Saccharide/protein gel

Details Saccharide/protein gel Saccharide/protein gel

1990-02-23

1992-03-31

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426574, 426575, 426577, 426578, 426657, 426802, A23L 1052, A23L 10524, A23L 10532, A23L 10534

Patent

active

051006880

ABSTRACT:
A meat-free gel, which can be employed in the formation of artificial adiposes, comprising a fibrinogen and albumin containing protein constituent, e.g. blood, and a saccharide binder, e.g. algin, the protein constituent and binder being cross-linked to provide matrix-forming copolymeric networks. The artificial adipose contributes to a reduced cholesterol/saturated fat content in meat products and can be used in other products including skins and membranes, dewatering agents, coagulants and stabilizers for lipids.

REFERENCES:
patent: 3658550 (1972-04-01), Hawley
patent: 3891776 (1975-06-01), Carpenter et al.
patent: 4324807 (1982-04-01), Kim et al.
patent: 4455318 (1984-06-01), Maurice et al.
patent: 4554166 (1985-11-01), Morimoto
patent: 4563366 (1986-01-01), Baird et al.
patent: 4741906 (1988-05-01), Paardekooper et al.
patent: 4844922 (1989-07-01), Uemura et al.
patent: 4880654 (1989-11-01), Okada
patent: 4965080 (1990-10-01), Akasaka et al.

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