Composition and method of making plant-based food products
US11464239B2 · kind B2 · utility
0Cited by
6References
18Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Nov 23, 2021 |
| Grant date | Oct 11, 2022 |
| Priority date | — |
| Expiry date | Nov 23, 2041 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23J3/26
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Tofu products and methods of making the same. The tofu products may include one or more layers. A first layer may include added fat, and a second layer may include no added fat. The fat may be introduced into the soymilk prior to curdling. The first and second layers may be layered to form a layered tofu product such as a bacon analog.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.