Process for retaining moisture in cooked food with a peptide

Details Process for retaining moisture in cooked food with a peptide Process for retaining moisture in cooked food with a peptide

2007-01-09

2007-01-09

Corbin, Arthur L. (Department: 1761)

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

C426S641000, C426S643000, C426S644000, C426S646000, C426S657000

Reexamination Certificate

active

10976433

ABSTRACT:
A peptide composition derived from a protein composition when added to uncooked food effects moisture retention during cooking of the food. The peptide composition is derived from a dry protein mixture or an aqueous acidic protein solution which, in turn, is derived from animal muscle tissue. The peptide composition is added to uncooked poultry, meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.

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