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US 2013/0171317 A1Published application
Subtitute for fat within meat and the forming method thereof
AssigneeFood Industry Research & Development Institutue
InventorsHsiang-Wen CHANG, Mung-Jen TSAI
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Abstract
The invention provides a meat-fat substitute, the forming composition thereof including: at least one edible gum; at least one starch; and water, wherein the at least one edible gum is present in an amount of about 0.5-20 parts by weight, the at least one starch is present in an amount of about 0.5-10 parts by weight and the water is present in an amount of about 60-99 parts by weight.
Claims27
A meat-fat substitute, the forming composition thereof comprising:
- at least one edible gum;
- at least one starch;
- and
- water,
- wherein the at least one edible gum is present in an amount of about 0.5-20 parts by weight, the at least one starch is present in an amount of about 0.5-10 parts by weight and the water is present in an amount of about 60-99 parts by weight.
2 more elements
A method for forming a meat-fat substitute, comprising:
- (a) mixing at least one edible gum, at least one starch and water to form a mixture, wherein the at least one edible gum is present in an amount of about 0.5-20 parts by weight, the at least one starch is present in an amount of about 0.5-10 parts by weight and the water is present in an amount of about 60-99 parts by weight;
- and
- (b) heating the mixture to clot the mixture to form a meat-fat substitute.
Dependencies are inferred from the claim text.