| 摘要 |
1483507 Gelled food product KOBENHAVNS PEKTINFABRIK AS 23 Sept 1975 [23 Sept 1974] 41247/74 Heading A2B A gellable food product comprises an aqueous solution of a calcium sensitive gelling agent, an edible solute (present in a sufficient amount to impart a chemical water activity of 0.9 or below, a buffer to maintain the pH of the base at 3.5-7.0 and optionally a flavouring constituent. The food product is gelled by mixing with a calcium containing liquid medium. The gelling agent is suitably low methyl pectins or alginates, used in amounts of 1-10%. The edible solute may be a monosaccharide, a disaccharide, a polyhydric alcohol, a salt, acid or a base and the buffer may be a citrate or phosphate salt. Particularly preferred flavourings are chocolate, vanilla and caramel. |
