Processes for the production of a dispersao xanthan / protein complex anisotropico microfragmentado, and complex polissacarideo ionico / protein microfragmentado,Process for the preparation of a dispersao smooth and creamy particles of complex polissacarideo ionico / protein.Process for the production of fibres of lambda carragenana / protein complex and carboxy methyl cellulose / protein complex inedible, dispersoes aqueous, compositions of dessert sauces,Meat products and product bread sweet

摘要

Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.