![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
Patents
GB #1,491,997, 1976, Thickening Composition for Foods
US #5,597,604, 1997, Gellan Gum Beverage and Process for making a Gelled Beverage; Stable and Pourable; Does not require Stabilizers.
EP 40048 A, 1981, Process for Preparing Calcium Alginate Fibres
WO 9,600,018, 1996, Gellan gum beverages – e.g. fruit, alcoholic or coffee beverages which are stable and pourable.
US #6,139,895, 2000, Viscostiy Stable Acidic Edible Liquid Compositions and Method of Maki