TY  - PAT
AU  - Spelbrink, Robin Eric Jacobus
AU  - Seegers, Christina Lamberta Catharina
AU  - Stanišić, Nikola
AU  - Chen, Zhenghong
PY  - 2022-02-02
UR  - http://r.istocar.bg.ac.rs/handle/123456789/865
AB  - The invention provides a method for suppressing off-flavour formation in meat substitutes which have been bound with native patatin. The method comprises
a) providing a mixture comprising water, a denatured pro- tein, native patatin and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol; b) shaping the meat substitute; and c) cooling the meat substitute to a temperature of from -35 °C to 20 °C; wherein the fatty acids in said lipid comprise less than 2 % by mass of fatty acids having a chain length of C12 or less. The invention also provides a meat substitute, comprising water, native patatin, a denatured protein and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol, wherein the fatty acids in said lipid comprise less than 2 % by mass of fatty acids having a chain length of C12 or less, and wherein preferably, the fatty acids comprise less than 2 % by mass of fatty acids having a chain length of C14 or less. This meat substitute has the advantage of minor off-flavor formation in time
PB  - European Patent Office
T2  - European Patent Office - Bulletin 2022/05
T1  - PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_865
ER  - 

@misc{
author = "Spelbrink, Robin Eric Jacobus and Seegers, Christina Lamberta Catharina and Stanišić, Nikola and Chen, Zhenghong",
year = "2022-02-02",
abstract = "The invention provides a method for suppressing off-flavour formation in meat substitutes which have been bound with native patatin. The method comprises
a) providing a mixture comprising water, a denatured pro- tein, native patatin and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol; b) shaping the meat substitute; and c) cooling the meat substitute to a temperature of from -35 °C to 20 °C; wherein the fatty acids in said lipid comprise less than 2 % by mass of fatty acids having a chain length of C12 or less. The invention also provides a meat substitute, comprising water, native patatin, a denatured protein and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol, wherein the fatty acids in said lipid comprise less than 2 % by mass of fatty acids having a chain length of C12 or less, and wherein preferably, the fatty acids comprise less than 2 % by mass of fatty acids having a chain length of C14 or less. This meat substitute has the advantage of minor off-flavor formation in time",
publisher = "European Patent Office",
journal = "European Patent Office - Bulletin 2022/05",
title = "PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_865"
}

Spelbrink, R. E. J., Seegers, C. L. C., Stanišić, N.,& Chen, Z.. (2022-02-02). PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1. in European Patent Office - Bulletin 2022/05
European Patent Office..
https://hdl.handle.net/21.15107/rcub_ristocar_865

Spelbrink REJ, Seegers CLC, Stanišić N, Chen Z. PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1. in European Patent Office - Bulletin 2022/05. 2022;.
https://hdl.handle.net/21.15107/rcub_ristocar_865 .

Spelbrink, Robin Eric Jacobus, Seegers, Christina Lamberta Catharina, Stanišić, Nikola, Chen, Zhenghong, "PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1" in European Patent Office - Bulletin 2022/05 (2022-02-02),
https://hdl.handle.net/21.15107/rcub_ristocar_865 .