COMPOSITION FOR USE IN PROCESSED MEAT

The invention relates to composition for use in processed meat, said composition comprising on a dry matter basis:(a) between 0.2 and 4 mmol/g of carbonate;(b) at least 20% w/w of vegetal protein;(c) between 10 and 70% w/w of a vegetal fiber selected from the group of cellulose fiber, inulin and com...

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Bibliographische Detailangaben
Hauptverfasser:	Rourke, Thomas, Kumar, Saurabh, McCoy, Garrett Douglas
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS 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 composition for use in processed meat, said composition comprising on a dry matter basis:(a) between 0.2 and 4 mmol/g of carbonate;(b) at least 20% w/w of vegetal protein;(c) between 10 and 70% w/w of a vegetal fiber selected from the group of cellulose fiber, inulin and combinations thereof;(d) between 0 and 5% w/w of acid equivalent of glutamate;(e) 20-1200 µmol/g of phenolic diterpene selected from carnosic acid, carnosol and combinations thereof;wherein the combination of components (a), (b), (c) and (d) constitutes at least 60 wt.% of the dry matter that is contained in the composition.This composition is capable of providing similar functionality to processed meat as phosphates.The invention also relates to a method for the preparation of the aforementioned composition and to the application of the composition in processed meat.