Monsanto Company

Merck + Co., Inc.

Isp Investments Inc.

George R Sanderson

William F Chalupa

Ross C Clark

David J Pettitt

Tom Sifferman

Dave Ortega

Ken Clare

David Ortega

The present invention is directed towards compositions which contain a crosslinked absorbent polymer and a water soluble low molecular weight compound. The water soluble low molecular weight compound reduces the rate at which water evaporates from the crosslinked absorbent polymer. The crosslinked absorbent polymers of this invention have a water retention value greater than or equal to about 6. This invention also is directed towards methods for preparing the compositions of this invention.

Products for controlling evaporative moisture loss and methods of manufacturing the same

The invention is a gel comprising water, sodium ions, calcium ions, and about 0.3 and 4% alginate, wherein the ratio of sodium ions to calcium ions is between about 15:1 to about 45:1. In a preferred embodiment of the invention, the alginate comprises mannuronic acid and guluronic acid in a weight ratio of between about 2:1 and 0.35:1.

Alginate gels

Process for making gel-coated foods

The invention is a fat-free spread composition comprising water, non-gelling starch, gelling salt, nonfat milk solids, and gellan gum. The composition includes the following weight ratio amounts of ingredients:

No-fat gellan gum spread

The present invention is a procedure for preparing cooked foods which involve the use of a gellan gum batter to coat a food substrate to impart qualities which are typically associated with fried foods, including crispness and juiciness. Food products resulting from the procedure of the present invention contain low levels of fat and yet have the desirable qualities of fried foods.

Process for preparing low-fat fried-type or baked food products

The present invention is a procedure for preparing cooked foods which involve the use of a gellan gum batter to coat a food substrate to impart qualities which are typically associated with fried foods, including crispness and juiciness. The coated food is then fried and frozen. Food products resulting from the procedure of the present invention contain low levels of fat and yet have the desirable qualities of fried foods.

Process for preparing low-fat fried food

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.

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Carlsbad, CA, United States of America

George R Sanderson