Stabilisation of microwave heated foods with a composition that comprises a mixture of cellulose gum, hydrocolloid and protein isolate.

摘要

A microwave cookable or reheatable food material comprising a substrate foodstuff impregnated with a stabilizer composition comprising: Cellulose gum 4-20% Modified starch 12-28% Polydextrose 42-58% Xanthan gum 1-7% Egg albumen 4-20% This composition is capable of increasing the viscosity when irradiated in a microwave oven. Preferred examples show that the cellulose gum is selected from the group consisting of methyl cellulose, hydroxypropyl methyl cellulose and carboxymethyl cellulose, and the food substrate is wholly or substantially cheese. Also disclosed is a method of stabilizing a microwave cookable or reheatable food which includes: 1) coating the product wit he stabilizer composition 2) placing the product in a container 3) reducing the ambient pressure in the container to form a partial vacuum 4) releasing the vacuum, allowing the composition to penetrate interstices of the product.