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MICROCRYSTALLINE CELLULOSE IN FREEZABLE-GEL-CONFECTION COMPOSITIONS
MICROCRYSTALLINE CELLULOSE IN FREEZABLE-GEL-CONFECTION COMPOSITIONS
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机译:冻融凝胶组合物中的微晶纤维素
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摘要
Freeze-it-yourself pops are prepared by sealing an edible, room-temperature-storable, storage-stable, aqueous, opague, flavored confection in a plastic film pak. The confection composition is in the form of an aqueous gel having a pH within the range of from about 3.0 to about 5.0; it has a pudding consistency when maintained at room temperature, but has a chewy consistency when frozen. Activated or peptized microcrystalline cellulose in combination with (a) carboxymethyl cellulose (CMC) and/or (b) alignate (salt of alginic acid) and/or (c) xanthan gum and/or (d) modified starch provides the composition with homogeneity and stability even when formulated on a commercial scale.
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