GEL COMPOSITION

• Main Authors: ISHIDA FUMIKA, TOGE HIRONOBU, SUGIURA MASAHIRO, TANIHARA NOZOMI, WADA ISEROU, ISHIDA YUYA, TSUBOI MIKI
• Format: Patent
• Language: English; Japanese
• Published: 17.10.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide gel compositions that have shape retention to the extent that it does not adhere to the back of a container lid even if it is oscillated during transportation, but becomes liquid when stirred.SOLUTION: By using one or more first gelling agents selected from the group consisting of carrageenan, agar, and gellan gum in combination with a second gelling agent which is locust bean gum and/or xanthan gum, a gel composition becomes liquid when stirred can be prepared.SELECTED DRAWING: None 【課題】本発明は、輸送中に搖動しても容器の蓋の裏に付着しない程度の保形性を有するが、撹拌すれば液状になるゲル状組成物を提供することを目的としている。【解決手段】カラギーナン、寒天、及びジェランガムからなる群から選択される１種以上の第１のゲル化剤と、ローカストビーンガム及び／又はキサンタンガムである第２のゲル化剤とを組み合わせて使用すれば、撹拌すると液状になるゲル状組成物を調製することができる。【選択図】なし