KELLEHER, STEPHEN D.,FIELDING, WILLIAM R.,SAUNDERS, WAYNE S.,WILLIAMSON, PETER G.
申请号：
CA2762663
公开号：
CA2762663C
申请日:
2010.11.08
申请国别(地区):
CA
年份:
2014
代理人:
摘要：
Moisture is retained in cooked or thawed food by adding to the food an aqueoussuspension of animal muscle proteinobtained from animal muscle tissue. The aqueous suspension is obtained bymixing comminuted animal muscle tissue with afood grade base to form an aqueous basic solution of animal muscle protein.The basic solution is mixed with a food grade acid toprecipitate the protein in an aqueous composition. The precipitated proteinthen is comminuted to form an aqueous suspension ofcomminuted animal muscle protein.
