Method for preparing a gelled food product and semi-finished product for use in the method

Preparation of a gelled product involving heating thermo-reversible sheared gel and allowing the gel to set in mould under quiescent conditions. The sheared gel is based on non-starch polysaccharide gelling agent; and comprises a combination of water and fat (60 - 99 wt.%) at 60 - 95 (preferably 65...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	RENOO AVINASH BLINDT, BRONWYN ELLIOTT
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Preparation of a gelled product involving heating thermo-reversible sheared gel and allowing the gel to set in mould under quiescent conditions. The sheared gel is based on non-starch polysaccharide gelling agent; and comprises a combination of water and fat (60 - 99 wt.%) at 60 - 95 (preferably 65 - 90)[deg]C.