WO2004030469A2

WO2004030469A2 - Gelling composition

Info

Publication number: WO2004030469A2
Application number: PCT/IB2003/004806
Authority: WO
Inventors: Ole Tarp Madsen; Rasmus Thulin
Original assignee: Danisco A/S
Priority date: 2002-10-01
Filing date: 2003-10-01
Publication date: 2004-04-15
Also published as: AU2003276498A1; AU2003276498A8; WO2004030469A3

Abstract

The present invention relates to a gelling composition comprising at least 55 % w/w soluble solids, a gelling agent and an acidulant wherein the gelling composition forms a gel at a temperature of from 10 °C to 85 °C after at least 0.2 hours.

Description

COMPOSITION

FIELD OF INVENTION

The present invention relates to a gelling composition. In particular, the present invention relates to a gelling composition comprising at least 55 % w/w soluble solids, a gelling agent and an acidulant wherein the gelling composition forms a gel at a temperature of from 10 °C to 85 °C after 0.2 hours.

The present invention further relates to methods for preparing the gelling composition and products and uses thereof.

BACKGROUND TO THE INVENTION

In industry, gel compositions are widely used and in general, include a gel forming agent and certain gel introducing conditions. Gel introducing conditions may include ions, pH regulating agents, and/or co-solutes - such as sugars, sugar alcohols and polysaccharides. After dissolution of the gelling agent and introduction of the gel inducing conditions the gel will form.

Gel compositions are an important commodity in today's industry and have wide applications in a variety of food compositions - such as jellying and thickening agents.

Gel compositions including greater than 55 % soluble solids are normally produced by dissolving the gelling agent in hot water and adding the other component necessary for forming the gel - such as sugar, syrup and/or acidulants. The gel will then form upon cooling. Accordingly, a significant problem in the industry is caused by the high gelling temperature of sugar-containing gel compositions. Often this temperature is so high that the addition of such gelling compositions to other products - such as foodstuffs (eg. chocolate confectionery products) - causes the products to melt upon contact with the gelling composition. Moreover, if the gel forms too quickly it cannot be poured or contacted with other products. By way of example, US 4,241,099 discloses pectin formulations, products and methods that comprise delayed action acidulants. The method for making a gel includes cooking sugar syrup, adding pectin and GDL (glucono delta lactone) which leads to gel formation in 10-30 minutes. For these applications, with 75-85 % soluble solids and a pH in the range of 3.1-3.6, the normal gelling temperature is in the range of 80-90 °C, which is far higher than the melting temperature of, for example, foodstuffs - such as chocolate.

Another method for forming a jelly for use in covering pastries - such as fruit tarts - and as a thickener or a stabiliser - is described in GB 370,939. Briefly, a first solution containing cane sugar, 0.05% pectin and water is mixed and boiled. Remaining sugar is added and the mixture cooled to 80 °F. A second solution containing citric acid is prepared. The final jelly product is formed by mixing the first and second solutions together and the liquid then thickens, forming a gel within 5 minutes. The gels that are disclosed gel rapidly and contain only 0.05 % pectin.

Morris and Chilvers (1984) J. Sci. Food Agric. 35, 1370-1376 disclose the use of GDL as a slow acidifier to produce cold setting mixed alginate-pectin gels, under conditions in which neither pectin or alginate would gel alone. The gels that are disclosed do not comprise sugar and so overcoming the problems caused by the high temperature of the sugar filling are neither taught nor suggested.

The present invention seeks to overcome problem(s) associated with the prior art.

SUMMARY OF THE INVENTION

Surprisingly, it has been found that the problems caused by the high temperature of the sugar filling can be overcome by reducing the temperature of the sugar-containing composition before adding an acidulant.

Advantageously, aqueous gelling compositions may be used whenever a lower gelling temperature is preferred, for example, in chocolate products, jams in plastic cans, fillings in dough products and in kits for the home-making of jellies. Advantageously, the method described herein may be used to overcome the problems caused by using very water absorbing sugars - such as sorbitol and xylitol - which using prior art methods may cause the gelling temperature to increase.

The setting temperature and even the texture of the gelling composition may be altered according to the gelling temperature and type of texture required whilst still retaining a lower gelling temperature than described previously.

Advantageously, such gelling compositions may be moulded into an entity - such as an entity that is sensitive to heat - before the gelling composition sets.

In a broad aspect, the present invention provides a gelling composition that forms a gel at a temperature of from 10-85 °C after at least 0.2 hours.

SUMMARY ASPECTS OF THE PRESENT INVENTION

Aspects of the present invention are presented in the accompanying claims.

In a first aspect, the present invention relates to a gelling composition comprising at least 55 % w/w soluble solids, a gelling agent and an acidulant wherein the gelling composition forms a gel at a temperature of from 10 °C to 85 °C after at least 0.2 hours.

In a second aspect, the present invention relates to a method of preparing a gelling composition comprising at least 55 % w/w soluble solids, a gelling agent and an acidulant comprising the steps of: (i) forming at a temperature of from 10 °C-85 °C a gelling composition; and (ii) allowing the gelling composition to form a gel after at least 0.2 hours.

In a third aspect, the present invention relates to a gelling composition obtained or obtainable by the method according to the second aspect of the present invention. In a fourth aspect, the present invention relates to a foodstuff comprising or containing a gelling composition according to the present invention.

In a fifth aspect, the present invention relates to the use of a gelling composition according to present invention in the manufacture of a foodstuff.

In a sixth aspect, the present invention relates to a gelling composition comprising at least 55 % w/w soluble solids, pectin or alginate and an acidulant wherein the gelling composition forms a gel at a temperature of from 10 °C to 85 °C after at least 0.2 hours and has a pH of less than 4.0.

In a seventh aspect, the present invention relates to a gelling composition comprising at least 55 % w/w soluble solids, pectin, alginate and an acidulant wherein the gelling composition forms a gel at a temperature of from 10 °C to 85 °C after at least 0.2 hours and has a pH of greater than 4.0.

Other aspects of the present invention are presented in the accompanying claims and in the following description and discussion. These aspects are presented under separate section headings. However, it is to be understood that the teachings under each section heading are not necessarily limited to that particular section heading.

PREFERRED EMBODIMENTS

Preferably, the gelling composition forms a gel at a temperature of 10-70 °C.

Preferably, the gelling composition forms a gel at a temperature of 10-40 °C.

Preferably, the gelling composition forms a gel at a temperature of 15-35 °C.

Preferably, the gelling composition forms a gel at a temperature that is below the normal gelling temperature of the gelling composition.

Preferably, the pH of the gelling composition before it forms a gel is at least pH 4.0. Preferably, the pH of the gelling composition when it has formed a gel is less than pH 4.0.

Preferably, the pH of the gelling composition when it has formed a gel is between pH 3.6-2.5 or less.

Preferably, the gelling composition comprises at least 60 %, at least 70 % w/w, at least 75 % w/w, at least 80 % w/w or at least 85 % w/w soluble solids.

Preferably, the gelling composition comprises at least 0.5 %, at least 1 %, at least 1.5 %, at least 2 %, at least 2.5 %, at least 3 % or at least 3.5 % gelling agent.

Preferably, the gelling agent is selected from pectin or alginate.

Preferably, the gelling agent is a combination of alginate and pectin. According to this embodiment of the present invention, the gelling composition forms a gel at a pH above pH 4, more preferably, about pH 4.3.

Preferably, the gelling agent is a high ester pectin.

Preferably, the high-ester pectin is GRINDSTED® Pectin CF. More preferably, the high-ester pectin is GRINDSTED® Pectin CF 130 B.

Preferably, the acidulant is GDL.

Preferably, the acidulant additionally comprises a buffer.

Preferably, the buffer is a citrate buffer, a tartrate buffer and/or a phosphate buffer. More preferably, the buffer is a sodium citrate buffer, a potassium tartrate buffer, a sodium tartrate buffer, and/or a sodium phosphate buffer. Preferably, the gelling composition forms a gel after at least 0.3, 0.4, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 14, 16, 18, 20, 22, 24, or 48 hours or more.

Preferably, the gelling composition is contacted with or contained in an entity.

Preferably, the entity has a heat sensitive temperature that is lower than the temperature of the gelling composition.

Preferably, the entity comprises plastic.

Preferably, the entity comprises, houses or contains a foodstuff.

Preferably, the foodstuff comprises or contains a dairy product, a vegetable product, a fruit product, a meat product, a poultry product, a fish product, a bakery product and/or a confectionery product.

Preferably, the foodstuff is a heat-sensitive foodstuff.

Preferably, the heat-sensitive foodstuff comprises or contains chocolate, dough and/or starch.

Preferably, the gelling composition is allowed to form a gel by reducing the pH of the composition.

DESCRIPTION OF THE FIGURES

Figure 1 is a graph illustrating the measurement of the pH of a gelling composition as a function of time.

Figure 2 is a graph illustrating the measurement of the pH of a gelling composition as a function of time. Figure 3 is a graph illustrating the measurement of the pH of a gelling composition comprising 60g GDL, 20g Na-citrate and 200g water as a function of time. pH 3.4 after 550 minutes

Figure 4 is a graph illustrating the measurement of the pH of a gelling composition comprising 60g GDL, lOg Na-citrate and 200g water at 20°C as a function of time.

Figure 5 is a graph illustrating the measurement of the pH of a gelling composition comprising 60g GDL, lOg Na-citrate and 30g GRINDSTED® Pectin CF 120 as a function of time.

Figure 6 is a graph illustrating the results of the Haake Controlled Stress Rheometer (RS 150) analysis of a gelling composition comprising 1.75% GRINDSTED® CF 130B and 2.3% GDL in a 78% soluble solids (SS) pure sugar system. G' is defined as the elastic modulus; G" is defined as the viscous modulus; Tan(δ) is defined as G'VG'; δ is defined as the phase angle; t (s) is time in seconds.

Figure 7 is a graph illustrating the measurement of the pH of the gelling composition of Figure 6 as a function of time.

DETAILED DESCRIPTION OF THE INVENTION

SOLUBLE SOLIDS

As used herein, the term "soluble solids" refers generally to sugars.

The sugar may be provided by sucrose (eg. from cane or beet sugar), which may be mixed with other poly-saccharide or mono-saccharide sweeteners - such as corn syrup, sorbitol, xylitol, mannitol, poly-dextrose, malitol syrup, xylitol, fructose, HFCS (high fructose corn syrup) or the like. The soluble solid may even comprise an artificial sweetener, for example, saccharin, and/or acesulfame potassium. Sugar may be added to extracts containing high ester pectins to provide sufficient soluble solids to induce gelling. Usually a minimum of 55% soluble solids is required.

The compositions according to the present invention have a soluble solids content of at least 55 % w/w, at least 60 % w/w, at least 65 % w/w, at least 70 % w/w, at least 75 % w/w, at least 80 % w/w, or at least 85 % w/w or any start or end range thereof - such as at least 55 % w/w to 85 % w/w, or at least 55 % w/w to 80 % w/w, or at least 55 % w/w to 75 % w/w, or at least 55 % w/w to 70 % w/w, or at least 55 % w/w to 65 % w/w, or at least 55 % w/w to 60 % w/w, at least 60 % w/w to 85 % w/w, or at least 60 % w/w to 80 % w/w, or at least 60 % w/w to 75 % w/w, or at least 60 % w/w to 70 % w/w, or at least 60 % w/w to 65 % w/w, at least 65 % w/w to 85 % w/w, or at least 65 % w/w to 80 % w/w, or at least 65 % w/w to 75 % w/w, or at least 65 % w/w to 70 % w/w, at least 70 % w/w to 85 % w/w, or at least 70 % w/w to 80 % w/w, or at least 70 % w/w to 75 % w/w, at least 75 % w/w to 85 % w/w, or at least 75 % w/w to 80 % w/w, or at least 80 % w/w to 85 % w/w.

The soluble solids content may vary depending upon the product that is being prepared.

By way of example, for jellies, the soluble solids content may be between about 70 and 80 % w/w, based upon the total weight of the product, although this may vary according to the texture desired.

The solids content may also vary depending upon the mouth feel, and physical appearance desired.

GELLING AGENT

In accordance with the present invention, the gelling agent may be any agent that in the presence of at least 55 % soluble solids and an acidulant forms a gel at a temperature of from 10 °C to 85 °C after at least 0.2 hours.

Preferably, the gelling agent is alginate. Alginate is an all-natural carbohydrate polymer composed of two sugar acids, guluronic acid (G) and mannuronic acid (M). The M and G levels vary based on the source of the alginate. A variety of different viscosity and gel properties can be obtained based on the type of alginate selected, and how the alginate is used in a food. Calcium is generally used to form alginate gels by cross-linking the alginate chains.

Preferably, the gelling agent is pectin.

Pectin is a structural polysaccharide commonly found in the form of protopectin in plant cell walls. The backbone of pectin comprises α-1-4 linked galacturonic acid residues which are interrupted with a small number of 1,2 linked α-L-rhamnose units. In addition, pectin comprises highly branched regions with an almost alternating rhamno- galacturonan chain. These highly branched regions also contain other sugar units (such as D-galactose and L-arabinose) attached by glycosidic linkages to the C3 or C4 atoms of the rhamnose units or the C2 or C3 atoms of the galacturonic acid units. The long chains of α-1-4 linked galacturonic acid residues are commonly referred to as "smooth regions", whereas the highly branched regions are commonly referred to as the "hairy regions".

Some of the carboxyl groups of the galacturonic residues are esterified (e.g. the carboxyl groups are methylated). Typically, esterification of the carboxyl groups occurs after polymerisation of the galacturonic acid residues. Usually, the degree of esterification will vary from 0-90%. If 50% or more of the carboxyl groups are esterified then the resultant pectin is referred to as a "high ester pectin" ("HE pectin" for short) or a "high methoxyl pectin". If less than 50% of the carboxyl groups are esterified then the resultant pectin is referred to as a "low ester pectin" ("LE pectin" for short) or a "low methoxyl pectin". If the pectin does not contain any - or only a few - esterified groups it is usually referred to as pectate

HE pectin can be further divided into groups, based upon the speed at which the pectin gels. Ultra Rapid set pectin typically has a degree of esterification (DE) of about 80%; Rapid set pectin typically has a DE of about 72%; Medium set pectin typically has a DE of about 68 %; Slow set pectin typically has a DE of about 62 %; and Extra slow set pectin typically has a DE of about 58 %.

Usually, the soluble solids in commercially prepared compositions do not provide high enough levels of gelling agent - such as pectin - to promote adequate gelling. Accordingly, the gelling compositions of the present invention will generally have added gelling agent.

The gelling agent may be a low ester pectin, such as GRINDSTED® Pectin LA (eg. GRINDSTED® Pectin LA 040) which gels in the presence of calcium and or low pH. GRINDSTED® Pectin LA 040 is an amidated low ester pectin which can work in up to 75 % w/w soluble solids.

More preferably, the pectin is high ester pectin such that 50% or more of the carboxyl groups are esterified, although low ester pectins may be included. More preferably, the high ester pectin is GRINDSTED ® Pectin CF. Most preferably, the high ester pectin is GRINDSTED ® Pectin CF 130 B.

Combinations of gelling agents may also be used - such as a combination of pectin and another gelling agent, or a combination of alginate and another gelling agent.

Preferably, the combination of gelling agents is alginate and pectin - such as high or low ester pectin.

According to this embodiment of the present invention, it has been surprisingly been found that a gelling composition comprising at least 55 % w/w soluble solids, a combination of alginate and pectin and an acidulant forms a gel at a temperature of from 10 °C to 85 °C after at least 0.2 hours and has a pH greater than 4.0 - such as about pH 4.0 to about pH 4.5 (for example, about pH 4.3). In this embodiment, the pH of the gelling composition is reduced to a pH of about pH 4.0 - such as pH 4.3 - to allow the gelling composition to form a gel. This embodiment is particularly advantageous because it provides for combinations of alginate and pectin to be used for the development of gelling compositions with new textures.

The amount of gelling agent that is used may vary depending upon the texture that is required. The amount of gelling agent- such as high ester pectin - may be in the range of 0.5 % to 3.5 % w/w. Preferably, the amount of gelling agent is in the range of, but is not limited to, 0.5 - 2 % w/w.

Preferably, the amount of gelling agent - such as pectin and/or alginate that is used is at least 0.5 % w/w, at least 0.6 % w/w, at least 0.7 % w/w, at least 0.8 % w/w, at least 0.9 % w/w, at least 1.0 % w/w, at least 1.5 % w/w, at least 2.0 % w/w, at least 2.5 % w/w, at least 3.0 % w/w, or at least 3.5 % w/w or any suitable combination of start or end points - such as at least 0.5- 3.5 % w/w, at least 0.5- 3.0 % w/w, at least 0.5- 2.5 % w/w, at least 0.5-2.0 % w/w, at least 0.5- 1.5 % w/w, at least 0.5-1.0 % w/w, at least 0.6 - 3.5 % w/w, at least 0.6 - 3.0 % w/w, at least 0.6 - 2.5 % w/w, at least 0.6 - 2.0 % w/w, at least 0.6 - 1.5 % w/w, or at least 0.6 -1.0 % w/w, at least 0.7 - 3.5 % w/w, at least 0.7 - 3.0 % w/w, at least 0.7 - 2.5 % w/w, at least 0.7 -2.0 % w/w, at least 0.7 - 1.5 % w/w, at least 0.7 -1.0 % w/w, at least 0.8 - 3.5 % w/w, at least 0.8 - 3.0 % w/w, at least 0.8 - 2.5 % w/w, at least 0.8 -2.0 % w/w, at least 0.8 - 1.5 % w/w, at least 0.8 -1.0 % w/w, at least 0.9 - 3.5 % w/w, at least 0.9 - 3.0 % w/w, at least 0.9 - 2.5 % w/w, at least 0.9 -2.0 % w/w, at least 0.9 - 1.5 % w/w, at least 0.9 -1.0 % w/w, at least 1.0 - 3.5 % w/w, at least 1.0 - 3.0 % w/w, at least 1.0 - 2.5 % w/w, at least 1.0 -2.0 % w/w, at least 1.0 - 1.5 % w/w, at least 1.5 - 3.5 % w/w, at least 1.5 - 3.0 % w/w, at least 1.5 - 2.5 % w/w, at least 1.5 -2.0 % w/w, at least 2 - 3.5 % w/w, at least 2 - 3.0 % w/w, at least 2 - 2.5 % w/w, at least 2.5 - 3.5 % w/w, at least 2.5 - 3.0 % w/w or at least 3.0 - 3.5 % w/w.

ACIDULANT

As used herein, the term "acidulant" refers to any moiety that decreases the pH of a gelling composition. More preferably, the acidulant decreases the pH of a gelling composition by hydrolysis or other chemical reaction to form an acid.

Food acidulants are generally categorised either as general-purpose acids or as speciality acids. General purpose acids are those that have a broad range of functions and can be used in most foods where acidity is desired or necessary. Speciality acids are those that are limited in their functionality and/or range of application. Citric acid and malic acid are the predominant general-purpose acidulants with tartaric and fumaric acids.

All other acidulants fall into the speciality acid category. The most commonly used speciality acids are acetic acid (vinegar), cream of tartar (potassium acid tartrate), phosphoric acid, GDL, acid phosphate salts, lactic acid, and adipic acid.

Preferably, the acidulant is a speciality acid.

The control of acidity in food products is important for a variety of reasons. Precise pH control is important in the manufacture of jams, jellies, gelatin desserts, and pectin jellied candies in order to achieve optimum development of gel character and strength. Precise pH control is also important in the direct acidification of dairy products to achieve a smooth texture and proper curd formation. For example, gelatin desserts are generally adjusted to an average pH of 3.5 for proper flavour and good gel strength. However, the pH can range from 3.0-4.0.

In some foods - such as jams and jellies - the firmness of a pectin gel is dependent on rigid pH control. For example, slow set pectin attains maximum firmness at pH 3.05- 3.15 while rapid set pectin reaches maximum firmness at pH 3.35-3.45.

Advantageously, the present inventors have found that the addition of buffer - such as citrate buffer (eg. sodium citrate) and/or tartrate buffer (eg. potassium tartrate and/or sodium tartrate) and/or phosphate buffer (eg. sodium phosphate) - to the acidulant - such as GDL - slows down the gelling process. The buffering of the solution results in the pH decreasing less rapidly. Without wishing to be bound by any particular theory, it appears that the addition of buffer may assist in maintaining the pH within the critical pH range for the pectin type. The buffer may also delay the onset of gelation.

Typically, the initial pH of the composition will be higher than the final pH of the composition. Therefore, after in-situ hydrolysis and acidulation and the like, the pH will be lowered to the optimum gelation pH for the particular pectin used. For example, a typical optimum gelation pH for a slow set, high ester pectin may be between about 2.9 and about 3.3, while that for a rapid set, high ester pectin may be between about 3.0 and 3.7. Optimum gelation pH levels will also vary with the "grade" of the pectin.

If the pH is within range for gelling to occur, then the gelling of the composition will start as soon as the temperature falls below the normal gelling temperature. If the pH is not within the range for gelling to occur, then the gelling of the composition will not start when the temperature falls below the normal gelling temperature. Thus, without wishing to be bound by any particular theory, the gelling conditions can be manipulated such that the temperature of the gelling composition is within the range of the normal gelling temperature (and for some aspects, preferably, below the heat sensitive temperature of an entity), but the pH of the gelling composition is too high for gelling to occur. Reduction of the pH to a level that will allow gelling to occur whilst the gelling composition is within the normal gelling temperature provides for the gelling time of the gelling composition to be manipulated by controlling the reduction in pH.

In this manner, a cold, time dependable gelling system has been developed and so it is now possible to form a gelling composition at a temperature that is below the normal gelling temperature.

As used herein, the term "normal gelling temperature" refers to the temperature at which the composition containing the gelling conditions will start gelling because there is no longer enough energy/heat in the system to prevent the pectin molecules from gelling. Above the normal gelling temperature, the solution will not gel. As will be appreciated by a person skilled in the art, the actual gelling point is dependable upon the actual gelling factors in the solution, which include the pectin type and dosage, the degree of esterification, the type and amount of soluble solids, and the pH in the solution. This is well documented in the literature in, for example, "Food Hydrocollides" (1996) Volume 3, Martin Glickman.

In a preferred embodiment, the temperature of the gelling composition that forms a gel is below the normal gelling temperature of the gelling composition.

For some embodiments of the present invention, the pH of the gelling composition that forms a gel is less than pH 4.0.

For some embodiments of the present invention, the pH of the gelling composition that forms a gel is pH 3.6-2.5 or less - such as pH 3.6, 3.5, 3.4, 3.3, 3.2, 3.1, 3.0, 2.9, 2.8, 2.7,

2.6 or 2.5 or less, or any suitable combination of start or end points - such as between

3.6-3.5, between 3.6-3.4, between 3.6-3.3, between 3.6-3.2, between 3.6-3.1, between

3.6-3.0, between 3.6-2.9, between 3.6-2.8, between 3.6-2.7, between 3.6-2.5, between

3.5-3.4, between 3.5-3.3, between 3.5-3.2, between 3.5-3.1, between 3.5-3.0, between 3.5-2.9, between 3.5-2.8, between 3.5-2.7, between 3.5-2.5, between 3.4-3.3, between

3.4-3.2, between 3.4-3.1, between 3.4-3.0, between 3.4-2.9, between 3.4-2.8, between

3.4-2.7, between 3.4-2.5, between 3.3-3.2, between 3.3-3.1, between 3.3-3.0, between

3.3-2.9, between 3.3-2.8, between 3.3-2.7, between 3.3-2.5, 3.2-3.1, between 3.2-3.0, between 3.2-2.9, between 3.2-2.8, between 3.2-2.7, between 3.2-2.5, between 3.1-3.0, between 3.1-2.9, between 3.1-2.8, between 3.1-2.7, between 3.1-2.5, between 3.0-2.9, between 3.0-2.8, between 3.0-2.7, between 3.0-2.5, between 2.9-2.8, between 2.9-2.7, between 2.9-2.5, between 2.8-2.7, between 2.8-2.5 or between 2.7-2.5.

Typically, the pH of the gelling composition will be lower than the pH of the composition when it is not gelled.

Typically, the pH of the gelling composition that forms a gel will be lower than the pH of the gelling composition at its normal gelling temperature. Typically, the pH of the gelling composition at the normal gelling temperature is too high for gelling to occur, and the pH is therefore reduced to allow the gelling composition to form a gel.

The system may include any buffer that results in an acceptable texture for the gelling composition.

Accordingly, in a preferred embodiment, the acidulant can additionally comprise a buffer.

Preferably, the pectin and pectin alginate blend contains one or more buffer salts, such as GRINDSTED® Pectin CF 130 B, which is a blend of pectin containing a buffer salt.

Delayed-action acidulants, which are stronger acids, may have correspondingly lower % w/w ranges, while those that hydrolyse into weaker acids will be incorporated into compositions according to this invention at correspondingly higher % w/w ranges.

Preferably, the acidulant is glucono-delta-lactone (GDL).

GDL is an ester of gluconic acid, and is typically manufactured from glucose derived from com or wheat starch. The glucose undergoes aerobic fermentation and GDL is extracted via crystallisation. GDL is a colourless white crystalline powder with a sweet taste. When it is dissolved in water, it is slowly hydrolysed into gluconic acid which provides a slight acidic flavour. The hydrolysis rate is temperarure-dependent- the higher the temperature, the faster the rate.

GDL has been used for the internal setting of alginate. GDL acidifies the system in the presence of a slowly soluble calcium source eg. calcium phosphate. As the pH is lowered, the calcium phosphate releases calcium ions to the alginate, which causes the alginate to gel. GDL is highly soluble in water. The process is affected by the hydrolyses to gluconic acid; as the reaction occurs, a formerly saturated solution becomes undersaturated and more GDL can dissolve. This continues until the solution achieves equilibrium of GDL and gluconic acid. Gluconic acid occurs naturally in honey at levels of 0.5 to 1.0%.

A review of GDL can be found in "Food Acidulants", Chemicals Division of Pfizer, Inc., Technical Information Bulletin, 1977.

Other acidulants may include anhydrides and esters, including internal esters such as lactones. The acidulant will be released to its acid form upon hydrolysis of an anhydride or an ester linkage when exposed to water. Examples include the anhydride of any edible acid, such as acetic anhydride, heptanoic anhydride, succinic anhydride, and glutaric anhydride; esters which are combinations of any edible acid and any edible alcohol, for example ethyl acetate, triacetin (glycerol triacetate), and other esters of glycerin, sugars, sorbitol, mannitol, or any of the other edible polyhydroxyl compounds; and lactones - such as glucuronolactone, propiolactone, butyrolactone, and isovalerolactone.

The amoimt of acidulant to be used in the composition of the present invention may vary depending upon the particular acidulant that is used, the most important variable in this regard being the strength of the acid formed when the gelling agent is hydrolysed. For example, the amount may be 0.5 % - 4.5 % w/w, preferably, 0.5 %- 3.0 % w/w - such as about 1, 1.5, 2, 2.5 or 3 % w/w,

Other ingredients may also be incorporated into the gelling composition according to the present invention, particularly those ingredients that are incorporated into standard gelling compositions. These may include suitable food grade acids - such as malic acid and citric acid. Such food grade acids may be used in combination with a buffer in order to closely control the pH and, when desired, permit enhanced tartness of the composition by allowing the incorporation of additional food grade acid without significantly further lowering the pH to undesired initial, pre-gelation levels. For example, up to about one % w/w of a buffer - such as sodium citrate - could be added, as could about one % w/w of a food-grade acid - such as malic acid. Quantities of other ingredients will typically be relatively minor and will be generally in the order of the amounts that they are used in traditional compositions. Other typical ingredients include flavouring compounds, colouring agents, and the like.

PREPARING A GELLING COMPOSITION

One important aspect of the present invention, is that the gelling composition forms a gel at a temperature of from 10-85 °C after 0.2 hours.

Generally, the various ingredients of the gelling compositions, excluding the acidulant, are mixed or blended together, with, for example, cold tap water or the like being added as necessary, accompanied by agitation in order to provide a relatively homogeneous blend to provide a generally consistent final product. The blend is heated at a temperature of about 80 °C or higher, usually between about 80 and 110 °C - such as between about 80 and 108 °C.

Pectin may be dissolved separately in hot or cold water under agitation in order to obtain optimal functionally.

Alternatively, using different types of cooking systems - such as a jet-stream cooker - pectin may simply be mixed in and the cooking process would then dissolve it.

Advantageously, the gelling composition of the present invention works with all forms of pectin (eg. pectin-syrup) preparations, prior to adding the acidulant.

Advantageously, after the gelling composition has been heated, the temperature of the gelling composition is reduced.

Preferably, the temperature of the gelling composition is reduced before the acidulant is added.

Preferably, the temperature of the gelling composition is reduced to a temperature of from 10-85 °C. More preferably, the temperature of the gelling composition is reduced to a temperature of from 10-80 °C. More preferably, the temperature of the gelling composition is reduced to a temperature of from 10-75 °C. More preferably, the temperature of the gelling composition is reduced to a temperature of from 10- 70 °C. More preferably, the temperature of the gelling composition is reduced to a temperature of from 10-60 °C. More preferably, the temperature of the gelling composition is reduced to a temperature of from 10-50 °C. More preferably, the temperature of the gelling composition is reduced to a temperature of from 10-40 °C.

The temperature of the gelling composition may be reduced to any suitable combination of start or end points - such as 20-85 °C 20-80 °C 20-75 °C, 20-70 °C, 20-60 °C, 20-50 °C, 20-40 °C, 30-85 °C, 30-80 °C, 30-75 °C, 30-70 °C, 30-60 °C, 30- 50 °C, 30-40 °C, 40-85 °C, 40-80 °C, 40-75 °C, 40-70 °C, 40-60 °C, 40-50 °C, 50-85 °C, 50-80 °C, 50-75 °C, 50-70 °C, 50-60 °C, or 60-85 °C 60-80 °C 60-75 °C, 60-70 °C, 70-85 °C 70-80 °C 70-75 °C or 80-85 °C.

Preferably, the temperature of the gelling composition is reduced to a temperature of from 15-35 °C or any suitable combination of start or end points - such as 20-35 °C, 25-35 °C or 30-35 °C.

For some aspects of the present invention, the reduction in temperature of the gelling composition may be determined or dictated by the heat sensitive temperature of the entity that is contacted with the gelling composition.

Once the gelling composition has been allowed to cool and so the temperature of the gelling composition is lower than the heat sensitive temperature of an entity - the acidulant is added and mixed or blended into the gelling composition. Advantageously, this step means that the gelling or setting of the composition can be adjusted or delayed and so it is almost a matter of choice.

Typically, the gelling composition of the present invention is allowed to cool in a cooled water bath under slow agitation.

Preferably, the gelling composition of the present invention is allowed to cool in a scrapped-surface-heat exchanger to minimise the formation of air bubbles. The temperature of the gelling composition may be measured using various methods known to a person skilled in the art. By way of example, the temperature may be measured with a thermometer, which is inserted directly into the gelling composition.

The acidulant may be added before or after the gelling composition is contacted with an entity. Preferably, the acidulant is added before the gelling composition is contacted with the entity to allow the acidulant to be blended or mixed with the gelling composition.

Once the acidulant has been added, the gelling step may occur within 48 hours.

Preferably, the gelling composition will form a gel after at least 48, 24, 22, 20, 18, 16, 14, 12, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.5, 0.4, 0.3 or even after at least 0.2 hours or any suitable combination of start or end points - such as between or within 0.2 to 48 hours, between 0.2 to 24 hours, between 0.2 to 22 hours, between 0.2 to 20 hours, between 0.2 to 18 hours, between 0.2-16 hours, between 0.2-14 hours, between 0.2-12 hours, between 0.2-10 hours, between 0.2-8 hours, between 0.2-7 hours, between 0.2- 6 hours, between 0.2-5 hours, between 0.2-4 hours, between 0.2-3 hours, between 0.2- 2 hours, between 0.2-1 hours, between 0.2-0.5 hours, between 0.2-0.4 hours, between 0.2-0.3 hours, between 0.3 to 48 hours, 0.3 to 24 hours, between 0.3 to 22 hours, between 0.3 to 20 hours, between 0.3 to 18 hours, between 0.3-16 hours, between 0.3- 14 hours, between 0.3-12 hours, between 0.3-10 hours, between 0.3-8 hours, between 0.3-7 hours, between 0.3-6 hours, between 0.3-5 hours, between 0.3-4 hours, between 0.3-3 hours, between 0.3-2 hours, between 0.3-1 hours, between 0.3-0.5 hours, between 0.3-0.4 hours, between 0.4 to 48 hours, between 0.4 to 24 hours, between 0.4 to 22 hours, between 0.4 to 20 hours, between 0.4 to 18 hours, between 0.4-16 hours, between 0.4-14 hours, between 0.4-12 hours, between 0.4-10 hours, between 0.4-8 hours, between 0.4-7 hours, between 0.4-6 hours, between 0.4-5 hours, between 0.4-4 hours, between 0.4-3 hours, between 0.4-2 hours, between 0.4-1 hours, between 0.4- 0.5 hours, between 0.5 to 48 between 0.5 to 24 hours, between 0.5 to 22 hours, between 0.5 to 20 hours, between 0.5 to 18 hours, between 0.5-16 hours, between 0.5- 14 hours, between 0.5-12 hours, between 0.5-10 hours, between 0.5-8 hours, between 0.5-7 hours, between 0.5-6 hours, between 0.5-5 hours, between 0.5-4 hours, between 0.5-3 hours, between 0.5-2 hours, between 0.5-1 hours, between 1 to 48, between 1 to 24 hours, between 1 to 22 hours, between 1 to 20 hours, between 1 to 18 hours, between 1-16 hours, between 1-14 hours, between 1-12 hours, between 1-10 hours, between 1-8 hours, between 1-7 hours, between 1-6 hours, between 1-5 hours, between 1-4 hours, between 1-3 hours, between 1-2 hours, between 2 to 48 hours, between 2 to 24 hours, between 2 to 22 hours, between 2 to 20 hours, between 2 to 18 hours, between 2-16 hours, between 2-14 hours, between 2-12 hours, between 2-10 hours, between 2-8 hours, between 2-7 hours, between 2-6 hours, between 2-5 hours, between 2-4 hours, between 2-3 hours, between 2 to 48 hours, between 3 to 24 hours, between 3 to 22 hours, between 3 to 20 hours, between 3 to 18 hours, between 3-16 hours, between 3-14 hours, between 3-12 hours, between 3-10 hours, between 3-8 hours, between 3-7 hours, between 3-6 hours, between 3-5 hours, between 3-4 hours, between 4 to 48 hours, between 4 to 24 hours, between 4 to 22 hours, between 4 to 20 hours, between 4 to 18 hours, between 4-16 hours, between 4-14 hours, between 4-12 hours, between 4-10 hours, between 4-8 hours, between 4-7 hours, between 4-6 hours, between 4-5 hours between 5 to 48 hours, between 5 to 24 hours, between 5 to 22 hours, between 5 to 20 hours, between 5 to 18 hours, between 5-16 hours, between 5- 14 hours, between 5-12 hours, between 5-10 hours, between 5-8 hours, between 5-7 hours, between 5-6 hours, between 6 to 48 hours, between 6 to 24 hours, between 6 to 22 hours, between 6 to 20 hours, between 6 to 18 hours, between 6-16 hours, between 6-14 hours, between 6-12 hours, between 6-10 hours, between 6-8 hours, between 6-7 hours, between 7 to 48 hours, between 7 to 24 hours, between 7 to 22 hours, between 7 to 20 hours, between 7 to 18 hours, between 7-16 hours, between 7-14 hours, between 7-12 hours, between 7-10 hours, between 7-8 hours, between 8 to 48 hours, between 8 to 24 hours, between 8 to 22 hours, between 8 to 20 hours, between 8 to 18 hours, between 8-16 hours, between 8-14 hours, between 8-12 hours, between 8-10 hours, between 9to 48 hours, between 9 to 24 hours, between 9 to 22 hours, between 9 to 20 hours, between 9 to 18 hours, between 9-16 hours, between 9-14 hours, between 9-12 hours, between 9-10 hours, between 10 to 48 hours, between 10 to 24 hours, between 10 to 22 hours, between 10 to 20 hours, between 10 to 18 hours, between 10- 16 hours, between 10-14 hours, between 10-12 hours, between 12 to 48 hours, between 12 to 24 hours, between 12 to 22 hours, between 12 to 20 hours, between 12 to 18 hours, between 12-16 hours, between 12-14 hours, between 14 to 48 hours, between 14 to 24 hours, between 14 to 22 hours, between 14 to 20 hours, between 14 to 18 hours, between 14-16 hours, between 16 to 48 hours, between 16 to 24 hours, between 16 to 22 hours, between 16 to 20 hours, between 16 to 18 hours, between 18 to 48 hours, between 18 to 24 hours, between 18 to 22 hours, between 18 to 20 hours, between 20 to 48 hours, between 20 to 24 hours, between 20 to 22 hours, between 22 to 48, hours between 22 to 24 hours, or between 24 to 48.

The gelling composition may form a gel within 0.5-24 hours. The gelling composition may form a gel within 0.5-20 hours. The gelling composition may form a gel within 0.5-15 hours. The gelling composition may form a gel within 0.5-10 hours. The gelling composition may form a gel within 0.5-8 hours or any suitable combination of start or end points.

Suitably, the gelling composition will not form a gel until it has been deposited from a filling or depositing device.

Advantageously, the gelling composition will form a gel once it has been contacted with an entity.

When colouring ingredients or flavouring agents are to be incorporated into the gelling composition, generally they are added after the heating step because many colouring ingredients or flavouring agents are not resistant to heat. This also minimises flash off of flavour essences and the deterioration of colours.

Preferably, colouring ingredients or flavouring agents to be incorporated into the gelling composition, are added as late as possible in the production of the gelling composition (normally with a staticmixer).

Advantageously, the present invention may be used to not only design the setting temperature of the gelling composition, but also to design the gel strength and texture of the gelling compositions. By way of example, this may be achieved by regulating the gelling agent content - such as in the range of from 0.5-3 % w/w. Preferably, this may be achieved by regulating the gelling agent content in the range of from 0.5-2 % w/w. The gel strength and texture of the gelling composition may even be designed by modifying the mixture of soluble solids.

According to the present invention, a gelling composition may be prepared by dry blending a gelling agent and soluble solid and then dissolving in solution at a temperate of 80 °C or higher with vigorous agitation.

Without being bound by any particular theory, the gelling agent may not have to be dissolved since the undissolved gelling agent - such as pectin - may only have to be agitated in the cooled solution.

The remaining soluble solids are heated and added to the hot pectin/soluble solid solution and the syrup is cooked until the appropriate % w/w of soluble solids is reached. Optionally, flavourings and/or colourings are added and the syrup is then cooled to the preferred temperature. Preferably, cooling is performed under agitation.

The acidulant is then dissolved in water - such as cold boiled water - just before it is added to the cooled syrup. Preferably, the acidulant is added under agitation.

Typically, the % w/w soluble solids are measured using a refractometer index as will be familiar to a person skilled in the art.

Once the temperature of the gelling composition is lower than the heat sensitive temperature of an entity, the gelling composition may be contacted with an entity.

In a further aspect, the present invention relates to a method of preparing a gelling composition comprising at least 55 % w/w soluble solids, a gelling agent and an acidulant comprising the steps of: (i) providing a composition comprising the soluble solids and the gelling agent; (ii) reducing the temperature of the composition to between 10-85 °C; (iv) adding an acidulant; and (v) allowing the gelling composition to form a gel after at least 0.2 hours. In a further aspect, the present invention relates to a method of preparing a gelling composition comprising at least 55 % w/w soluble solids, a gelling agent and an acidulant comprising the steps of: (i) providing a composition comprising the soluble solids and the gelling agent; (ii) reducing the temperature of the composition to between 10-85 °C; (iv) adding an acidulant to reduce the pH of the gelling composition to lees than pH 4.0 - such as between pH 3.6-2.5 or less; and (v) allowing the gelling composition to form a gel after at least 0.2 hours.

In a further aspect, the present invention relates to a method of preparing a gelling composition comprising at least 55 % w/w soluble solids, a gelling agent and an acidulant comprising the steps of: (i) providing a composition comprising the soluble solids and the gelling agent which has a pH of 4.0 or more; (ii) reducing the temperature of the composition to between 10-85 °C; (iv) adding an acidulant to reduce the pH of the gelling composition to less than pH 4.0 - such as between pH 3.6-2.5 or less; and (v) allowing the gelling composition to form a gel after at least 0.2 hours.

In a further aspect, the present invention relates to a method of preparing a gelling composition comprising at least 55 % w/w soluble solids, a gelling agent and an acidulant comprising the steps of: (i) providing a composition comprising the soluble solids and the gelling agent; (ii) reducing the temperature of the composition to below the normal gelling temperature of the composition; (iii) adding an acidulant to reduce the pH of the gelling composition to lees than pH 4.0 - such as between pH 3.6-2.5 or less; and (iv) allowing the gelling composition to form a gel after at least 0.2 hours.

In a further aspect, the present invention relates to a method of preparing a gelling composition comprising at least 55 % w/w soluble solids, a gelling agent and an acidulant comprising the steps of: (i) providing a composition comprising the soluble solids and the gelling agent which has a pH of 4.0 or more; (ii) reducing the temperature of the composition to below the normal gelling temperature of the composition; (iii) adding an acidulant to reduce the pH of the gelling composition to less than pH 4.0 - such as between pH 3.6-2.5 or less; and (iv) allowing the gelling composition to form a gel after at least 0.2 hours. In a further aspect, the present invention relates to a method for preparing a gelling composition comprising the steps of: (a) increasing the temperature of a gelling composition comprising at least 55 % w/w soluble solids and a gelling agent; (b) reducing the temperature of the gelling composition to a temperature of from 10 °C to 85 °C; (c) adding an acidulant to the gelling composition; and (d) allowing the gelling composition to form a gel after 0.2 hours.

In a further aspect, the present invention relates to a method for preparing a foodstuff comprising the steps of: (a) increasing the temperature of a composition comprising at least 55 % w/w soluble solids and a gelling agent; (b) reducing the temperature of the composition to a temperature of from 10 °C to 85 °C; (c) adding an acidulant to the composition; (d) allowing the gelling composition to cool to a heat sensitive temperature that is lower than the temperature of the gelling composition; (e) contacting the gelling composition with an entity; and (f) allowing the gelling composition to form a gel after 0.2 hours.

HEAT SENSITIVE TEMPERATURE

As used herein, the term "heat sensitive temperature" refers to a temperature that is detrimental or damaging to an entity that is contacted with the gelling composition of the present invention.

The heat sensitive temperature may be, for example, the temperature at which an entity is melted, overheated, inactivated or damaged.

Preferably, the temperature of the gelling composition is lower than the heat sensitive temperature of the entity.

By way of example, the heat sensitive temperature of chocolate is typically about 27 °C or higher since the chocolate fat starts to melt at about 27-33 °C, although this temperature may vary depending upon the type of chocolate being used. ENTITY

As used herein, the term "entity" refers to any entity that is contacted with the gelling composition of the present invention.

Preferably, the entity is sensitive to heat such that the heat sensitive temperature should be lower than the temperature of the gelling composition. Suitably, the entity therefore has a heat sensitive temperature that is lower than the temperature of the gelling composition.

The entity may be, but is not limited to, a casing, a mould, a cavity, a receptacle, an impression or even a foodstuff.

If the entity is a casing, a mould or a cavity, then it may comprise or contain or house a foodstuff, for example, chocolate or starch.

If the entity comprises starch then it may be prepared using a Mogul plant. In this process, the Mogul plant makes impressions in starch - such as impressions of fruits, small animals and coins. The impressions may then be filled with a gelling composition and allowed to set. Once the gelling composition has gelled, the impression(s) may be turned over allowing the starch to separate from the gelled composition. The gelled composition(s) may then be cleaned to remove the remaining starch using, for example, air and/or brushes. Finally, the gelled compositions may be coated with, for example, sugar or oil.

If the casing or the mould does not comprise a foodstuff then it may comprise a heat sensitive constituent - such as rubber.

In a preferred embodiment of the present invention, the entity is a chocolate casing or chocolate mould. Thus, the present invention makes it possible to mould a gelling composition into chocolate, for example, pralines.

If the entity is a receptacle then it may comprise plastic produced by various methods - such as extrusion blow moulding, injection moulding, injection stretch blow moulding including reheat and blow, multi-layer (co-extrusion) and thermal forming. Typically, the plastic receptacle will be a plastic bottle, a plastic jar or a plastic container.

Packaging of food in plastic receptacles is more advantageous than using glass. This is because, the plastic containers are easy to handle, they are lightweight and they do not break as easily as glass. However, they do have disadvantages since some plastic containers may be sensitive to heat.

In a preferred embodiment of the present invention, the entity is a plastic container. The plastic container may be filled with various gelling compositions - such as jams and marmalades - wliich due to the lower gelling temperatures will not melt the plastic containers upon contact with the gelling composition. The plastic containers may even be filled with jellies, which due to the lower gelling temperatures will not melt the plastic containers.

Advantageously, the lower gelling temperatures used in the present invention are also lees likely to cause injuries (eg. burns) to a subject. Thus, the products of the present invention may be particularly suitable for children eg. kits for the home making of jellies.

If the entity is a foodstuff then it may comprise a constituent that is heat sensitive - such as yeast in dough or chocolate and the like. Advantageously, the constituent - such as yeast - will not be damaged or denatured due to the lower temperate of the gelling compositions of the present invention.

PRODUCTS

The products according to the present invention may include products that have been set from gelling compositions according to the present invention.

The products will include at least 55 % w/w soluble solids, a gelling agent and an acidulant in addition to any other conventional ingredients - such as flavourings, colourings, tartness enhancers, buffers, and the like. Preferably, the products will contain at least 55 % w/w soluble solids - such as sugar, glucose syrup, and/or invert sugar - pectin and GDL in addition to any other conventional ingredients - such as flavourings, colourings, tartness enhancers, buffers, and the like. More preferably, the products will contain at least 55 % w/w soluble solids - such as sugar, glucose syrup, and/or invert sugar - GRINDSTED® Pectin CF eg. GRINDSTED® Pectin CF 130 B, and GDL in addition to any other conventional ingredients - such as flavourings, colourings, tartness enhancers, buffers, and the like. Most preferably, the products will contain at least 55 % w/w soluble solids - such as sugar, glucose syrup, and or invert sugar - 0.5-3.5 % GRINDSTED® Pectin CF eg. GRINDSTED® Pectin CF 130 B, and 0.5-3 % GDL in addition to any other conventional ingredients - such as flavourings, colourings, tartness enhancers, buffers, and the like.

If the product prepared according to the present invention is to have a high tartness level - such as that characteristic of citric acid fruit - the product may include additional amounts of food grade acids. The amount of tartness achieved is a function of the equivalent weight and the amount of the acid used, such acids being weak organic acids, for example citric acid, malic acid, tartaric acid, fumaric acid, acidic acid, succinic acid, lactic acid, and adipic acid.

When a particularly high tartness level is required which would lower the pH to below the desired pH level, the pH of the total composition may be maintained by a suitable buffer - such as an alkali metal salt. Also, the soluble solids may impart a slight degree of buffering activity to the formulation.

The products of the present invention may also comprise kits for the preparation of gelling compositions outside of a factory. The high gelling temperatures of the sugar filling previously required using the prior art methods would make this both difficult and dangerous. Advantageously, the lower gelling temperatures now make it possible for gelling compositions to be made even by children.

FOODSTUFF The term "foodstuff as used herein may include food for animal and/or human consumption.

Typical foodstuffs include plant products or algae products and products processed from plants and/or algae, fruit products or products processed from fruit - such as preserves (for example jam), dairy products - such as desserts (eg. mousse and the like), yoghurt or cheese, vegetable products, fruit products, meat products, poultry products, fish products, bakery products and confectionery products - such as jellies, gelatin desserts, and pectin jellied candies.

The foodstuff may include any food for animal and/or human consumption that may be restructured and/or reconstituted prior to use.

The term "foodstuff may refer to the food or feed prior to and/or after reconstitution.

The foodstuff may be heat sensitive -such as yeast in dough or chocolate and the like. Advantageously, the constituent - such as yeast - will not be damaged or denatured due to the lower temperate of the gelling compositions of the present invention.

Preferably, the foodstuff is selected from: a chocolate product, jam, dough products and jellies.

The present invention employs, unless otherwise indicated, conventional techniques of food chemistry and the like which are within the capabilities of a person of ordinary skill in the art. Such techniques are explained in the literature.

The invention will now be further described by way of Examples, which are meant to serve to assist one of ordinary skill in the art in carrying out the invention and are not intended in any way to limit the scope of the invention.

EXAMPLES Example 1

To test GRINDSTED® Pectin LA 040, in a composition based on GRINDSTED® CS 37-leng (gelled fruit filling), to determine if this can produce a gel.

Method

Dry blend GRINDSTED® Pectin and Sugar I and dissolve in hot water (min 80°C), agitating vigorously. Preheat sugar II, glucose syrup, and invert sugar. Add the hot pectin solution to the hot sugar syrup. Cook the syrup until 80 % SS has been reached. Add flavoring and colouring. Cool to 30 °C-35 °C, under agitation. Dissolve the GDL in 30 °C cold boiled water, just before it is added to the cold sugar- syrup, agitating well. Deposit the filling to chocolate shells/pralines, within 1-2 hours.

The compositions used in this Example are shown in Table 1.

Results

Test l Viscosity increases dramatically in the temperature range 30 - 40 °C, and gelling is almost complete after one hour but never gels completely.

Test 2

Similar to Test 1 but not quite as viscous. Never gels completely.

Test 3

Similar to Test 1 and 2. Does not gel - just viscous.

Test 4 GRINDSTED® Pectin CF 130B gelling fine and after approx. 20 hours the gelling is complete, however a little too soft. The gel is very viscous, perhaps due to a high content of invert sugar. Test 5

GRINDSTED® Pectin CF 120 2,0%> gelling rapidly and therefore not good to work with. pH after adding GDL is 3.44. The pH may drop due to flavoring. Alternatively, a buffered pectin could be used instead.

Test 6

GRINDSTED® Pectin CF 120 in 1.5%. pH after adding flavour was pH 4. Very viskous at 65°C, perhaps the gelling is started, due to low pH.

Test 7

GRINDSTED® Pectin CF 130 B. pH after flavour 4.8, pH secured by the buffer system.

A good viscous gel, gel strength is 283 - 305g. Final pH after 24 hours is pH 3.35.

Conclusion

Test 7 appears to result in a gelling composition with advantageous gelling properties.

Example 2

Turkish delight for filled pralines with GDL.

Method

Dry blend GRINDSTED® Pectin CF 130 B (Pectin (E 440), Potassium/Sodium tartrate (E 337), Sodium Poly-phosphate (E 451)) and Sugar I and dissolve it in hot water (min 80°C), agitating vigorously. Preheat sugar II, glucose syrup, and invert sugar. Add the hot pectin solution to the hot sugar syrup. Cook the syrup until 80% SS has been reached. Add flavouring and colouring. Cool with agitation to 30 - 35°C. Dissolve the GDL (Glucono-Delta-Lactone (E 575)) in water at 30 °C, just before it is added to the cold sugar-syrup. Agitating well. Deposit the filling into chocolate shells/pralines within 1-2 hours. The composition used in this Example is shown in Table 2.

Results and Conclusion

This recipe gives a long and viscous gel, which is suitable for filled pralines. The gel can be filled into pralines at a temperature on 30°C - 35°C, without the risk of melting the chocolate. After adding the GDL, the filling can be processed for 1 - 2 hours without the risk of pre-gelling. The final texture is achieved after approx 24 hours.

Regulating the pectin content in the range 1-2 % modifies the texture of the gel.

Example 3

Testing pH development in gelling compositions with 1.5% GDL, and 1.1% - 1.3%- 1.5% GRINDSTED® CF 130B pectin

The purpose of the experiment is to determine how the ratio of buffered pectin concentration/GDL effects the speed of gelation and final pH.

Method

Dry blend GRINDSTED® Pectin CF 130 B (Pectin (E 440), Potassium/Sodium tartrate (E 337), Sodium Poly-phosphate (E 451)) and Sugar I and dissolve in hot water (min 80°C), agitating vigorously. Preheat sugar II, glucose syrup, and invert sugar. Add the hot pectin solution to the hot sugar syrup. Cook the syrup until 80 % SS has been reached. Add flavouring and colouring. Cool with agitation to 30 - 35°C. Dissolve the GDL (Glucono-Delta-Lactone (E 575)) in water at 30 °C, just before it is added to the cold sugar-syrup. Agitating well. Deposit the filling into chocolate shells/pralines within 1 -2 hours.

The compositions used in this Example are shown in Table 3.

Results The results are shown in Table 4.

The addition of 1.5% GDL in the pectin range 1.1 - 1.3 - 1.5 % keeps the pH in the range 3.25-3.4.

Conclusion

By adding 1.5% GDL to a gel comprising pectin GRINDSTED® CF 130 B in the range 1.1% to 1.5 %, it is possible to achieve a gel after 1.5 hr to 24 hr. The final pH in the gel is 3.3 - 3.4.

The effect on pH and gelling speed within this range of buffer/pectin dosage is limited.

Example 4

Measuring thepH of a gelling composition as a function of time.

Method

Dry blend GRINDSTED® Pectin CF 130 B and Sugar I and dissolve in hot water (min 80°C), agitating vigorously. Preheat sugar II, glucose syrup, and invert sugar. Add the hot pectin solution to the hot sugar syrup. Cook the syrup until 80 % SS has been reached. Add flavouring and colouring. Cool with agitation to 30-35°C. Dissolve the GDL in water at 30 °C, just before it is added to the cold sugar-syrup, agitating well. Take lOOg of the solution and add 40g ION water and mix well (in order to measure pH in this high amount of SS it is needed to dilute the solution). Measure the pH during the gellation, using a radiometer pHM 92 while the solution is stirred on a magnetic laboratory stirrer.

The composition used in this Example is shown in Table 2.

Results The results are shown in Figure 1.

Conclusion

In Figure 1, it can be seen that the pH drops to pH 3.3 within approx. 300 minutes, thereafter it only drops to approx 3.17 after 800 minutes, after which it stabilises. After 1130 minutes, the pH is 3.16 (data not shown).

As the gelling in GRINDSTED® CF 130B normally starts in the pH range 3.90 to 3.80 this means that this happens after about 15 to 25 minutes. Thereafter, if the gel is processed then there is a risk that the pectin network may be destroyed.

By adding more or less GDL and/or buffer to the gelling composition, the gel-time may be controlled.

Example 5

Filling of chocolate products

Liquid chocolate (45-50 °C) is cooled to 32 °C, then to 27-27.5 °C. Stable and unstable crystals are formed during this cooling. The temperature is raised to 29- 31 °C, causing the crystals of unstable forms to melt. The exact temperature required for this process depend on the type of chocolate. After tempering, the chocolate is still liquid and it is poured into moulds. After filling, the moulds are immediately emptied, and a thin layer remains on the base and the walls of the mould. The mould is then cooled, and the gelling composition of the present invention is poured in at a temperature of 25 °C.

The chocolate filled with the gelling composition is allowed to cool and settle for about 0.5 hr and a further chocolate layer is added to the fillings. This further layer becomes the bottom of the candy when the mould is turned.

Example 6

Fillings in plastic containers In an apparatus for filling containers, the plastic containers are conveyed through a filling station; the containers are filled with the gelling composition in a temperature range of 15-35°C. At this temperature the gelling composition is still liquid and easy to fill in the containers. The containers are secured with lids, labelled and stored until they are sold.

Example 7

Use of combinations of pectin and alginate in the preparation of gelling compositions.

The purpose of this experiment is to determine if it is possible to make a gel either by the use of hot acid gelation or by use of a cold setting technique. Also it has been determined that if by use of cold gelation, it is possible for calcium to slowly release calcium ions into the system, and in this manner for the pectin-alginate to perform a calcium gellification.

Aims of the different samples

Sample 1 To determine if it is possible to make a gel using the "cold setting" technique. The slow acidification in the cold pectin-alginate syrup will show if it is possible to form a gel in this way.

Sample 2 To determine if it is possible to make a gel using the "cold setting" technique. Calcium-hydrogen phosphate is added to the pectin-alginate solution during dissolving. The slow acidification in the cold pectin-alginate syrup will show if it is possible get a slow release of the calcium, which may the help the alginate in the system to gel, and that way make a gel with a greater gel strength.

Sample 3

To determine if it is possible to make a gel using the "cold setting" technique. To the

GDL solution, calcium-hydrogen phosphate is added during dissolving. This will show if the boiling of the calcium-hydrogen phosphate has an effect on the setting parameters of the system. The slow acidification of the cold pectin-alginate syrup will then show if it is possible get a slow release of the calcium, that would then help the alginate in the system to gel, and that way make a gel with a greater gel strength.

Samples 6-7

To determine if it is possible to make a gel with pectin-alginate combinations using a normal "hot acid "gelling technique. The only variation between the two samples is the amount of acid added, resulting in a different pH. The different pH should then give a different hardness to the system.

Method

All samples have been prepared by the following procedure: Blend Pectin, alginate with sugar I. Heat the ionised- water to 90-95°C. During agitation the blend is dissolved in the 90°C water, for 6-10 minutes. The sugar, syrup, glycerol, and invert sugar is brought to the boil. Mix in the hydrocolloids solution in the syrup.

In samples 2 and 3, Calcium-hydrogen phosphate is added to either the pectin solution or to the GDL solution. The difference between the samples is the amount of acid.

Results

In Table 5, the results of using pectin and alginate in the preparation of gelling compositions is shown.

Sample 1

Nice thin boiling during the boil. Is building some viscosity during the cooling at 45- 47°C, without any sign of gelling. The syrup gels within 24 hours, resulting in a nice structure. With this sample it is possible both work with the syrup during moulding and get a nice texture after the moulding. The pH development in the system is measured and the results are shown in Figure 2.

Sample 2 Calcium hydrogen phosphate is added to the pectin slurry. After the boil the pectin- syrup appears a little "grainy". At 65.5 °C the composition is very viscous and it appears that gelling has started. At 63 °C GDL is added.

Sample 3

GDL and calcium is dissolved together and added at 55 °C to the hot pectin-alginate syrup. As soon as the GDL is added, it looks like the gelling starts.

Sample 6 Pectin-alginate syrup. 7 ml of acid and 500 g syrup are added while the sample is still hot (ie. just removed from the stove). Just after the acid is added it becomes brittle and gels within 2-3 minutes. It is also lumpy during moulding. Temperature after moulding is 97 °C and pH 3,8, colour added: Green. The trial shows that it is possible to obtain a gel, but it is not possible to work with it as the system gels as soon as the acid is added.

Sample 7

Pectin-alginate syrup. 3.5ml of acid and 500g pH 4.3 syrup is added while the sample is still hot ( ie just removed from the stove). Gels fast, but not with the same speed as no 6. The trial shows that it is possible to get a pectin-alginate system to gel at a pH of 4.3 where pectin alone would not gel.

Conclusion

The GDL technique can be used to make sugar-gels with combinations of pectin and alginate. Using a normal "hot acid gelation", these compositions would form a gel before they could be moulded.

As can seen by results of the trials, pectin-alginate with 78% SS gels as soon as the acid is added. It even gels at a pH where pectin alone would not gel.

There is using the cold setting technique a considerable amount of time to mould the pectin-syrup before the pectin-syrup gels. By adding only a small amount of calcium-hydrogen phosphate to the pectin-alginate solution, it is not possible to obtain a workable gel. If a greater amount of calcium- hydrogen phosphate is added to the GDL-solution and then added to the cold pectin- alginate syrup, it is possible to obtain a gel with greater gel strength than without a calcium source. However, this process and dosage needs to be optimised as the working time for this syrup is small.

Trial no 3 shows also that with calcium a gel with a greater gel strength is obtained at a higher pH, than without a calcium source.

Example 8

Control of ^' hydrolysation time by altering the GDL/sodium citrate ratio. Method

The parameters used in this experiments are shown below:

GDL and Na-Citrate are dissolved in 20°C hot water, on a high sped mixer/ silverson for about 1 minute just before addition to the slurry.

Results The pH development results are shown in Figures 3-5.

The results of the trials shows that the hydrolysis of GDL is affected by the amount of sodium-citrate buffer used. By increasing the amount of sodium-citrate buffer, the reaction time is nearly doubled. However the final pH is also increased.

Conclusion This knowledge can be used to control the gelling time/working time with the pectin syrup.

Trials have also been made to assess the influence of pectin on the pH. The pectin also has an effect on the speed of hydrolysation, which needs to be taken into account when establishing the gelation time.

Example 9

Cold addition of acid to pectin-syrup

A test is performed to verify if acid can be added to a cold pectin solution to form a gelling composition.

Method

Dry blend pectin, sugar I, and dissolve it in 80 °C hot water, under agitation. Mix syrup, sugar II, and invert sugar and glycerol. Bring the solution to boil. Mix the hot pectin-solution with the syrup. Evaporate until 78% soluble solids is reached. Cool the solution to 35% soluble solids, and add 14 ml citric acid under agitation.

Results

The results are shown in Table 6. The trials show that by adding 14 ml of citric acid to 80 % SS pectin-syrup with 1.5% GRINDSTED® pectin CF130B, the syrup gels within 1 minute with a lumpy pre- gelled undesirable texture.

Therefore, the mixture gels immediately upon the mixing of the two solutions.

Conclusion

Surprisingly, these trials demonstrate that the cold addition of acid to pectin-syrup results in the formation of a gel within 1 minute. Such a method cannot be used in accordance with the present invention.

Example 10

The aim of this experiment is to verify that a gel can be made in two identical systems using either the conventional "hot acid gelation" or "cold setting system".

Method

The system contains 78% SS pure sugar; 1.75% GRINDSTED® CF 130B pectin (the lot number is the same in each trial); distilled-water standardised to 15°DH; Standardised boiling time of approximately 13 minutes; pH in the hot gelling system 3.35; pH in the cold gelling system 3.08.

(i) Hot system

One boil is made to measure the hot systems set temperature. 13 ml citrus acid 50% w/v is added. The hot syrup is transferred to an instrument for measuring the set temperature, by use of the change in the heat transmission which occurs when the pectin in the system gels.

After 24 hours the pH is measured in the pectin-gel, by adding 40g of ionised- water to 40g ofthe gel. (ii) Cold system

One boil is made and cooled down to 22-25°C before adding a freshly prepared GDL solution. 2.3% GDL is added. The amount of soluble solids, are corrected to 77-78% with water. An aliquot of the pectin-syrup is transferred for pH measurement and logging. The pH is measured by adding 40g of ionised-water to 40g pectin-syrup. 15 ml pectin-syrup is transferred to the Haake Controlled Stress Rheometer (RS-150) with the following settings .

(iii) Set-up of the Haake Controlled Stress Rheometer (RS-150)

Frequency 0.5 hz Analysis temp 22°C Probe Ti 35pp Analysis time up to 14400 seconds Strain 0.004 +/- 0.001

Results & Conclusion

The results are shown in Figures 6 and 7.

By the use of this method, it is possible to obtain a "picture" of how a gelling composition forms a gel. In this set-up, the system is maintained at a defined temperature over several hours. During this time, the system is inflated with small oscillating movements.

The force needed to make this movement (viscous module), along with the retracting forces (elastic module) within the system are measured, and through a computer program it is possible to describe how the gelling develops.

By measuring the pH at the same time as the reology, it is possible to correlate these to measurements, very precisely. Gelation on-set starts after 30 minutes (tangent drawn against δ curve), by correlating it with the pH measurement, the pH at this time is 3.91.

By use of this set-up it is possible to define the set point as the point at which the viscous modulus crosses the elastic modulus, or where tan(δ) is 1. This happens after 3425 seconds or 57 minutes. At this point, the system is more elastic than viscous, or in other words the majority of the system is gelled.

This set point of course only refers to this system using this set up. But this example clearly shows the development in the system over the analysis-time.

If we correlate it to the pH measurement made the on the system we can observe that the system after 57 minutes have a pH on 3.72

In all this shows that we have a window open for working with the system for up to 30 minutes.

The pH of the final system is pH 3.08 after 13 hours (not shown on the graph).

OTHER ASPECTS OF THE INVENTION

Other aspects of the present invention will now be described by way of numbered paragraphs.

1. A gelling composition comprising at least 55 % w/w soluble solids, a gelling agent and an acidulant wherein the gelling composition forms a gel at a temperature of from 10 °C to 70 °C.

2. A gelling composition according to paragraph 1 that forms a gel at a temperature of 10-40 °C.

3. A gelling composition according to paragraph 1 that forms a gel at a temperature of 15-35 °C. 4. A gelling composition according to any one of the preceding paragraphs wherein the gelling agent is selected from: pectin, alginate or a combination of alginate/pectin.

5. A gelling composition according to paragraph 4 wherein the gelling agent is a high ester pectin.

6. A gelling composition according to paragraph 5 wherein the high-ester pectin is GRINDSTED® Pectin CF.

7. A gelling composition according to paragraph 5 wherein the high-ester pectin is GRINDSTED® Pectin CF 130 B.

8. A method according to any one of the preceding paragraphs wherein the acidulant is GDL.

9. A gelling composition according to any one of the preceding paragraphs wherein the gelling composition forms a gel within 0.5-24 hours, preferably within 0.5-8 hours.

10. A gelling composition according to any one of the preceding paragraphs wherein the gelling composition is contacted with or contained in an entity.

11. A gelling composition according to paragraph 10 wherein the entity has a heat sensitive temperature that is lower than the temperature of the gelling composition.

12. A gelling composition according to paragraph 11 wherein the entity comprises plastic.

13. A gelling composition according to paragraph 12 wherein the entity comprises, houses or contains a foodstuff. 14. A gelling composition according to paragraph 13 wherein the foodstuff comprises chocolate, dough or starch.

15. A method of preparing a gelling composition comprising the steps of:

(i) forming at a temperature of from 10 °C to 70 °C a gelling composition; and (ii) allowing the gelling composition to form a gel.

16. A method according to paragraph 15 wherein the gelling composition comprises at least 55 % w/w soluble solids, a gelling agent and an acidulant.

17. A method according to paragraph 15 or paragraph 16 wherein the gelling composition is formed at a temperature of from 10 to 40 °C.

18. A method according to paragraph 15 or paragraph 16 wherein the gelling composition is formed at a temperature of from 15-35 °C.

19. A method according to paragraph 16 wherein the gelling agent is selected from: pectin, alginate or a combination of alginate/pectin.

20. A method according to paragraph 19 wherein the gelling agent is high ester pectin.

21. A method according to paragraph 20 wherein the high-ester pectin is GRINDSTED® Pectin CF.

22. A method according to paragraph 20 wherein the high-ester pectin is GRINDSTED® Pectin CF 130 B.

23. A method according to paragraph 16 wherein the acidulant is GDL. 24. A method according to any of paragraphs 15 to 23 wherein the gelling composition forms a gel within 0.5-24 hours, preferably within 0.5-8 hours.

25. A method according to any of paragraphs 15 to 24 comprising the additional step of contacting the gelling composition with an entity.

26. A method according to paragraph 25 wherein the entity has a heat sensitive temperature that is lower than the temperature of the gelling composition.

27. A method according to paragraph 26 wherein the entity comprises plastic.

28. A method according to paragraph 26 wherein the entity comprises a foodstuff.

29. A method according to paragraph 28 wherein the entity comprises chocolate, dough or starch.

30. A gelling composition obtained by the method of any of paragraphs 15 to 29.

31. A foodstuff comprising a gelling composition obtained by the method of any of paragraphs 15 to 30.

32. Use of a gelling composition according to any one of paragraphs 1 to 14 in the manufacture of a foodstuff.

33. A foodstuff according to paragraph 31 and a use according to paragraph 32 wherein the foodstuff is selected from: a chocolate product, jam, dough products and jellies. All publications mentioned in the above specification are herein incorporated by reference. Various modifications and variations of the described methods and system of the invention will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in food science and/or biology or related fields are intended to be within the scope of the following claims.

Pectin con020180 = lOg 4 Na-pyro-fosfat 068110; 3g Ca-H fosfat 068136; 87g Grindsted® LA 040 118439/00652-1 Table 2

Table 3

Table 4

n/a = not measured.

Table 5

Batch size ( g ): 1000 1000

Dry Sample 1 Sample 2 Sample 3 Sample 6 Sample 7 Matter Factor

Grindsted® Alginate FD 120 0.5 0.5 0.5 0.5 0.5

Grindsted® Pectin CF 13 OB 100 1 1 1 1 1

Water 15 15 15 15 15

Sugar I 100 1.8 1.8 1.8 1.8 1.8 Calcium hydrogen phosphate 0 0.05 0.89

Sugar II 100 30 30 30 30 30

Glucose syrup 42DE 76%SS 76 33 33 33 33 33

Invert Sugar, 70SS 70 18 18 18 18 18

Glycerol 70%SS 70 10 10 10 10 10

GDL, milled 100 2 2 2 Water 0 3 3 3

Total 114.3 114.35 115.19 109.3 109.3

% Dry matter 79.48 79.48 79.48 77.48 77.48

Citric acid, H20, 50%w/v 50 14 ml/kg

Colour red orange yellow red

Measured pH 3.1 3.5 3.4 3.5 4.3 Measured hardness 342.3g 228.9g 383.5g 322.5g 229.8g Table 6

Claims

1. A gelling composition comprising at least 55 % w/w soluble solids, a gelling agent and an acidulant wherein the gelling composition forms a gel at a temperature of from 10 °C to 85 °C after at least 0.2 hours.

2. A gelling composition according to claim 1 , wherein the gelling composition forms a gel at a temperature of 10-70 °C.

3. A gelling composition according to claim 1, wherein the gelling composition forms a gel at a temperature of 10-40 °C.

4. A gelling composition according to claim 1 , wherein the gelling composition forms a gel at a temperature of 15-35 °C.

5. A gelling composition according to any one of the preceding claims, wherein the gelling composition forms a gel at a temperature that is below the normal gelling temperature of the gelling composition.

6. A gelling composition according to any one of the preceding claims, wherein the pH of the gelling composition before it forms a gel is at least pH 4.0.

7. A gelling composition according to any one of the preceding claims, wherein the pH of the gelling composition when it has formed a gel is less than pH 4.0.

8. A gelling composition according to any one of the preceding claims wherein the pH of the gelling composition when it has formed a gel is between pH 3.6-2.5 or less.

9. A gelling composition according to any one of the preceding claims wherein the gelling composition comprises at least 60 %, at least 70 % w/w, at least 75 % w/w, at least 80 % w/w or at least 85 % w/w soluble solids.

10. A gelling composition according to any one of the preceding claims wherein the gelling composition comprises at least 0.5 %, at least 1 %, at least 1.5 %, at least 2 %, at least 2.5 %, at least 3 % or at least 3.5 % gelling agent.

11. A gelling composition according to any one of the preceding claims wherein the gelling agent is selected from pectin or alginate.

12. A gelling composition according to any one of claims 1-5, 9 and 10 wherein the gelling agent is a combination of alginate and pectin.

13. A gelling composition according to claim 12 wherein the gelling composition forms a gel at a pH above pH 4.

14. A gelling composition according to claim 12 or claim 13 wherein the gelling composition forms a gel at a pH of about pH 4.3.

15. A gelling composition according to any of claims 11-14 wherein the gelling agent is a high ester pectin.

16. A gelling composition according to claim 15 wherein the high-ester pectin is GRINDSTED® Pectin CF.

17. A gelling composition according to claim 15 wherein the high-ester pectin is GRINDSTED® Pectin CF 130 B.

18. A gelling composition according to any one of the preceding claims wherein the acidulant is GDL.

19. A gelling composition according to any one of the preceding claims wherein the acidulant additionally comprises a buffer.

20. A gelling composition according to claim 19 wherein the buffer is a citrate buffer, a tartrate buffer and/or a phosphate buffer.

21. A gelling composition according to claim 20 wherein the buffer is selected from sodium citrate buffer, potassium tartrate buffer, sodium tartrate buffer, and/or sodium phosphate buffer.

22. A gelling composition according to any one of the preceding claims wherein the gelling composition forms a gel after at least 0.3, 0.4, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 14, 16, 18, 20, 22, 24, or 48 hours or more.

23. A gelling composition according to any one of the preceding claims wherein the gelling composition is contacted with or contained in an entity.

24. A gelling composition according to claim 23, wherein the temperature of the gelling composition is lower than the heat sensitive temperature of the entity.

25. A gelling composition according to claim 23 or claim 24 wherein the entity comprises plastic.

26. A gelling composition according to any of claims 23-25 wherein the entity comprises, houses or contains a foodstuff.

27. A gelling composition according to claim 26 wherein the foodstuff comprises or contains a dairy product, a vegetable product, a fruit product, a meat product, a poultry product, a fish product, a bakery product and/or a confectionery product.

28. A gelling composition according to claim 26 or claim 27 wherein the foodstuff is a heat-sensitive foodstuff.

29. A gelling composition according to claim 28 wherein the heat-sensitive foodstuff comprises or contains chocolate, dough and/or starch.

30. A method of preparing a gelling composition comprising at least 55 % w/w soluble solids, a gelling agent and an acidulant comprising the steps of: (i) forming at a temperature of from 10 °C-85 °C a gelling composition; and (ii) allowing the gelling composition to form a gel after at least 0.2 hours.

31. A method according to claim 30, wherein the gelling composition forms a gel at a temperature of from 10-70 °C.

32. A method according to claim 30 wherein the gelling composition forms a gel at a temperature of from 10-40 °C.

33. A method according to claim 30 wherein the gelling composition forms a gel at a temperature of from 15-35 °C.

34. A method according to any one of claims 30-33, wherein the gelling composition forms a gel at a temperature that is below the normal gelling temperature of the gelling composition.

35. A method according to any one of claims 30-34, wherein the pH of the gelling composition before it forms a gel is at least pH 4.0.

36. A method according to any one of claims 30-35 wherein gelling composition is allowed to form a gel by reducing the pH of the composition.

37. A method according to claim 36 wherein the pH of the composition is reduced to less than pH 4.0.

38. A method according to claim 36 wherein the pH of the composition is reduced to between pH 2.5-3.6.

39. A method according to any one of claims 30-38 wherein the gelling composition comprises at least 60 %, at least 70 % w/w, at least 75 % w/w, at least 80 % w/w or at least 85 % w/w soluble solids.

40. A method according to any one of claims 30-39 wherein the gelling composition comprises at least 0.5 %, at least 1 %, at least 1.5 %, at least 2 %, at least 2.5 %, at least 3 % or at least 3.5 % gelling agent.

41. A method according to any one of claims 30-40 wherein the gelling agent is selected from: pectin or alginate.

42. A method according to any one of claims 30-36, 39 and 40 wherein the gelling agent is a combination of alginate/pectin.

43. A method according to claim 42 wherein the gelling composition forms a gel at a pH above pH 4.

44. A method according to claim 43 wherein the gelling composition forms a gel at a pH of about pH 4.3.

45. A method according to any of claims 41-44 wherein the gelling agent is high ester pectin.

46. A method according to claim 45 wherein the high-ester pectin is GRINDSTED® Pectin CF.

47. A method according to claim 45 wherein the high-ester pectin is GRINDSTED® Pectin CF 130 B.

48. A method according to any one of claims 30-47 wherein the acidulant is GDL.

49. A method according to any of claims 30-48 wherein the gelling composition forms a gel after at least 0.3, 0.4, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 14, 16, 18, 20, 22, 24, or 48 hours or more.

50. A method according to any of claims 30-49 comprising the additional step of contacting the gelling composition with an entity.

51. A method according to claim 50 wherein the entity has a heat sensitive temperature that is lower than the temperature of the gelling composition.

52. A method according to claim 51 wherein the entity comprises plastic.

53. A method according to claim 51 wherein the entity comprises, houses or contains a foodstuff.

54. A method according to claim 53 wherein the foodstuff comprises or contains a dairy product, a vegetable product, a fruit product, a meat product, a poultry product, a fish product, a bakery product and/or a confectionery product.

55. A method according to claim 53 or claim 54 wherein the foodstuff is a heat- sensitive foodstuff.

56. A method according to claim 55 wherein the heat-sensitive foodstuff comprises or contains chocolate, dough and/or starch.

57. A gelling composition obtained or obtainable by the method of any of claims 30-56.

58. A gelling composition according to claim 57, wherein the gelling composition forms a gel at a temperature that is below the normal gelling temperature of the gelling composition.

59. A foodstuff comprising or containing a gelling composition according to any of claims 1-29.

56. Use of a gelling composition according to any one of claims 1-29 in the manufacture of a foodstuff.

57. A foodstuff according to claim 59 and a use according to claim 56 wherein the foodstuff comprises or contains a preserve, a dairy product, a vegetable product, a fruit product, a meat product, a poultry product, a fish product, a bakery product and/or a confectionery product.

58. A foodstuff according to claim 59 and a use according to claim 60 wherein the foodstuff is a heat-sensitive foodstuff.

59. A foodstuff according to claim 58 wherein the heat-sensitive foodstuff comprises or contains chocolate, dough, and/or starch.

60. A gelling composition comprising at least 55 % w/w soluble solids, pectin or alginate and an acidulant wherein the gelling composition forms a gel at a temperature of from 10 °C to 85 °C after at least 0.2 hours and has a pH of less than 4.0.

61. A gelling composition comprising at least 55 % w/w soluble solids, pectin, alginate and an acidulant wherein the gelling composition forms a gel at a temperature of from 10 °C to 85 °C after at least 0.2 hours and has a pH of greater than pH 4.0.