Merck + Co., Inc.

Ross C Clark

George R Sanderson

David J Pettitt

William M LaVelle

Carol L Wolf

Ken Clare

Daniel R Burgum

A beverage stabilizing system which is a blend of gellan gum and carboxymethylcellulose. The blend provides a weak, stabilizing gel structure suitable for beverage products.

Beverage stabilizing system and process thereof

Gellan gum/gelatin blends are disclosed which provide gels with improved setting and melting properties and improved room temperature stability relative to gels prepared using gelatin alone.

Gellan gum/gelatin blends

Blends of high acyl gellan and starch having textural and functional properties comparable to those of starch alone and fast-gelling food products, made with the blends, which food products have high shear-stability and low-rigidity. Methods of preparing the native gellan and starch blends of the invention and gelled products containing the blends are also included.

Blends of high acyl gellan gum with starch

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.

Growing community of inventors

San Diego, CA, United States of America

Ross C Clark