Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Patent
1975-10-10
1978-08-01
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
426657, 426802, A23J 300
Patent
active
041044150
ABSTRACT:
An improved bacon analog product and a method for preparing it are provided. The improved product has more of the natural crispness of real bacon than earlier analogs. This improvement is noticeable not only initially upon opening the package but also after extended times in a moist environment. The improvement is obtained by virtue of improved formulation and processing.
REFERENCES:
patent: 3320070 (1967-05-01), Hartman
patent: 3840677 (1974-10-01), Leidy et al.
patent: 3919435 (1975-11-01), Feldbrugge et al.
patent: 3930033 (1975-12-01), Corliss et al.
patent: 3999474 (1976-12-01), Sienkiewicz et al.
Liggett Louis G.
Mikovits Adrienne C.
Shanbhag Sudhakar P.
Carvis T. J.
Donovan D. J.
General Foods Corporation
Jones Raymond N.
Kepplinger Esther M.
LandOfFree
Process for preparing bacon analog does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for preparing bacon analog, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing bacon analog will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1980165