A gelling agent composition is provided which comprises depolymerized locust bean gum and a polysaccharide or mixture of polysaccharides capable of forming a gel in aqueous solution with locust bean gum. A method for producing the gelling agent and a comestible product containing it are also provided.

Alginate and/or pectate gels are produced by forming an aqueous mixture of a water soluble or water dispensible alginate and/or pectate, a calcium ion sequestrant and a sparingly soluble calcium ion source at low temperature and heating the mixture to cause gelation thereof. Sequestrant is preferably sodium or potassium pyrophosphate but at least part of the sequestrant may be replaced by meat having calcium ion sequestring activity. The calcium ion source is preferably calcium sulphate dihydrat...

A one-step pectin gelling composition is produced by combining sugar, acid and pectin, the pectin having a D.M. of from 70 to 75 and a particle size of less than 200 microns.

A compound represented by the following general formula (I), wherein R.sup.1 and R.sup.2 represent a hydrocarbon group having 1 to 26 carbon atoms, preferably a linear or branched alkyl group, R.sup.3 represents a hydrocarbon group having 7 to 10 carbon atoms, preferably a linear or branched alkyl group, n represents 1 or 2 provided that the acidic amino acid residue in the molecule is L-aspartic acid residue when n is 1 and said acidic amino acid residue is L-glutamic acid residue when n is 2, ...

A method of gelling a liquid hydrocarbon wherein a gelling quantity of aluminum salt of 2-methyl pentanoic acid is mixed with the liquid hydrocarbon and the resulting mixture is agitated until the liquid hydrocarbon is gelled.

A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.

Thermally gelling emulsion compositions which reversibly increase in either loss modulus or storage modulus, or both, upon contact with the eye, skin, mucous membrane or body cavity are disclosed. The emulsion compositions contain one or more nonionic substituted cellulose ethers and do not require a charged surfactant or a pH-sensitive polymer for such increase in loss modulus or storage modulus, or both, upon administration. In one embodiment, the compositions gel upon instillation in the eye.

A gelling material is composed of water-absorbent resin 12 wrapped in a bag composed of two laminated water-soluble sheets 1.cndot.1, the water-absorbent resin being prepared so as to enable the bag to be disintegrated by an inner pressure generated when an expanded volume of the water-absorbent resin by absorbing water through the bag exceeds a maximum volume capacity. When the gelling material is added to the aqueous fluid, the water-absorbent resin 12 is spread in the aqueous fluid at a strok...

Sago-based gelling starches and the use thereof. Such modified starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Further, the higher gel strength allows for reduced starch levels without loss of final product gel strength integrity or texture. The instant gelling starches are particularly useful in food systems of the type that gel upon standing, ...

A gelling agent for an oil, which contains at least one compound (A) and at least one compound (B), and a gel composition containing the gelling agent and an oil: ##STR00001## wherein R.sub.1 is a straight chain or branched chain, saturated or unsaturated hydrocarbon group having 7 to 17 carbon atoms, R.sub.2 is a straight chain or branched chain, saturated or unsaturated hydrocarbon group having 1 to 26 carbon atoms, R.sub.3 and R.sub.4 are each independently a straight chain or branched chain,...