Process for thickening food having reduced oil and fat content
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United States of America Patent
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Issued Date -
Nov 8, 2007
app pub date -
May 5, 2006
filing date -
May 5, 2006
priority date (Note) -
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Abstract
A homogeneous cooked roux is formed by heating a mixture of (a) a starchy food and (b) a dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein. The dry protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic protein derived from animal muscle tissue and are substantially free of myofibrils and sarcomeres.
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