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A liquid edible composition has >=0.05 wt.% pectin having degree of methoxylation of 2-50 and/or alginate, >=5 mg calcium/100 ml, and >=0.1 wt.% indigestible oligosaccharide having degree of polymerization of 2-60. The composition has a pH of more than 6, viscosity below 600 mPas at shear r...

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Bibliographische Detailangaben
Hauptverfasser:	DE LANGE, MARIA ELISABETH HERMIEN, VAN LEARE, KATRIEN MARIA JOZEFA
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES 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
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Beschreibung
Zusammenfassung:	A liquid edible composition has >=0.05 wt.% pectin having degree of methoxylation of 2-50 and/or alginate, >=5 mg calcium/100 ml, and >=0.1 wt.% indigestible oligosaccharide having degree of polymerization of 2-60. The composition has a pH of more than 6, viscosity below 600 mPas at shear rate of 100/s and 20[deg]C, and viscosity of >=125% of the first viscosity at pH below 5 and 37[deg]C.