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Gel Wetting Method

IP.com Disclosure Number: IPCOM000031720D
Publication Date: 2004-Oct-06
Document File: 2 page(s) / 9K

Publishing Venue

The IP.com Prior Art Database

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Dry gelatin is produced in the form of hollow noodles, which tend to float when added to a kettle in the traditional method of filling the kettle with water then dumping the dry gel on top of the water.  When large quantities of dry gel are added in this traditional way, the gelatin will form a floating mound of gel that remains dry.  The bottom of this floating gel mound is wet and swollen with water, and forms a sticky, tough layer or skin that prohibits further water penetration into the gel mound.  If left undisturbed, this gel mound may continue to have dry portions within it for an indefinite period of time.  If a mixer induces sufficient flow, this floating gel mound may be pulled beneath the surface of the liquid.  However, the sticky layer of swollen gel on the bottom of the mound may hold intact the submerged gel and thus prevent dispersal and dissolution of all of the gel.  The action of the mixer may pull an excessive quantity of air into the liquid, in addition to the gel mound.  The end result is unacceptably high levels of entrained air and possibly some remaining pockets of dry gel encased in a tough skin of swollen gel (aka. “gel balls”).  The root cause of these problems is insufficient wetting of the dry gel.

A method of pre-wetting the gel with water has proven to be successful in avoiding these problems.  This method involves adding the gelatin and water simultaneously rather than water followed by gelatin.  The primary objective is to wet all of the gelatin as it is added to the kettle.  Preferrably, the gel wetting is done immediately before the gelatin enters the kettle and in a continuous manner with stead...