# US 4,391,840 A · Process for preparing meat products containing a protein extender with titanium dioxide tracer

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- Number: US 4,391,840 A
- Document ID: US4391840A
- Status: Granted
- Kind: A
- Application number: 06/266,693
- Filed: 1981-05-26
- Granted: 1983-07-05
- Earliest claimed: 1981-05-26
- Assignees: Ralston Purina Company
- Inventors: John A. Ederle; Ralph A. Hoer; George H. Irwin
- Web page: https://patentgrep.com/patent/US4391840A

## CPC

- A23L 13/432: {Addition of inorganic compounds, e.g. minerals; oligo-elements}
- A23L 13/426: {Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols (A23L13/422 takes precedence)}
- Y10S 426/802: Simulated animal flesh
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- Y10S: TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS

## Abstract

A matrix for incorporating titanium dioxide into extruded plant protein extenders for natural meat products is disclosed. In particular, this matrix made from vegetable protein is useful for incorporating TiO.sub.2 tracer in extruded plant protein extenders in such a way that there will be reduced optical contrast with natural ground meat fibers.

## Claims

### Claim 1

A process for preparing natural meat products containing extruded vegetable protein extender with titanium dioxide tracer comprising:
a. blending isolated vegetable protein capable of being rendered insoluble and titanium dioxide.
b. hydrating said blend,
c. reacting said hydrated blend under elevated temperature until said protein is substantially insolubilized thereby forming a matrix;
d. adding said matrix as fine particles in dried form to a vegetable protein to form a mixture,
e. hydrating said mixture,
f. extruding said hydrated mixture to form a vegetable protein extender,
g. combining said extender with a natural meat product whereby the pigmentation of the titanium dioxide does not detract from the appearance of the combined product.

### Claim 2 (depends on 1)

The process of claim 1 wherein said isolated vegetable protein when mixed with water has a pH of 4.3 to 4.8.

### Claim 3 (depends on 1)

The process of claim 1 wherein said matrix is dried and ground to a particle size that will pass through a 120 mesh U.S. Standard sieve but will be substantially retained on a 325 mesh screen.

### Claim 4 (depends on 1)

The process of claim 1 wherein water is added to the blend of isolated vegetable protein and titanium dioxide to bring the moisture content up to about 40% to about 75%.

### Claim 5 (depends on 1)

The process of claim 1 wherein said blend is reacted at about 300.degree. to 315.degree. F.

### Claim 6 (depends on 1)

The extended natural meat product produced by the process of claim 1.