Composition and method of forming extrudable food items
USH1053H · kind H · statutory invention registration
Assignee
Inventors
Key dates
| Filing date | — |
| Grant date | May 5, 1992 |
| Priority date | — |
| Expiry date | — |
Classification
- Technology area (CPC —)General
Abstract
A method of making a new food product which comprises carboxymethylcellulose, a gelling binder, food particles and typically other batter-like ingredients. The method comprises mixing carboxymethylcellulose, a gelling binder and the batter-like ingredients to form a food matrix, which is admixed with food particles and water to form a food mash. This food mash is extruded into a desirous shape and is contacted with an aluminum solution. Further processing the food product can be done by battering, or breading and the like. The food product does not have a gel-like coating encasing it, so it has very appealing textural characteristics. Additional advantages are that carboxymethylcellulose is readily available, is not temperature sensitive and is not expensive.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.