Low-fat meat analogues and methods for making same
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United States of America Patent
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Oct 14, 1997
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Jun 7, 1995
filing date -
Nov 23, 1994
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Abstract
Low-fat meat foods with much of the flavor and physical properties of conventional full-fat meat foods are provided. These novel low-fat meat foods comprise meat or plant protein and thermo-irreversible starch gel that mimics the texture of a dispose tissue. Also provided are methods of making low-fat meat foods comprising combining low-fat meat or plant protein with the thermo-irreversible starch gel.
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