Method of making a protein emulsion

Details Method of making a protein emulsion Method of making a protein emulsion

A - Human Necessities

23

J

99/87, 99/49.2

A23J 1/00 (2006.01) A23L 1/31 (2006.01)

Patent

CA 1046338

Abstract of the Disclosure A method for the production of a stable protein emul- sion in the presence of salt is disclosed which comprises, forming an aqueous dispersion of a unique dried soy protein material, together with salt and fat said dispersion containing the dried protein material in an amount sufficient to form a stable emulsion in the presence of salt, and subjecting the dispersion to forces of high shear characteristics to form a thixotropic product. The unique, dried protein material has been found to form stable thixotropic emulsions even in the presence of salt, which normally breaks protein emulsions of this type. The noted dried protein material is produced by a process which specifically includes treatment with an edible reducing agent and drying below a critical temperature to produce a product which has good emulsification properties. The protein emulsion is particularly suitable for use in the production of comminuted meat products such as sausage which inherently requires high percentages of salt.

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