Patent
Low-calorie appetite-satisfying fat or milk foods - contain hollow microspheres having thin pref. crosslinked gelatin walls
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TLDR
Hollow gelatin microspheres, having dia. 0.2 mm, are softer than microsphere of synthetic plastic and can enclose up to 50 vol.% air as discussed by the authors.Abstract:
The food, e.g., a fat- or milk prod., contains hollow microspheres, the thin walls of which consist, at least in part, of gelatin enclosing a single-cell central cavity. The presence of the hollow gelatin microspheres is hardly noticed on chewing soft foods, e.g. spreads on bread. Hollow gelatin microspheres, having dia. 0.2 mm, are softer than microsphere of synthetic plastic. The microspheres form a unit with surrounding food, w.r.t. taste and appearance. The microspheres can enclose up to 50 vol.% air. Gelatin is safely used in foods. The gelatin microspheres resist fats. Water-solubility is reduced by crosslinking, e.g., with HCHO. Crosslinking also increases resistance to digestive juices.read more
Citations
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Satiety enhancing food products
TL;DR: In this article, a food product consisting of an encapsulated satiety agent and at least 2% protein, excluding any protein present as or in the encapsulated agent, was presented.
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References
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Process of producing hollow particles and resulting product
Veatch Franklin,Ralph W Burhans +1 more
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Process for preparing low calorie gelatin dessert with bromelain
TL;DR: Low calorie gelatin desserts and gelatin based puddings which contain small amounts of bromelain and/or papain to provide a smooth texture and yield desserts which do not harden, become rubbery, or crack when stored over extended periods of time as discussed by the authors.