| 摘要 |
A water-binding agent and gelatinizing agent is produced by drying defatted, finely divided bacon rind, which has an approximate composition of 20% by weight of protein and 1% by weight of fat, with the remaining content consisting of water, continuously or batchwise in an air drying installation at a temperature of from approx. 20 to approx. 130 degree C, after which the dried product is ground into a pulverulent material which contains approx. 97% by weight of protein, approx. 5% by weight of fat, approx. 1% by weight of ash, and approx. 2% by weight of water. The agent is tasteless and bacteriologically stable. |
