METHOD FOR PRODUCING STABILIZING AGENT PREPARATIONS OF EMULSION EFFECT SUITABLE FOR MAKING PREPARATIONS

摘要

Meat product stabiliser with emulsifying effect contains (all wt.%) 35-45 powdered milk prod. (70-90 wt.% protein concn.), 40-50 soya prod. (35-50 wt.% protein concn.), 4-12 monoglyceride and 2-8 vegetable type hydrocolloid capable of swelling at room temp. The mixt. is comminuted to less than 100 micro-m. size