Hercules Corporation

Cp Kelco Aps

Other

Timothy C Gerrish

Camille A Higgins

Lawrence E Carosino

Kay Kresl

Susan C Forman

Gary A Luzio

Kenneth LeRoy Chambliss

Gary Luzio

Low methoxyl pectins that display pseudoplasticity and substantially no phase separation in aqueous solutions comprising at least one polyvalent cation, and processes for producing the same. Low methoxyl pectins prepared from non-calcium sensitive pectins. Processes for suspending particulates using low methoxyl pectins prepared from pectins which are not sensitive to polyvalent cations such as calcium, and in particular using low methoxyl pectins prepared from non-calcium sensitive pectins (NCSP). Stabilized aqueous systems containing low methoxyl pectins prepared from non-calcium sensitive pectins.

Low methoxyl pectins, processes thereof, and stabilized aqueous systems comprising the same

Enzymatically blocked-deesterified pectins that display pseudoplasticity and substantially no phase separation in aqueous solutions comprising at least one polyvalent cation, and processes for producing the same. Enzymatically blocked-deesterified pectins prepared by deesterifying isolated high methoxyl pectins with enzymes. Processes for suspending particulates using enzymatically blocked-deesterified pectins enzymatically blocked-deesterified pectins prepared by deesterifying isolated high methoxyl pectins with enzymes. Compositions and stabilized aqueous systems containing enzymatically blocked-deesterified pectins prepared by deesterifying isolated high methoxyl pectins with enzymes.

Deesterified pectins, processes for producing such pectins, and stabilized acidic liquid systems comprising the same

A food composition, product and method of making thereof uses tissue, such as vegetable, meat, fish or poultry. The tissue is coated with at least one coating, dried and fried. Initially the coating is a gel including water, hydrocolloid gel forming compounds and a cross-linking agent such as polyvalent cations. The coating at least partially encloses the outer surface of the tissue. The coating is dried prior to frying. The coating (initial, dried and fried) includes at least ten percent equivalent weight of cross-linking agent based on the neutralization equivalent weight of the hydrocolloid. The dried coating is adapted to substantially impede the penetration of oil therethrough. The coated fried products have a low concentration of cooking oil.

Low oil food composition and method

A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry blending, spray drying or agglomerating (e.g., spray coating or application with subsequent drying), by baking the calcium source into the bread crumb or any combination of the above. The battered and breaded food composition is then treated, with a solution of calcium reactive pectin. The calcium-pectin coating functions to significantly impede the absorption and adsorption of frying oil, increases the moisture content, the crispness and heat lamp stability of the food composition. Alternatively, the food may first be treated with the calcium reactive pectin and then the calcium source, depending upon the circumstances of use.

Method of making battered and breaded food compositions using calcium pectins

Provided is a pectin having (i) a degree of esterification (DE) of 60 to 95%, (ii) a calcium sensitivity (&Dgr;CS) of less than 25 cP, and (iii) a calcium sensitive pectin weight ratio (CSPR) of calcium sensitive pectin (CSP) to the sum of CSP and non-calcium sensitive pectin (NCSP) of 0.7 or more. Such pectin is useful as a stabilizing component of an aqueous acidic beverage, such as a drinking yogurt, which contains a suspension of protein particles formed from, e.g., casein. The pectin can be prepared by treating a substantially non-calcium sensitive pectin having a CSPR of 0.1 or less and a &Dgr;CS of 0-3 with a pectin deesterifying enzyme.

Pectin for stabilizing proteins

A polyvalent cation crosslinked pectin fiber composition is composed of a calcium sensitive low methoxyl pectin with a degree of esterification (DE) of less than 15% or calcium sensitive amidated pectin having a DE of less than 50% where the pectin is polyvalent cation crosslinkable and has an average molecular weight (MW) having an upper limit of 200,000 and a lower limit of 5000. This pectin is useful in making wound dressings for topical applications.

Growing community of inventors

Kennett Square, PA, United States of America

Timothy C Gerrish