Process for the improvement of gel formation or viscosity increase
US6036981A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 4, 1998 |
| Grant date | Mar 14, 2000 |
| Priority date | — |
| Expiry date | Mar 4, 2018 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y301/01011
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for increasing the viscosity or gel strength of certain food products is disclosed. By the process a pectinaceous homogenate or slurry is subjected to: a) a treatment with a mixture of enzymes, comprising one or more among galactanases, arabinanases, .alpha.-arabinofuranosidases, rhamnogalacturonan acetyl esterases (RGAE), endoglucanases, mannanases, xylanases, and proteolytic enzymes; b) a treatnent with a pectinesterase (PE), which PE is essentially free from pectic depolymerizing enzymes; followed by c) an enzyme inactivating treatment; said process being performed in the presence of divalent metal ions, especially Ca.sup.2+, said ions being inherently present in said homogenate or slurry, or said ions being added at any time prior to, during or after the process steps (a) to (c). The final product may be a jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other dessert.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.