Патент USA US2412305код для вставки
Patented Dec. 10, 1946 2,412,305 vUNITED STATES PATENT OFFICE FOOD . PRODUCT William ‘Ernest Stokes, Garden City, and Mar-1' garet H. Kennedy; Bronx, N; 'Y., assign'ors to Standard Brands‘ Incorporated, New York, N. .Y., a‘ corporation of Delaware No Drawing. Application‘ July '20, 1943, Serial No. 495,496 8 Claims. >(Cl. 99-430) 1 ' 2 The invention relates to a food product and. a procedure for its preparation. More particularly, ’ the product.‘ A satisfactory gelatin product, and one suitable as a dessert, may contain 8 to 12 it pertains to an edible gelatin food product; and ' parts ‘of gelatin, 80 to 95 parts sugar, 0.75 to 2 includes correlated improvements and discoveries , ' whereby the qualities thereof are enhanced. mixture of fumaric and tartaric‘acids,v and a small An object of the invention is to ‘provide an edible gelatin product characterized by improved keeping qualities and facility of utilization. parts iacid'substance', as fumaric acid or an ad ‘amount of ?avor. . As ‘an illustrative embodiment of a manner in whichthe invention may be practiced, the follow A further object of the invention is to provide , _ ing examples are presented. The parts are by a gelatin food product that may be produced '10 weight. readily and economically in commercialamounts. Example I ' An additional object of the invention is the provision of a gelatin food product containing fumaric acid vas an acid ingredient. Parts Sugar _________________________________ __ 88.5 Gelatin _____________________ __- _________ __ A speci?c object of the invention is to provide a gelatin dessert and a procedure for its prepa-' ration which ‘contains as ingredients gelatin, a sweetening agent, fumaric acid and a small 10.1 Tartaric .acid _______ _'__, _______________ __ .9 Fumaric ‘.5 acid ____ __ ' ~ Flavor and color in small amounts. Preparation ‘of the product may be effected by ' ‘Other objects of the invention will in part‘ be 20 combining the ?avor with a small amount of the sugar and a small amount of the gelatin, and obvious and will in part appear hereinafter. the color'may rbe combined with a portion of the The invention accordingly comprises the'sev sugar. Flavoredwgelatin and colored sugar are eral steps and the relation of one or moreof such then ‘combined with the remainderfof the sugar steps with respect to each of they others, and the product possessing the features, properties, and 25 and gelatin‘ and ‘with the tartaric and fumaric . vacids. If desired, the acid ingredient may 'be the relation of constituents, which are exempli?ed composed entirely of fumaric acid whereupon the in the following detailed disclosure, and the scope amount of ?avor. of which invention will be indicated in the claims. amount thereof to bev combined would be about In-the practice of the invention an edible gel, one part inasmuch as an e?ective amount of as a gelatin product, may be prepared by com fumaric acid in comparison with tartaric acid is bin'ing‘gelatin, a sweetening agent and fumaric about‘57%. 7 Example II . acid as an acid constituent, ‘Additionally, a small _ amount of a ?avor, natural or synthetic, or a compatible admixture thereof, may be included , especially when the product constitutes a gelatin‘ dessert. .The Igelatin‘ employed may be any edible type, and preferably in a granular form. As a sweetening agent there may be included. sugar ' Parts Sugar ____ .. 80 Granulated gelatin_________-____________ 10 Fumaric acid ___ .95 The foregoing amounts may becombined in ' a suitable manner and, upon solution in water and setting to. a gel, the product has a. sweet the like. While fumaric acid may constitute the 40 astringent taste ‘and a pH value of about 3. sole acid constituent, nevertheless other acid sub Moreover, if desired, the product may be pre stances may also be combined, as various fruit pared with a small amount of flavor and an acids, e. g., tartaric, citric and malic acids. In edible color. order to provide a relatively quick-setting gelatin Example II] dessert the composition may include salts of or 45 (sucrose), crystallized dextrose, saccharine and ganic acids, as acetates, lactates, tartrates and citrates, preferably in the form of alkali metal salts, and speci?cally sodium‘hydrogen tartrate. These salts act as bu?er salts and repress the ionization of the acid. The quantity thereof con sequently should be su?icient to repress the ion ization of the acid which leads to a decrease in the time required for setting of a water solution of a composition. Further, this is effected with out deleterious in?uence upon the palatability of Parts Sugar _ ____ .._ Gelatin 10 crystallized dextrose..____,_____________ __'__ 5 Fumaric acid 1.3 ____ __ ' 82 ' The foregoing may be combined to form a gelatin dessert composition, and there may also be-included a small amount of ?avor and of an ‘edible color. As above indicated, the flavor may be either a natural or a synthetic one, and usual __ 2,412,805 3 4 ?avors are lemon, lime, orange, strawberry, rasp berry, cherry and pineapple. . of the fact that the solubility in water and rate - - or solution thereinof fumaric acid is relatively Gelatin products conforming to the above pre low. - ' sented compositions are well adapted for the Gelatin desserts are frequently prepared in the preparation of gelatin desserts by dissolving in 5 ‘form of a dry powder. They, however, are some water, preferably Warm, and permitting the solu times produced by dissolving the dessert com tion to cool, with setting to a gel. Desserts so position in a small quantity'of water _.or other produced have an agreeable taste and ?avor and, suitable liquid, and permitting the solution thus ' in addition, they are tender, permanent, tart, obtained to set. Thus, there may be produced clear and brilliant in color and ?rm in texture. a ?rm gel which may be cut-into cubes or .other ' “ -.»Moreover, the inclusion of 'fumaric acid-leads to , desirable form of suitable size and marketed as » a distinct dimunition in the quantity of acid,v such. When utilization is, made of this form, namely, tartaric acid, usually employed. Thus, it is necessary‘only to dissolve the desired amount it is found that fumaric acid may be introduced , yin water and permit such solution to set. It will in an amount which is 57% of the weight of 15 be realized that the invention described herein‘ the tartaric acid. Additionally, the gelatin com relatesnot ‘only to the dry form of‘gelatin com-a positions containing fumaric acid are markedly position but also to that which vis a ?rm gel. non-caking. . . ‘ Furthermore, fumaric acid gives to-the product a greater tartness or stronger acid taste, and in asmuch as the pH value of the solution is some ' Since certain changes in carrying out the 7 above processran'd certain modi?cations in the 20 composition which embody the invention may be . made without departing from its scope, it is in what higher, namely, about pH 3.0 and higher, there is a‘ saving in the amount of gelatin re tended that all matter contained in the above description shall be interpreted as illustrative quired to give a gel of a certain value ‘of set. "and notinalimiting sense. This saving has been found to be about 2%. Fumaric acid, also imparts to the product a distinctive water repellent property and when'in the crystalline form it is not readily wet by water. These properties permit of the inclusion ~ ' ; It is also'to be understood that the following claims are intended to cover all of the generic and speci?c features of the invention herein de scribed, and all statements'of the scope of the invention which, asa matter .of language, might of a relatively small amount of fumaric acid 30 be said to fall therebetween. ' ' and a low hydrolyzing action which results in a Having described our invention, what we claim. ' gelatin product, as a dessert powder, having im-‘ ‘as new and desire to secure by Letters Patent is:' proved keeping‘ qualities. This is illustrated by 1. A gelatin productcontaining ‘fumaric acid . the following tabulation of results obtained in a . as an acid ingredient. comparative test between dessert powders pre 35 pared with tartaric acid and with fumaric acid. ' The compositions were the same, excepting that the acid ingredient in the one was tartaric aci and in the other furnaric acid. , _ , as the acid ingredient.‘ . 3. A: gelatin product comprising gelatin,‘ a - sweetening agent and fumaric acid. ’ d v 2. A gelatin product containing fumaric acid ‘ 4. A gelatin product comprising gelatin, sugar and fu-maric acid. Percent swelling _ I 5. A gelatin product comprising gelatin, sugar, Duration Gweeks ............................. ..v____. I 8 weeks _________________ __ 28 weeks.-_..___________. ............... -_ Tartar-lo 0 'fumaric acid and a ?avor. Fumaric . ' 6. A gelatin product comprising gelatin, sugar, -0 9 11 50 12~' Hence, compositions containing fumaric acid as 45 fumaric acid and a buffer salt. 7. A gelatin product'comprlslng gelatin, sugar, _ fumaric acid, sodium bitartrate and ?avor. 8. A gelatin product consisting essentially of an edible gelatin containing fumaric acidv as an an acid ingredient have distinctly improved keep-‘ in acid constituent. ing qualities. . 1 Itmay be added that inversion of the sugar‘ ‘ ‘is low and action upon gelatin slight in view WILLIAM ERNEST STOKES. MARGARET H.