| 摘要 |
A meat flavor and texture modifier composition comprises a blend of an oat hydrosylate extract together with a composite mixture of hydrocolloids, in particular, xanthan gum and locust bean gum in a 1:1 weight ratio. The flavor and texture modifier reduces the unpleasant, musty off-taste of liver and game meats and also adds bulk to provide a lubricous, fat-like sensation for a mouthfeel similar to that of standard, full fat products. |
