Glucoamylase as binding agent for non-animal protein food products
AssigneeDsm IP Assets B.V.
InventorPetrus Jacobus Theodorus DEKKER
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Abstract
The present invention relates to the field of food. Herein disclosed is a method for preparing a non-animal protein food product or a cultured meat food product comprising adding a thermolabile glucoamylase protein preparation to an ingredient used in the preparation of said food product and processing the obtained glucoamylase protein preparation and ingredient composition into a non-animal protein food product or a cultured meat food product.
Claims17
A method for preparing a non-animal protein food product or a cultured meat food product comprising
- adding a thermolabile glucoamylase protein preparation to an ingredient used in the preparation of said food product and processing the obtained glucoamylase protein preparation and ingredient composition into a non-animal protein food product or a cultured meat food product.
A meat or fish alternative food product comprising non-animal protein or cultured meat and a thermolabile glucoamylase protein preparation.
A meat or fish alternative which comprises texturized vegetable protein, non-animal protein, water, flavour and a binder system, wherein the binder system comprises a thermolabile glucoamylase protein preparation.
A method of at least partly replacing a binder in a food product, the method comprising adding a thermolabile glucoamylase protein preparation to said food product.
Dependencies are inferred from the claim text.