STABILIZATION OF HEATED FOOD SUBSTRATES

摘要

A method of manufacture of a food product including wholly or partially impregnating an edible substrate that may be meat, poultry, fish, vegetable, fruit or dairy food with a stabilizer composition wherein the stabilizer composition includes: 5 wt % to 30 wt % of one or more gums calculated by weight of dry matter; salt, selected from sodium chloride, potassium chloride and combinations thereof; one or more polyglucose components selected from the group consisting of maltodextrin; polydextrose; starch and combinations thereof; a phosphate component; and optional further edible ingredients.

主权项

1. A method of manufacture of a food product comprising the step of wholly or partially impregnating a substrate with a stabilizer composition;
wherein the substrate comprises pieces of: meat, poultry, fish, vegetable, fruit or dairy food; wherein the stabilizer composition comprises the following ingredients: 5 wt % to 30 wt % of one or more gums selected from the group consisting of one or more carrageenan gums and optionally one or more of: locust bean gum; guar gum; xanthan gum, gellan gum, gum Arabic and agar agar, calculated by weight of dry matter; salt selected from sodium chloride, potassium chloride and combinations thereof in a concentration of about 0 wt % to about 50 wt %, calculated by weight of dry matter; one or more polyglucose components selected from the group consisting of maltodextrin; polydextrose; starch and combinations thereof in a concentration of about 20 wt % to about 60 wt %, calculated by weight of dry matter; a phosphate component in a concentration of about 0 wt % to about 7.4 wt %, calculated by weight of dry matter; and optional further edible ingredients in a concentration of 0 wt % to 40 wt %, calculated by weight of dry matter; wherein the concentration ranges given add up to total 100 wt %.