COLD-GELLING THIXOTROPIC GLAZE COMPOSITION

The present invention provides a cold-gelling thixotropic glaze composition having a Brix value in the range of 20-65; containing at least 0.1 wt.% and less than 2.5 wt.% of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt.% of water, said composition being characterised in that...

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1. Verfasser:	CELHAY, FREDERIC
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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creator	CELHAY, FREDERIC
description	The present invention provides a cold-gelling thixotropic glaze composition having a Brix value in the range of 20-65; containing at least 0.1 wt.% and less than 2.5 wt.% of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt.% of water, said composition being characterised in that after it has been sheared sufficiently to become pourable, it forms a firm gel under quiescent conditions. The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze. La présente invention concerne une composition de glaçage thixotropique gélifiant à froid ayant un indice de Brix dans la gamme de 20 à 65 ; contenant au moins 0,1 % en poids et moins de 2,5 % en poids de pectine faiblement méthoxylée-amidée (FMA) ; et contenant au moins 34 % en poids d'eau, ladite composition étant caractérisée en ce qu'après qu'elle ait été suffisamment cisaillée afin de pouvoir être versée, elle forme un gel ferme dans des conditions au repos. La composition de glaçage selon la présente invention montre une fluidification significative par cisaillement et forme ultérieurement un gel ferme non-collant au repos. Ainsi, la présente composition de glaçage peut être transformée pour être versée en appliquant un cisaillement suffisant, par exemple, en la secouant et/ou en l'agitant. La composition de glaçage pouvant être versée fluidifiée par cisaillement peut être appliquée directement sur la surface d'un produit alimentaire, à la suite de quoi il gélifiera rapidement afin de produire un glaçage ferme.
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The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze. La présente invention concerne une composition de glaçage thixotropique gélifiant à froid ayant un indice de Brix dans la gamme de 20 à 65 ; contenant au moins 0,1 % en poids et moins de 2,5 % en poids de pectine faiblement méthoxylée-amidée (FMA) ; et contenant au moins 34 % en poids d'eau, ladite composition étant caractérisée en ce qu'après qu'elle ait été suffisamment cisaillée afin de pouvoir être versée, elle forme un gel ferme dans des conditions au repos. La composition de glaçage selon la présente invention montre une fluidification significative par cisaillement et forme ultérieurement un gel ferme non-collant au repos. Ainsi, la présente composition de glaçage peut être transformée pour être versée en appliquant un cisaillement suffisant, par exemple, en la secouant et/ou en l'agitant. La composition de glaçage pouvant être versée fluidifiée par cisaillement peut être appliquée directement sur la surface d'un produit alimentaire, à la suite de quoi il gélifiera rapidement afin de produire un glaçage ferme.</description><language>eng ; fre</language><subject>BAKERY PRODUCTS ; BAKING ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2007</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20070816&DB=EPODOC&CC=WO&NR=2007091888A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20070816&DB=EPODOC&CC=WO&NR=2007091888A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CELHAY, FREDERIC</creatorcontrib><title>COLD-GELLING THIXOTROPIC GLAZE COMPOSITION</title><description>The present invention provides a cold-gelling thixotropic glaze composition having a Brix value in the range of 20-65; containing at least 0.1 wt.% and less than 2.5 wt.% of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt.% of water, said composition being characterised in that after it has been sheared sufficiently to become pourable, it forms a firm gel under quiescent conditions. The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze. La présente invention concerne une composition de glaçage thixotropique gélifiant à froid ayant un indice de Brix dans la gamme de 20 à 65 ; contenant au moins 0,1 % en poids et moins de 2,5 % en poids de pectine faiblement méthoxylée-amidée (FMA) ; et contenant au moins 34 % en poids d'eau, ladite composition étant caractérisée en ce qu'après qu'elle ait été suffisamment cisaillée afin de pouvoir être versée, elle forme un gel ferme dans des conditions au repos. La composition de glaçage selon la présente invention montre une fluidification significative par cisaillement et forme ultérieurement un gel ferme non-collant au repos. Ainsi, la présente composition de glaçage peut être transformée pour être versée en appliquant un cisaillement suffisant, par exemple, en la secouant et/ou en l'agitant. 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The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze. La présente invention concerne une composition de glaçage thixotropique gélifiant à froid ayant un indice de Brix dans la gamme de 20 à 65 ; contenant au moins 0,1 % en poids et moins de 2,5 % en poids de pectine faiblement méthoxylée-amidée (FMA) ; et contenant au moins 34 % en poids d'eau, ladite composition étant caractérisée en ce qu'après qu'elle ait été suffisamment cisaillée afin de pouvoir être versée, elle forme un gel ferme dans des conditions au repos. La composition de glaçage selon la présente invention montre une fluidification significative par cisaillement et forme ultérieurement un gel ferme non-collant au repos. Ainsi, la présente composition de glaçage peut être transformée pour être versée en appliquant un cisaillement suffisant, par exemple, en la secouant et/ou en l'agitant. La composition de glaçage pouvant être versée fluidifiée par cisaillement peut être appliquée directement sur la surface d'un produit alimentaire, à la suite de quoi il gélifiera rapidement afin de produire un glaçage ferme.</abstract><oa>free_for_read</oa></addata></record>
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language	eng ; fre
recordid	cdi_epo_espacenet_WO2007091888A1
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subjects	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
title	COLD-GELLING THIXOTROPIC GLAZE COMPOSITION
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