Patent ID: 6036981
Filing Date: 2000-03-14
Classification: A23L,C12Y

Abstract:
A process for preparing a food product, said process comprising(i) treating a pectinaceous homogenate or slurry witha) one or more enzymes selected from the group consisting of cellulytic, hemi-cellulytic, pectinolytic and proteolytic enzymes, wherein said enzymes do not include pectin depolymerizing enzymes; andb) a pectinesterase (PE), wherein said enzymes are essentially free from pectic depolymerizing activity; and(ii) subjecting said treated homogenate or slurry to an enzyme inactivating treatment,wherein said treated homogenate or slurry is capable of forming a gel having an increased gel strength or exhibits an increased viscosity relative to an untreated homogenate or slurry or to a homogenate or slurry treated only with the enzymes of (a) or (b).