| 摘要 |
1,169,169. Alginate syrup. G. B. DIAMOND. 21 Oct., 1966 [22 Oct., 1965], No. 47318/66. Heading A2B. A syrup for discharge in the form of a jet from a pressurized container for example an aerosol container being potentially reactive with calcium, magnesium, or aluminium ions, comprises an aqueous suspension of a flavouring agent and 3 to 8 per cent of an alginate, preferably sodium alginate, which has a viscosity of approximately 10 centipoises in a 1 per cent solution in water at 68‹F., said syrup having a viscosity below 7,000 centipoises at 40‹F. and capable of forming, on injection into 7 parts of milk, a thick shake or in 5 parts of milk a soft pudding, having a considerably greater viscosity than the arithmetical mean of the viscosities of the syrup and milk, taking into account their relative proportions, by reaction with the calcium ions in the milk to form an alginate gel. Other ingredients of the syrup may be cocoa, invert sugar, carrageenin, emulsifiers, salt, stabilisers such as mixed sodium phosphates, citric acid, malt or malt extract, and preservatives. The syrup may be used in the preparation of milk shakes, soft puddings such as custards, imitation creams, and hard puddings and dips. Additional non-toxic compound of polyvalent metals may be present in the milk as setting agents. |
