METHOD OF PREVENTING GELATION IN CANNED GRAVY-BASED PET FOODS

摘要

The formation of a gelled gravy in canned meat-containing products is prevented by the use of anionic polymers such as gum ghatti, gum arabic and xanthan which both inhibit protein extraction from the meat and prevent gelation in the extracted protein which may be present in sufficient amounts to form gels upon cooling and/or storage.