US4427704A — Food product thickened or gelled with carrageenan…

Claim 1

Independent Claim 59 words

A food product having a pH not higher than 8 comprising a gelled aqueous phase and at least one other food material, said gelled phase comprising 0.01 to 5 percent by weight of a mixture or reaction product of at least one glucomannan and at least one carrageenan in a ratio of glucomannan to carrageenan from 20:1 to 1:20.

Claim 2

Dependent Claim 59 words

A food product having a pH not higher than 8 comprising a gelled aqueous phase and at least one other food material, said gelled phase comprising 0.01 to 5 percent by weight of a mixture or reaction product of at least one glucomannan and at least one carrageenan in a ratio of glucomannan to carrageenan from 20:1 to 1:20.

Claim 3

Dependent Claim 15 words

The food product of claim 1 wherein said glucomannan is derived from an Amorphophallus species.

Claim 4

Dependent Claim 13 words

The food product of claim 1 wherein the gelled aqueous phase is thermo-irreversible.

Claim 5

Dependent Claim 18 words

The food product of claim 3 wherein the gelled phase is in the form of chunks or lumps.

Claim 6

Dependent Claim 29 words

The food product of claim 4 wherein the other food material comprises flavouring and/or colourings such as to impart the flavour and appearance of meat to the gelled phase.

Claim 7

Dependent Claim 15 words

The food product of claim 1 wherein the gelled aqueous phase is a thermo-reversible gel.

Claim 8

Dependent Claim 13 words

The food product of claim 6 wherein the other food material is meat.

Claim 9

Dependent Claim 14 words

The food product of claim 6 wherein the food product is a dessert gel.

Claim 10

Dependent Claim 17 words

The food product of claim 1 having a pH within the range of from 5 to 8.

Claim 11

Dependent Claim 16 words

The food product of claim 6 having a pH within the range from 3 to 6.

Claim 12

Dependent Claim 22 words

The food product of claim 1, wherein the ratio of glucomannan to carrageenan is within the range of from 1:10 to 10:1.

Claim 13

Dependent Claim 31 words

The food product of claim 1, wherein the concentration of total amount of glucomannan and carrageenan in the aqueous phase is from 0.01% to 5% by weight of the aqueous phase.

Claim 14

Dependent Claim 15 words

The food product of claim 1, wherein the carrageenan contains at least some kappa carrageenan.

Claim 15

Dependent Claim 19 words

The food product of claim 1, wherein the glucomannan is a glucomannan from the corms of the Amorphophallus genus.

Claim 16

Independent Claim 67 words

A method for making a food product which comprises mixing a gelling agent of a combination of at least one glucomannan and at least one carrageenan to other edible materials and heating the thus prepared mixture at a temperature of at least 100° C. at a pH not higher than 8 for sufficient time to cause formation of a gelled or thickened aqueous phase in the material.

Claim 17

Independent Claim 67 words

A method for making a food product which comprises mixing a gelling agent of a combination of at least one glucomannan and at least one carrageenan to other edible materials and heating the thus prepared mixture at a temperature of at least 100° C. at a pH not higher than 8 for sufficient time to cause formation of a gelled or thickened aqueous phase in the material.

Claim 18

Dependent Claim 44 words

The method of claim 15 wherein the other food materials are selected from the group consisting of meats and other proteinaceous materials of vegetable and/or animal origin wherein heating is continued whereby the product forms a proteinaceous material in a thermo-reversible gelled aqueous phase.

Claim 19

Dependent Claim 53 words

A process for the production of a food product comprising heating a mixture of at leat the glucomannan and at least one carrageenan in water, with flavourings and/or colourings, at a temperature of at least 100° C. at a pH not higher than 8 for a time sufficient to produce a thermo-irreversible gel.

Claim 20

Dependent Claim 53 words

A process for the production of a food product comprising heating a mixture of at leat the glucomannan and at least one carrageenan in water, with flavourings and/or colourings, at a temperature of at least 100° C. at a pH not higher than 8 for a time sufficient to produce a thermo-irreversible gel.

Claim 21

Dependent Claim 79 words

A process for the production of an edible product having a pH between 5 to 8 and having a gelled aqueous phase provided by a mixture of at leat one glucomannan and at least one carrageenan, which comprises subjecting a gellable combination of at least one glucomannan and at least one carrageenan to a temperature of at least 50° C. for a period of up to 16 hours such as to form a thermo-irreversible gel in the aqueous phase.

Claim 22

Dependent Claim 79 words

A process for the production of an edible product having a pH between 5 to 8 and having a gelled aqueous phase provided by a mixture of at leat one glucomannan and at least one carrageenan, which comprises subjecting a gellable combination of at least one glucomannan and at least one carrageenan to a temperature of at least 50° C. for a period of up to 16 hours such as to form a thermo-irreversible gel in the aqueous phase.

Claim 23

Dependent Claim 36 words

A process as claimed in claim 18 wherein the gelling system is produced by dissolving the carrageenan and glucomannan in a hot aqueous phase which is then cooled and then reheated to form the thermo-irreversible gel.

Claim 24

Dependent Claim 27 words

A process as claimed in claim 19 wherein before being reheated to form the thermo-irreversible gel the solution is held at room temperature for an aging period.

Claim 25

Dependent Claim 21 words

A process as claimed in claim 18 wherein the glucomannan is a glucomannan present in the corms of the Amorphophallus genus.

Claim 26

Dependent Claim 21 words

A process as claimed in claim 21 wherein the glucomannan is a glucomannan derived from A.rivieri, A.oncophyllus, A.variabilis, A.bulbifera or A.blumei.

Claim 27

Dependent Claim 20 words

A process as claimed in claim 18 wherein the carrageenan is a carrageenan type containing at least some kappa carrageenan.

Claim 28

Dependent Claim 22 words

A process as claimed in claim 18 wherein the ratio of glucomannan to carrageenan is in the range of 20:1 to 1:20.

Claim 29

Dependent Claim 28 words

A process as claimed in claim 18 wherein the concentration of the mixture of glucomannan and carrageenan in the aqueous phase is from 0.01% to 5% by weight.

Claim 30

Dependent Claim 28 words

A process as claimed in claim 18 wherein the concentration of the mixture of glucomannan to carrageenan in the aqueous phase is from 0.5 to 5% by weight.

Claim 31

Dependent Claim 34 words

A meat analogue comprising proteinaceous material dispersed in and bound together by a thermo-irreversible gelled aqueous phase, wherein the gelling system comprises a mixture of at least one glucomannan and at least one carrageenan.

Claim 32

Dependent Claim 34 words

A meat analogue comprising proteinaceous material dispersed in and bound together by a thermo-irreversible gelled aqueous phase, wherein the gelling system comprises a mixture of at least one glucomannan and at least one carrageenan.

Annuity Stage	Window Opens	Payment Deadline	Surcharge Period Until	Estimated Fee	Status
3.5 Years (Year 4)	1987-01-23	1987-07-25	1988-01-24	$2000.00	Window Closed / Lapsed
7.5 Years (Year 8)	1991-01-23	1991-07-25	1992-01-24	$3760.00	Window Closed / Lapsed
11.5 Years (Year 12)	1995-01-23	1995-07-25	1996-01-24	$7700.00	Window Closed / Lapsed

Food product thickened or gelled with carrageenan and glucomannan

Abstract

Inventors

Bibliographic Details

Claims Analysis

References Cited (Backward Citations)

USPTO Annuity & Maintenance Windows

Assigned Categories & Tags

Assign Category Tag