Stephen D Kelleher,William R. Fielding,Wayne S. Saunders,Peter G. Williamson
申请号：
US14039559
公开号：
US09486006B2
申请日:
2013.09.27
申请国别(地区):
US
年份:
2016
代理人:
摘要：
Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
