Method of reducing the animal fat content of meat products

Details Method of reducing the animal fat content of meat products Method of reducing the animal fat content of meat products

1995-04-07

1997-02-18

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426 92, 426104, 426646, 426804, A23L 1314

Patent

active

056039760

ABSTRACT:
An animal fat replacement product of an aqueous gel of one or more dextrins, each of dextrose equivalent less than 20, entrapped in a matrix of an alginate, gum, pectin or Konjae can be effectively used in meats and meat products without adverse organoleptic consequences. The fat mimetic, which can be generally used to replace animal fats, provides excellent lubricity and juiciness while being "rendered" under appropriate conditions, thus behaving quite similarly to animal fat. The animal fat replacement product also is an excellent vehicle for incorporation of other agents often added to meats, such as flavors, colors, preservatives, and so forth.

REFERENCES:
patent: 3658550 (1972-04-01), Hawley
patent: 5100688 (1992-03-01), Cox et al.
patent: 5236734 (1993-08-01), Fuisz
patent: 5422136 (1995-06-01), Fuisz

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