Low-fat meat analogues and methods for making same

Details Low-fat meat analogues and methods for making same Low-fat meat analogues and methods for making same

1995-06-07

1997-10-14

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Imitated, simulated, ornamental, three-dimensional product...

426574, 426578, 426646, 426656, 426802, A23J 314, A23L 10522, A23L 1314, A23L 1317

Patent

active

056769873

ABSTRACT:
Low-fat meat foods with much of the flavor and physical properties of conventional full-fat meat foods are provided. These novel low-fat meat foods comprise meat or plant protein and thermo-irreversible starch gel that mimics the texture of a dispose tissue. Also provided are methods of making low-fat meat foods comprising combining low-fat meat or plant protein with the thermo-irreversible starch gel.

REFERENCES:
patent: 5360624 (1994-11-01), Okura et al.
patent: 5380542 (1995-01-01), Jenkins et al.
Hullinger et al, "Food Applications of High Amylose Starches", Food Technology, vol. 27 (3):22-24 (1973).

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