Process for making extenders for lower fat meat systems

Details Process for making extenders for lower fat meat systems Process for making extenders for lower fat meat systems

1997-02-05

1999-01-12

Knode, Marian C.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426656, 426615, 426802, 426575, 426578, 426506, 426518, A23L 152, A23J 314

Patent

active

058584420

ABSTRACT:
A protein crumble having fat-like properties is made by using a soy protein which is mixed with water and then chopped and blended. Specific amounts of isolate soy protein or soy protein concentrate are preferred. Any of a number of ingredients including animal derived proteins, carbohydrates, and gums may be added to produce a fat-like attribute without actually adding fat.

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N.L. Cunningham, A.T. Bonkowski, W.B. Tuley Soy Protein Use In Meat, Seafood , Jaocs, vol. 65, No. 12 (Dec., 1988), pp. 1871-1873.
L.L. Parks, J.A. Carpenter Functionality of Six Nonmeat Proteins In Meat Emulsion Systems, Journal of Food Science, vol. 52, No. 2, 1987, pp. 271-278.
Matthew K. McMindes, Applications of Isolated Soy Protein in Low-Fat Meat Products, Food Technology, Dec., 1991, pp. 61-64.

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