| 摘要 |
1404116 Modified dried whey in foods; flavour enhancers; pet foods STAUFFER CHEMICAL CO 12 Feb 1974 [28 Feb 1973] 06235/74 Heading A2B Modified dried whey, made by drying the low protein-high ash fraction produced by the molecular sieve fractionation of partially delactosed whey, is applied to or incorporated in foods. The modified dried whey acts as a flavour enhancer, a binding agent, and an emulsifying agent, especially in concentrations of up to 5%. The whey may be added to meat, comminuted meat e.g. sausages, meat patties, meat loaf or luncheon meat, gravy made from meat, meat extract or hydrolysed vegetable protein, sauces, soups, stews, hash, patÚ, coatings for fried chicken, cereals, vegetables, fish, cheese preparations, and dry, semimoist or moist dog and cat food. In an example a sausage meat containing pork shoulder, chuck steak, fat, salt, dextrose, water, sodium nitrate, and 3% of the modified dried whey is disclosed. |
