发明名称 |
A METHOD FOR STABILIZING A FOOD PRODUCT, A STABILIZER-EMULSIFIER BLEND AND USE THEREOF |
摘要 |
The invention relates to a method for stabilizing a food product by adding to fat containing food ingredients a cold dispersible emulsifier and a hydrocolloid stabilizer for providing a cold-prepared heat stable fat emulsion, with the proviso that when the emulsifier is sodium stearoyl-2-lactylate (SSL), the stabilizer is not carrageenan iota. The invention also relates to a blend of a cold-soluble hydrocolloid stabilizer and a cold dispersible emulsifier capable of improving the stability of cold-prepared emulsified food products and to the use thereof as well as to an emulsified meat product which is cold-prepared and heat stabilized by a blend according to the invention. |
申请公布号 |
WO2005051095(A3) |
申请公布日期 |
2005.08.11 |
申请号 |
WO2004EP13440 |
申请日期 |
2004.11.26 |
申请人 |
DANISCO A/S;GROVEN, STIG;AILKO DE VRIES, JACOB |
发明人 |
GROVEN, STIG;AILKO DE VRIES, JACOB |
分类号 |
A23L29/20;A23L13/40;A23L13/60;A23L29/10;A23L29/206 |
主分类号 |
A23L29/20 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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