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Rutgers, the State University of New Jersey

Suzanne M Gibson

George Strauss

Bruce P Wasserman

Fat-like protein compositions for use in foods and cosmetics comprising a protein of gelatin and a water-soluble albumin, a carbohydrate, and a phospholipid wherein said gelatin, albumin, carbohydrate, and phospholipids are in the form of a water-insoluble complex coacervate, and processes for making the same. Preferred are compositions wherein some or all of the ingredients are optionally crosslinked.

Heat-stable protein microparticles and no-shear process for producing same

Process for producing heat-stable protein microparticles

Heat-stable protein microparticles and no-shear process for producing

Provided are fat substitute compositions adapted for use in food. The compositions are stable at temperatures at which foods are normally heated in preparation, such as about 350.degree. F., are in the form of water-insoluble microparticles, and are made from orally ingestible proteins. Also provided are processes for the use and manufacture of the microparticle compositions.

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Piscataway, NJ, United States of America

Suzanne M Gibson