Food or edible material: processes – compositions – and products – Internal application of nontransitory fluent material to...
Reexamination Certificate
2007-01-16
2007-01-16
Corbin, Arthur L. (Department: 1761)
Food or edible material: processes, compositions, and products
Internal application of nontransitory fluent material to...
C426S615000, C426S637000, C426S641000, C426S643000, C426S644000, C426S646000, C426S657000
Reexamination Certificate
active
10991637
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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