MICHIELS WILHELMUS JOHANNES GERARDUS,VAN DER KOLK BIANCA
申请号：
IN201717036650
公开号：
IN201717036650A
申请日:
2017.10.16
申请国别(地区):
IN
年份:
2017
代理人:
摘要：
A method of manufacture of a food product comprising wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of: meat poultry fish vegetable fruit or dairy food wherein the stabiliser composition comprises the following ingredients: 5wt% to 30wt% of one or more gums selected from the group consisting of one or more carrageenan gums and optionally one or more of: locust bean gum guar gum xanthan gum gellan gum gum Arabic and agar agar calculated by weight of dry matter salt selected from sodium chloride potassium chloride and combinations thereof in a concentration of 0wt% to 50wt% calculated by weight of dry matter one or more polyglucose components selected from the group consisting of maltodextrin polydextrose starch and combinations thereof in a concentration of 20wt% to 60wt% calculated by weight of dry matter a phosphate component in a concentration of 0wt% to 7.4wt% calculated by weight of dry matter and optional further edible ingredients in a concentration of 0wt% to 40wt% calculated by weight of dry matter wherein the concentration ranges given add up to total 100wt%.
