HUT54476A - Method for producing stabilizing-agent products of emulsive effect suitable for producing meat products
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Method for producing stabilizing-agent products of emulsive effect suitable for producing meat products
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Publication number
HUT54476A
HUT54476AHU893027AHU302789AHUT54476AHU T54476 AHUT54476 AHU T54476AHU 893027 AHU893027 AHU 893027AHU 302789 AHU302789 AHU 302789AHU T54476 AHUT54476 AHU T54476A
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Application filed by Magyar Tejgazdasagi Kiserleti, Baranya Megyei Allatforgalmi E, Epitoeipari Szoevetkezeti KoezfiledCriticalMagyar Tejgazdasagi Kiserleti
Priority to HU893027ApriorityCriticalpatent/HU208066B/en
Publication of HUT54476ApublicationCriticalpatent/HUT54476A/en
Publication of HU208066BpublicationCriticalpatent/HU208066B/en
Meat product stabiliser with emulsifying effect contains (all wt.%) 35-45 powdered milk prod. (70-90 wt.% protein concn.), 40-50 soya prod. (35-50 wt.% protein concn.), 4-12 monoglyceride and 2-8 vegetable type hydrocolloid capable of swelling at room temp. The mixt. is comminuted to less than 100 micro-m. size
HU893027A1989-06-091989-06-09Method for producing stabilizing agent preparations of emulsion effect suitable for making preparations
HU208066B
(en)