METHOD FOR PRODUCING COMBINED ADDITIVE MATERIAL FOR PRODUCING MEAT PREPARATIONS

The additives have respective emulsion stabilising and gel forming properties. With simultaneous use of synergistic polysaccharides (hydrocolloids) these are suitable for prepn. of traditional and energy reduced meat prods.

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Bibliographische Detailangaben
Hauptverfasser:	BRUN,JOZSEF,HU, FARKASNE KRAMER,TEREZ,HU, MIHALYI GYOERGYNE,DR.,HU, BAYER,FERENC,HU, NAGY,SANDORNE,HU, REKASI,KALMANNE,HU, DUDAS,EMILNE,HU
Format:	Patent
Sprache:	eng
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 additives have respective emulsion stabilising and gel forming properties. With simultaneous use of synergistic polysaccharides (hydrocolloids) these are suitable for prepn. of traditional and energy reduced meat prods.