RU2008150380A - MIXED GEL SYSTEM AND METHOD FOR PRODUCING IT - Google Patents

MIXED GEL SYSTEM AND METHOD FOR PRODUCING IT Download PDF

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RU2008150380A
RU2008150380A RU2008150380/13A RU2008150380A RU2008150380A RU 2008150380 A RU2008150380 A RU 2008150380A RU 2008150380/13 A RU2008150380/13 A RU 2008150380/13A RU 2008150380 A RU2008150380 A RU 2008150380A RU 2008150380 A RU2008150380 A RU 2008150380A
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protein
suspension
gel system
globular protein
proteinaceous
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RU2412607C2 (en
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ДЕ ВЕЛЬДЕ Фредди ВАН (NL)
ДЕ ВЕЛЬДЕ Фредди ВАН
ЙОНГ-КОК Саския ДЕ (NL)
ЙОНГ-КОК Саския ДЕ
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Унилевер Н.В. (NL)
Унилевер Н.В.
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • 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
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    • 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
    • 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
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    • A—HUMAN NECESSITIES
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    • 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
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • 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
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/273—Dextran; Polysaccharides produced by leuconostoc
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

1. Способ получения смешанной гелевой системы, содержащей по меньшей мере один глобулярный белок по меньшей мере один полисахарид и по меньшей мере 50 мас.% воды, и содержащей по меньшей мере две отдельные водные фазы, которые находятся в непосредственном контакте, включая белковую желатинизированную фазу и небелковую водную фазу, причем указанный способ включает в себя: ! a) получение суспензии белковых агрегатов глобулярного белка, способного к холодному гелеобразованию, агрегаты которого имеют гидродинамический радиус в диапазоне 10-500 нм, предпочтительно 15-200 нм, причем указанная суспензия дополнительно содержит один или более полисахаридов; и ! b) получение смешанной гелевой системы при индуцировании гелеобразования суспензии белковых агрегатов, содержащей один или более полисахаридов, посредством понижения pH смешанной суспензии. ! 2. Способ по п.1, согласно которому суспензию белковых агрегатов, содержащую один или более полисахаридов, получают, осуществляя следующие стадии: ! i) приготовление водного раствора или дисперсии, содержащей по меньшей мере 1% глобулярного белка от массы воды; ! ii) если необходимо, доведение pH раствора до значения по меньшей мере на 1 единицу выше изоэлектрической точки глобулярного белка; ! iii) нагревание и/или повышение давления указанного водного раствора, таким образом, чтобы получить суспензию агрегатов глобулярного белка; и ! в котором один или более полисахаридов подмешивают к водному раствору или дисперсии и/или к суспензии белковых агрегатов. ! 3. Способ по п.1 или 2, в котором гелеобразующий глобулярный белок выбран из группы, состоящей из белков молочной сыворотки, яичны� 1. A method of obtaining a mixed gel system containing at least one globular protein, at least one polysaccharide and at least 50 wt.% Water, and containing at least two separate aqueous phases that are in direct contact, including the proteinaceous gelled phase and non-protein aqueous phase, and the specified method includes:! a) obtaining a suspension of protein aggregates of a globular protein capable of cold gelation, the aggregates of which have a hydrodynamic radius in the range of 10-500 nm, preferably 15-200 nm, wherein said suspension further comprises one or more polysaccharides; and! b) preparing a mixed gel system by inducing gelation of a suspension of protein aggregates containing one or more polysaccharides by lowering the pH of the mixed suspension. ! 2. The method according to claim 1, according to which a suspension of protein aggregates containing one or more polysaccharides is obtained by performing the following steps:! i) preparing an aqueous solution or dispersion containing at least 1% globular protein by weight of water; ! ii) if necessary, adjusting the pH of the solution to at least 1 unit above the isoelectric point of the globular protein; ! iii) heating and / or increasing the pressure of said aqueous solution, so as to obtain a suspension of aggregates of a globular protein; and! in which one or more polysaccharides are mixed with an aqueous solution or dispersion and / or a suspension of protein aggregates. ! 3. The method according to claim 1 or 2, in which the gelling globular protein is selected from the group consisting of whey proteins, eggs

Claims (21)

1. Способ получения смешанной гелевой системы, содержащей по меньшей мере один глобулярный белок по меньшей мере один полисахарид и по меньшей мере 50 мас.% воды, и содержащей по меньшей мере две отдельные водные фазы, которые находятся в непосредственном контакте, включая белковую желатинизированную фазу и небелковую водную фазу, причем указанный способ включает в себя:1. A method of obtaining a mixed gel system containing at least one globular protein, at least one polysaccharide and at least 50 wt.% Water, and containing at least two separate aqueous phases that are in direct contact, including the proteinaceous gelled phase and non-protein aqueous phase, and the specified method includes: a) получение суспензии белковых агрегатов глобулярного белка, способного к холодному гелеобразованию, агрегаты которого имеют гидродинамический радиус в диапазоне 10-500 нм, предпочтительно 15-200 нм, причем указанная суспензия дополнительно содержит один или более полисахаридов; иa) obtaining a suspension of protein aggregates of globular protein capable of cold gelation, the aggregates of which have a hydrodynamic radius in the range of 10-500 nm, preferably 15-200 nm, wherein said suspension further comprises one or more polysaccharides; and b) получение смешанной гелевой системы при индуцировании гелеобразования суспензии белковых агрегатов, содержащей один или более полисахаридов, посредством понижения pH смешанной суспензии.b) preparing a mixed gel system by inducing gelation of a suspension of protein aggregates containing one or more polysaccharides by lowering the pH of the mixed suspension. 2. Способ по п.1, согласно которому суспензию белковых агрегатов, содержащую один или более полисахаридов, получают, осуществляя следующие стадии:2. The method according to claim 1, according to which a suspension of protein aggregates containing one or more polysaccharides is obtained by performing the following steps: i) приготовление водного раствора или дисперсии, содержащей по меньшей мере 1% глобулярного белка от массы воды;i) preparing an aqueous solution or dispersion containing at least 1% globular protein by weight of water; ii) если необходимо, доведение pH раствора до значения по меньшей мере на 1 единицу выше изоэлектрической точки глобулярного белка;ii) if necessary, adjusting the pH of the solution to at least 1 unit above the isoelectric point of the globular protein; iii) нагревание и/или повышение давления указанного водного раствора, таким образом, чтобы получить суспензию агрегатов глобулярного белка; иiii) heating and / or increasing the pressure of said aqueous solution, so as to obtain a suspension of aggregates of a globular protein; and в котором один или более полисахаридов подмешивают к водному раствору или дисперсии и/или к суспензии белковых агрегатов.in which one or more polysaccharides are mixed with an aqueous solution or dispersion and / or a suspension of protein aggregates. 3. Способ по п.1 или 2, в котором гелеобразующий глобулярный белок выбран из группы, состоящей из белков молочной сыворотки, яичных белков, соевых белков и их комбинаций.3. The method according to claim 1 or 2, in which the gelling globular protein is selected from the group consisting of whey proteins, egg proteins, soy proteins, and combinations thereof. 4. Способ по п.1 или 2, в котором один или более полисахаридов выбраны из группы, состоящей из галактоманнантов, каррагенанов, агара, пектинов, производных пектина, производных целлюлозы, декстрана, производных декстрана, геллановой смолы, ксантановой смолы, альгината, крахмала, производных крахмала, инулина, производных инулина, экзополисахаридов и их комбинаций.4. The method according to claim 1 or 2, in which one or more polysaccharides are selected from the group consisting of galactomannants, carrageenans, agar, pectins, pectin derivatives, cellulose derivatives, dextran, dextran derivatives, gellan gum, xanthan gum, alginate, starch derivatives of starch, inulin, derivatives of inulin, exopolysaccharides and their combinations. 5. Способ по п.1 или 2, согласно которому водный раствор нагревают, и/или повышают давление по меньшей мере до 70 мас.% агрегирования глобулярного белка.5. The method according to claim 1 or 2, according to which the aqueous solution is heated and / or the pressure is increased to at least 70 wt.% Aggregation of the globular protein. 6. Способ по п.1 или 2, согласно которому pH понижают по меньшей мере на 0,5 единицы pH, предпочтительно по меньшей мере, на 1,0 единицу pH.6. The method according to claim 1 or 2, according to which the pH is reduced by at least 0.5 pH units, preferably at least 1.0 pH units. 7. Способ по п.1 или 2, согласно которому pH понижают до значения в интервале «на 1 единицу выше и на 1,5 единицы ниже изоэлектрической точки глобулярного белка».7. The method according to claim 1 or 2, according to which the pH is lowered to a value in the range of "1 unit above and 1.5 units below the isoelectric point of the globular protein." 8. Способ по п.1, согласно которому смешанная гелевая система, получаемая после гелеобразования глобулярного белка, содержит дисперсную белковую желатинизированную фазу и непрерывную небелковую водную фазу.8. The method according to claim 1, whereby the mixed gel system obtained after gelation of a globular protein comprises a dispersed proteinaceous gelled phase and a continuous non-proteinaceous aqueous phase. 9. Способ по п.8, согласно которому дисперсную белковую желатинизированную фазу выделяют из смешанной гелевой системы посредством удаления небелковой водной фазы и сбора выделенных белковых желатинизированных частиц.9. The method of claim 8, wherein the dispersed proteinaceous gelled phase is isolated from the mixed gel system by removing the non-proteinaceous aqueous phase and collecting the isolated proteinaceous gelled particles. 10. Способ по п.9, согласно которому небелковую водную фазу удаляют посредством гидроциклонирования, фильтрования, центрифугирования, седиментации и/или промывания.10. The method according to claim 9, according to which the non-proteinaceous aqueous phase is removed by hydrocyclone, filtration, centrifugation, sedimentation and / or washing. 11. Способ по п.10, в котором небелковую водную фазу удаляют посредством промывания.11. The method of claim 10, wherein the non-proteinaceous aqueous phase is removed by washing. 12. Способ по п.1, согласно которому смешанная гелевая система, получаемая после гелеобразования глобулярного белка, содержит непрерывную белковую желатинизированную фазу и небелковую водную фазу.12. The method according to claim 1, whereby the mixed gel system obtained after gelation of a globular protein comprises a continuous proteinaceous gelled phase and a non-proteinaceous aqueous phase. 13. Способ по п.12, согласно которому смешанную гелевую систему дегидратируют, удаляя по меньшей мере 50 мас.% содержащейся в ней воды посредством прессования, центрифугирования, сушки или их комбинаций.13. The method of claim 12, wherein the mixed gel system is dehydrated by removing at least 50 wt.% Of the water contained therein by pressing, centrifuging, drying, or combinations thereof. 14. Водная суспензия белковых частиц, содержащая по меньшей мере 50% глобулярного белка от массы сухих веществ, причем по меньшей мере 50 мас.% указанного глобулярного белка являются ковалентно сшитыми, при этом указанный глобулярный белок выбран из группы, составлящей из белков молочной сыворотки, яичных белков, соевых белков и их комбинаций, где частицы с диаметром, превосходящим 1 мкм, имеют среднюю шероховатость поверхности менее 1,2.14. An aqueous suspension of protein particles containing at least 50% globular protein by weight of solids, wherein at least 50 wt.% Of said globular protein is covalently crosslinked, wherein said globular protein is selected from the group consisting of whey proteins, egg proteins, soy proteins, and combinations thereof, where particles with a diameter exceeding 1 μm have an average surface roughness of less than 1.2. 15. Водная суспензия по п. 14, в которой после 2 ч обработки ультразвуком по меньшей мере 60 об.%, предпочтительно по меньшей мере 80 об.% частиц белка имеют диаметр более 1 мкм.15. The aqueous suspension of claim 14, wherein after 2 hours of sonication, at least 60 vol.%, Preferably at least 80 vol.% Of the protein particles have a diameter of more than 1 μm. 16. Свободно текущий порошок с содержанием воды менее 40 мас.%, который можно гидратировать, получая водную суспензию по п.14 или 15.16. Free flowing powder with a water content of less than 40 wt.%, Which can be hydrated, obtaining an aqueous suspension according to item 14 or 15. 17. Восстанавливаемая путем гидратации смешанная гелевая система, содержащая по меньшей мере две отдельные фазы, включая белковую желатинизированную фазу и небелковую фазу, причем указанная смешанная гелевая система содержит 0,01-40 мас.% воды и сухие вещества (указаны % от массы сухих веществ):17. A hydrated mixed gel system containing at least two separate phases, including a protein gel phase and a non-protein phase, said mixed gel system containing 0.01-40 wt.% Water and solids (% by weight of solids indicated) ): a) 50-99,5 мас.% желатинизированного глобулярного белка, выбранного из группы, состоящей из белков молочной сыворотки, яичных белков, соевых белков и их комбинаций;a) 50-99.5 wt.% gelled globular protein selected from the group consisting of whey proteins, egg proteins, soy proteins and combinations thereof; b) 0,1-50 мас.% полисахарида, выбранного из группы, состоящей из галактоманнанов, каррагенанов, агара, пектинов, производных пектина, производных целлюлозы, декстрана, производных декстрана, геллановой смолы, ксантановой смолы, альгината, крахмала, производных крахмала, инулина, производных инулина, экзополисахаридов и их комбинаций;b) 0.1-50 wt.% polysaccharide selected from the group consisting of galactomannans, carrageenans, agar, pectins, pectin derivatives, cellulose derivatives, dextran, dextran derivatives, gellan gum, xanthan gum, alginate, starch, starch derivatives, inulin, derivatives of inulin, exopolysaccharides and their combinations; где pH смешанной гелевой системы имеет значение в интервале «на 1 единицу выше и на 1,5 единицы ниже изоэлектрической точки глобулярного белка», и где смешанная гелевая система имеет показатель регидратации, составляющий по меньшей мере 2.where the pH of the mixed gel system has a value in the range of "1 unit higher and 1.5 units lower than the isoelectric point of the globular protein", and where the mixed gel system has a rehydration rate of at least 2. 18. Восстанавливаемая путем гидратации смешанная гелевая система по п.17, содержащая непрерывную небелковую фазу.18. Restored by hydration, the mixed gel system according to 17, containing a continuous non-protein phase. 19. Восстанавливаемая путем гидратации смешанная гелевая система по п.17 или 18, содержащая непрерывную белковую желатинизированную фазу.19. Restored by hydration, the mixed gel system according to claim 17 or 18, comprising a continuous proteinaceous gelled phase. 20. Восстанавливаемая путем гидратации смешанная гелевая система по п.17 или 18, в которой полисахарид представляет собой анионный полисахарид, выбранный из группы, состоящей из альгинатов, пектинов, каррагенанов, карбоксиметилцеллюлозы и их комбинаций.20. The hydrated hydrated gel system of claim 17 or 18, wherein the polysaccharide is an anionic polysaccharide selected from the group consisting of alginates, pectins, carrageenans, carboxymethyl cellulose, and combinations thereof. 21. Восстанавливаемая путем гидратации смешанная гелевая система по п.19, в которой полисахарид представляет собой анионный полисахарид, выбранный из группы, состоящей из альгинатов, пектинов, каррагенанов, карбоксиметилцеллюлозы и их комбинаций. 21. The hydrated recovery gel system of claim 19, wherein the polysaccharide is an anionic polysaccharide selected from the group consisting of alginates, pectins, carrageenans, carboxymethyl cellulose, and combinations thereof.
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