Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Reexamination Certificate
2007-01-23
2007-01-23
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
C426S804000
Reexamination Certificate
active
10450999
ABSTRACT:
The present invention provides a method for the manufacture of a fat replacement material suitable for use in the manufacture of food products. The method comprises the steps of:a) providing a substantially homogeneous aqueous fluid containing albumin and at least one stabilizer selected from a sugar and salt;b) subjecting the fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of the albumin; andc) spray drying of the heat treated fluid.The invention also provides a fat replacement material comprising a spray dried powder comprising an intimate admixture of 1 part by weight of from 50 to 100% denatured albumin, and from 3 to 100 parts by weight of at least one stabilizer selected from a sugar and salt.The material of the invention has excellent emulsifying properties as well as improved heat stability and resistance to acid conditions.
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Lepping Kavita B.
Nandi Proteins Limited
Paden Carolyn
Venable LLP
Voorhees Catherine M.
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