PROCESSES FOR THE PREPARATION OF GELS, PRODUCTS OBTAINED THEREBY, AND THEIR USE

摘要

Edible alginate and low-methoxy-pectate gels are produced by rapidly mixing aqueous slurries containing finely divided foodstuff and particles of sparingly soluble solid, e.g. calcium sulphate, capable of releasing gelling agent into solution, throughout gellable aqueous alginate or low-methoxy-pectate sols, and then under shear-free conditions allowing the solid to release the gelling agent, e.g. calcium ions so that the mixture can gel.