| abstract |
A heat stable, oil-in-water emulsion comprising an edible fat suspended in an aqueous medium and a stabilizer consisting of a mixture of a glycomannan and a polysaccharide hydrocolloid. The stabilizer is present in the emulsion at a concentration sufficient to maintain the emulsion in a pseudoplastic state below the set temperature of the stabilizer. The emulsion may be used to inject poultry meat prior to cooking to improve the organolectic properties thereof. |