Method for preparing a food material from blood

Details Method for preparing a food material from blood Method for preparing a food material from blood

1979-02-05

1981-04-14

Yancoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

Egg white per se, gelatin, collagen or blood

426647, 426657, A23J 300

Patent

active

042620228

ABSTRACT:
A material based on blood, in which the red corpuscle fraction has been partially proteolytically hydrolyzed and thereby decoloured, to be used as an additive to food products, especially meat, due to the nutritional and functional properties of this material.

REFERENCES:
patent: 1063302 (1913-06-01), Thompson
patent: 2241868 (1941-05-01), Reimann
patent: 2958630 (1960-11-01), Keil et al.
patent: 3397991 (1968-08-01), Johnson
patent: 3891770 (1975-06-01), Sato et al.
patent: 4098780 (1978-07-01), Lindroos
Fruton, J. S. et al., "General Biochemistry", John Wiley & Sons, Inc., New York, 1953, pp. 600-601.

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