Method of preparing a proteinaceous food product containing a melt spun oleaginous matrix
US5236734A · kind A · utility
46Cited by
51References
17Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Mar 16, 1992 |
| Grant date | Aug 17, 1993 |
| Priority date | — |
| Expiry date | Mar 16, 2012 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/08
- WIPO fieldPharmaceuticals
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.