| abstract |
A meat-free gel, which can be employed in the formation of artificial adiposes, comprising a fibrinogen and albumin containing protein constituent, e.g. blood, and a saccharide binder, e.g. algin, the protein constituent and binder being cross-linked to provide matrix-forming copolymeric networks. The artificial adipose contributes to a reduced cholesterol/saturated fat content in meat products and can be used in other products including skins and membranes, dewatering agents, coagulants and stabilizers for lipids. |