US 12,114,683 B2
Gelling composition and food containing the same
Atsushi Yamamoto, Joetsu (JP); Shingo Niinobe, Joestu (JP); and Akira Kitamura, Joetsu (JP)
Assigned to SHIN-ETSU CHEMICAL CO., LTD., Tokyo (JP)
Filed by SHIN-ETSU CHEMICAL CO., LTD., Tokyo (JP)
Filed on May 25, 2017, as Appl. No. 15/604,833.
Claims priority of application No. 2016-110401 (JP), filed on Jun. 1, 2016.
Prior Publication US 2017/0347694 A1, Dec. 7, 2017
Int. Cl. A23L 29/262 (2016.01); A23L 29/256 (2016.01); A23L 29/281 (2016.01); A23L 33/24 (2016.01); A23P 30/10 (2016.01)
CPC A23L 29/262 (2016.08) [A23L 29/256 (2016.08); A23L 29/284 (2016.08); A23L 33/24 (2016.08); A23P 30/10 (2016.08); A23V 2002/00 (2013.01)] 16 Claims
 
1. A gelling composition comprising:
methyl cellulose, a 2.0% by weight aqueous solution of which has a storage modulus G′(75° C.) at 75° ° C. of 3,000 to 5,500 Pa, a 2.0% by weight aqueous solution of which has a return temperature storage modulus G′(75 to 45° C.) of 2,000 to 3,600 Pa when a temperature of the aqueous solution is returned from 75° C. to 45° C., and a 2.0% by weight aqueous solution of which has a viscosity at 20° C. of 3,000 to 10,000 mPa·s, as determined by using a Brookfield type viscometer;
a gelling agent having a gelation temperature lower than a gelation temperature of the methyl cellulose; and
a solvent.