Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1990-11-26
1993-03-16
Golian, Joseph
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426552, 426657, 426564, 426570, 426804, 426603, 426605, 426576, 530354, 530355, A23L 10562
Patent
active
051942828
ABSTRACT:
At least part of the fat in fat-containing manufactured food products is replaced by gelatin in an amount by weight which is generally no more than 10% of the weight of the original fat content which has been replaced. Suitable gelatin for this purpose may be made from fish waste comprising fish skins by an aqueous extraction process, such as e.g. a stepwise process including separate alkaline, mineral acid and organic acid treatment steps. The gelatin is said to mimic the sensation experienced by the consumer of the creaminess or richness of foodstuffs containing regular fat levels. Exemplary products to which the invention may be applied are baked goods, dressings, whipped toppings, frostings, cream fillings and spreads. In Examples, the fat content is thus reduced substantially, to give food products which closely resemble in quality the higher fat-containing analogs.
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Kernot and Speer (Dept. Sci. Ind. Research) 2nd Report of Adhesive Research Committee, 1926, pp. 23-33.
Bakal Abraham I.
Bergman Margalit
Cash Penny A.
Grossman Shlomo
Bar Ilan University
Federman Evan
Golian Joseph
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