| 摘要 |
A method of manufacture of a food product comprising wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of: meat, poultry, fish, vegetable, fruit or dairy food;
wherein the stabiliser composition comprises the following ingredients:
5wt% to 30wt% 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 0wt% to 50wt%, 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 20wt% to 60wt%, calculated by weight of dry matter;
a phosphate component in a concentration of 0wt% to 7.4wt%, calculated by weight of dry matter; and
optional further edible ingredients in a concentration of 0wt% to 40wt%, calculated by weight of dry matter;
wherein the concentration ranges given add up to total 100wt%. |
