Low-fat processed meat products
AssigneeThomas J. Lipton, Jr.
InventorsHenry J. Izzo, Richard H. Lingelbach, Mauro D. Mordini
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Abstract
Low fat emulsion-type sausage products which comprise a continuous phase of heat-set meat emulsion and a discontinuous phase of particles of a water in oil emulsion, the water in oil emulsion having edible fat as a continuous phase and an aqueous gelatin solution as its discontinuous phase. A method for making the sausage products are also disclosed.
Claims14
A processed meat product comprising a continuous phase of heat-set meat emulsion and a discontinuous phase, the discontinuous phase comprising particles of a water in oil emulsion having a continuous phase and a discontinuous phase, the continuous phase of said water in oil emulsion comprising edible fat, and the discontinuous phase of said water in oil emulsion comprising an aqueous gelatin solution.
An emulsion-type sausage comprising a continuous phase of heat-set meat emulsion and a discontinuous phase, the discontinuation phase comprising particles of a water in oil emulsion having a continuous phase and a discontinuous phase, the continuous phase of said water in oil emulsion comprising edible fat and the discontinuous phase of said water in oil emulsion comprising a gelled aqueous gelatin solution.
A sausage of the emulsion-type comprising a continuous phase of heat-set meat emulsion and a discontinuous phase, wherein the discontinuous phase includes a major fat content of the sausage as particles of water in oil emulsion having a continuous phase and a discontinuous phase, the continuous phase of said water in oil emulsion comprising edible fat and the discontinuous phase of said water in oil emulsion comprising an aqueous gelatin solution in which the gelatin concentration is higher than the critical concentration at 59 degrees F.
Dependencies are inferred from the claim text.