Semi-solid food concentrate in the form of a paste or a gel
US9622503B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Dec 16, 2011 |
| Grant date | Apr 18, 2017 |
| Priority date | — |
| Expiry date | Sep 13, 2032 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/272
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A semi-solid food concentrate in the form of a gel or a paste comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable structuring material in an amount effective to provide a semi-solid food concentrate, water, which semi-solid food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum. the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20° C., and wherein the salt-stable gelling system is not konjac mannan alone.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.