USE OF LEGUMINOUS STARCH AND ITS CROSS LINKED DERIVATIVES TO IMPROVE THE TEXTURE OF MEAT PRODUCTS AND MEAT ANALOGUES

USE OF LEGUMINOUS STARCH AND ITS CROSS LINKED DERIVATIVES TO IMPROVE THE TEXTURE OF MEAT PRODUCTS AND MEAT ANALOGUES

The present invention is relative to the use of native or cross-linked leguminous starches as food texture improver for meat products or meat-free products.

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Bibliographische Detailangaben
Hauptverfasser: HORI, Sayaka, ITO, Goichi
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 present invention is relative to the use of native or cross-linked leguminous starches as food texture improver for meat products or meat-free products.