| 摘要 |
Food compositions containing a new physical form of collagen. This form of collagen has been termed microcrystalline collagen and is a water-insoluble but water-dispersible ionizable, partial salt of collagen and is formed by treating undenatured collagen with dilute acid solutions having a pH between about 1.6 and 2.6. Mechanically disintegrating the treated collagen in aqueous liquids until at least 10 percent by weight has been reduced to a submicron size produces dispersions in the aqueous liquids which have an essentially constant viscosity. This new form of collagen is edible, bland in taste and odor and is indistinguishable in the food compositions.
|
