Sausage emulsions containing gluconate salts and process of preparation
AssigneeSwift & Company
InventorsHubert Bolin, James N. Bacus, Ronald O. Barhaug
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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.
Claims10
A processed sausage product containing sodium chloride in which the normal sodium chloride content has been reduced by the addition of from 0.1 to 2.5%, based upon the weight of the final sausage product, of a salt system consisting of calcium or sodium gluconate in combination with an alkaline phosphate.
A method of manufacturing processed sausage products comprising substituting, for only a portion of the normal sodium chloride content, 0.1 to 2.5%, based upon the weight of the final product, of a salt system consisting of calcium or sodium gluconate in combination with an alkaline phosphate.
Dependencies are inferred from the claim text.