Quotables
"The man with a new idea is a crank until the idea succeeds."
Samuel Clemens
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 7956081 | Process for controlling protein to salt ratio in animal muscle protein composition and protein composition A low salt protein solution not capable of forming a gel is obtained from animal muscle tissue by forming an aqueous acidic protein solution which is filtered to remove salt and acid. The low salt protein solution can be formed into a gel by adding a physiologically... | 06/07/2011 |
| 7163707 | Food product and process for reducing oil and fat content in cooked food A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mix... | 01/16/2007 |
| 7160567 | Process for retaining moisture in cooked food with a peptide A peptide composition derived from a protein composition when added to uncooked food effects moisture retention during cooking of the food. The peptide composition is derived from a dry protein mixture or an aqueous acidic protein solution which, in turn, is derived... | 01/09/2007 |
| 7033636 | Low cholesterol, functional, animal muscle protein composition and process A low cholesterol protein composition derived from animal muscle tissue is provided. The low cholesterol protein composition is added to meat or fish prior to cooking to retain moisture during cooking in the fish or meat. ... | 04/25/2006 |
| 6855364 | Process for retaining moisture in cooked animal muscle A meat or fish composition which retains moisture during cooking is provided. A dry protein mixture or an aqueous acidic protein solution derived from animal muscle tissue is added to the meat or fish prior to cooking. The dry protein mixture and aqueous acidic prot... | 02/15/2005 |
