The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Jan. 22, 2019
Filed:
May. 02, 2016
Applicant:
Proteus Industries, Inc., Gloucester, MA (US);
Inventors:
Stephen D Kelleher, Ipswich, MA (US);
William R Fielding, Hilton Head, SC (US);
Wayne S Saunders, Gloucester, MA (US);
Peter G Williamson, Gloucester, MA (US);
Assignee:
Proteus Industries, Inc., Gloucester, MA (US);
Primary Examiner:
Int. Cl.
CPC ...
A23L 1/305 (2006.01); A23P 20/12 (2016.01); A23L 5/10 (2016.01); A23L 33/00 (2016.01); A23L 17/00 (2016.01); A23L 17/20 (2016.01); A23L 1/00 (2006.01); A23L 1/01 (2006.01); A23L 1/325 (2006.01);
U.S. Cl.
CPC ...
A23L 1/305 (2013.01); A23L 1/005 (2013.01); A23L 1/0107 (2013.01); A23L 1/3257 (2013.01); A23L 5/11 (2016.08); A23L 17/20 (2016.08); A23L 17/75 (2016.08); A23L 33/00 (2016.08); A23P 20/12 (2016.08); A23V 2002/00 (2013.01);
Abstract
A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and includes myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.