Sausage emulsions containing gluconate salts and process of preparation
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United States of America Patent
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May 3, 1983
Issued Date -
N/A
app pub date -
Aug 2, 1982
filing date -
Feb 23, 1981
priority date (Note) -
Expired
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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.
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