System, method, and apparatus for controlling circulation of fluid to, and evacuation of the fluid from, an external fluid circuit for heat transfer. A single control valve selectively stops the circulation of fluid from a supply passageway to an external fluid circuit and diverts fluid to a bypass passageway which creates a suction force at a venturi valve region therein. The venturi valve region includes a fluid jacket that encases at least a portion of the venturi valve region. A suction passageway couples the suction force of bypass passageway to either return passageway or supply passageway, for evacuating fluid from external fluid circuit. No more than a single suction passageway is required to be coupled to either supply passageway and/or return passageway. A return check valve disposed in return passageway prevents backflow of fluid through return passageway.
A system and method apparatus for purging liquid coolant from liquid coolant lines providing cooling to welding electrodes in a welding apparatus. The system provides a purging fluid of air at a pressure higher than a pressure of the liquid coolant to be purged. High-pressure air is generated by a centralized compressor and distribution system, a local electric pump, or existing robotic arm movements applied to pump bellows mounted thereon. A variety of placements, tie-ins, and hardware for fluid purging line(s) and its valve(s), for coolant supply(ies) and its valve(s), for coolant return(s) and its valve(s), and for liquid coolant line(s) and its valve(s) allow individual liquid coolant lines to be purged independently, with trade-offs of speed to purge, thoroughness of purge, amount of liquid coolant needed to be purged.
09 - Scientific and electric apparatus and instruments
Goods & Services
Systems for controlling coolant flow to welding equipment comprised of liquid flow switches, liquid flow sensors, liquid flow meters and vortex control valves, not being parts of heating installations or machines
4.
Multi-function actuator drawback for resistance welding electrodes
A method, apparatus, and system for stopping a flow of a liquid coolant into, and drawing away a residual portion of the liquid, a portion of a cooling system, e.g., for resistance welding electrodes. The disclosed system does not require more than a single actuator, and in one case uses only a single actuator, coupled to both i) one or more liquid shutoff valves and ii) one or more liquid drawback apparatus. The liquid drawback apparatus draws on the liquid at approximately a same time that the one or more liquid shutoff valves shut off the flow of the liquid from the coolant supply. The liquid drawback apparatus includes a non-return check valve, disposed in the fluid passageway and biased against a normal flow of the liquid from the coolant supply.
System, method, and apparatus for controlling circulation of fluid to, and evacuation of the fluid from, an external fluid circuit for heat transfer. A single control valve selectively stops the circulation of fluid from a supply passageway to an external fluid circuit, and diverts fluid to a bypass passageway which creates a suction force at a fluid restriction therein. A suction passageway couples the suction force of bypass passageway to either return passageway or supply passageway, for evacuating fluid from external fluid circuit. No other valve is disposed or required in the supply passageway or the bypass passageway apart from the single control valve. No more than a single actuator is required to operate the apparatus. No more than a single suction passageway is required to be coupled to either supply passageway and/or return passageway. A return check valve disposed in return passageway prevents backflow of fluid through return passageway.
System, method, and apparatus for controlling circulation of fluid to, and evacuation of the fluid from, an external fluid circuit for heat transfer. A single control valve selectively stops the circulation of fluid from a supply passageway to an external fluid circuit, and diverts fluid to a bypass passageway which creates a suction force at a fluid restriction therein. A suction passageway couples the suction force of bypass passageway to either return passageway or supply passageway, for evacuating fluid from external fluid circuit. No other valve is disposed or required in the supply passageway or the bypass passageway apart from the single control valve. No more than a single actuator is required to operate the apparatus. No more than a single suction passageway is required to be coupled to either supply passageway and/or return passageway. A return check valve disposed in return passageway prevents backflow of fluid through return passageway.
09 - Scientific and electric apparatus and instruments
Goods & Services
Water savers, namely, flowmeters for measurement and control of flow rate of cooling water in welding torches, welding power supplies, and power cables
9.
Fluid transfer of suction force between drawback apparatuses
A first electrode coolant path is configured to cool a first welding electrode by liquid coolant flowing from a supply path through the first electrode coolant path to a return path. A second electrode coolant path is configured to cool a second welding electrode by liquid coolant flowing from the supply path through the second electrode coolant path to the return path. Three or more valves are configured to stop or reduce liquid coolant flow through the first or second electrode coolant path and configured to stop or reduce liquid coolant backflow from the return path when the first or second welding electrode is at least partially detached. At least one valve is coupled in the first or second electrode coolant path. A drawback apparatus generates a suction force to draw liquid coolant away from a gap formed when the first or second welding electrode is at least partially detached.
F16K 23/00 - Valves for preventing drip from nozzles
F16K 37/00 - Special means in or on valves or other cut-off apparatus for indicating or recording operation thereof, or for enabling an alarm to be given
H05K 7/20 - Modifications to facilitate cooling, ventilating, or heating
F04B 43/02 - Machines, pumps, or pumping installations having flexible working members having plate-like flexible members, e.g. diaphragms
F04B 53/14 - Pistons, piston-rods or piston-rod connections
F16K 7/12 - Diaphragm cut-off apparatus, e.g. with a member deformed, but not moved bodily, to close the passage with flat, dished, or bowl-shaped diaphragm
F16K 31/16 - Operating meansReleasing devices actuated by fluid with a mechanism, other than pulling- or pushing-rod, between fluid motor and closure member
F15B 3/00 - Intensifiers or fluid-pressure converters, e.g. pressure exchangersConveying pressure from one fluid system to another, without contact between the fluids
10.
PROCESS FOR ISOLATING A PROTEIN COMPOSITION AND A FAT COMPOSITION FROM DEBONED POULTRY
A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, solubilized with a food grade acid or base to form a liquid protein fraction and a solid fat fraction. The protein in liquid fraction is precipitated and the protein product retains the color of raw meat.
A first electrode coolant path is configured to cool a first welding electrode by liquid coolant flowing from a supply path through the first electrode coolant path to a return path. A second electrode coolant path is configured to cool a second welding electrode by liquid coolant flowing from the supply path through the second electrode coolant path to the return path. Three or more valves are configured to stop or reduce liquid coolant flow through the first or second electrode coolant path and configured to stop or reduce liquid coolant backflow from the return path when the first or second welding electrode is at least partially detached. At least one valve is coupled in the first or second electrode coolant path. A drawback apparatus generates a suction force to draw liquid coolant away from a gap formed when the first or second welding electrode is at least partially detached.
F16K 23/00 - Valves for preventing drip from nozzles
F16K 37/00 - Special means in or on valves or other cut-off apparatus for indicating or recording operation thereof, or for enabling an alarm to be given
H05K 7/20 - Modifications to facilitate cooling, ventilating, or heating
F04B 43/02 - Machines, pumps, or pumping installations having flexible working members having plate-like flexible members, e.g. diaphragms
F04B 53/14 - Pistons, piston-rods or piston-rod connections
F16K 7/12 - Diaphragm cut-off apparatus, e.g. with a member deformed, but not moved bodily, to close the passage with flat, dished, or bowl-shaped diaphragm
F16K 31/16 - Operating meansReleasing devices actuated by fluid with a mechanism, other than pulling- or pushing-rod, between fluid motor and closure member
F15B 3/00 - Intensifiers or fluid-pressure converters, e.g. pressure exchangersConveying pressure from one fluid system to another, without contact between the fluids
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Processed animal muscle protein isolated from animal muscle
for use as a food additive. Processed animal muscle protein isolated from animal muscle
for use as food for human consumption only.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
(1) Processed animal muscle protein isolated from animal muscle for use as a food additive.
(2) Processed animal muscle protein isolated from animal muscle for use as food for human consumption only.
14.
FUNCTIONAL PROTEIN DERIVED FROM ANIMAL MUSCLE TISSUE OR MECHANICALLY DEBONED MEAT AND METHOD FOR MAKING THE SAME
A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then optionally adjusted to a value at which the protein precipitates. The protein product of the present invention is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.
A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then optionally adjusted to a value at which the protein precipitates. The protein product of the present invention is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.
A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
A23L 3/16 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
A first electrode coolant path is configured to cool a first welding electrode by liquid coolant flowing from a supply path through the first electrode coolant path to a return path. A second electrode coolant path is configured to cool a second welding electrode by liquid coolant flowing from the supply path through the second electrode coolant path to the return path. Three or more valves are configured to stop or reduce liquid coolant flow through the first or second electrode coolant path and configured to stop or reduce liquid coolant backflow from the return path when the first or second welding electrode is at least partially detached. At least one valve is coupled in the first or second electrode coolant path. A drawback apparatus generates a suction force to draw liquid coolant away from a gap formed when the first or second welding electrode is at least partially detached.
F04B 43/02 - Machines, pumps, or pumping installations having flexible working members having plate-like flexible members, e.g. diaphragms
F04B 53/14 - Pistons, piston-rods or piston-rod connections
F15B 3/00 - Intensifiers or fluid-pressure converters, e.g. pressure exchangersConveying pressure from one fluid system to another, without contact between the fluids
F16K 7/12 - Diaphragm cut-off apparatus, e.g. with a member deformed, but not moved bodily, to close the passage with flat, dished, or bowl-shaped diaphragm
F16K 23/00 - Valves for preventing drip from nozzles
F16K 31/16 - Operating meansReleasing devices actuated by fluid with a mechanism, other than pulling- or pushing-rod, between fluid motor and closure member
F16K 37/00 - Special means in or on valves or other cut-off apparatus for indicating or recording operation thereof, or for enabling an alarm to be given
F17D 3/01 - Arrangements for supervising or controlling working operations for controlling, signalling, or supervising the conveyance of a product
H05K 7/20 - Modifications to facilitate cooling, ventilating, or heating
17.
Systems and methods for using coolant flow sensors to determine electrode loss in resistance welding
A first electrode coolant path is configured to cool a first welding electrode by liquid coolant flowing from a supply path through the first electrode coolant path to a return path. A second electrode coolant path is configured to cool a second welding electrode by liquid coolant flowing from the supply path through the second electrode coolant path to the return path. Three or more valves are configured to stop or reduce liquid coolant flow through the first or second electrode coolant path and configured to stop or reduce liquid coolant backflow from the return path when the first or second welding electrode is at least partially detached. At least one valve is coupled in the first or second electrode coolant path. A drawback apparatus generates a suction force to draw liquid coolant away from a gap formed when the first or second welding electrode is at least partially detached.
F04B 43/02 - Machines, pumps, or pumping installations having flexible working members having plate-like flexible members, e.g. diaphragms
F04B 53/14 - Pistons, piston-rods or piston-rod connections
F15B 3/00 - Intensifiers or fluid-pressure converters, e.g. pressure exchangersConveying pressure from one fluid system to another, without contact between the fluids
F16K 7/12 - Diaphragm cut-off apparatus, e.g. with a member deformed, but not moved bodily, to close the passage with flat, dished, or bowl-shaped diaphragm
F16K 23/00 - Valves for preventing drip from nozzles
F16K 31/16 - Operating meansReleasing devices actuated by fluid with a mechanism, other than pulling- or pushing-rod, between fluid motor and closure member
F16K 37/00 - Special means in or on valves or other cut-off apparatus for indicating or recording operation thereof, or for enabling an alarm to be given
F17D 3/01 - Arrangements for supervising or controlling working operations for controlling, signalling, or supervising the conveyance of a product
H05K 7/20 - Modifications to facilitate cooling, ventilating, or heating
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 acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings or a high fat content animal muscle tissue. The trimmings are comminuted, and solubilized with a food grade acid or base. The solubilized protein/fat solution is heated so that the fat transforms into a liquid state. The protein is precipitated and the liquid fat is separated. The process results in a lean protein product that is red in color and can also have characteristics of functional meat.
A first electrode coolant path is configured to cool a first welding electrode by liquid coolant flowing from a supply path through the first electrode coolant path to a return path. A second electrode coolant path is configured to cool a second welding electrode by liquid coolant flowing from the supply path through the second electrode coolant path to the return path. Three or more valves are configured to stop or reduce liquid coolant flow through the first or second electrode coolant path and configured to stop or reduce liquid coolant backflow from the return path when the first or second welding electrode is at least partially detached. At least one valve is coupled in the first or second electrode coolant path. A drawback apparatus generates a suction force to draw liquid coolant away from a gap formed when the first or second welding electrode is at least partially detached.
F16K 23/00 - Valves for preventing drip from nozzles
F16K 37/00 - Special means in or on valves or other cut-off apparatus for indicating or recording operation thereof, or for enabling an alarm to be given
H05K 7/20 - Modifications to facilitate cooling, ventilating, or heating
F04B 43/02 - Machines, pumps, or pumping installations having flexible working members having plate-like flexible members, e.g. diaphragms
F04B 53/14 - Pistons, piston-rods or piston-rod connections
F16K 7/12 - Diaphragm cut-off apparatus, e.g. with a member deformed, but not moved bodily, to close the passage with flat, dished, or bowl-shaped diaphragm
F16K 31/16 - Operating meansReleasing devices actuated by fluid with a mechanism, other than pulling- or pushing-rod, between fluid motor and closure member
F15B 3/00 - Intensifiers or fluid-pressure converters, e.g. pressure exchangersConveying pressure from one fluid system to another, without contact between the fluids
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
(1) Water insoluble protein derived from animal muscle tissue, namely, protein for use as food filler and a food additive for preparing foods in the food processing and restaurant fields as well as for use in institutional settings, for human consumption only
A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.
A first electrode coolant path is configured to cool a first welding electrode by liquid coolant flowing from a supply path through the first electrode coolant path to a return path. A second electrode coolant path is configured to cool a second welding electrode by liquid coolant flowing from the supply path through the second electrode coolant path to the return path. Three or more valves are configured to stop or reduce liquid coolant flow through the first or second electrode coolant path and configured to stop or reduce liquid coolant backflow from the return path when the first or second welding electrode is at least partially detached. At least one valve is coupled in the first or second electrode coolant path. A drawback apparatus generates a suction force to draw liquid coolant away from a gap formed when the first or second welding electrode is at least partially detached.
A first electrode coolant path is configured to cool a first welding electrode by liquid coolant flowing from a supply path through the first electrode coolant path to a return path. A second electrode coolant path is configured to cool a second welding electrode by liquid coolant flowing from the supply path through the second electrode coolant path to the return path. Three or more valves are configured to stop or reduce liquid coolant flow through the first or second electrode coolant path and configured to stop or reduce liquid coolant backflow from the return path when the first or second welding electrode is at least partially detached. At least one valve is coupled in the first or second electrode coolant path. A drawback apparatus generates a suction force to draw liquid coolant away from a gap formed when the first or second welding electrode is at least partially detached.
F17D 3/01 - Arrangements for supervising or controlling working operations for controlling, signalling, or supervising the conveyance of a product
F04B 43/02 - Machines, pumps, or pumping installations having flexible working members having plate-like flexible members, e.g. diaphragms
F04B 53/14 - Pistons, piston-rods or piston-rod connections
F16K 7/12 - Diaphragm cut-off apparatus, e.g. with a member deformed, but not moved bodily, to close the passage with flat, dished, or bowl-shaped diaphragm
F16K 31/16 - Operating meansReleasing devices actuated by fluid with a mechanism, other than pulling- or pushing-rod, between fluid motor and closure member
F15B 3/00 - Intensifiers or fluid-pressure converters, e.g. pressure exchangersConveying pressure from one fluid system to another, without contact between the fluids
F16K 23/00 - Valves for preventing drip from nozzles
F16K 37/00 - Special means in or on valves or other cut-off apparatus for indicating or recording operation thereof, or for enabling an alarm to be given
25.
Drawback valve systems and methods for coolant drawback
A first electrode coolant path is configured to cool a first welding electrode by liquid coolant flowing from a supply path through the first electrode coolant path to a return path. A second electrode coolant path is configured to cool a second welding electrode by liquid coolant flowing from the supply path through the second electrode coolant path to the return path. Three or more valves are configured to stop or reduce liquid coolant flow through the first or second electrode coolant path and configured to stop or reduce liquid coolant backflow from the return path when the first or second welding electrode is at least partially detached. At least one valve is coupled in the first or second electrode coolant path. A drawback apparatus generates a suction force to draw liquid coolant away from a gap formed when the first or second welding electrode is at least partially detached.
F17D 3/01 - Arrangements for supervising or controlling working operations for controlling, signalling, or supervising the conveyance of a product
F04B 43/02 - Machines, pumps, or pumping installations having flexible working members having plate-like flexible members, e.g. diaphragms
F04B 53/14 - Pistons, piston-rods or piston-rod connections
F16K 7/12 - Diaphragm cut-off apparatus, e.g. with a member deformed, but not moved bodily, to close the passage with flat, dished, or bowl-shaped diaphragm
F16K 31/16 - Operating meansReleasing devices actuated by fluid with a mechanism, other than pulling- or pushing-rod, between fluid motor and closure member
A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is mixed with water and homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then adjusted to a value at which the protein precipitates. The precipitate is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.
A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is mixed with water and homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then adjusted to a value at which the protein precipitates. The precipitate is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.
A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and comprises myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.
A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and comprises myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.
A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, mixed with a food grade acid at pH 3,6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein.
A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, mixed with a food grade acid at pH 3,6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein.
A precipitated purge protein is obtained from animal muscle tissue purge. Animal muscle tissue purge is mixed with a food grade acid to form an aqueous acidic solution of animal muscle tissue purge. The acidic solution is mixed with a food grade base to precipitate the protein in the solution. The precipitated protein then is recovered.
A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3,6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.
A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3,6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.
A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
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.
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.
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 acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
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 acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
A process for cooking a potato in oil and/or fat is provided. An acidic dry protein mixture, an alkaline dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein or peptide derived therefrom is added to a food prior to cooking. The acidic dry protein mixture, alkaline dry protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The uncooked potato and protein and/or peptide is frozen and then cooked in a fat or oil. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
A homogeneous cooked roux is formed by heating a mixture of (a) a starchy food and (b) a dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein. The dry protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic protein derived from animal muscle tissue and are substantially free of myofibrils and sarcomeres.
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
(1) Protein derived from animal muscle tissue, namely for use as a food filler and food additive for preparing foods in the food processing and restaurant fields as well as for use in institutional settings, for human consumption only.
A process for cooking a food while minimizing acrylamide formation in the food 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 mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.
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 acceptable salt to the low salt protein solution and heating the resultant protein solution with added salt.
