Method of preparing a proteinaceous food product containing a melt spun oleaginous matrix
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United States of America Patent
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Aug 17, 1993
Issued Date -
N/A
app pub date -
Mar 16, 1992
filing date -
Apr 20, 1987
priority date (Note) -
Expired
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Abstract
Proteinaceous products, such as hamburgers or soy-based materials, are formed containing an oleaginous matrix, which is formed by melt-spinning an oleaginous substance with a carrier material, such as sucrose or water-soluble cellulosic materials.
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