Examples of 'emulsion product' in a sentence
Meaning of "emulsion product"
emulsion product: This phrase refers to a product or substance that is a mixture of two or more liquids that normally do not combine smoothly
How to use "emulsion product" in a sentence
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emulsion product
Method for producing a meat emulsion product.
The resulting emulsion product is mixed until uniform.
The meat emulsion is discharged to form the meat emulsion product.
This sold emulsion product is then cut into chunks.
According to the invention there is provided a process for producing an emulsion product.
This solid emulsion product is then cut into chunks.
The use of antioxidants extends the shelf life of the emulsion product.
Layered meat emulsion product and method of producing same.
This is especially true with increasing concentration of these materials in a finished emulsion product.
Dried fat emulsion product and method of producing the same.
The inner phase is preferably a formulated emulsion product which simulates chunks of meat.
The meat emulsion product is useful for human and animal foods.
The invention also relates to a process for preparing the gelled emulsion product.
Preferably the gelled emulsion product is provided in the form of chunks in a liquid.
The method can further comprise packaging and retorting the discharged meat emulsion product.
See also
This allows for an emulsion product with improved stability and longer shelf life.
Figure 1 is a photograph of a prior art meat emulsion product.
A meat emulsion product produced by a method according to claim 9.
The present invention also provides the meat emulsion product producing using this method.
The stable emulsion product of claim 1 wherein the solvent is isododecane.
The components used to produce each gelled emulsion product are as follows,.
A gelled emulsion product according to claim 3 further comprising a source of calcium.
Figure 2 is a photograph of an embodiment of a meat emulsion product of the present invention.
A meat emulsion product according to claim 1 wherein the product is a pet food.
Figure 2 illustrates a meat emulsion product of the present invention.
The semi-continuous process has been found to render a more stable emulsion product.
If desired, the formulated emulsion product may be in the form of flakes.
In yet another embodiment, the invention provides a method for making a meat emulsion product.
A food emulsion product in accordance with claim 6, wherein said food emulsion is a food sauce.
This results in problems in providing to the consumer an emulsion product comprising live micro-organisms.
The stable emulsion product of claim 5 that further comprises at least one skin care ingredient.
The method of claim 15 comprising packaging and retorting the discharged meat emulsion product.
The resultant aerated water-in-oil emulsion product was then allowed to cool to room temperature.
In an embodiment, the method can further comprise retorting the discharged meat emulsion product.
Therefore, there is a need for an improved meat emulsion product and method for making same.
Preferably the gelled emulsion product is a pet food . Detailed description of the preferred embodiments.
Referring to the figures, Figure 1 illustrates a prior art meat emulsion product.
The invention provides a heat sterilized, gelled emulsion product that contains protein, lipid, carbohydrate and a binder.
An emulsion product according to claim 1 or 2, characterized in that it comprises fish oils.
More specifically, the present invention relates to a meat emulsion product having a meat-like appearance and texture.
Typically the emulsion product contains a maximum lipid level of about 25 % by weight.
The components used to produce each gelled emulsion product are as follows, Product Meat %.
A meat emulsion product comprising protein, fat, and a plurality of distinct textures, is disclosed.
The fat preferably comprises approximately 4 % to about 6 % by weight of the meat emulsion product.
Example 1 A dried fat emulsion product having the following formulation was prepared.
The amount of coagulum was less than 0.01 % by weight of the emulsion product.
A stable emulsion product comprising,.
Typically, the protein comprises about 5 % to about 15 % by weight of the gelled emulsion product.
Further, the gelled emulsion product has a firm, relatively elastic texture.
In contrast, FIG . 2 illustrates a meat emulsion product of the present invention.
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We certify that the product indicated hereafter
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This report is the product of a wide collaboration
