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AssigneeKemin Industries, Inc.
InventorsStephen D. Kelleher, Kristen Robbins Junker, Wayne S. Saunders
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The present invention relates to a “fat blocking” composition that contains pea protein, and optionally an antioxidant, for application to food, where the composition is capable of reducing the overall fat absorption by at least 20% when the composition is applied to the food prior to frying or cooking the food. Another aspect of the present invention relates to a process for preparing the pea protein composition to have a pH between about 4 to 6. Another aspect of the present invention relates to methods for reducing the overall fat absorption by coating an uncooked food with a composition that contains pea protein, and optionally an antioxidant, prior to frying, where the amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
A process for reducing absorption of oil and/or fat into uncooked food during the cooking of food with oil and/or fat comprising:
A process for pre-treating an uncooked food prior to cooking the uncooked food in oil and/or fat comprising the step of applying a pea protein composition with a pH in the range of about 4 to 6 to the uncooked food surface in an amount effective to reduce the fat transferred to the cooked food by at least 20% when compared to the amount of fat transferred to food cooked without the pea protein composition.
A method for reducing overall fat absorption of a food during frying comprising adding a pea protein composition with a pH in the range of about 4 to 6 to the uncooked food surface in an amount effective to reduce the fat transferred to the cooked food by at least 20% when compared to the amount of fat transferred to food cooked without the pea protein composition.
Dependencies are inferred from the claim text.