| abstract |
The present invention provides a cold-gelling thixotropic glaze composition having a Brix value in the range of 20-65; containing at least 0.1 wt.% and less than 2.5 wt.% of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt.% of water, said composition being characterised in that after it has been sheared sufficiently to become pourable, it forms a firm gel under quiescent conditions. The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze. |