Sausage emulsions containing gluconate salts and process of prep

Details Sausage emulsions containing gluconate salts and process of prep Sausage emulsions containing gluconate salts and process of prep

1982-08-02

1983-05-03

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Animal derived material is an ingredient other than extract...

426649, 426652, 426654, 426806, A23L 131

Patent

active

043820980

ABSTRACT:
The emulsifying and water binding properties of sausage, as well as the nutritional characteristics of sausage products, are improved by incorporating therein, as a partial replacement for sodium chloride, a salt system comprising calcium or sodium gluconate in combination with an alkaline phosphate.

REFERENCES:
patent: 2198165 (1940-04-01), Hamburger
patent: 2968566 (1961-01-01), Munch
patent: 2992116 (1961-07-01), Sair
patent: 3029150 (1962-04-01), Bickel
patent: 3032421 (1962-05-01), Buchholz
patent: 3051579 (1962-08-01), Hammes
patent: 3447932 (1969-06-01), Olson et al.
patent: 3573062 (1971-03-01), Paynter et al.

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