General Foods Limited

John T Hayes, Jr

Robert E Schara

Martin Glicksman

Charles T Stocker

Harold T Leidy

William E Marshall

Atta M Hai

Simulated multi-phased meat-like products containing vegetable protein, albumen, fat, and water are prepared from uncolored and colored emulsions which are layered into a loaf to produce distinctly colored regions. The loaf is coagulated with heat, and sliced into strips which when fried visually and texturally resemble fried meat, particularly bacon.

Bacon products and processes

An expanded edible protein product is made by extruding, preferably following heating and working of, a mix containing a proteinaceous material, a sulfur-containing organic compound, and water from a high pressure zone to a low pressure zone. The resultant product has an open, cellular structure and is an excellent meat-like substitute, convenience food and pet food ingredient, and snack item.

Expanded protein product comprising sulfur-containing organic compound

Growing community of inventors

North Tarrytown, NY, United States of America

John T Hayes, Jr