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Process for the preparation of a prepared food, constituu00ecdo a mixture of gelling agents of animal origin and / or microbial and types of sugars.In lu00ecquidos or alcohols with gelling properties and / or thickeners in aqueous solutions are cold, emulsions and aqueous foods, as well as products prepared from the same
Process for the preparation of a prepared food, constituu00ecdo a mixture of gelling agents of animal origin and / or microbial and types of sugars.In lu00ecquidos or alcohols with gelling properties and / or thickeners in aqueous solutions are cold, emulsions and aqueous foods, as well as products prepared from the same
Process for the preparation of a prepared food, constituu00ecdo a mixture of gelling agents of animal origin and / or microbial and types of sugars, surrounded by lu00ecquido or alcohols.With gelling properties and / or thickeners in aqueous solutions are cold, emulsions and aqueous foods, as well as products prepared from the same.The present invention relates to a process for the preparation of a prepared food, which is characterized by the fact that,That the gelatin mixture to ground with a sucrose moistened with alcohol and / or with liquid or other types of sugar in the ratio of 1: 1 to 1: 15, when a product.That dissolves or swells up without problems in aqueous solutions, emulsions or aqueous foods with temperatures above 4 C 198 or aqueous foods and, subsequently,If you form a gel or a thickening in a time of long rest at an ambient temperature below 35 198 C.
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