Process for reducing oil and fat content in cooked food with animal muscle protein in suspension

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United States of America Patent

PATENT NO 10182585
APP PUB NO 20160249664A1
SERIAL NO

15144241

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Abstract

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A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and includes myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.

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Patent Owner(s)

Patent OwnerAddress
PROTEUS INDUSTRIES INCGLOUCESTER MA 01930

International Classification(s)

Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Fielding, William R Hilton Head, US 40 151
Kelleher, Stephen D Ipswich, US 45 306
Saunders, Wayne S Gloucester, US 17 54
Williamson, Peter G Gloucester, US 18 100

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