Low viscosity meat emulsion and process for producing a protein composition useful to form a low viscosity meat emulsion

Abstract

A low viscosity, high gel strength protein-starch composition is provided. The protein-starch composition contains a denatured protein material and a starch material which are complexed together where the starch material is in a substantially non-gelatinized state. The protein-starch composition has a low viscosity prior to cooking, yet has a high gel strength after being cooked. A meat emulsion is also provided which contains a meat material and the protein-starch composition. A process is provided for forming the protein-starch composition in which an aqueous slurry of a protein material is formed, the protein in the slurry is denatured by subjecting the slurry to temperatures sufficient to denature the protein, a starch material is mixed into the slurry of denatured protein, and the slurry of starch and protein material is spray dried under conditions which cause the protein material and starch material to complex without gelatinizing the starch material. A process for forming a meat emulsion with the protein-starch composition is provided in which a meat material and the protein-starch composition are blended together under conditions insufficient to gelatinize the starch material in the protein-starch composition.

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