Seafood analogs from caseinate and process of making same

Details Seafood analogs from caseinate and process of making same Seafood analogs from caseinate and process of making same

1993-01-06

1994-11-29

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Imitated, simulated, ornamental, three-dimensional product...

426516, 426573, 426574, 426657, 426802, A23L 10562

Patent

active

053688716

ABSTRACT:
A formulation and process is provided for the production of firm, irreversible protein-containing elastic gels which can be used in the production of food analogs including kamaboko or seafood analogs. In this process a mixture of calcium caseinate, sodium hexametaphosphate, and either a carrageenan or a combination of lactalbumin and egg albumin, are blended in an aqueous mixture to form a homogeneous blend. The blend, upon heating to form a uniformly viscous solution, is subsequently cooled to form an edible gel.

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