Boston University

Hoffmann-la Roche Inc.

Donald M Small

Paul Hadvary

Hans Lengsfeld

Hans Steffen

Joseph Tardio

Passchier Christiaan De Smidt

Marcel Schmid

A pharmaceutical composition contains at least one inhibitor of lipases and at least one fatty acid ester of polyol. In this composition, the fatty acid ester has a melting point above the body temperature and the polyols are chosen from the group consisting of sugars, sugar derivatives, and mixtures thereof.

Lipase inhibiting compositions

Simple and effective methods for dramatically reducing the cholesterol content and saturated fat content of red meat and fowl are provided. The processing employs a heated unsaturated oil to solubilize the saturated fat and cholesterol of fragmented meat and then employs an aqueous fluid to separate and remove the extracting oil from the oil processed meat. The invention not only includes methods for such processing, but also provides meat having markedly reduced saturated fat, markedly increased unsaturated fat, reduced total fat, and reduced cholesterol content; an aqueous meat flavoring and stock agent; and an oil containing concentrated amounts of cholesterol and saturated fat which may be employed for food in which cholesterol and saturated fat are not a concern or for non-food uses.

Meat products having a markedly reduced saturated fat and cholesterol

A method for reducing the cholesterol content and saturated fat content of red meat and fowl is provided. The processing employs a heated unsaturated oil to solubilize the saturated fat and cholesterol of fragmented meat and then employs an aqueous fluid to separate and remove the extracting oil from the oil processed meat. The invention not only includes methods for such processing, but also provides meat having markedly reduced saturated fat, reduced total fat, and reduced cholesterol content; an aqueous meat flavoring and stock agent; and an oil containing concentrated amounts of cholesterol and saturated fat which may be employed for food in which cholesterol and saturated fat are not a concern or for non-food uses.

Method for making meat products having a reduced saturated fat and

Growing community of inventors

Quincy, MA, United States of America

Donald M Small