Stabilizer for meat products and meat product composition

Details Stabilizer for meat products and meat product composition Stabilizer for meat products and meat product composition

A - Human Necessities

23

L

A23L 1/03 (2006.01) A23L 1/0532 (2006.01) A23L 1/0534 (2006.01) A23L 1/314 (2006.01) A23L 1/325 (2006.01) A23L 1/48 (2006.01)

Patent

CA 2269598

A stabilizer for foods or a stabilizer for meat products which is effective in preventing water separation and improving water retention, yield, sense of taste, cloudiness and the like in foods, particularly meat products made using livestock meat, fish meat and the like, characterized by comprising a composite which comprises 10 to 90 % by weight of a microcrystalline cellulose and 10 to 90 % by weight of a gelling agent and which, when dispersed in water, provides an average microcrystalline cellulose particle diameter of not more than 20 µm and a fraction of particles having a diameter of not less than 10 µm of not more than 70 %. The incorporation of the stabilizer for meat products can provide a meat product composition which can prevent water separation and is improved in water retention, yield, sense of taste, cloudiness and other properties.

L'invention porte sur un agent stabilisant pour denrées alimentaires ou produits carnés, cet agent stabilisant étant efficace pour prévenir la séparation de l'eau et améliorer la rétention d'eau, le sens gustatif, le trouble et analogue dans les aliments, notamment dans les produits carnés préparés avec de la viande de bétail, du poisson et autre. Cet agent stabilisant est constitué d'un composite comprenant de 10 à 90 % en poids d'une cellulose microcristalline et de 10 à 90 % en poids d'un agent gélifiant et qui, lorsqu'il est dispersé dans l'eau, fournit une cellulose microcristalline de diamètre particulaire moyen n'excédant pas 20 mu m et une fraction de particules inférieure à 70 % et ayant un diamètre n'excédant pas 10 mu m. L'incorporation d'un stabilisant dans les produits carnés peut produire une composition pouvant empêcher la séparation de l'eau et améliorer la rétention d'eau, le rendement, le sens gustatif et autres propriétés.

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