Seafood analogs from caseinate and process of making same

摘要

A formulation and process is provided for the production of firm, irreversible protein-containing elastic gels which can be used in the production of food analogs including kamaboko or seafood analogs. In this process a mixture of calcium caseinate, sodium hexametaphosphate, and either a carrageenan or a combination of lactalbumin and egg albumin, are blended in an aqueous mixture to form a homogeneous blend. The blend, upon heating to form a uniformly viscous solution, is subsequently cooled to form an edible gel.