公开(公告)号：EP1981351A1

公开(公告)日：2008-10-22

申请号：EP07715869.9

申请日：2007-02-08

申请人： CSM Nederland B.V.

发明人： CELHAY, Frédéric

IPC分类号： A23G3/00 ,  A23L1/0524 ,  A23L1/00 ,  A21D13/00

CPC分类号： A23D7/0053 ,  A21D13/24 ,  A21D13/28 ,  A23G3/343 ,  A23L5/00 ,  A23L29/231 ,  A23L29/30 ,  A23P20/105

摘要： A cold-gelling thixotropic glaze composition has a Brix value in the range of 20-65; containing at least 0.1 wt. % and less than 2.5 wt. % of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt. % of water, the composition being characterised in that after it has been sheared sufficiently to become pourable, it forms a firm gel under quiescent conditions. The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze.

摘要翻译： 冷凝胶触变釉料组合物的Brix值在20-65的范围内; 含有至少0.1wt。 ％且小于2.5wt。 ％的低甲氧基化酰胺（LMA）果胶; 并含有至少34wt。 ％的水，该组合物的特征在于其已经被充分剪切成可倾倒之后，​​在静止条件下形成牢固的凝胶。 根据本发明的釉料组合物显示出显着的剪切变稀，随后在静置时形成坚固的非粘性凝胶。 因此，本发明的釉料组合物可以通过施加足够的剪切，例如， 通过摇动和/或搅拌它。 剪切稀化的可倾倒釉料组合物可以直接施加到食品的表面上，随后将迅速凝胶化以产生坚实的釉料。

公开(公告)号：EP1981351B1

公开(公告)日：2013-01-02

申请号：EP07715869.9

申请日：2007-02-08

申请人： CSM Nederland B.V.

发明人： CELHAY, Frédéric

IPC分类号： A23G3/34 ,  A23D7/005 ,  A23L1/09 ,  A23L1/0524 ,  A21D13/00

CPC分类号： A23D7/0053 ,  A21D13/24 ,  A21D13/28 ,  A23G3/343 ,  A23L5/00 ,  A23L29/231 ,  A23L29/30 ,  A23P20/105

摘要： A cold-gelling thixotropic glaze composition has a Brix value in the range of 20-65; containing at least 0.1 wt. % and less than 2.5 wt. % of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt. % of water, the composition being characterised in that after it has been sheared sufficiently to become pourable, it forms a firm gel under quiescent conditions. The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze.