Composition and method for preparing dessert gel

Claim 1

A dry cold water-soluble, room temperature gelling food composition comprising kappa carrageenan containing less than about 5% by weight of the carrageenan of each potassium and calcium cations, a sodium salt of a sequestering agent, potassium bitartrate, and cold soluble locust bean gum, the sequestering agent, potassium bitartrate, and locust bean gum being present in amounts sufficient to, respectively, sequester substantially all of the polyvalent cations present when the composition is dissolved in cold water and permit the carrageenan to assume a highly swollen state, to develop a carrageenan gel structure at room temperature as potassium cations are released at a controlled rate by the slowly dissolving potassium bitartrate, and to so enhance the set of the gel structure as to render the same unmoldable and to impart thereto a desirable pulpy mouth feel.

Claim 5

The method of preparing an edible carrageenan gel structure which is unmoldable and exhibits a desirable pulpy mouth feel, which comprises vigoruously mixing in water at room temperature a composition containing kappa carrageenan, a sodium salt of a sequestering agent for sequestering substantially all of the polyvalent cations in the carrageenan and water and permit the carrageenan to swell, potassium bitartrate providing by its slow dissolution potassium cations to develop the swollen carrageenan into a gel structure, and cold soluble locust bean gum for enhancing gel set, and thereafter allowing the mixture to set at room temperature.

Claim 6

The method of preparing an edible carrageenan gel structure which is unmoldable and exhibits a desirable pulpy mouth feel, which comprises vigoruously mixing in water at room temperature a composition containing kappa carrageenan, a sodium salt of a sequestering agent for sequestering substantially all of the polyvalent cations in the carrageenan and water and permit the carrageenan to swell, potassium bitartrate providing by its slow dissolution potassium cations to develop the swollen carrageenan into a gel structure, and cold soluble locust bean gum for enhancing gel set, and thereafter allowing the mixture to set at room temperature.