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US 4,226,890 AGranted
Meat analog compositions
AssigneeThe Procter & Gamble Company
InventorNorman B. Howard
Life of this patent
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Abstract
A thermally stable low calorie hydrated emulsifier system which is used to deliver flavor, flavor precursors, color, color precursors, and lipids or mixtures thereof in a heated food or beverage product is disclosed. The emulsifiers that are useful in this composition are selected from the group consisting of polyglycerol monoesters of fatty acids, monoacylglycerol esters of dicarboxylic acids, sucrose monoesters of fatty acids, polyol monoesters of fatty acids, phospholipids, and mixtures thereof.
Claims8
A meat analog product comprising texturized protein material, binder, lipid and a food additive composition comprising:
- (a) an emulsifier selected from the group consisting of polyglycerol monoesters of fatty acids;
- monoacylglycerol esters of dicarboxylic acids;
- sucrose monoesters of fatty acids;
- polyol monoesters of fatty acids;
- phospholipids;
- and mixtures thereof;
- (b) water, the ratio of emulsifier to water being in the range of from 1:10 to 10:1;
- and
- (c) a food additive selected from the group consisting of flavoring agents;
- coloring agents, fats, sugars, ground meat, and mixtures thereof, said composition being in a liquid crystalline state which is stable from about 98.degree. F. to about 200.degree. F.
7 more elements
Dependencies are inferred from the claim text.