Process for preparing hypoallergenic and reduced fat foods

Details Process for preparing hypoallergenic and reduced fat foods Process for preparing hypoallergenic and reduced fat foods

2006-12-12

2006-12-12

Pratt, Helen (Department: 1761)

Food or edible material: processes, compositions, and products

Contacting food in liquid or solid state with exteriorly...

C426S425000, C426S430000, C426S478000, C426S518000, C426S632000, C426S633000, C426S634000

Reexamination Certificate

active

07147882

ABSTRACT:
Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for the oral delivery of a medicament or vitamin are also provided.

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