| 摘要 |
1,142,807. Canned creamed food products. KELCO CO. 16 March, 1966 [18 March, 1965], No. 11617/66. Heading A2B. A process of preparing a canned food product comprises incorporating in the food product insufficient starch for final thickening of the product, a quantity of a water-soluble alginate to provide for final thickening of the product while avoiding retrogradation of the starch, and a source of calcium, the alginate being incorporated at a temperature of at least 160‹F. and within the range 1/40-1% by weight of the total product, heat processing to a temperature above 160‹F., and cooling to below 160‹F., the calcium source in the product being present in an amount and in a form, such as dicalcium phosphate, tricalcium phosphate, or dicalcium phosphate dihydrate, which will react slowly with the alginate such that the body of the resulting product will be increased by the formation of a calcium alginate gel after the heat processing of the product. |
