Patent ID: 11918016
Assignee: TRISCO ICAP PTY LTD
Field: Food chemistry (Chemistry)
Classification: CPC A  B | IPC A  B

Claim 10:
11. A method for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff, the method including the steps of:
(a) adding to the foodstuff a stable liquid composition having a viscosity of less than 3000 cP and a water activity of greater than 95%, wherein the composition is stable for at least six months at room temperature and the composition comprising: (i) one or a plurality of thickening agents selected from the group consisting of agar, alginic acid, carrageenan, guar gum, gum tragacanth, gum ghatti, microcrystalline cellulose, methyl cellulose, hydroxypropylmethylcellulose, hydroxypropylcellulose, methylethylcellulose, gum karaya, locust bean gum, tara gum, psyllium seed gum, quince seed gum, a pectin, furcellaran, gellan gum, konjac, sodium alginate, xanthan gum and any combination thereof, wherein the concentration of said thickening agents is about 3% to about 30% by weight; (ii) one or a plurality of polysaccharides or extracts thereof selected from the group consisting of scleroglucan, dextran, elsinan, soy bean polysaccharide, levan, an arabinogalactan, alternan, inulin, pullulan, an arabinoxylan, curdlan, low viscosity carboxymethylcellulose (CMC), an Acacia gum, a Larix occidentalis polysaccharide extract, a Larix laricina polysaccharide extract, a Larix decidua polysaccharide extract, a Larix sibirica polysaccharide extract and any combination thereof, wherein said polysaccharide or extracts thereof comprises 10 to over 100,000 saccharide units and the concentration of said polysaccharide or extracts thereof is about 3% to about 30% by weight; and (iii) water and/or a food grade aqueous solution; and
(b) applying low-shear mixing to the foodstuff and the composition so as to promote increasing the viscosity of said foodstuff by the composition.