Monsanto Company

Other

Merck + Co., Inc.

William F Chalupa

George R Sanderson

Alan H King

Donald A Giampetro

A stable, pourable gelled beverage containing gellan gum. A process for preparing a gelled beverage which involves dispersing gellan gum and other beverage ingredients in solution agitating the solution, heating the solution while stirring, and concurrently rapidly cooling and shearing the solution. The beverage, which does not require the presence of other gelling agents or stabilizers, contains between about 0.01% and 0.15% gellan gum.

Gellan gum beverage and process for making a gelled beverage

Process for making gel-coated foods

The invention is a fat-free spread composition comprising water, non-gelling starch, gelling salt, nonfat milk solids, and gellan gum. The composition includes the following weight ratio amounts of ingredients:

No-fat gellan gum spread

The present invention is a procedure for preparing cooked foods which involve the use of a gellan gum batter to coat a food substrate to impart qualities which are typically associated with fried foods, including crispness and juiciness. Food products resulting from the procedure of the present invention contain low levels of fat and yet have the desirable qualities of fried foods.

Process for preparing low-fat fried-type or baked food products

The invention is a gelled, spherical or substantially spherical bead, comprising gellan gum and one or more beverage or food components. The beads are useful for introducing flavoring, yeast or carbon dioxide components to beverages and foods. The beads can be formed during beverage or food production and introduced to the beverage or food immediately after formation, or they may be formed and stored for later use.

Gellan gum flavor beads

The present invention is a procedure for preparing cooked foods which involve the use of a gellan gum batter to coat a food substrate to impart qualities which are typically associated with fried foods, including crispness and juiciness. The coated food is then fried and frozen. Food products resulting from the procedure of the present invention contain low levels of fat and yet have the desirable qualities of fried foods.

Growing community of inventors

Aurora, IL, United States of America

William F Chalupa