Patent ID: 6506436
Filing Date: 2003-01-14
Classification: A23G,A23L,Y10S

Abstract:
A cold process method of forming a food constituent which gel rapidly when exposed to free water, said method comprising the steps of:(a) providing a first component that contents a majority of solids and a water content that is insufficient to hydrate a majority of said solids; (b) providing a second component that includes free water to substantially completely hydrate at least a majority of said solids in said first component, said second component having a lower solids content than said first component, said first component having substantially less free water than said second component; (c) maintaining said first component and said second component substantially isolated from one another prior to mixing said first component with said component; (d) mixing said first component and said second component to form a homogenous mass; (e) removing said homogeneous mass from said blending step prior to said homogeneous mass substantially completely forming a gel, said homogeneous mass including a gelling compound; and, (f) allowing said gelling compound in said homogenous mass to substantially fully gel.