Cold prepared gel and method for making same

Abstract

A gel comprising water, pectin having a DE from about 62 to 75, soluble saccharide or sugar alcohol solids present in an amount from about 44 to 60% by weight of the gel, and a pH reducing agent for reducing the pH of the gel from a level from about 2 to 3. A method for making the gel without heating or cooling is also disclosed.

1 . A gel comprising:
 water;   pectin having a DE from about 62 to about 75;   soluble saccharide or sugar alcohol solids present in an amount from about 44 to about 60% by weight of the gel; and   a pH reducing agent for reducing the pH of the gel to a level from about 2 to about 3.   
     
     
         2 . The gel of  claim 1  wherein the pectin is present in the gel in an amount from about 0.5 to about 2.5% by weight of the gel. 
     
     
         3 . The gel of  claim 1  wherein the soluble saccharide or sugar alcohol solids are selected from the group consisting of sucrose, glucose, fructose, ribose, glyceraldehyde, lactose, maltose, glycerol, erythritol, sorbitol, xylitol, mannitol, lactitol, maltitol, and combinations thereof. 
     
     
         4 . The gel of  claim 1  wherein the soluble saccharide or sugar alcohol solids comprise sucrose. 
     
     
         5 . The gel of  claim 1  wherein the soluble saccharide or sugar alcohol solids comprise sucrose, glucose, and glycerol. 
     
     
         6 . The gel of  claim 1  wherein the pH reducing agent is an acid or salt. 
     
     
         7 . The gel of  claim 1  wherein the pH reducing agent is selected from the group consisting of citric acid, acetic acid, tartaric acid, malic acid, fumaric acid, lactic acid, salts thereof, and combinations of said acids and salts. 
     
     
         8 . The gel of  claim 1  further comprising a water immiscible material dispersed in the gel in the form of an emulsion. 
     
     
         9 . The gel of  claim 8  wherein the water immiscible material comprises a perfume, flavorant, pheromone, bactericide, insect attractant, insect repellant, animal attractant, animal repellant, insecticide, fungicide, pharmaceutical drug, and veterinary drug. 
     
     
         10 . The gel of  claim 8  further comprising an emulsion stabilizer. 
     
     
         11 . The gel of  claim 10  wherein the emulsion stabilizer is present in the gel in an amount from about 0.2 to about 0.5% by weight of the gel. 
     
     
         12 . The gel of  claim 10  wherein the emulsion stabilizer comprises sugar beet pectin. 
     
     
         13 . The gel of  claim 1  wherein the water is demineralized. 
     
     
         14 . A method for preparing a gel comprising forming a gel forming mixture comprising water, pectin having a DE from about 62 to about 75, soluble saccharide or sugar alcohol solids in an amount from about 44 to about 60% by weight of the gel forming mixture, and a pH reducing agent for reducing the pH of the gel forming mixture to a level from about 2 to about 3. 
     
     
         15 . The method of  claim 14  further comprising adding a water immiscible material to the gel forming mixture. 
     
     
         16 . The method of  claim 15  further comprising emulsifying the gel forming mixture. 
     
     
         17 . The method of  claim 15  wherein the step of forming the gel forming mixture comprises:
 dissolving the pectin and soluble saccharide or sugar alcohol solids in the water to form a solution; 
 adding the water immiscible material to the solution; 
 emulsifying the solution; and 
 adding the pH reducing agent to the emulsion. 
 
     
     
         18 . The method of  claim 15  wherein the step of forming the gel forming mixture comprises:
 dissolving the pectin and pH reducing agent in a first portion of the water to form a first solution; 
 dissolving the soluble saccharide or sugar alcohol solids in a second portion of the water to form a second solution; 
 adding the water immiscible material to the second solution; 
 mixing the first and second solutions to form the gel forming mixture; and 
 emulsifying the gel forming mixture. 
 
     
     
         19 . The method of  claim 14  wherein the gel forming mixture forms a gel without the addition of heat or cooling. 
     
     
         20 . The method of  claim 14  wherein the gel forming mixture forms a gel at about room temperature.