| 摘要 |
Food products comprising solid foodstuffs and more especially meat, meat by-products or other proteinaceous materials are contained in an aqueous phase of near neutral pH value thickened or gelled by pectic substances having a degree of esterfication (methoxylation) of less than 10%. Where a rigid gel is required the pectic substance is preferably reacted with a dior tri-valent metal ion, notably calcium ion and also with a sequestrant. The pectic substance may be a purified or isolated pectate. Food products employing the thickener or gelling agent of this invention include canned meat products containing meat or meat by-product pieces in a gel or thickened gravy formed by the pectic substance, meat loaf and similar products in which the gel forms a rigid binder for the meaty material, formed products such as sausage or simulated meat pieces based on vegetable proteins, and semi-moist products based on comminuted meaty materials in which the pectic substance provides a coherent elastic texture. |
