Fibrous edible proteins having fat particles homogeneously dispersed therethrough
AssigneeRhone-Poulenc Industries
InventorAlbert Fabre
Life of this patent
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Abstract
Filamentary edible proteins having fat globules uniformly dispersed therethrough are shaped, e.g., by wet spinning, from homogeneous protein/fat formulations, the diameters of the fat globules being from 1 to 60 microns and the fat having a degree of saponification of no greater than 5%. Such fibrous proteins are, for example, attractive meat substitutes.
Claims23
A process for preparing a shaped article comprising a spun, filamentary edible protein matrix, said filamentary matrix having uniformly and homogeneously dispersed therein, both in transverse cross-section and along its longitudinal axis, a plurality of fat-containing globules varying in diameter between about 1 to 60 microns, the degree of saponification of the fat-containing material comprising said globules being no greater than 5% and the protein in said matrix being substantially undegraded, which process comprises:
- admixing a gel of edible protein, prepared and maintained at a temperature of from about 2.degree. to 25.degree. C., with a fat-containing material maintained in liquid state, to form a spinning solution comprising said gel of edible protein and said fat-containing material;
- extruding said spinning solution through a shaping orifice;
- and passing the extruded material into a coagulating bath to coagulate the extruded material and thus form the shaped article, the period of time during which said gel of edible protein and said fat-containing material are in contact with each other not exceeding 2 minutes from initial contact up to extrusion through said shaping orifice.
Dependencies are inferred from the claim text.