| 摘要 |
Mesomorphic phases of edible surfactants can advantageously be incorporated in meat products to provide for example structuring, juiciness or fat-replacement. Preferably the mesomorphic phases are present as bulk phases and comprise discret areas of mesomorphic phase having a particle size between 1 mu m and 1,000 mu m. More preferably at least 5 % by volume of the product is in the form of a mesomorphic phase. |
