Frederick L. Robinson - Thomaston ME Ernest J. Hedberg - Deblois ME Michael A. Kuhni - Milbridge ME Everett L. Ramsdell - Harrington ME
Assignee:
Jasper, Wyman & Sons - Milbridge ME
International Classification:
A23L 105
US Classification:
426573
Abstract:
A method of making long ropes of a gelled water-based formed product on a substantially continuous basis by mixing together a thermal-gelling gum and an aqueous product base, filling under pressure a plurality of confining conduits maintained at a temperature below the gelation temperature of the mixture, and controlling the filling of the conduits sequentially to provide a selected static residence time of the mixture in the conduits and to sequentially push the formed product out of the conduits after that time so formed product emerges substantially continuously from the conduits collectively.
Gerald J. Shelso - Rockland ME Robert Kopesky - Camden ME William R. Thomas - Newtown PA Frederick L. Robinson - Thomaston ME
Assignee:
FMC Corporation - Philadelphia PA
International Classification:
A21D 600
US Classification:
426550
Abstract:
A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at least 60% of its potential peak viscosity within 10 minutes after dispersal into water at 25. degree. C. , at least 80% of its potential peak viscosity within 20 minutes after dispersal into water at 25. degree. C. , and from 80 to 100% of its potential peak viscosity within 30 minutes after dispersal into water at 25. degree. C. Methods for manufacturing rapidly hydratable konjac flour and uses for the inventive flour also are disclosed.
Gerald J. Shelso - Rockland ME Robert Kopesky - Camden ME William R. Thomas - Newton PA Frederick L. Robinson - Thomaston ME
Assignee:
FMC Corporation - Philadelphia PA
International Classification:
A21D 600
US Classification:
426550
Abstract:
A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at least least 60% of its potential peak viscosity within 10 minutes after dispersal into water at 25. degree. C. , at least 80% of its potential peak viscosity within 20 minutes after dispersal into water at 25. degree. C. , and from 80 to 100% of its potential peak viscosity within 30 minutes after dispersal into water at 25. degree. C. Methods for manufacturing rapidly hydratable konjac flour and uses for the inventive flour also are disclosed.