Composite edible gel material capable of forming into thermal irreversible gel by means of thermal melting and preparation method thereof
A technology of edible glue and hot melt, applied in food preparation, application, food science and other directions, can solve the problems of affecting operation time, limited gel time, inconvenient production, etc., to achieve the effect of wide range of uses and enhanced controllability
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Embodiment 1
[0030] ①Take 500 grams of carrageenan, add it to 5Kg of water, heat to 95°C and keep stirring until the colloid dissolves evenly for later use.
[0031] ②Add 500 grams of food-grade calcium sulfate dihydrate with a particle diameter of less than 60 μm to the above-mentioned carrageenan solution by using the slightly soluble property of food-grade calcium sulfate dihydrate. After mixing evenly, heat the mixture to achieve thermal solubility. After the dissolution temperature of the colloid is reached, the mixed solution is added to the spray dryer for spraying while it is hot, and the sprayed atomized small droplets are cooled by cold air, and the hot-soluble colloid in the small droplets is cooled to form a gelatinous gel wrapped on the surface of the gelling agent. Glue, that is to form microcapsule particles, the present embodiment obtains 950 grams of microencapsulated calcium sulfate powder, and collects the microcapsule particles from the discharge port.
[0032] ③Formula...
Embodiment 2
[0041] ① Take 5Kg of carrageenan and 5Kg of agar gum, add 300Kg of water, heat to 96°C and keep stirring until the colloid dissolves evenly for later use.
[0042] 2. 10Kg particle diameter is less than the food grade calcium sulfate dihydrate of 60 μm and the food grade calcium sulfate hemihydrate of 20Kg same diameter, add in the above-mentioned carrageenan solution, mix evenly and spray while hot according to the method for embodiment 1, obtain 38.5Kg micro Capsule granules.
[0043] ③Formulation of compound edible glue:
[0044] Potassium Alginate 60%
[0045] Microcapsules 37%
[0046] Trisodium Phosphate 2%
[0047] Potassium pyrophosphate 1%
[0048] The above components are fully mixed in a mixer to obtain a composite edible gum material that forms a thermally irreversible gel after uniform thermal melting.
Embodiment 3
[0050] ① Take 3Kg of carrageenan, 5Kg of agar gum, and 2Kg of gelatin, add them to 500Kg of water, heat to 95°C and keep stirring until the colloids dissolve evenly and set aside.
[0051] 2. 30Kg of food-grade calcium sulfate dihydrate having a particle diameter of less than 60 μm was added to the above-mentioned carrageenan solution, mixed evenly according to the method in Example 1 and sprayed while hot to obtain 38.2Kg of microencapsulated particles.
[0052] ③Formulation of compound edible glue:
[0053] Sodium Alginate 20%
[0054] Potassium Alginate 15%
[0055] Microencapsulated Granules 60%
[0056] Potassium pyrophosphate 1%
[0057] Sodium acid pyrophosphate 2%
[0058] Potassium polyphosphate 2%
[0059] The above components are fully mixed in a mixer to obtain a composite edible gum material that forms a thermally irreversible gel after uniform thermal melting.
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