METHOD FOR PRODUCING MEAT SUBSTITUTE PRODUCTS

A method for producing meat substitute products in which a mixture of water and a vegetable fat or oil with a protein, sodium alginate and methylcellulose is processed by shearing to form a stable emulsion and a colloidal solution of divalent metal cations and micellar casein is added to the emulsio...

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Bibliographic Details
Main Authors GEBHART, Andreas, MOSER, Wolfgang, ROSE, Mehran
Format Patent
LanguageEnglish
Published 07.03.2019
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
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Summary:A method for producing meat substitute products in which a mixture of water and a vegetable fat or oil with a protein, sodium alginate and methylcellulose is processed by shearing to form a stable emulsion and a colloidal solution of divalent metal cations and micellar casein is added to the emulsion to initiate fibre formation, in combination with the calcium fraction of the micellar casein.
Bibliography:Application Number: AU20170210533