Method of preparing a proteinaceous food product containing a melt spun oleaginous matrix
AssigneeFuisz Technologies Ltd.
InventorRichard C. Fuisz
Life of this patent
Estimating the term…
Abstract
Proteinaceous products, such as hamburgers or soy-based materials, are formed containing an oleaginous matrix, which is formed by melt-spinning an oleaginous substance with a carrier material, such as sucrose or water-soluble cellulosic materials.
Claims17
A method of preparing a proteinaceous-based food product comprising combining an oleaginous-containing matrix, which is formed by melt-spinning a mixture of an oleaginous substance and a carrier material to provide internal flow thereby permitting transition in structure without degradation of said carrier material and oleaginous substance, with a proteinaceous material to provide said proteinaceous-based food product.
Dependencies are inferred from the claim text.