San-ei Gen F.f.i., Inc.

Kazuro Uchida

Iwao Asai

Yasuyuki Morita

Norifumi Adachi

Nobuharu Yasunami

Hirokazu Asano

Yumiko Yamada

Mie Kako

Yukiko Kohara

Tomoaki Sakanashi

Toshinaga Tamiya

Toshio Omoto

Yoshiki Nakao

Yoshiko Nishino

Makoto Okumura

Hiroo Nakamura

Genyo Nakano

Tadanobu Nishikawa

The present invention provides novel compositions having an eating texture similar to that of a natural fruit flesh, an artificial fruit flesh having an eating texture similar to that of natural fruit flesh prepared by using the compositions, and a food product containing artificial fruit flesh. The aforementioned compositions are the gel-containing liquid composition containing a pectin with a degree of esterification of 20% or less, a divalent metal ion and water, and the heterogeneous gel composition containing a negatively-charged gelling agent in addition to the above-mentioned ingredients.

Composition for preparing artificial fruit flesh and food product containing the same

Novel gel compositions having a sarcocarp-like texture and taste (mouth feelings): and foods having a sarcocarp-like texture with the use the same. These novel gel compositions comprise pectin, a divalent metal ion and water optionally together with negatively charged gelling agent. The above-described pectin contains at least one member selected from among pectinic acid and its salts and forms heat-stable particles having a diameter of at least 100 &#x3bc;m in the presence of water, or particles having an average diameter of 10 to 5000 &#x3bc;m in the presence of water and calcium ion.

Gel compositions and utilization thereof

The invention provides a native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and jellies available therefrom, rice cake-like gels and rice cake substitutes, copy foods, cold retention compositions and cooling agents. The invention further provides the use of the above composition as additives for the expression of unique functions, for example a dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability/body-improving agent.

Use of native gellan gum

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Toyonaka, Japan

Kazuro Uchida