Brine without phosphates and either salt free or low salt
US12245618B2 · kind B2 · utility
0Cited by
5References
11Claims
0Family size
Assignee
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Key dates
| Filing date | Dec 13, 2022 |
| Grant date | Mar 11, 2025 |
| Priority date | — |
| Expiry date | Dec 13, 2042 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY02A40/90
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A first brine free of salt and phosphate for treating a food product by injection of the brine into the food product. The brine is formed from an emulsion consisting of water, saltless flavoring and protein. The protein is from the same type of food product as the food product being injected with the brine. A second brine especially for ham with the bine being similar to the first brine, but with a low sodium content of a maximum of 0.5% to 1.0% of the weight of the food product. A third brine for pork bellies without phosphate.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.