Invention Grant
US6042854A Gellan gum to improve physical stability of liquid nutritional products
有权
结冷胶提高液体营养产品的物理稳定性
- Patent Title: Gellan gum to improve physical stability of liquid nutritional products
- Patent Title (中): 结冷胶提高液体营养产品的物理稳定性
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Application No.: US246289Application Date: 1999-02-08
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Publication No.: US6042854APublication Date: 2000-03-28
- Inventor: Jeffrey G. Morris , Normanella T. DeWille , Gregory A. Snowden , Michael A. Chandler , Amanda L. Gunn , Rohini P. Mulchandani , Steven L. Hartline
- Applicant: Jeffrey G. Morris , Normanella T. DeWille , Gregory A. Snowden , Michael A. Chandler , Amanda L. Gunn , Rohini P. Mulchandani , Steven L. Hartline
- Applicant Address: IL Abbott Park
- Assignee: Abbott Laboratories
- Current Assignee: Abbott Laboratories
- Current Assignee Address: IL Abbott Park
- Main IPC: A23G1/30
- IPC: A23G1/30 ; A23G1/00 ; A23G1/56 ; A23L1/05 ; A23L1/054 ; A23L2/52 ; A23L2/62 ; A23L1/275
Abstract:
Liquid, nutritionally complete formulas are disclosed with improved physical stability. The nutritionally complete formulas are pourable, yet are able to hold minerals, insoluble fiber and flavoring agents such as cocoa powder in suspension without the formation of a sediment that is not readily redispersible. The invention comprises the use of gellan gum at a concentration of between 10-500 parts per million. Although gellan gum alone is sufficient, the nutritionally complete formula may also comprise other stabilizers such as carrageenan and/or carboxymethylcellulose.
Public/Granted literature
- US5440008A Process for preparing polyhydroxycarboxylic acid Public/Granted day:1995-08-08
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