Merck + Co., Inc.

Monsanto Company

Cp Kelco U.s., Inc.

Raymond C Valli

Neil Argo Morrison

Philip E Winston

Frank J Miskiel

Ofori J Amankonah

Dana A Zdanis

The present invention relates to a method of making a sterilized milk composition containing native gellan gum, wherein the native gellan gum has been pre-treated with a denaturing agent. The method comprises the step of pre-treating the native gellan gum with a denaturing agent such as a common oxidative agent or an alkaline caustic agent prior to mixing and sterilizing the native gellan in milk. Preferably, treatment with the denaturing agent results in reduction of para-cresol levels in the sterilized native gellan/milk composition to below 25 ppb after 12 months of storage, and most preferably, to levels where para-cresol is undetectable by taste. The present invention further relates to sterilized milk compositions and milk-based gellan food products.

Methods of making sterilized milk compositions comprising native gellan gum

The invention is oil-coated microparticulated gellan gum microparticles which are useful as a fat replacer, as an encapsulant and/or as a delivery system for food ingredients in low- or no-fat food matrix. The microparticles are substantially spherical and have particle sizes ranging between about 0.1-10 microns. Primarily, these microparticles have particle sizes ranging between 0.1-5.0 microns. The microparticles have a narrow size distribution, with about 70-80% ranging between the 0.1-5.0 micron size. The particles have a high degree of deformability and surface hydrophobicity.

Oil-coated microparticulated gellan gum

The present invention relates to a polymer composition comprised of gellan, carrageenan and mannan gums and a process for producing flexible films for encapsulation comprising the gellan, carrageenan and mannan gum composition. The mannan gums include the galactomannans and the glucomannans. Advantageously, soft capsules of the above composition are produced using the novel process. The composition comprises a blend of a gellan gum: (carrageenan/mannan gum) wherein the gellan gum concentration ranges from about 0.1 to 50 weight percent and the ratio of carrageenan/locust bean gum ranges from 3:1 to 1:3. Additional reagents are added to this gum blend to form a film-forming polymer composition useful in the production of gelatin-free capsules or microcapsules.

Composition and process for gelatin-free soft capsules

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San Diego, CA, United States of America

Raymond C Valli