MEAT ANALOG SYSTEM

A meat analog is formed from a vegetable protein gel precursor that has incorporated animal fatty tissue and/or vegetable oil with a thermostable, polymeric, carbohydrate gel. The carbohydrate gel at least partially prevents or minimizes apparent emulsification of the fatty tissue and/or vegetable o...

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Bibliographische Detailangaben
Hauptverfasser:	HUSTE, ARNO, FELDBRUGGE, ALONZO H. R, RANKOWITZ, MARSHALL M
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PROTEIN COMPOSITIONS FOR FOODSTUFFS TECHNICAL SUBJECTS COVERED BY FORMER USPC TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ARTCOLLECTIONS [XRACs] AND DIGESTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	A meat analog is formed from a vegetable protein gel precursor that has incorporated animal fatty tissue and/or vegetable oil with a thermostable, polymeric, carbohydrate gel. The carbohydrate gel at least partially prevents or minimizes apparent emulsification of the fatty tissue and/or vegetable oil. The vegetable protein gel precursor is heated which causes gelation and formulation of a food which serves as a meat substitute.