Sweetmeats based on albumin isolated from esp. fish - avoiding denaturation to give very nutritional products

摘要

Mfr. of sweetmeats based on isolated animal albumin, particularly from fish and/or other marine organisms, is described. The albumin extract, =60 pts. wt. after decongealing is concentrated to 98% solids at is not >56 degrees C followed by grinding to a molecular size of 40-60 u. Up to 50 pts. wt. prod. is opt. hydrolysed with 3.9% oxalic acid or another organic acid at 105 degrees C until >10% of the mixt. consists of long chain peptides. The thus treated albumin is mixed with =35 pts. of a confectionery fat previously heated to 56 degrees C; =35 pts. of sugar or saccharose powder, or fructose in the case of dietetic products; =25 pts. of milk powder; =1% by volume of agar-agar and also flavouring agents. The mass is then homogenised, stabilised at ambient temp. and put into the desired shape e.g. bonbons, blocks or jellies. The products are then covered with chocolate and packaged. Method gives highly nutritional products indistinguishable from sweetness bases on glucides.