Sausage additive comprising cellulose ether and natural gums
US11918015B2 · kind B2 · utility
0Cited by
7References
18Claims
0Family size
Assignee
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Key dates
| Filing date | Jan 30, 2013 |
| Grant date | Mar 5, 2024 |
| Priority date | — |
| Expiry date | Sep 19, 2035 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An edible composition consisting of (a) natural gum comprising a polysaccharide hydrocolloid (a1) containing mannose repeating units; (b) carrageenan; (c) cellulose ether, and optionally (d) water, wherein the weight ratio of carrageenan (b) to polysaccharide hydrocolloid (a1) ranges from 0.4:1 to 1.4:1 and the weight ratio of cellulose ether (c) to polysaccharide hydrocolloid (a1) is at least 0.02:1; its use in an edible product; and the edible product, typically sausage, comprising the edible composition.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.