NOVEL USE OF NATIVE GELLAN GUM

• Main Authors: MORITA YASUYUKI, KOHARA YUKIKO, NISHIKAWA TADANOBU, UCHIDA KAZURO, KAKO MIE, ADACHI NORIFUMI, NISHINO YOSHIKO, TAMIYA TOSHINAGA, SAKANASHI TOMOAKI, YAMADA YUMIKO, YASUNAMI NOBUHARU, NAKANO GENYO, NAKAMURA HIROO, OMOTO TOSHIO, OKUMURA MAKOTO, NAKAO YOSHIKI, ASANO HIROKAZU
• Format: Patent
• Language: English
• Published: 26.06.2000
• Edition: 7
• Subjects: ADHESIVES; BAKERY PRODUCTS; BAKING; CHEMICAL PAINT OR INK REMOVERS; CHEMISTRY; CHEWING GUM; COATING COMPOSITIONS, e.g. PAINTS, VARNISHES ORLACQUERS; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; COFFEE; CONFECTIONERY; CORRECTING FLUIDS; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; DYES; EDIBLE DOUGHS; FILLING PASTES; FODDER; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; ICE-CREAM; INKS; MAKING THEREOF; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MILK OR CHEESE SUBSTITUTES; MISCELLANEOUS APPLICATIONS OF MATERIALS; MISCELLANEOUS COMPOSITIONS; NATURAL RESINS; PAINTS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; POLISHES; PREPARATION THEREOF; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; TEA; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS; USE OF MATERIALS THEREFOR; WOODSTAINS

PURPOSE: Various new uses of native gellan gum which are based on its inherent characteristics are provided. CONSTITUTION: A native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and jellies available therefrom, rice cake-like gels and rice cake substitutes, copy foods, cold retention compositions and cooling agents. The composition is used as additives for the expression of unique functions, for example a dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability/body-improving agent.