Sausage products having improved physical properties and...

Details Sausage products having improved physical properties and... Sausage products having improved physical properties and...

A - Human Necessities

23

L

99/87, 530/15.24

A23L 1/31 (2006.01) A23J 1/20 (2006.01)

Patent

CA 1117811

ABSTRACT OF THE DISCLOSURE Non-reversible gels are formed in sausage and meat- ball products during cooking by the reaction of enzyme activ- ated sodium caseinate and calcium ion to provide such products with improved organoleptic and other physical properties.

338016

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