Kraft Foods, Inc.

Kraft General Foods, Inc.

Mark V Hembling

Steven J Leusner

Joseph E Spradlin

Charles W Bertalan

Joseph P DeStephano

Lawrence T McCarty

Robert R Cassanelli

Julia A Stephenson

Eva C Szewczyk

A quick-setting gel mix suitable for preparing dessert gels contains sodium and/or potassium alginate and a slowly-soluble calcium salt, with the calcium salt being incorporated in a crystalline sugar product comprised of aggregates of fondant-size sugar crystals. Preferably the mix contains an anti-oxidant, such as ascorbic acid, and a catalyst, such as copper gluconate, in amounts effective to promote clarity with the gel.

Quick-setting gel mix

A quick-setting gel mix suitable for preparing dessert gels with improved clarity contains sodium and/or potassium alginate, a slowly-soluble calcium salt, an anti-oxidant, such as ascorbic acid, and a catalyst, such as copper gluconate and/or ferric sulfate, in amounts effective to promote clarity within the gel.

A dry mix for producing a quick-setting gel which has a texture which is as desirable as gelatin gels. The mix contains as components agglomerated potassium or sodium alginate, agglomerated calcium salt, sweetening agents, food acids, buffering agents and preferably anti-oxidant. The sweetening agents can be sugars, intensive sweeteners and/or hydrolyzed starches.

Quick-setting dessert gel mix

Growing community of inventors

New Fairfield, CT, United States of America

Mark V Hembling