Unstable proteins - stabilized by mixing with stable proteins and heating

摘要

Proteins are stabilised by mixing unstable proteins contg. water such as proteins from milk, cheese, soya or food product which contain these proteins, with proteins which coagulate without syneresis such as egg-, milk, plasmic- albumins or globulins, contg. water or in the dry state, and heating to form a sterilised protein combination which forms a cuttable food product which does not decompose on boiling, cooking or similar treatments and does not contract.