High protein curd composition
US11350652B2 · kind B2 · utility
1Cited by
22References
5Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 15, 2019 |
| Grant date | Jun 7, 2022 |
| Priority date | — |
| Expiry date | May 31, 2040 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Shown here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also shown.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.