GEL COMPOSITION

PURPOSE:To obtain a novel gel composition, containing carrageenan, tara gum and a polyhydric alcohol, having excellent ability to suppress water separation as well as high gelling power and rich in springiness. CONSTITUTION:A composition containing (A) preferably 0.5-5wt% carrageenan, preferably kap...

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Bibliographische Detailangaben
Hauptverfasser:	ABE MICHIYOSHI, SUZUKI SHOJI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES 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:	PURPOSE:To obtain a novel gel composition, containing carrageenan, tara gum and a polyhydric alcohol, having excellent ability to suppress water separation as well as high gelling power and rich in springiness. CONSTITUTION:A composition containing (A) preferably 0.5-5wt% carrageenan, preferably kappa carrageenan, (B) preferably 0.2-2wt% tara gum and (C) preferably 1-50wt% polyhydric alcohol, e.g. glycerol, ethylene glycol, propylene glycol, etc. The above-mentioned composition is produced by dissolving the components (A) and (B) in hot water at 80-90 deg.C, adding the component (C) and homogeneously blending the components.