JPS6460335A - Method for imparting heat resistance to gelatin - Google Patents

Method for imparting heat resistance to gelatin

Info

Publication number
JPS6460335A
JPS6460335A JP62218574A JP21857487A JPS6460335A JP S6460335 A JPS6460335 A JP S6460335A JP 62218574 A JP62218574 A JP 62218574A JP 21857487 A JP21857487 A JP 21857487A JP S6460335 A JPS6460335 A JP S6460335A
Authority
JP
Japan
Prior art keywords
gelatin
gum
heat resistance
gelan
gelan gum
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP62218574A
Other languages
Japanese (ja)
Inventor
Kaoru Okuda
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
San Ei Kagaku Co Ltd
Sanei Kagaku Kogyo KK
Original Assignee
San Ei Kagaku Co Ltd
Sanei Kagaku Kogyo KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by San Ei Kagaku Co Ltd, Sanei Kagaku Kogyo KK filed Critical San Ei Kagaku Co Ltd
Priority to JP62218574A priority Critical patent/JPS6460335A/en
Publication of JPS6460335A publication Critical patent/JPS6460335A/en
Pending legal-status Critical Current

Links

Landscapes

  • Jellies, Jams, And Syrups (AREA)

Abstract

PURPOSE:To impart heat resistance to dessert gel, congealed jelly, gelidium jelly, apricot stone bean curd, milk pudding, etc., and prevent formation of a sol during heating, by using gelatin together with gelan gum, etc. CONSTITUTION:Gelan gum is partially substituted for gelatin or used together. Alternatively, other pastes (e.g. carrageenan, furcellaran, agar, locust bean gum, xanthan gum or alginic acid) are used together with the resultant blend containing the gelatin and gelan gum. Furthermore, the amount of the gelan gum used is preferably 0.01-0.2wt.%.
JP62218574A 1987-08-31 1987-08-31 Method for imparting heat resistance to gelatin Pending JPS6460335A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62218574A JPS6460335A (en) 1987-08-31 1987-08-31 Method for imparting heat resistance to gelatin

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62218574A JPS6460335A (en) 1987-08-31 1987-08-31 Method for imparting heat resistance to gelatin

Publications (1)

Publication Number Publication Date
JPS6460335A true JPS6460335A (en) 1989-03-07

Family

ID=16722079

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62218574A Pending JPS6460335A (en) 1987-08-31 1987-08-31 Method for imparting heat resistance to gelatin

Country Status (1)

Country Link
JP (1) JPS6460335A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10215797A (en) * 1997-02-04 1998-08-18 Asahimatsu Shokuhin Kk Gelatinized food and its production
WO2006123173A1 (en) * 2005-05-19 2006-11-23 Kilda Biolink As Gelatin-containing topical composition

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5988051A (en) * 1982-11-05 1984-05-21 メルク エンド カムパニー インコーポレーテッド S-60 in food gel system
JPS60259152A (en) * 1984-03-05 1985-12-21 メルク エンド カムパニ− インコ−ポレ−テツド Geran gum/gelatine blends
JPS62115268A (en) * 1985-11-14 1987-05-26 日本たばこ産業株式会社 Apparatus for thrusting tobacco trunk by stick
JPS63170310A (en) * 1987-01-06 1988-07-14 San Ei Chem Ind Ltd Production of capsule

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5988051A (en) * 1982-11-05 1984-05-21 メルク エンド カムパニー インコーポレーテッド S-60 in food gel system
JPS60259152A (en) * 1984-03-05 1985-12-21 メルク エンド カムパニ− インコ−ポレ−テツド Geran gum/gelatine blends
JPS62115268A (en) * 1985-11-14 1987-05-26 日本たばこ産業株式会社 Apparatus for thrusting tobacco trunk by stick
JPS63170310A (en) * 1987-01-06 1988-07-14 San Ei Chem Ind Ltd Production of capsule

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10215797A (en) * 1997-02-04 1998-08-18 Asahimatsu Shokuhin Kk Gelatinized food and its production
WO2006123173A1 (en) * 2005-05-19 2006-11-23 Kilda Biolink As Gelatin-containing topical composition
US8754136B2 (en) 2005-05-19 2014-06-17 Aqua Bio Technology Asa Gelatin-containing topical composition

Similar Documents

Publication Publication Date Title
GR3003834T3 (en)
CA1124572A (en) Compositions and method for preparing dessert gels
GB2045773B (en) Method of modifying the thermal destabilisation of microbial rennet rennet so modified and a method of cheese making using rennet so modified
NZ193544A (en) Electrolytic production of tripicolinic acids and 3,6-dichloropicolinic acid
GB2302007A (en) A settable dessert
ATE10798T1 (en) CHEESE SPREADS AND PROCESS FOR THEIR PRODUCTION.
JPS6460338A (en) Method for imparting heat stability to xanthan gum and locust bean gum
JPS6460335A (en) Method for imparting heat resistance to gelatin
NO158001C (en) PROCEDURE FOR THE PREPARATION OF WIPPABLE FLOW WITH LOW FAT CONTENT.
RO81625B (en) Device for the continuous and controlled administration of a chemical substance in a liquid medium and process for making the same
JPS6437259A (en) Gelatin capsule
ATA2979A (en) METHOD FOR PRODUCING NEW 4 '' - DEOXY- -4 '' ACYLAMIDO DERIVATIVES OF OLEANDOMYCIN, ERYTHROMYCIN AND ERYTHROMYCINCARBONATE
JPS6460339A (en) Method for imparting heat stability to alginic acid and salts thereof
JPS6460346A (en) Method for imparting heat resistance to starch or modified starch
ES8703249A1 (en) Method for making cheese using carrageenan.
EP0385445A3 (en) Method of forming a suspension and composition formed by said method
JPS6460337A (en) Method for imparting heat stability to tamarind seed polysaccharides
JPS6460336A (en) Method for imparting heat stability to pectin
JPS6451049A (en) Method for imparting heat resistance to carrageenan or furcellaran
AU6349690A (en) A cheese or a cheese-related specialty with hydrocolloid and a process for making same
JPS57186465A (en) Preparation of aseptic sauce
DE3165559D1 (en) Process for the preparation of cold liquid gelatin solution and gelatin solution obtained by such process
NZ214125A (en) Preparation of cheese; liquid containing 0.1-0.8mm diameter gas bubbles introduced into whey curd
FI831445A0 (en) SAETT ATT FOERBAETTRA MJOELKENS YSTNINGSFOERMAOGA FOER FRAMSTAELLNING AV MJUKA OSTAR
JPS5611763A (en) Method of increasing elasticity of gel