GB881397A - Method of improving the dietetic value of foodstuffs containing fat - Google Patents

Method of improving the dietetic value of foodstuffs containing fat

Info

Publication number
GB881397A
GB881397A GB9677/58A GB967758A GB881397A GB 881397 A GB881397 A GB 881397A GB 9677/58 A GB9677/58 A GB 9677/58A GB 967758 A GB967758 A GB 967758A GB 881397 A GB881397 A GB 881397A
Authority
GB
United Kingdom
Prior art keywords
fat
protein
albumin
coagulating
meat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB9677/58A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
WILLY PFAFF
Original Assignee
WILLY PFAFF
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by WILLY PFAFF filed Critical WILLY PFAFF
Publication of GB881397A publication Critical patent/GB881397A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The dietetic value of foodstuffs prepared or manufactured with fat by emulsifying the fat, e.g. meat and sausage products, is improved by mixing them with a proportion e.g. 1%, of combined protein substance comprising a coagulating protein such as lactalbumin, meat albumin, blood plasma, egg albumin, or fish albumin, and a heat-resisting protein such as caseinate or gelatine; the foodstuff is heated to the boiling point of the fat after emulsification. The coagulating protein preferably amounts to 3-10% of the combined protein substance. The coagulating protein may be stabilized by an addition of 0.1% of salts of the ortho-, pyro-, meta- or poly-phosphoric acids; the fat emulsion may be stabilized by the addition of 1 to 3%, referred to the combined protein substance, of choline, colamine, serine, lecithin, and choleic acid or 0.5 to 3% of milk- and water-active vegetable thickening substances, e.g. carrageenates or alginates. An example is given.
GB9677/58A 1957-03-27 1958-03-26 Method of improving the dietetic value of foodstuffs containing fat Expired GB881397A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE881397X 1957-03-27

Publications (1)

Publication Number Publication Date
GB881397A true GB881397A (en) 1961-11-01

Family

ID=6829656

Family Applications (1)

Application Number Title Priority Date Filing Date
GB9677/58A Expired GB881397A (en) 1957-03-27 1958-03-26 Method of improving the dietetic value of foodstuffs containing fat

Country Status (1)

Country Link
GB (1) GB881397A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4143164A (en) * 1976-12-30 1979-03-06 General Foods Corporation Bacon analog and process
FR2400328A1 (en) * 1977-08-15 1979-03-16 Effem Foods IMPROVED FOOD PRODUCT AND PREPARATION PROCESS
US4324807A (en) * 1976-12-30 1982-04-13 General Foods Corporation Simulated adipose tissue

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4143164A (en) * 1976-12-30 1979-03-06 General Foods Corporation Bacon analog and process
US4324807A (en) * 1976-12-30 1982-04-13 General Foods Corporation Simulated adipose tissue
FR2400328A1 (en) * 1977-08-15 1979-03-16 Effem Foods IMPROVED FOOD PRODUCT AND PREPARATION PROCESS
US4293576A (en) * 1977-08-15 1981-10-06 Effem Foods Pty. Ltd. Food product and process of manufacture

Similar Documents

Publication Publication Date Title
SU727111A3 (en) Method of food product preparation
ATE9946T1 (en) PROCESS FOR MAKING CRUMP PRODUCTS.
US3695889A (en) Emulsifier system for substitute dairy products
CA2125330C (en) A heat-stabilizing composition for proteins and the heat-stabilized product obtained
GB881397A (en) Method of improving the dietetic value of foodstuffs containing fat
NO752661L (en)
GB1398179A (en) Edible protein fibres based on casein and a process for preparing said fibres
GB573500A (en) Method for improving foods
ATE21205T1 (en) METHOD OF MANUFACTURE OF A FOOD AND FOOD SO PRODUCED.
SU1084006A1 (en) Method of preparing food emulsion
ATE11358T1 (en) PROCESS FOR PRODUCTION OF WHIPPED CREAM AND WHIPPED CREAM PRODUCTS.
GB1253271A (en) Refatted egg yolk solids, process for preparing the same, and food products comprising the same
US1854930A (en) Food product
JP2698912B2 (en) Emulsifier for forming salt-resistant oil-in-water type and its use
JPS6322776B2 (en)
US1762077A (en) Production of egg-yolk substitutes
US1472332A (en) Process for the production of a preserved meat-extract-like preparation from fish flesh
SU484857A1 (en) The method of obtaining protein enricher for food production
GB852908A (en) Food
JPS57118755A (en) Production of food products containing emulsified fat
JPS62130664A (en) Production of processed fish
JPS6452708A (en) Cosmetic
RU2058083C1 (en) Method of porous protein gel preparing
GB2018122A (en) Procedure for Physical Decolouration of Blood
Conrad et al. Effect of vacuum evaporation of liquid egg white on foaming properties