Liha töötlemine
materials that contribute to the formation of (>400,000 kPa) for enough time, obtains <4.5
a similar two-phase physical system. Fat sub- protease units/g pâté. The product spreads
stitutes are substances such as starch, hydro- better than traditional pâtés.
colloids, nonfat dry milk, gums (pectin,
carrageenan, gellan, xanthan, locust bean,
References
etc.), and plant proteins. Other carbohydrates,
such as starches (preferably pregelatized Baranyi, J., and T. A. Roberts. 1995. Mathematics of
starch), develop instant and stable viscosity; predictive food microbiology. International Journal
of Food Microbiology 26:199–218.
konjac flour also acts as a substitute for fat Braun, P., K. Fehlhaber, C. Klug, and K. Kop. 1999.
particles. These ingredients also provide Investigations into the activity of enzymes produced
annaabi.ee 
