Bacon based thermo-irreversible coating compsn. for meat prods. e.g. pates - consisting of bacon, bacon rind, water, protein prod., alginate gelling agent, calcium ion donor and acidity regulator

摘要

Thermo-irreversible compsn. for use as a coating material for meat prods. which are opt. to be subjected to a heat treatment, is comprised of bacon, bacon rind, water, a protein prod., a gelling agent consisting at least of an alginate and a Ca ion donor, and an acidity regulator (I). The protein prod. is pref. a heat coagulatable protein prod., esp. hen's egg albumen. The acidity regulator is esp. glucono-delta-lactone (Ia). The compsn. pref. also contains a thickener and an emulsifier, esp. where the thickener is locust bean pith flour and the emulsifier is Na caseinate. The heat resistance of the prod. can be increased by incorporating an opt. modified starch.