of the invention can be made to solidify first by dispersing and hydrating the component above its gelling temperature and cooling the resulting solution either by sol or by the addition of an effective cation already either at high temperature or cold. In this way, this gelling agent can be dispersed and hydrated with or without heating. Examples of suitable cations that can be added to make this gelling agent solidify are well known to those skilled in the art and include Na +, Ca2 +, K + and H +. The cation can be added to a solution of this gelling component just prior to gelation or it can be present in the solution of the gelling component in a sequestered and uncatalated form by any known method which causes the gelling component to gel. Examples of sequestering agents include sodium hexametaphosphate, sodium tripolyphosphate, EDTA, citric acid, sodium citrate and other salts of citric acid, phosphoric acid, dicalcium phosphate and tetrasodium pyrophosphate. The release or separation of the sequestrant is usually carried out by a change in the pH of the gelling agent solution.

However, the gelling agent that produces the particulate gel is gelled, that gelation is effected with shear, so that the particulate gel is formed. The edible composition of the first embodiment may further include one or more hydrocolloids in one or more of the parts, in addition to the particulate gel. In this form of the first embodiment and in the edible composition of the third embodiment of the invention, the hydrocolloid can be any hydrocolloid of known use in food applications. The hydrocolloid and the gelling agent that forms the particulate gel can be the same or different. The particulate gel can be prepared separately and added to a dispersed hydrated suspension or solution of the hydrocolloid component or the particulate gel can be formed in the presence of a dispersed hydrated suspension or solution of the hydrocolloid component. In one form of a process of the second embodiment, a particulate gel is suspended in a hydrocolloid in at least a portion of the edible composition and that part is poured into a suitable container together with the other part or parts of the composition, before that solidifies the hydrocolloid component. It will be appreciated that to form the continuous phase of a hydrocolloid gel, the hydrocolloid gels under conditions of low shear stress.

Normally, in a process in which the particulate gel is formed in the presence of another gelling component, the two gelling components are different from each other and have different gelling properties, so that the gelling component that forms the particulate gel has the ability to gel. in conditions where the other gelling component remains as a sol. For example, in this process, a hydrated sol of both gelling components can be cooled to a temperature below which one but not the other forms a gel, while shear is applied. Under these conditions, the first gelling component forms a particulate gel suspended in a solution of the second gelling component. Further cooling of the mixture to a temperature lower than the gelling temperature of the second component causes the second component to solidify in a gel. Alternatively, the two gelling components can be the same. In this composition, the same gelling component can be added in two portions and hydrated separately under different conditions. For example, the gelling component can be added and hydrated either cold or hot and then suitable cations can be added or released by applying a shear stress to form a particulate gel. A second portion of the same gelling component can then be added and hydrated in the presence of the particulate gel to form an edible composition of the third embodiment or a portion of an edible composition of the first embodiment. For example, the gelling component can be gellan, where the gelation of a first portion of the gellan is caused by the addition or release of cations and the hydration of a second portion of the gellan will be achieved by the subsequent heating of the mixture. Typically a hydrocolloid component that forms a non-particulate hydrocolloid phase includes one or more components selected from the group consisting of gelano (natural or deacylated), gelatin, alginate, propylene glycol alginate, pectin, carrageenan, furcellaran, agar, locust bean gum, gum guar, modified guar gum, cassia gum, tara gum, tragacanth gum, microcrystalline cellulose, processed eucheuma algae, sodium carboxymethylcellulose, methylcellulose and other modified cellulose derivatives, xanthan, natural or modified starches, gelling proteins including protein whey and caseinates. This component can be gelled by cooling or by chemical means, for example, by the addition of an appropriate cation, such as one of the cations previously exemplified. This component can be dispersed and hydrated with or without heating and either in the presence or absence of the gelling component that forms the particulate gel. The gelling component can be formed in a particulate gel before it is added to a solution of the other gelling component or the gelling components can be dispersed and hydrated together. The particulate gel of the edible composition of the invention is formed with the application of shear to a solution or sol of the gelling component. Normally, shear stress is applied to a solution of solidification of the gelling gel by vigorous stirring of the solution, such as by using a high shear mixer or by passing through a venturi tube or through a plate heat exchanger. Methods for the preparation of particulate gels by gelling a gelling agent with the application of shear stress are well known to those of ordinary skill in the art. The range of particle sizes of the particulate gel is controlled by the degree of shear applied during gelation of the particulate gel. One way in which the novel texture of the edible composition of the invention can be varied is to r the degree of shear that is applied when the particulate gel is being formed. Typically, an edible composition of the third embodiment of the present invention includes the gelling component that forms the particulate gel and the hydrocolloid component in a ratio of from about 1: 100 by weight to about 5: 1 by weight, more commonly, of about 1:20 to about 1: 1 by weight, and more commonly, from about 1: 5 to about 1: 1.5 by weight, and in an even more common way, from about 1: 2.5 to 1: 2 by weight. Typically, an edible composition of the third embodiment of the present invention and each portion of an edible composition of the first embodiment includes from about 0.05 to 1% by weight of the gelling agent forming the particulate gel, more commonly from 0.05 to 0.5% and in even more common form, from 0.05 to 0.25%, based on the total weight of the composition or part. When a hydrocolloid component is also included, the amount of the hydrocolloid component is usually from about 0.05 to 5% by weight of the composition or part, most commonly, from about 0.05 to 1% by weight, most commonly, of about 0.05 to 0.7% and in an even more common way, about 0.05 to 0.5% by weight. It will be appreciated that the amount of the components used will depend on their nature, the desired texture of the food and the temperature at which the composition will be consumed. Given the teachings herein, anyone of ordinary skill in the art can prepare edible compositions according to the invention, which have a range of desired textures with no more than ordinary trial and error. An edible composition of the present invention may also include one or more other components generally known to be used in food products, such as, for example, flavors, colorants, sugar and / or other sweeteners, preservatives, buffers, texturizing agents , fats, colloids, suspended solids, etc., to provide the food composition with the desired texture and / or appearance. The amounts of these components used are not critical to the invention and can be adjusted according to the taste and in accordance with the desired taste / texture characteristics of the edible composition of the invention. The edible composition is usually neutral or acidic. An edible composition of the present invention can be a frozen or unfrozen product. When the edible composition of the invention is a frozen product, it will be appreciated that after gelation of the present gelling agent or agents and the emptying of the parts of the composition in a suitable container, the additional step of freezing the edible composition is required. The edible compositions of the present invention have a novel texture and / or appearance compared to the food products known to date. For example, a frozen composition of the present invention has a texture that provides a hotter mouthfeel, a jelly-like mouthfeel and slow melting compared to known ice cream confections. The edible compositions of the present invention may have any of a variety of appearances. The form of the product presented to the consumer depends on the nature of the component (s) of the composition, which are included together with the particulate gel. The texture of the edible composition may be suitable for the presentation of the composition, for example, as a custard, pudding, flan, demouldable flan, flan with its own caramel or mousse and in liquid, refrigerated, frozen or canned form. In one form, the edible composition of the first embodiment may consist of one or more different edible compositions according to the third embodiment of the invention. The edible composition can be supplied in a suitable container, such as, in a glass, tub or tube or frozen in block form or in bar form, for example. The present inventors have discovered the rheology of the particulate gels which makes it possible to use the novel filling systems to give the consumer product an attractive and novel appearance. An edible composition of the invention may further include other edible components that can be emptied into the package of the edible composition at the same time, before or after the portions of the edible composition that include the or the particulate gels. Examples of other edible components that may be included are sauces, fruits, syrups, custards, mousses, cream, jellies, puddings, cakes, biscuits, pastries, chocolate, caramel and the like. In this form of the invention, the additional component, such as a fruit syrup, is normally placed in a suitable container and the portions of the edible composition are emptied thereon, usually without mixing the parts. In a process according to the second embodiment of the invention, one or more particulate gels are emptied in a container for the product under conditions of low shear stress. The parts can be emptied practically simultaneously into the container, the filling can be in different regions of the container or consecutively. In the case of consecutive filling, the parts can be emptied in the same region or in different regions of the container. For example, the gels can be poured simultaneously upside down to produce two or more vertically separated segregated regions. Normally these regions have a contrasting appearance, such as for example in color. In a variant of this filling arrangement, the package can be rotated around the fillers during filling, resulting in a product that has a whirlwind or marble appearance. Another possible arrangement is for two or more particulate gels to be emptied consecutively into the center of a container. This produces a final product that has annularly concentric segregated regions of different appearance. Other possible filling schemes will be apparent to those skilled in the art. In another form of the edible composition of the first embodiment, two or more parts of the edible composition of which each includes two different gelling agents, a gelling agent of each of the two has the ability to form a particulate gel. In this form of the invention, the particulate gel is formed in each of the two parts under conditions in which the other gelling agent does not gel, resulting in a particulate gel suspended in a solution of the second gelling component and the two or more of these suspensions are emptied into the same container under conditions where there is practically no mixing of the two suspensions to form an edible composition of two parts of the present invention. In this way, it is possible to obtain gelled food products that have attractive and novel appearances. In all cases, when a second gelling component is present in one or more of the parts of the edible composition, it can be made to gel, if desired, by reducing the temperature of the mixture and / or releasing suitable cations, then each of the particulate gels has been loaded into the container.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is an illustration of an edible composition of the invention consisting of two substantially unmixed parts, in which the parts are vertically segregated in the edible composition. Figure 2 is an illustration of an edible composition of the invention consisting of two substantially unmixed portions, wherein the parts are segregated annularly in the edible composition. Figure 3 is an illustration of an edible composition of the invention consisting of two substantially unmixed portions, in which the parts form a marbled appearance in the edible composition.

BEST FORMS FOR CARRYING OUT THE INVENTION A typical edible composition of the present invention, formulated as snow, has the following composition "X": Ingredient% by weight Glano de Gelano 0.05-0.30 Algarrobo gum 0.05-0.20 Sodium Citrate 0.05-0.30 Lactate Calcium 0.01-0.10 Citrus Acid 0-0.3 Glass sugar 15-30 Maltodextrin 0-10 Flavor To taste Color To taste Water Up to 100 Another typical edible composition of the present invention, formulated as an iced confectionery, has the following "Y" composition: Ingredient% by weight Gelano gum 0.05-0.25 Carrageenan 0.05-0.25 Algarrobo gum 0.05-0.20 Sodium Citrate 0.05-0.20 Calcium Chloride 0.005-0.05 Citrus Acid For the desired pH Sugar 0-35 Flavor To taste Color To taste Water To 100 Another typical edible composition of the present invention, formulated as a dairy dessert, has the following composition "Z": Ingredient% by weight Gelano gum 0.05-0.3 Gelatin 0.5-3.0 Fresh cream (35%) 0-20 Skimmed milk powder 0-20 Skim milk to 100 Sodium Hexametaphosphate 0.1-0.3 Calcium Lactate 0.01-0.15 Sugar 0-30 Flavor To taste Color To taste In a typical two-part edible composition, according to the invention, each of the parts is an edible composition "X", "Y" or "Z" as described above. Typical processes for preparing an edible composition of the third embodiment of the present invention or a portion of an edible composition of the first embodiment are as follows, wherein the gelling component that forms the particulate gel is referred to as "component A" "and the second component forming the continuous phase of a hydrocolloid is referred to as" component B ". An edible composition of the first embodiment can be prepared by emptying two or more parts prepared as described below in Process 1, 2 or 3, into a suitable container under low shear conditions prior to freezing the compositions or before making that component B is gelled Process 1: Component A is dispersed in water and hydrated at a temperature below 40 ° C, preferably below 25 ° C. An effective cation is then added or released by controlled separation of the sequestrant, while shear stress is applied, resulting in the formation of a particulate gel solution. The particulate gel solution is then added to a fluid composition containing component B before pouring the composition into an appropriate package. The edible composition can then be frozen and / or cause component B to gel.

Process 2: It is dispersed to component A and hydrated (this can be done in the presence of a cation if the cation is sequestered) by heating and then cooled in the presence of any necessary cations, if required (either released from its sequestered state) or added to the fluid, which contains component A in its hydrated form or as a solid or a component of a pulp), in shear stress to form a particulate gel solution. This particulate gel solution is then added to a fluid composition containing component B before the composition is emptied into an appropriate package. The edible composition can then be frozen and / or cause component B to gel. In processes 1 and 2, components A and B can be the same or different.

Process 3: It is dispersed to component A and hydrated together with component B and then cooled in the presence of an effective cation, if required and with sufficient shear stress to form a particulate gel solution within a fluid composition containing a continuous phase of component B. The mixture is then cooled and emptied into a suitable package prior to the gelation of component B by additional cooling of the composition. In this process, components A and B are different.

EXAMPLES The following Examples illustrate the invention but are not intended in any way to limit the invention.

Example 1 Two-part Dairy Dessert Ingredients Chocolate Base Milk Chocolate Base (% w / w) White (% w / w) Fresh Cream (35%) 4.4 4.4 Skimmed Milk 5.8 Powder Skimmed Milk Up to 100 Up to 100 Sucrose 12 12 Milk Chocolate 6 White Chocolate Chocolate Flavor 0.3 Cocoa 1.5 Gelano Gum 0.2 0.2 Modified Starch 1-3.0 1-3.0 Calcium Lactate 0.1 0.1 Hexametaphosphate 0.2 0.2 Sodi or Process The dairy dessert is made by first preparing separately the base of milk chocolate and the base of white chocolate. Each base is prepared by premixing skim milk powder, sugar, gelano gum, starch and sodium hexametaphosphate. The premix is then added to the cream and the skim milk in a mixing vessel with stirring. Any coloring and flavoring agents are then added with further stirring and the mixture is heated to 90 ° C and maintained at this temperature for 10 minutes. The calcium lactate and the chocolate are then added with stirring and the mixture is cooled to approximately 10 ° C with shear in preparation for filling. When both mixtures have been prepared and cooled to 10 ° C, both mixtures can be emptied into a suitable container by any process that is desirable to obtain the required visual effect.

Example 2_ Snow of Two Flavors Ingredients Flavor Raspberry Flavor Lima (* P / P) (% p / p) Maltode trina 3 3 Sugar glass 27 27 Calcium Lactate 0.01 0.01 Citrus Acid 0.2 0.2 Gelano Gum 0.2 0.2 Carob Gum 0.1 0.1 Sodium Citrate 0.1 0.1 Color and Flavor Raspberry To taste Color and Flavor Lime To taste Water iasta 100 Up to 100 Process Both bases, that of Raspberry and Lima are prepared separately by the following process. Gelano gum, locust bean gum, sodium citrate, sugar, bad todextrin, color and flavor are premixed and added to the water with agitation. The mixture is heated to 90 ° C and maintained at that temperature for 10 minutes, then cooled with high shear stress while adding citric acid and calcium lactate. The shear stress is applied until the mixture reaches < 4 ° C, which is below the gelling point of the gellan gum, thereby forming a particulate gel in the food composition. Once both mixtures have been prepared and cooled to < 4 ° C, the two fluid mixtures containing the particulate gel can be emptied into ice block molds simultaneously under conditions of low shear stress, so that two vertically segregated regions are produced.

Example 3_ Frozen Confectionery The following is an example of a formulation for an iced confectionery formed from an edible composition of the present invention.

Ingredient Percent by weight Gelano gum 0.10 Carrageenan 0.155 Algarrobo gum 0.0845 Sodium citrate 0.10 Calcium chloride 0.01 Citric acid To adjust the pH to 4.0 Glass sugar 15.53 Flavor As required Color As required Water The rest In this example, the confectionery Freezing is formed by the following process steps: 1. The water is weighed in a mixing vessel. 2. The dry ingredients that include Gelano, Carrageenan, Carob Gum, Sodium Citrate and Sugar are mixed to form a premix. 3. The premix is added to the water with stirring. 4. The mixture is then heated to 95 ° C and maintained for 5 minutes. 5. The mixture is then cooled with high shear stress, at this point citric acid and calcium chloride are added. 6. Shear stress is applied until the mixture reaches 24 ° C, which is lower than the gelling temperature of gellan gum, thereby forming a gellan particulate gel. 7. The fluid composition containing the particulate gel is then emptied into molds. Continue cooling in the molds to below the temperature at which carrageenan and locust bean gum solidify. 8. If desired in the gelled composition a rod is inserted and the molds are frozen. Alternatively, the gelled composition can be returned to ambient temperatures after gelation and delivered to consumers at room temperature.

EXAMPLE 4 Dairy Dessert The following is an example of a formulation of a dairy dessert formed from an edible composition of the present invention. Ingredient% by weight Gelano Gum 0.2 Gelatin 1.05 Fresh Cream (35%) 4.4 Skimmed Milk 5.8 Skimmed Milk to 100 Sodium Hexametaphosphate 0.2 Calcium Lactate 0.1 Sugar 12.0 Flavor To taste Color To taste Milk dessert is prepared by premixing the milk skimmed powder, sugar, Gelano, gelatin and sodium hexametaphosphate and adding the premix to the cream and skim milk in a mixing bowl with stirring. Any desired colorant and flavoring is then added with further stirring and the mixture is heated to 90 ° C and maintained at this temperature for 10 minutes. Calcium lactate is added with stirring and the mixture is cooled to 30 ° C with high shear stress. When the mixture is cooled to 30 ° C, it is emptied into the appropriate containers and cooled to 4 ° C. The containers are stored in refrigeration.

Example 5_ Frozen Confectionery Ingredient% by weight Maltodextrin 3.00 Glass sugar 27.00 Calcium Lactate 0.01 Citrus Acid 0.20 Gelano Gum 0.10 Pectin 0.05 Sodium Citrate 0.10 Color and Flavor Raspberry To taste Water The rest Gelano, pectin, sodium citrate, the sugar, the maltodextrin, the color and the flavor are mixed and added to the water with agitation. The mixture is heated to 90 ° and held at this temperature for 10 minutes and then cooled with high shear while the citric acid and calcium lactate are added. The shear stress is applied until the mixture reaches 2 ° C, which is below the gelation temperature of gellan gum, thereby forming a particulate gel of Gelano gum. The fluid composition containing the particulate gel is then emptied into molds or into the appropriate packages. The product is then frozen. If required, a bar can be inserted at an appropriate time while the product is freezing.

Example 6_ Two-part Dairy Dessert Ingredient Chocolate Base Milk Chocolate Base (% w / w) White (% w / w) Fresh cream (35% 4. 40 4. 40 fat) Skim milk 5. 80 5. 80 Powder Skim milk 68.75 68 .25 Sucrose 12 .00 12 .00 Chocolate 6.00 Milk White Chocolate 8.00 Flavor Chocolate 0.30 Cocoa 1.50 Gelano Gum 0.20 0.20 Gelatin 1.05 1.05 Calcium Lactate 0.10 0.10 Hexametaphosphate 0.20 0.20 Sodium Process The dairy dessert is made by first preparing separately the base of milk chocolate and the base of white chocolate. Each base is prepared by premixing skim milk powder, sugar, Gelano gum, gelatin and sodium hexametaphosphate. The premix is then added to the cream and the skim milk in a mixing vessel with stirring. Any coloring and flavoring agents are then added with further stirring and the mixture is heated to 90 ° C and maintained at this temperature for 10 minutes. The calcium lactate and the chocolate are then added with stirring and the mixture is cooled to 30 ° C with high shear stress. At this point, one base is stored under agitation at 30 ° C, while the other is prepared. When the two mixtures have been prepared and brought to 30 ° C, both mixtures can be emptied into the appropriate containers by any process desired to achieve the visual effects described above. For example, the blends can be emptied simultaneously into a container by means of two separate low shear filling nozzles, simultaneously, while the container is rotated, providing a marble-like product, as illustrated in Figure 3. that the appropriate containers are filled, the products are cooled to 4 ° C. The containers are then stored at refrigeration temperatures.

Example 7. Fruit Juice Jelly This product is a fruit jelly that contains fruit juice. The product has unique rheological properties by means of hydrocolloid mixing and processing, which allows a water-based juice jelly to be produced from two vertically segregated parts. The two parts can be flavored and colored differently.

Formulation Ingredients Base of Orange Juice Base (% p / p) Chinese. { % p / p) Gelano rubber 0.1-0.2 0.1-0.2 Sodium Citrate 0.1-0.3 0.1-0.3 Gelatin 1.5-2.5 1.5-2.5 Sugar glass 10-20 10-20 Maltodextrin 0-20 0-20 Concentrate of 20 Orange Juice Concentrate of 20 Chinese Pomegranate Calcium Chloride 0.1-0.3 0.1-0.3 Water Up to 100 Up to 100 Procedure The product is prepared in two steps, through the formation of a base of Orange Juice and a base of Chinese Pomegranate. Other flavor combinations may be used. The two bases are produced by the following method and are maintained at 45 ° C with agitation until filling. Due to the rheology in filling, the bases can be packaged in different ways to form novel desserts. An example of this is the simultaneous packaging of the base of Orange and Granada China using a double-head filler with low shear stress, so that the bases are packaged to produce a vertically segregated two-part dessert, as illustrated in Figure 1.

Preparation of the Base Mix (For the Two Bases, the Orange Base for the Chinese Pomegranate) A premix of the Gelano gum, the sodium citrate, the gelatin, the sucrose and the maltodextrin is prepared and mixed with water with agitation. The mixture is heated to 90 ° C and maintained for 10 minutes. The calcium chloride and the concentrated juice are then added with stirring. The mixture is then cooled to the temperature of 45 ° C, solidification temperature of Gelano gum, at high shear stress. The first base preparation is maintained at 45 ° C with constant stirring until the second base has been prepared. Then, the bases at 45 ° C containing the particulate gel can be emptied as desired in the containers, which are stored in refrigeration.

Example Glazed confectionery The following products are an iced confectionery of vegetable fat and a frozen confectionery without fat. Although a formulation containing 6% by weight of vegetable fat is described, the amount of vegetable fat included can vary from 0% to 6% by weight. Formulation Ingredients Mixture with 6% Mixture with 0% Vegetable Fat, Vegetable Fat, c * P / E »p / p Vegetable Fat 6 Milk Solids 8.2 8.2 Skim Solids Solids 1.5 1.5 Milk Solids 12 12 Sucrose Sucrose Syrup 4 4 of Glucose Rubber of Gelano 0 .1-0. 2 0 .1-0. 2 Gelatin 0 .2-0. 8 0 .2-0. 8 Hexametaphosphate 0 .1-0. 3 0 .1-0. 3 Sodium Calcium Lactate 0. 05-0 .2 0. 05-0 .2 Taste / Color To taste To taste Water Up to 100 Up to 100 Emulsifier - 0. 05-0 .3 0. 05-0 .3 GMP Processing A premix of Gelano gum, skim milk solids, whey solids, and glucose and sucrose syrup solids is prepared , gelatin and sodium hexametaphosphate and added to the water with agitation. The mixture is heated to 70 ° C and the vegetable fat is added, if necessary, with stirring. The mixture is homogenized either with a Standard Homogenizer or by the application of high shear stress. The mixture is then heated to 90 ° C and maintained for 10 minutes. The calcium lactate is then added to the mixture with stirring and is cooled in high shear to 30 ° C, solidification temperature of Gelano gum. The fluid composition containing the particulate gel is then emptied into molds at 30 ° C. Continue cooling in the molds to below the solidification temperature of the gelatin. With the solidification of the gelatin, a bar can be inserted, if desired, and the molds frozen.

Example 1_ Mousse Stable to Freeze / Defrost. This formulation is for an aerated mousse product stable to freeze / thaw. The formulation can be produced by a standard ice cream freezer and extruded at extrusion temperatures above or below 0 ° C. The formulation, when processed through an ice cream freezer, can be obtained with an overshoot of up to 100%. Formulation Ingredients% by weight Fresh Cream (35% Fat) 4.40 Skimmed Milk 5.80 Skimmed Milk Up to 100 Milk Chocolate 6.00 Glass sugar 12.00 Gelano Gum 0.1-0.2 Gelatin 0.5-1.5 Sodium Hexametaphosphate 0.1-0.3 Cocoa 1.5 Lactate Calcium 0.05-0.2 Procedure Prepare a premix of skimmed milk powder, cocoa, icing sugar, Gelano gum, gelatin and sodium hexametaphosphate. The cream and the skim milk are placed in a mixing vessel and the premix is added with stirring. The mixture is then heated to 90 ° C and maintained for 10 minutes. Milk chocolate and calcium lactate are then added with stirring. The mixture is then cooled with high shear at 15 ° C, which is below the solidification point of Gelano, to form a fluid composition containing a particulate gel. This mixture is processed through an ice cream freezer, extracting the product at an extrusion temperature between -6 ° C and + 4 ° C, depending on the texture required. The product can obtain an overshoot of up to 100%. The product is packaged in containers and stored in either refrigeration or freezing conditions. If it freezes, the product will be thawed and cold will be consumed. The product is stable to freeze / thaw.

Example Confectionery Ice Cream This formulation is for a frozen confectionery that uses a single hydrocolloid gelling agent. Formulation Ingredients% by weight Mal todextrin 3 Glass sugar 27 Gelano gum 1 0.2 Gelano gum 2 0.05 Carob bean gum 0.1 Citric acid 0.2 Sodium citrate 0.14 Raspberry color and taste to taste Raspberry color and taste to taste Calcium lactate 0.01 Water 1 10 Water 2 to 100 Procedure The water component 2 is added to a mixing vessel and the sugar, the highdextrin, the gellan gum 1 and the sodium citrate are added with stirring. Mixing continues for 15 minutes while a premix of the rest of the dry ingredients is mixed with the water component 1 to form a pulp. The pulp is added to the mixing vessel and the mixture is stirred at high shear to produce a particulate gel. After 5 minutes of mixing, the mixture is heated to 95 ° C and maintained at that temperature for 5 minutes to hydrate the rubber component of gellan 2. After this time, the mixture is cooled to 60 ° C and emptied in molds. Cooling then continues to a temperature below the solidification point of the hydrocolloid gel (gelano). If desired, a bar can be inserted and the molds can optionally be frozen. Alternatively, the molds may be returned to room temperature after gelation and provided to the consumer at room temperature or at a temperature very close to it.

Claims (15)

1. NOVELTY OF THE INVENTION Having described the present invention, it is considered as a novelty and, therefore, the content of the following CLAIMS is claimed as property; An edible composition having a first part including a first particulate gel of a first gelling component and at least one other part including a second particulate gel of a second gelling component, the first part being practically unmixed with the other part or parts, wherein the first and second particulate gels are obtained by causing the first and second gelling components to gel with the application of shear stress.
2. 2. An edible composition that includes a particulate gel formed by causing a gelling component to gel with the application of shear, the particulate gel is suspended in the continuous phase of a hydrocolloid gel formed practically in the absence of shear.
3. An edible composition according to claim 1 or 2, wherein the particulate gel is selected from the group consisting of natural gelano, deacylated gelano, agar, alginate, modified alginates, pectin, iota-carrageenan, kappa carrageenan, furcellaran and mixtures thereof.
4. 4. An edible composition according to claim 3, wherein the particulate gel is selected from the group consisting of native gelano and deacylated gelano.
5. 5. An edible composition according to claim 1, wherein at least one of the parts further includes at least one hydrocolloid.
6. 6. An edible composition according to claim 2 or 5, wherein the hydrocolloid is selected from the group consisting of natural gelano, deacylated gelano, gelatin, propylene glycol alginate, pectin, carrageenan, furcellaran, agar, locust bean gum, guar gum , cassia gum, tara gum, tragacanth gum, microcrystalline cellulose, processed eucheuma algae, sodium carboxymethylcellulose, methylcellulose and other modified cellulose derivatives, xanthan, natural starch, modified starch, whey proteins, caseinates and mixtures of the same.
7. 7. An edible composition according to claim 6, wherein the particulate gel and the hydrocolloid are the same.
8. 8. A process for preparing an edible composition, which includes: (i) causing a first gelling component to form a first particulate gel with the application of shear stress; (ii) causing the second gelling component to form a second particulate gel with the application of shear stress; (iii) providing a first part including the first particulate gel; (iv) providing at least one other part that includes the second particulate gel; (v) emptying the first part in a container; and (vi) emptying the other part or parts in the container practically without mixing the first part with the other part or parts.
9. 9. A process for preparing an edible composition that includes a particulate gel suspended in the continuous phase of a hydrocolloid gel, the process includes providing a solution including a first gelling component and a hydrocolloid component, causing the first gelling component to gel with the application of shear stress, thereby forming a particulate gel and thereafter, causing the hydrocolloid component to gel practically in the absence of shear stress.
10. 10. A process according to claim 8 or 9, wherein the particulate gel is selected from the group consisting of natural gelano, deacylated gelano, agar, alginate, modified alginates, pectin, iota-carrageenan, kapa-carrageenan, furcellaran and mixtures thereof.
11. 11. A process according to claim 10, wherein the particulate gel is selected from the group consisting of natural gelano and deacylated gelano.
12. 12. A process according to claim 8, wherein at least one of the parts further includes at least one hydrocolloid.
13. 13. A process according to claim 9 or 12, wherein the hydrocolloid is selected from the group consisting of natural gellan, deacylated gellan, gelatin, propylene glycol alginate, pectin, carrageenan, furcellaran, agar, locust bean gum, guar gum, cassia gum, tara gum, tragacanth gum , microcrystalline cellulose, processed eucheuma algae, sodium carboxymethylcellulose, methylcellulose and other modified cellulose derivatives, xanthan, natural starch, modified starch, whey proteins, caseinates and mixtures thereof.
14. 14. A process according to claim 13, wherein the particulate gel and the hydrocolloid are the same.
15. 15. A process according to claim 8, wherein the passage of the emptying of part (v) and (vi) are carried out practically simultaneously.