| 摘要 |
Composites or combinations of selected starches and collagen provide very useful casing materials for co-extruded food products such as sausage. The casing material includes collagen and a) a gel forming, non-degraded, amylose containing dispersed starch, or b) a gel forming, non-degraded, chemically crosslinked or physically inhibited amylopectin dispersed starch, wherein the starch in a) or b) is characterized by a G' of 600 Pa or greater at a frequency of 0.1 rad/sec at 25° C. provided the starch is prepared at a solid concentration of 10 wt. %, the amount of starch to collagen being from about 0.05:1 to 10:1 parts by weight on a dry basis. |
