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1. (WO2010077356) FOOD COMPOSITIONS HAVING A REALISTIC MEAT-LIKE APPEARANCE, FEEL AND TEXTURE
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/2010/077356 International Application No.: PCT/US2009/006747
Publication Date: 08.07.2010 International Filing Date: 30.12.2009
IPC:
A23L 1/31 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
31
Meat products; Meat meal 
Applicants:
NESTEC S.A. [CH/CH]; Avenue Nestle 55 CH-1800 Vevey, CH (AllExceptUS)
UHRHAN, Richard, B. [US/US]; US (UsOnly)
KUEHNLE, David, W. [US/US]; US (UsOnly)
Inventors:
UHRHAN, Richard, B.; US
KUEHNLE, David, W.; US
Agent:
GUFFEY, Wendell, Ray; Nestle Purina Petcare Global Resources, Inc. Checkerboard Square St. Louis, MO 63164, US
Priority Data:
61/204,18202.01.2009US
Title (EN) FOOD COMPOSITIONS HAVING A REALISTIC MEAT-LIKE APPEARANCE, FEEL AND TEXTURE
(FR) COMPOSITIONS ALIMENTAIRES AYANT UN ASPECT, UNE SENSATION ET UNE TEXTURE DE VIANDE RÉALISTES
Abstract:
(EN) The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein the meat slurry comprises meat and one or more humectant plasticizers in a meat:humectant plasticizer ratio of from about 20:80 to about 80:20. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition.
(FR) L'invention concerne de nouvelles compositions alimentaires ayant un aspect, une sensation et une texture de viande réalistes. Les compositions comprennent d'environ 40 à environ 90 % de protéines fonctionnelles, d'environ 0,05 à environ 2 % d'un ou plusieurs agents de réticulation, et d'environ 60 à environ 10 % d'une pâte de viande, où la pâte de viande comprend de la viande et un ou plusieurs plastifiants humectants dans un rapport viande:plastifiant humectant d'environ 20:80 à environ 80:20. Les compositions sont produites par chauffage d'un mélange préconditionné des composants de l'aliment sous pression et ensuite par expansion de la composition chauffée pour former la composition alimentaire.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)
Also published as:
MXMX/a/2011/007190EP2373185JP2012514455CN102264247RU2011132389CA2747348
MX2011007190RU0002537527BRPI0922511AU2009333807ID051.4534IN5599/DELNP/2011
ES2689129