Sausage emulsions containing gluconate salts and process of preparation
US4382098A · kind A · utility
15Cited by
8References
10Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 2, 1982 |
| Grant date | May 3, 1983 |
| Priority date | — |
| Expiry date | Aug 2, 2002 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/806
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.