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US4894250A
Expired / Lapsed
US
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Thermo-irreversible edible gels of glucomannan and xanthan gums
Assignee: Mars GB Ltd
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Filing: 1988-05-05
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Granted: 1990-01-16
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Expires: 2008-05-05
Abstract
Abstract Thermo-irreversible aq. gels are made by subjecting a gellable combination of xanthan gum and glucomannan gum at a pH above 6 to a heat treatment under temp. and time conditions which cause the gel to become irreversible Pref., the pH is 6-10 (6.5-8). The gel also includes food materials, e.g. meat, fruit or vegetable material. It also includes other gums and/or gelling agents e.g. agar, carrageenan, pectin, alginate, gellan or guar gum. The ratio xanthan gum: glucomannan gum is 5:95-95:5 (1:10-10:1). The two gums total 0.02-6(0.5-4) wt.% w.r.t. gel. The glucomannan is from Amorphophallus corms.
Inventors
- 👤 Gary D. Musson
- 👤 Colin T. Prest
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 17:03
CPC Classifications
A; A23; A23L; A23L29/00; A23L29/20; A23L13/00; A23L13/40; A23L13/42; A23L13/422; A23L21/00; A23L21/10; A23L21/12; A23L29/206; A23L29/244; A23L29/269; A23L29/27
Claims Analysis
Total Claims: 15
Claim 1
Independent Claim
49 words
A method for making a thermo-irreversible aqueous gel, which comprises subjecting a gellable combination of xanthan gum and a glucomannan gum at a pH above 6.5 to a heat treatment under conditions of temperature and time to form a gel and to cause the gel to become thermo irreversible.
Claim 2
Independent Claim
49 words
A method for making a thermo-irreversible aqueous gel, which comprises subjecting a gellable combination of xanthan gum and a glucomannan gum at a pH above 6.5 to a heat treatment under conditions of temperature and time to form a gel and to cause the gel to become thermo irreversible.
Claim 3
Dependent Claim
14 words
A method according to claim 1 wherein the pH is between 6.5 and 10.
Claim 4
Dependent Claim
14 words
A method according to claim 1 wherein the pH is between 6.5 and 8.
Claim 5
Dependent Claim
13 words
A method according to claim 1 wherein the gel also includes food materials.
Claim 6
Dependent Claim
16 words
A method according to claim 4 wherein the food materials comprise meat, fruit, or vegetable material.
Claim 7
Dependent Claim
16 words
A method according to claim 1 wherein the gel also includes other gums and/or gelling agents.
Claim 8
Dependent Claim
18 words
A method according to claim 6 wherein the gel includes agar, carrageenan, pectin, alginate, gellan or guar gum.
Claim 9
Dependent Claim
24 words
A method according to claim 1 wherein the ratio of xanthan gum to glucomannan gum is in the ratio of from 5:95 to 95:5.
Claim 10
Dependent Claim
22 words
A method according to claim 8 wherein the ratio of xanthan gum to glucomannan gum is in the range 1:10 to 10:1.
Claim 11
Dependent Claim
29 words
A method according to claim 1 wherein the concentration of xanthan gum and glucomannan gum in the aqueous phase is from 0.02% to 6%, by weight of the gel.
Claim 12
Dependent Claim
25 words
A method according to claim 10 wherein the concentration of xanthan gum and glucomannan in the aqueous phase is from 0.5% to 4%, by weight.
Claim 13
Dependent Claim
18 words
A method according to claim 1 wherein the glucomannan is a glucomannan from the corms of Amorphophallus species.
Claim 14
Dependent Claim
10 words
A thermo-irreversible gel from xanthan gum and a glucomannan gum.
Claim 15
Dependent Claim
10 words
A thermo-irreversible gel from xanthan gum and a glucomannan gum.
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GB2048642A
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US4746528A
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1993-01-15 | 1993-07-17 | 1994-01-16 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1997-01-15 | 1997-07-17 | 1998-01-16 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2001-01-15 | 2001-07-17 | 2002-01-16 | $7700.00 | Window Closed / Lapsed |