SAUCE COMPOSITIONS CONTAINING AGGLOMERATED PARTICLES OF SPECIFIED SIZE DISTRIBUTION

摘要

SAUCE COMPOSITIONS CONTAINING AGGLOMERATED PARTICLES OF SPECIFIED SIZE DISTRIBUTION Patricia J. Loos Debra L. Fuqua Paul J. Drzewiecki Vegetable protein particle-containing sauces, such as spaghetti sauces, which are organoleptically superior to the same sauces containing real meat can be prepared by providing protein particles having a specified particle size distribution. This is preferably accomplished by agglomerating finely comminuted protein particles with binder in a heating step.