Merck + Co., Inc.

David J Pettitt

George R Sanderson

Ross C Clark

Richard A Empey

Ken Clare

Blends of low-acetyl gellan gum with xanthan gum and locust bean gum are described. The combination of xanthan gum/locust bean gum modifies the brittleness of the gellan gum gel and provides a useful range and diversity of gel textures which find particular utility in gelled food formulations. In place of locust bean gum, konjak, tara, or Cassia gums may be used.

Low-acetyl gellan gum blends

Intimate intermingling, as in a tumble reactor, of wet particulate xanthan gum, with either propylene oxide, .beta.-propiolactone, glutaraldehyde or pivalolactone, as essentially the only gas present, at about 40.degree.-70.degree. C., for from 1-5 hours, produces xanthan gum in which the cellulase enzyme is inactivated, but in which the viscosity of solutions is increased; the propylene oxide is removed to afford a residual propylene oxide content of not more than 300 ppm in the product xanthan gum.

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Powai, CA, United States of America

David J Pettitt