Food product and process for reducing oil and fat content in cooked food
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United States of America Patent
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Jan 16, 2007
Issued Date -
N/A
app pub date -
Nov 18, 2004
filing date -
Sep 24, 2002
priority date (Note) -
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Abstract
A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise 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.
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