Chemical and Functional Properties of Food Saccharides

© 2004 by CRC Press LLC
TABLE 11.9
Polysaccharide Blends in Processed Meat Products
System Polysaccharide Function References
Meat broth, fish can or κ + ι-CAR, κ-CAR + Gelling, suspending
77, 82
jar
LBG
seasonings,
preserving flavors
Pastry filling, fat-free Konjac flour + CAR or With synergy, gives
39
frankfurter sausage XG
brittle−elastic
texture, decreasing
cost
Low-fat comminuted Cereal hydrolyzates + Soluble dietary fibers,
97
meat product
hydrocolloids (e.g.,
CAR, XG-LBG)
fat replacers
Low-fat pork sausage CAR/WPC performed Increasing fatty
65
gels + starch
texture for final
product (