GELATINE AMELIOREE UTILISABLE EN PARTICULIER DANS LES CONSERVES A BASE DE VIANDES

摘要

The gelatine particles are coated with 0.5-3% of a fat material which is solid at ambient temp. and has a m. pt. 35 degrees C. They are prepd. by dispersing the molten fat onto the gelatine at ordinary temp. The gelatine is used in meat preserves such as tinned meat. The coating enables sliver hydration below 20 degrees C avoiding lump formation and giving uniform distribution in the meat prod. on cooking. The fat pref. has a m.pt. of 35-60 degrees C. The particle size of the prod. in meat based food compsns. is pref. 0.21-0.84 mm. The amt. used in meat foods is pref. 0.5-8%.