PREPARATION AND USE OF VEGETABLE PROTEINS AND ITS DITAXIS HETERANTHA GLUTELIN FRACTION AS EMULSIFIERS FOR USE AS AN INGREDIENT IN COLD MEATS.

摘要

The present disclosure is related to a protein isolate preparation and its ball-saffron glutelins fraction known as Ditaxis heterantha, with proven emulsifying properties in cold meats systems, mainly sausages. This invention considers the protein obtaining process and the glutelin fraction; a second stage, corresponding to the evaluation of the emulsifying properties of the present invention and its application in cold meats; and a third stage, consisting in the evaluation of the physico-chemical properties. The product of this invention is for use in food commodities in the meat area, specially for cold meats and related products.