Removal of lipid components from foodstuffs and products thereof

Details Removal of lipid components from foodstuffs and products thereof Removal of lipid components from foodstuffs and products thereof

1989-11-13

1991-06-25

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

2604126, 2604128, 2604285, 426312, 426318, 426385, 426417, 426480, 426641, 426643, 426644, A23L 131, A23L 1325, C11B 300

Patent

active

050265652

ABSTRACT:
A process for the removal of sterols and/or lipid components (e.g., cholesterol and fats) from lipid containing food (e.g., meat) using sub or super-critical fluids (e.g., CO.sub.2) involves initial processing of the food to produce an intermediate moisture product in which substantially all of the "free water" but not all of the "bound water" is removed. Different moisture removal techniques may be used. Where freeze drying of food flakes is adopted the moisture level is preferably reduced to 30-55% w/w. The intermediate moisture product is treated with supercritical CO.sub.2 to remove the lipids therefrom. Optionally the cholesterol can be separated from the fat component by use of an absorbent to selectively remove the cholesterol from the supercritical CO.sub.2. The product can be reconstituted with water and fat to provide a reconstituted meat product suitable for hamburgers.

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Van Arsdel et al, Food Dehydration, vol. 2, 1973, pp. 170, 257, 258.

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