Cold gelling pastry glaze based on pectin
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United States of America Patent
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Issued Date -
Aug 30, 2007
app pub date -
Feb 14, 2005
filing date -
Feb 13, 2004
priority date (Note) -
Abandoned
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Abstract
The present invention relates to liquid or semi-liquid pastry glaze, gelling on contact with a support, in particular to cold gelling pastry glazes obtained by solubilizing a Ca.sup.2+ reactive low methoxylated pectin, preferably a low methoxylated-amidated pectin and by applying conditions of brix, pH and/or suboptimal Ca.sup.+2 levels or other jellification ions that do not allow gelling before application onto a food product that provides the extra amount of e.g. Ca.sup.+2 ions and/or other conditions needed for jellification. The glaze solutions of the invention typically have a brix of about 35.degree. to about 55.degree., an acid pH (for instance a pH below 4) and/or a natural free Ca.sup.2+ level of about 15 ppm. The present invention further relates to the use of such pastry glazes on food products such as pastry, which will retain an excellent cut-ability and texture. The glazes according to the invention advantageously are ready-to-use glazes that can be applied with precision, that are cold gelling but do not have the disadvantages of a standard thixotropic glaze. They are highly suited for glazing of acid food products such as a fruit tart.
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