Multi-Layer Self-Separating Gel
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
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N/A
Issued Date -
May 28, 2009
app pub date -
Nov 28, 2007
filing date -
Nov 28, 2007
priority date (Note) -
Abandoned
status (Latency Note)
Importance
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US Family Size
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Non-US Coverage
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Abstract
A multi-layer self-separating gel is described. A food composition comprising a first layer and a second layer comprises water, low acyl gellan gum, and an emulsifier. The composition can further comprise a third layer. A process of preparing a multi-layered food composition can comprise the steps of dry blending the low acyl gellan gum and the emulsifier to form a dry blend; adding the dry blend to water to form a mixture; agitating the mixture; heating the mixture to a temperature above about 54° C.; subjecting the mixture to high shear mixing at a temperature above about 54° C.; cooling the mixture to about 54° C. while continuing to mix said mixture; and ceasing the mixing of the mixture. Lack of protein in the gel minimizes its allergenicity; the gel is vegetarian; and the gel's physical properties allow for the potential of creating a shelf stable product.
First Claim
Other Claims data not available