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Curdlan Properties for Application in Fat Mimetics for Meat Products
| Content Provider | Semantic Scholar |
|---|---|
| Author | Funami, Takahiro Yada, H. Nakao, Yoshitaka |
| Copyright Year | 2000 |
| Abstract | been accomplished with any single ingredient except for synthetic fat. The most practical way to mimic fat is widely proposed to be by using a combination of materials, with food hydrocolloids as the main ingredient (Glicksman, 1991). Curdlan can be considered to have notable potential as a fat mimetic system by itself or in conjunction with other hydrocolloids. Our objective was to study the rheological characteristics of curdlan, especially the gelling characteristics and viscoelastic properties of aqueous suspensions. In addition, nonfat sausages using a curdlan-based system were prepared and evaluated to determine the effects of curdlan as a fat replacer in meat products. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://lib3.dss.go.th/fulltext/Journal/Journal%20of%20food%20science/1998%20v.63/no.2/jfsv63n2p0283-0287ms2417%5B1%5D.pdf |
| Language | English |
| Access Restriction | Open |
| Subject Keyword | Fat comma Fat embolism (disorder) Fat pad Fatty acid glycerol esters Fibrin split products Hydrocolloids Meat Products Platelet Glycoprotein 4, human Suspensions Synthetic intelligence curdlan sausage finger |
| Content Type | Text |
| Resource Type | Article |
