Food product having a casing

Abstract

The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel.

1 - 7 . (canceled) 
     
     
         8 . An alginate composition suitable for mixing with water to form an alginate paste suitable for extrusion, the composition comprising alginate, a thickener and a sequestrant. 
     
     
         9 . The composition of  claim 8 , in which the composition is a dry powder. 
     
     
         10 . The composition of  claim 8 , in which the composition comprises between 0.1 wt % and 25 wt % sequestrant. 
     
     
         11 . A food product having a casing, the casing comprising gelled alginate and further comprising a sparingly soluble calcium salt. 
     
     
         12 . The food product of  claim 11 , in which the sparingly soluble calcium salt has a solubility product at 25° C. of not more than 10 −2 . 
     
     
         13 . The food product of  claim 12 , in which the sparingly soluble calcium salt is selected from the group consisting of calcium carbonate, calcium citrate, calcium oxide, calcium phosphate, calcium silicate, calcium sulphate, calcium sulphide, calcium tartrate and mixtures thereof.