Food product and process

Details Food product and process Food product and process

1979-07-24

1981-06-30

Penland, R. B.

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

426 59, 426335, 426532, 426577, 426805, 426 92, A23B 412

Patent

active

042763118

ABSTRACT:
A shelf stable food product, which can be used for domestic animals comprises solid protein pieces in an aqueous gel and contains 6 to 20% protein, 3 to 12% fat and 65 to 95% moisture and is stabilized by antimycotic and a pH of 4.5 or below achieved with acid-producing micro-organisms. The product is prepared by dissolving a gelling agent in the aqueous phase of the product components at a pH value above 4.5, and after adding the other ingredients a gel is formed, and the pH is reduced by fermentation to a value below 4.5. Gelling agents may be ionic polysaccharides, including alginates, pectates and carrageenan, or thermoreversible protein systems such as gelatine.

REFERENCES:
patent: 3899594 (1975-08-01), Nickerson
patent: 3982003 (1976-09-01), Mitchell
patent: 4041181 (1977-08-01), Burrows

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