Meat acidulant
Patent 4772477 Issued on September 20, 1988. Estimated Expiration Date: 
October 17, 2006. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
October 17, 2006. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent ReferencesInventorsApplicationNo. 06/920185 filed on 10/17/1986US Classes:426/99, Triglyceridic material film former426/646, Comminuted426/650, Flavor or flavor adjunct, acidulant or condiment426/652For use with meat, poultry or seafoodExaminersPrimary: Corbin, Arthur L.Attorney, Agent or FirmInternational ClassesA23B 4/12 (20060101)A23L 1/22 (20060101) A23L 1/314 (20060101) AbstractThe present invention provides an acidulant and a method of acidulating moist meat and meat emulsions at meat processing temperatures in the range of about 32° F. to 135° F. The method comprises mixing a coated acidulant into the meat or meat emulsion, the acidulant having a coating effectively encapsulating the acidulant. The coating comprises a mixture of about 50-70 wt. % of a water-soluble glyceride and about 30-50 wt. % of a hydrogenated vegetable oil.Other References
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