Food fluid retention system

Details Food fluid retention system Food fluid retention system

1992-06-30

1995-04-04

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

426 92, 426 93, 426302, 426305, 426310, 426656, A23B 410, A23L 131

Patent

active

054036003

ABSTRACT:
Foods are coated with a mixture of egg albumen, a milk protein, an ungelatinized starch and water to provide a system for retaining fluids in the foods, particularly those foods which are heated to cook them. To effect fluid retention in the foods, at least the coating is heated to a temperature sufficient for a time sufficient to coagulate the egg albumen, denature the protein and gelatinize the starch of the coating, at least partially, and the coated foods may be heated to cook them at least partially, thereby coagulating the egg albumen, denaturing the milk protein and gelatinizing the starch of the coating.

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patent: 4935251 (1990-06-01), Verhoef et al.
patent: 5248512 (1993-09-01), Berberat et al.
Rombauer et al. Joy of Cooking 1975. The Bobbs-Merrill Company, Inc. New York. pp. 341-348.

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