Freezing adjuvant for foodstuffs based on minced meat

Details Freezing adjuvant for foodstuffs based on minced meat Freezing adjuvant for foodstuffs based on minced meat

1989-04-05

1990-11-27

Paden, Carolyn

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Animal flesh, citrus fruit, bean or cereal seed material

426643, A23B 408

Patent

active

049734830

ABSTRACT:
Freezing additive for foodstuffs based on minced meat, especially fish, which contains
from about 50 to about 99% by weight of a cryoprotective agent which is hydrophile and soluble in water and which is constituted by a sugar and/or a sugar-alcohol,
from about 0.5 to about 30% by weight of a surfactive agent and/or of an oil or a fat which are dispersed within the cryoprotective agent in a finely divided form,
from 0 to about 20% of phosphates, the freezing additive being characterized by the fact that it contains at least one component adapted to improve its capability for dispersion and for dissolution, the component may consist of, on the one hand, of at least one fragilizing or brittling agent and, on the other hand, of a plurality of micro-cavities.

REFERENCES:
patent: 3959517 (1976-05-01), Niki
patent: 4168323 (1979-09-01), Inamine
patent: 4252794 (1981-02-01), DuRoss
patent: 4252834 (1981-02-01), Inamine
patent: 4320153 (1982-03-01), Ueno
patent: 4769256 (1988-09-01), Malsumoto
patent: 4806378 (1989-02-01), Ueno
Lee, 1984, Surimi Porcess Technology, Food Technology, Nov. 1984, pp. 69-80.
Patent Abstracts of Japan, vol. 4, No. 93 (C-17) [575], p. 122, C 17; & JP-A-55 58 058 (Nikken Kagaku K.K.) May 30, 1980.

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