Food impression revised medicine and food impression revised manner null of ham sausages

摘要

PURPOSE: To obtain a modifier for hams and sausages, containing succinic acid monoglyceride, etc., capable of providing a soft and smooth palate feeling and a delicious taste thereto and producing a good-taste ham or sausage. ;CONSTITUTION: This modifier for hams and sausages contains preferably 0.05 to 5wt.% (based on meat on ester base) succinic acid monoglyceride or succinic acid diglyceride. In addition, a 8 to 22C (un)saturated fatty acid residue is preferable as the fatty acid residue constituting the mono- or di-glyceride.;COPYRIGHT: (C)1995,JPO