STABILIZATION OF HEATED FOOD SUBSTRATES
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United States of America Patent
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Apr 8, 2016
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Apr 10, 2015
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Abstract
A method of manufacture of a food product including wholly or partially impregnating an edible substrate that may be meat, poultry, fish, vegetable, fruit or dairy food with a stabilizer composition wherein the stabilizer composition includes: 5 wt % to 30 wt % of one or more gums calculated by weight of dry matter; salt, selected from sodium chloride, potassium chloride and combinations thereof; one or more polyglucose components selected from the group consisting of maltodextrin; polydextrose; starch and combinations thereof; a phosphate component; and optional further edible ingredients.
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