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1. 发明公开

EP0606446A4 FRUIT GEL COMPOSITION IN SQUEEZE CONTAINER AND PROCESS FOR MAKING SAME. 失效
标题翻译： GELIERTE FRUCHTZUSAMMENSETZUNG IN EINEMAUSDRUCKBEHÄLTERUND VERFAHREN ZUR HERSTELLUNG DESSELBEN。
公开(公告)号：EP0606446A4
公开(公告)日：1995-07-26
申请号：EP93916851
申请日：1993-06-29
申请人： MAMA TISH S ITALIAN SPECIALTIE
发明人： KATZ SUMNER N , O'CONNOR THOMAS L
IPC分类号： A23L21/12 , A23L21/15 , A23L29/256 , A23L29/269 , B65D35/00 , A23L1/0532
CPC分类号： B65D35/00 , A23L21/12 , A23L21/15 , A23L29/256 , A23L29/27
摘要： A packaged food product includes a flexible container filled with an edible gel composition having a firmness and elasticity such that when the container is squeezed the composition is extruded through the discharge opening therein and retains its extruded shape. The composition includes a gel medium comprising water, carrageenan, locust bean gum and a potentiator for the carrageenan, in which is uniformly dispersed and suspended a flavoring system including fruit pieces or fruit juice, a sweetening agent, a food grade acid and xanthan gum. A vitamin and a flavorant may be included in the flavoring system and preservatives and a buffering agent may be included in the gel system. In forming the composition, the gel and flavorant systems are separately mixed and heated for sterilizing the flavoring system and activating the gel system, the two systems are then combined after having being cooled to temperatures such that the gel system stays above the gel point temperature and the combined composition will be only slightly above the gel point temperature. The composition is then cooled below the gel point temperature.
摘要翻译：一种包装的食品包括一个填充有坚固性和弹性的可食用凝胶组合物的柔性容器，使得当容器被挤压时，组合物通过其中的排出口挤出并保持其挤出形状。组合物包括水，角叉菜胶，刺槐豆胶和用于角叉菜胶的增效剂的凝胶介质，其中均匀分散并悬浮包括水果片或果汁，甜味剂，食品级酸和黄原胶的调味剂系统。维生素和调味剂可以包括在调味系统中，并且防腐剂和缓冲剂可以包括在凝胶体系中。在形成组合物时，将凝胶和香料系统分别混合并加热以对调味系统进行杀菌并激活凝胶体系，然后将两种体系冷却至温度使得凝胶体系保持在凝胶点温度以上，组合的组合物将仅略高于凝胶点温度。然后将组合物冷却到凝胶点温度以下。

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