Now showing items 1-4 of 4
PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1
(European Patent Office, 02-02-2022)
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, ...
Pumpkin seed protein - WO2023121464A1
(World Intellectual Property Organization, 29-06-2023)
The invention provides a food product comprising or prepared with a pumpkin seed protein isolate, said isolate comprising at least 60 wt.% of pumpkin seed protein, in which food product the pumpkin seed protein is present ...
Amylopectin starchfor binding of meat products - WO 2022/250540 A1
(World Intellectual Property Organization, 01-12-2022)
Starches are widely used in the meat industry for reasons of water binding, improvement of texture and slicebility. Starch and modified starch are used as such or as a blend, often in combination with other hydrocolloids ...
(World Intellectual Property Organization, 09-09-2022)
The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, amd binder comprising native patatin; b) combining the binding emulsion with a denatured ...