| 摘要 |
A stabilizing aid which preserves the cohesion and shape of loose objects, in particular foodstuffs such as meat and sausages, during and after manufacture, consists of a supporting constituent which on heating dissolves slowly or quickly, depending on its composition. The supporting constituent is advantageously dimensionally stable and consists of glue-, gelatine-, or glucose-like or starch-containing material. Preferably, this stabilizing aid is a starch-based, heat-processable, granular polymer. |
