PETER G. WILLIAMSON,STEPHEN D. KELLEHER,WAYNE S. SAUNDERS,WILLIAM R. FIELDING
申请号：
BR112015003157
公开号：
BR112015003157A2
申请日:
2013.08.09
申请国别(地区):
BR
年份:
2017
代理人:
摘要：
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.
