| 摘要 |
1,201,650. Meat coating composition. W. R. GRACE & CO. 28 Dec., 1967 [25 Jan., 1967], No. 58805/67. Heading A2B. A meat coating composition comprises a water in oil emulsion comprising 6-98 parts by weight of fat, 2-74 parts water, 0.1-22% by weight of said fat consisting of an emulsifying system containing 1-12 parts of an edible non-ionic hydrophilic and lipophilic emulsifier having a hydrophilic and lipophilic balance, as defined, of 3-6, the hydrophilic emulsifier comprising 0-75% wt. of the system, and the lipophilic emulsifier comprising 100-25% wt. of the system, and having an iodine value of at least 8, and from 0 to 10 parts by weight of an edible wax, said emulsion containing 0.3-2.0 parts by weight of an edible thermal gelling water soluble gum, for example methyl cellulose, per 100 parts of said emulsion. The composition may also contain up to 77 parts by weight of seasoning ingredients, such as salt, dehydrated onion, pepper, nutmeg, protein hydrolysates and autolysates, sugar, tomato puree, and apple juice. Preservatives such as sorbic and benzoic acids and their salts may also be present. |
