Improvements in reduced-fat food products

摘要

A preformed gel block made from whey protein concentrate (WPC) is prepared by reconstituting a high gelling WPC having a protein concentration in the range of 30 to 50% and being capable of forming a gel strength of at least 100g/(math) for an 11% w/v solution, heating the resulting solution to between 25 degrees celcius and 100 degrees celcius for 5 to 120 minutes and cooling the solution to less than 20 degrees celcius until the solution solidifies. The so-formed gel can be utilised as a fat replacer in foods including sausage and fermented meat product to yield reduced fat or low fat products. Organoleptically acceptable sausage with a fat content of less than 3% may be prepared using the gel as a fat replacer.