WO2023057785A1 - Food thermoreversible gel seasoning - Google Patents

Food thermoreversible gel seasoning Download PDF

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Publication number
WO2023057785A1
WO2023057785A1 PCT/IB2021/059084 IB2021059084W WO2023057785A1 WO 2023057785 A1 WO2023057785 A1 WO 2023057785A1 IB 2021059084 W IB2021059084 W IB 2021059084W WO 2023057785 A1 WO2023057785 A1 WO 2023057785A1
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WO
WIPO (PCT)
Prior art keywords
gum
seasoning
fact
gelling agent
thermoreversible gel
Prior art date
Application number
PCT/IB2021/059084
Other languages
French (fr)
Inventor
Riccardo De Leo
Andrea QUARTIERI
Francesco BIGI
Original Assignee
Hofburg Food Technologies Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hofburg Food Technologies Llc filed Critical Hofburg Food Technologies Llc
Priority to PCT/IB2021/059084 priority Critical patent/WO2023057785A1/en
Publication of WO2023057785A1 publication Critical patent/WO2023057785A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment 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
    • 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
    • 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
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/269—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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

Definitions

  • Figure 1 is a representative column chart of the comparative analysis of the resistance to bacterial and fungal degradation of gel seasonings.
  • hydrocolloids consist of a set of polysaccharides and proteins which are obtained from a wide variety of sources such as trees, plants, seeds, algae, animals and bacteria, and which are in a colloidal state, i.e. formed by water as the dispersant phase and a solute (the substance itself) as the dispersed phase.
  • said hydrocolloidal gelling agent is of plant origin.
  • thermoreversible gel seasoning comprises at least a first hydrocolloid gelling agent and at least a second hydrocolloid gelling agent.
  • first hydrocolloid gelling agent and the second hydrocolloid gelling agent both belong to different chemical species (e.g. carrageenan and alginate) and have different origins (animal origin and plant origin).
  • the fact of providing two hydrocolloid gelling agents different from each other greatly increases the functional value of the invention as it allows greatly increasing the stability of the thermoreversible gel seasoning and the resistance of the same to microbiotic and fungal degradation.
  • first hydrocolloid gelling agent and the second hydrocolloid gelling agent are equal to each other.
  • first hydrocolloid gelling agent and the second hydrocolloid gelling agent belong to the same chemical species (e.g., carrageenan) but have different molecular weights.
  • the first hydrocolloid gelling agent and the second hydrocolloid gelling agent are present in a concentration by weight, respectively, evaluated with respect to the total weight of the thermoreversible gel seasoning, of between 1.0% and 3%.
  • the solvent consists of water.
  • tomato concentrate is used herein to refer to a concentrated tomato puree comprising an amount of residual solids more than or equal to 36%.
  • thermoreversible gel seasoning tomato puree present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 50%; first hydrocolloid gelling agent: agar agar present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 1.5%; second hydrocolloid gelling agent: pectin present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 1.5%; tomato concentrate present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 15%; solvent consisting of water present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 46%.
  • the seasoning according to the invention may be used in automatic machines, so-called vending machines, for making pizzas or heated meals.
  • the providing phase comprises at least one step of heating the tomato puree to a temperature above 80°C.
  • the process comprises at least one phase of providing a tomato concentrate present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 0.5% and 20%.
  • the cooling phase is carried out at a temperature below 10°C.
  • the gel obtained by the process according to the present invention is a thermoreversible gel.
  • thermoreversible gel seasoning when the thermoreversible gel seasoning is subjected to further heating it takes on the liquid state.
  • the bivalent cations present in the puree of plant origin i.e., in tomato puree (such as, e.g., Ca 2+ , Sr 2+ , Cu 2+ , Ba 2+ , Zn 2+ , Co 2+ , Mn 2+ ) cannot bind the chains of the hydrocolloid gelling agents, such as, e.g., alginate, at high temperatures.
  • thermoreversible gel seasoning thus obtained is thermoreversible.
  • SAMPLE CN tomato puree present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 85%; preservatives present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 5%; guar gum present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 3.5%; xanthan gum present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 1.5%.

Abstract

The food thermoreversible gel seasoning comprises: at least one puree and/or pulp of plant origin present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 30% and 70%; at least one hydrocolloid gelling agent present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 0.5% and 7%; at least one solvent present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 29,5% and 69,5%.

Description

FOOD THERMOREVERSIBLE GEL SEASONING
Technical Field
The present invention relates to a food thermoreversible gel seasoning. Background Art
With particular reference to the food sector, the use of seasonings in liquid form is well known.
Seasonings consist of substances used in cooking to add flavor to foodstuffs or culinary preparations, such as sauces.
These are mostly substances of plant origin, but can also be of animal origin, such as meat stock, or mineral, such as salt.
In detail, a seasoning usually means a sauce with a few elements (e.g., oil and vinegar or pulps of plant origin).
These seasonings do have a liquid texture and are generally marketed in hermetically sealed packages which, once opened, need to be stored in a refrigerator in order to counteract the degradation caused by bacteria and mold. This problem is particularly noticeable in seasonings based on purees and/or pulps of plant origin, such as e.g. tomato puree.
In order to remedy at least some of these drawbacks, the tomato purees currently on the market have added preservatives which are harmful to consumers’ health.
In addition, the liquid state of the seasoning prevents its use in automated production systems such as, e.g., vending machines.
This is due to the fact that in automated production systems, the seasoning is dispensed through specially shaped nozzles which allow it to be distributed over the food to be seasoned.
However, the liquid state of the seasoning makes it difficult to divide it into equal parts and, moreover, any residues of the latter deposited on the nozzles degrade, becoming moldy, through contact with air.
It is known, in fact, that the main food degradation reactions are hydrolysis and oxidation reactions catalyzed by enzymes present in the food or belonging to microorganisms contaminating the same and particularly aggressive on liquid substrates.
Description of the Invention
The main aim of the present invention is to devise a food thermoreversible gel seasoning which allows significantly increasing the resistance to bacterial and fungal degradation, compared to seasonings of known type.
One object of the present invention is to devise a food thermoreversible gel seasoning which is employable in food automated production machines.
A further object of the present invention is to devise a food thermoreversible gel seasoning which allows the mentioned drawbacks of the prior art to be overcome within the scope of a simple, rational, easy and effective to use as well as affordable solution.
Brief Description of the Drawings
Other characteristics and advantages of the present invention will become more apparent from the description of a preferred, but not exclusive, embodiment of a food thermoreversible gel seasoning, illustrated by way of an indicative, yet non-limiting example, in the accompanying tables of drawings wherein:
Figure 1 is a representative column chart of the comparative analysis of the resistance to bacterial and fungal degradation of gel seasonings.
Embodiments of the Invention
The food thermoreversible gel seasoning comprises: at least one puree and/or pulp of plant origin present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 30% and 70%; at least one hydrocolloid gelling agent present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 0.5% and 7%; at least one solvent present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 29.5% and 69.5%.
It is specified that in the present disclosure with the expression “thermoreversible gel seasoning” reference is made to a solid gel consisting of a three-dimensional network of molecules held together by junction areas (of physical or chemical nature) and constituting a solid phase wherein the dispersed liquid medium remains incorporated.
This network gives the gel the characteristic properties of a solid, while the liquid phase controls the density thereof.
In detail, hydrocolloids consist of a set of polysaccharides and proteins which are obtained from a wide variety of sources such as trees, plants, seeds, algae, animals and bacteria, and which are in a colloidal state, i.e. formed by water as the dispersant phase and a solute (the substance itself) as the dispersed phase.
The aforementioned puree and/or pulp of plant origin is obtained from at least one of: tomatoes, basil, aubergines, walnuts, peppers, chillies, cabbage, broccoli, spinach and mushrooms.
According to a preferred embodiment, the thermoreversible gel seasoning comprises tomato puree.
Advantageously, said hydrocolloidal gelling agent is of plant origin.
Preferably, the hydrocolloidal gelling agent is selected from the list comprising: starch, hydroxypropyl cellulose, methyl cellulose, guar gum, xanthan gum, agar agar, carrube seed flour, inulin, carrageenan, alginate, curdlan gum, dextran, gellan gum, gum arabic, karaya gum, ghatti gum, tragantah gum, locust bean gum, tara gum, tamarind gum, konjac, mannan.
It cannot however be ruled out from the scope of the present disclosure that the gelling agent is of animal origin and is selected from the list comprising: gelatin, caseinate, whey protein, chitosan.
According to a preferred embodiment, the thermoreversible gel seasoning comprises at least a first hydrocolloid gelling agent and at least a second hydrocolloid gelling agent.
Advantageously, the hydrocolloid gelling agents are present in a 1:1 ratio.
Preferably, the first hydrocolloid gelling agent and the second hydrocolloid gelling agent are different from each other.
This means that the first hydrocolloid gelling agent and the second hydrocolloid gelling agent both belong to different chemical species (e.g. carrageenan and alginate) and have different origins (animal origin and plant origin). The fact of providing two hydrocolloid gelling agents different from each other greatly increases the functional value of the invention as it allows greatly increasing the stability of the thermoreversible gel seasoning and the resistance of the same to microbiotic and fungal degradation.
It cannot however be ruled out from the scope of the present disclosure that the first hydrocolloid gelling agent and the second hydrocolloid gelling agent are equal to each other.
This means that the first hydrocolloid gelling agent and the second hydrocolloid gelling agent belong to the same chemical species (e.g., carrageenan) but have different molecular weights.
Preferably, the first hydrocolloid gelling agent and the second hydrocolloid gelling agent are present in a concentration by weight, respectively, evaluated with respect to the total weight of the thermoreversible gel seasoning, of between 1.0% and 3%.
Advantageously, the solvent consists of water.
Furthermore, the thermoreversible gel seasoning according to the invention comprises tomato concentrate present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 0.5% and 20%.
It should be noted that the expression “tomato concentrate” is used herein to refer to a concentrated tomato puree comprising an amount of residual solids more than or equal to 36%.
The following is an example of the formulation according to the present invention.
EXAMPLE 1 - thermoreversible gel seasoning tomato puree present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 50%; first hydrocolloid gelling agent: agar agar present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 1.5%; second hydrocolloid gelling agent: pectin present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 1.5%; tomato concentrate present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 15%; solvent consisting of water present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 46%.
In a second aspect, the present invention relates to the use of a thermoreversible gel seasoning in food products for automatic dispensing machines.
For example, the seasoning according to the invention may be used in automatic machines, so-called vending machines, for making pizzas or heated meals.
In a further aspect, the present invention relates to a process for the preparation of a thermoreversible gel seasoning, comprising at least the following phases: providing at least one puree and/or pulp of plant origin and at least one hydrocolloid gelling agent; mixing the puree and/or pulp of plant origin and the gelling agent at a temperature of more than 80°C to obtain a homogeneous mixture; cooling the homogeneous mixture to obtain a thermoversible gel seasoning. Advantageously, the puree of plant origin comprises a tomato puree.
Specifically, the providing phase comprises at least one step of heating the tomato puree to a temperature above 80°C.
In addition to heating the tomato puree, the providing phase comprises a step of heating the gelling agent and the solvent to a temperature above 80°C.
More specifically, the process comprises at least one phase of providing a tomato concentrate present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 0.5% and 20%.
Next, the cooling phase is carried out at room temperature.
It cannot however be ruled out from the scope of the present disclosure that the cooling phase is carried out at a temperature below 10°C.
The gel obtained by the process according to the present invention is a thermoreversible gel.
This means that when the thermoreversible gel seasoning is subjected to further heating it takes on the liquid state. In detail, the bivalent cations present in the puree of plant origin, i.e., in tomato puree (such as, e.g., Ca2+, Sr2+, Cu2+, Ba2+, Zn2+, Co2+, Mn2+) cannot bind the chains of the hydrocolloid gelling agents, such as, e.g., alginate, at high temperatures.
Therefore, the cation/molecule association of hydrocolloid gelling agent only occurs when the solution is cooled down.
The thermoreversible gel seasoning thus obtained is thermoreversible.
This method gives the final gel greater stability against bacterial and fungal degradation.
EXPERIMENTAL TESTS
Data obtained from a comparative study carried out on seasonings with the following formulations are reported here below.
This study was conducted in order to evaluate the resistance to bacterial and fungal degradation of the seasoning according to the present invention.
In detail, the experimental study was conducted for 9 weeks at room temperature.
SAMPLE C: tomato puree present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 100% and free of preservatives.
SAMPLE CN: tomato puree present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 85%; preservatives present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 5%; guar gum present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 3.5%; xanthan gum present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 1.5%.
SAMPLE KI: tomato puree present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 85%; guar gum present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 3.5%; xanthan gum present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 1.5%. SAMPLE K2: tomato puree present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 90%; carrube flour present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 1.5%; - inulin present in a concentration by weight, evaluated with respect to the total weight of the seasoning, equal to 3.5%.
Figure imgf000008_0001
Table 1 - microbiological analysis of molds
Figure imgf000008_0002
Figure imgf000009_0001
Table 2 - microbiological analysis of bacteria
From the observation of the tables shown above and the graph in Figure 1, it is clearly evident that the synergistic combination of two hydrocolloids surprisingly increases the stability of the seasoning according to the present invention.
It has in practice been ascertained that the described invention achieves the intended objects.
In particular, the fact is emphasized that the synergistic combination of two hydrocolloid gelling agents allows obtaining a thermo versible gel seasoning having increased stability to bacterial and fungal degradation.

Claims

9
1) Food thermoreversible gel seasoning comprising: at least one puree and/or pulp of plant origin present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 30% and 70%; at least one hydrocolloid gelling agent present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 0.5% and 7%; at least one solvent present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 29,5% and 69,5%.
2) Thermoreversible gel seasoning according to claim 1, characterized by the fact that said puree and/or pulp of plant origin is obtained from at least one of: tomatoes, basil, aubergines, walnuts, peppers, chillies, cabbage, broccoli, spinach and mushrooms.
3) Thermoreversible gel seasoning according to one or more of the preceding claims, characterized by the fact that said at least one gelling agent is of plant origin.
4) Thermoreversible gel seasoning according to one or more of the preceding claims, characterized by the fact that said at least one gelling agent is of animal origin and is selected from the list comprising: gelatin, caseinate, whey protein, chitosan.
5) Thermoreversible gel seasoning according to one or more of the preceding claims, characterized by the fact that it comprises at least a first hydrocolloid gelling agent and at least a second hydrocolloid gelling agent.
6) Thermoreversible gel seasoning according to one or more of the preceding claims, characterized by the fact that said first hydrocolloid gelling agent and said second hydrocolloid gelling agent are different from each other.
7) Thermoreversible gel seasoning according to one or more of the preceding claims, characterized by the fact that said first hydrocolloid gelling agent and said second hydrocolloid gelling agent are equal to each other.
8) Thermoreversible gel seasoning according to one or more of the preceding claims, characterized by the fact that said first hydrocolloidal agent and said second hydrocolloidal agent are selected from the list comprising: starch, hydroxypropyl cellulose, methyl cellulose, guar gum, xanthan gum, agar agar, carrube seed flour, inulin, carrageenan, alginate, curdlan gum, dextran, gellan gum, gum arabic, karaya gum, ghatti gum, tragantah gum, locust bean gum, tara gum, tamarind gum, konjac, mannan.
9) Thermoreversible gel seasoning according to one or more of the preceding claims, characterized by the fact that it comprises tomato concentrate present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 0,5% and 20%.
10) Use of the gel seasoning according to one or more of claims 1-9 in products for automated machines for foodstuff production.
11) Process for the preparation of a thermoreversible gel seasoning, comprising at least the following phases: providing at least one puree and/or pulp of plant origin and at least one hydrocolloid gelling agent; mixing said puree and/or pulp of plant origin and said at least one gelling agent at a temperature of more than 80°C to obtain a homogeneous mixture, cooling said homogeneous mixture to obtain a thermoversible gel seasoning.
12) Process according to claim 11, characterized by the fact that said puree and/or pulp of plant origin is obtained from at least one of: tomatoes, basil, aubergines, walnuts, peppers, chillies, cabbage, broccoli, spinach and mushrooms.
13) Process according to one or more of claims 11-12, characterized by the fact that said at least one hydrocolloidal gelling agent is of plant origin and is selected from the list comprising: starch, hydroxypropyl cellulose, methyl cellulose, guar gum, xanthan gum, agar agar, carrube seed flour, inulin, carrageenan, alginate, curdlan gum, dextran, gellan gum, gum arabic, karaya gum, ghatti gum, tragantah gum, locust bean gum, tara gum, tamarind gum, konjac, mannan. 11
14) Process according to one or more of claims 11-12, characterized by the fact that said at least one hydrocolloidal gelling agent is of animal origin and is selected from the list comprising: gelatin, caseinate, whey protein, chitosan.
15) Process according to one or more of claims 11-14, characterized by the fact that it comprises at least one phase of providing a tomato concentrate present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 0,5% and 20%.
16)Process according to one or more of claims 11-15, characterized by the fact that it comprises at least two hydrocolloidal gelling agents. 17)Process according to one or more of claims 11-16, characterized by the fact that said hydrocolloidal gelling agents are different from each other.
18) Process according to one or more of claims 11-17, characterized by the fact that said hydrocolloidal gelling agents are present in a 1:1 ratio.
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* Cited by examiner, † Cited by third party
Title
DATABASE WPI Week 201246, Derwent World Patents Index; AN 2012-H88810 *

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