Heat stable fat substitute compositions and process

Details Heat stable fat substitute compositions and process Heat stable fat substitute compositions and process

1992-02-04

1994-12-20

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Protein, amino acid, or yeast containing

426804, 426531, A23J 314

Patent

active

053744411

ABSTRACT:
Provided are fat substitute compositions adapted for use in food. The compositions are stable at temperatures at which foods are normally heated in preparation, such as about 350.degree. F., are in the form of water-insoluble microparticles, and are made from orally ingestible proteins. Also provided are processes for the use and manufacture of the microparticle compositions.

REFERENCES:
patent: 4961953 (1990-10-01), Singer et al.
patent: 5145702 (1992-09-01), Stark
patent: 5147677 (1992-09-01), Ziegler
patent: 5173322 (1992-12-01), Melachouris
Aeschbach, "Formation of Dityrosine Crosslinks in Protein by Oxidation of Tyrosine Residues" Bichimica et Biophysica Acta 439(1976) pp. 292-301.

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