FAT SUBSTITUTE COMPOSITION COMPRISING A CEREAL HYDROLYSATE AND A HYDROCOLLOID GUM IN AN AMOUNT TO FORM A THERMO-IRREVERSIBLE GEL; LOW FAT (EMULSIFIED) MEAT PRODUCTS

摘要

A cereal or grain hydrolysate-containing composition which is derived from the enzymatic, e.g., amylase, hydrolysis of cereal or grain in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effectively used as a fat mimic in preparing low fat comminuted meat products. Thermo-irreversible gels useful for providing non-fat fat mimics can also be prepared in accordance with the invention. In addition to amylase, the enzyme used for the hydrolysis of the cereal/grain substrate can be selected from the group consisting of amyloglucosidases ( alpha - 1,4 - glucan glucohydrolase), cellulases ( beta -1,4-glucanohydrolase), pullulanases (pullulane 6 - glucanohydrolase), cyclodextrine glycosyltransferase ( alpha - 1,4-glucan-4-glycosyltransferase), proteases and mixtures thereof.