A METHOD FOR STABILIZING A FOOD PRODUCT, A STABILIZER-EMULSIFIER BLEND AND USE THEREOF

The invention relates to a method for stabilizing a food product by adding to fat containing food ingredients a cold dispersible emulsifier and a hydrocolloid stabilizer for providing a cold-prepared heat stable fat emulsion, with the proviso that when the emulsifier is sodium stearoyl-2-lactylate (...

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Bibliographische Detailangaben
Hauptverfasser:	AILKO DE VRIES, JACOB, GROVEN, STIG
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a method for stabilizing a food product by adding to fat containing food ingredients a cold dispersible emulsifier and a hydrocolloid stabilizer for providing a cold-prepared heat stable fat emulsion, with the proviso that when the emulsifier is sodium stearoyl-2-lactylate (SSL), the stabilizer is not carrageenan iota. The invention also relates to a blend of a cold-soluble hydrocolloid stabilizer and a cold dispersible emulsifier capable of improving the stability of cold-prepared emulsified food products and to the use thereof as well as to an emulsified meat product which is cold-prepared and heat stabilized by a blend according to the invention.