SAUSAGE ADDITIVE COMPRISING CELLULOSE ETHER AND NATURAL GUMS

• Main Authors: CAO KAI, YAN YONGZHENG, YUN DONG, PANG XIAOYI, SHI XIUQIN
• Format: Patent
• Language: English; Korean
• Published: 02.10.2015
• Subjects: CHEMISTRY; COMPOSITIONS BASED THEREON; COMPOSITIONS OF MACROMOLECULAR COMPOUNDS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; ORGANIC MACROMOLECULAR COMPOUNDS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR CHEMICAL WORKING-UP; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

본 발명은, (a) 만노스 반복 단위들을 함유하는 폴리사카라이드 하이드로콜로이드(a1)를 포함하는 천연 고무; (b) 카라기난; (c) 셀룰로스 에테르, 및 임의로 (d) 물로 이루어진 식용가능한 조성물로서, 카라기난(b) 대 폴리사카라이드 하이드로콜로이드(a1)의 중량비는 0.4:1 내지 1.4:1의 범위이고, 셀룰로스 에테르(c) 대 폴리사카라이드 하이드로콜로이드(a1)의 중량비는 적어도 0.02:1인, 식용가능한 조성물; 식용가능한 생성물에서 이의 용도; 및 상기 식용가능한 조성물을 포함하는 식용가능한 생성물, 통상적으로는 소세지에 관한 것이다. An edible composition consisting of (a) natural gum comprising a polysaccharide hydrocolloid (a1) containing mannose repeating units; (b) carrageenan; (c) cellulose ether, and optionally (d) water, wherein the weight ratio of carrageenan (b) to polysaccharide hydrocolloid (a1) ranges from 0.4:1 to 1.4:1 and the weight ratio of cellulose ether (c) to polysaccharide hydrocolloid (a1) is at least 0.02:1; its use in an edible product; and the edible product, typically sausage, comprising the edible composition.