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FR2126514A5 - Edible fibre for synthetic meat - Google Patents

Edible fibre for synthetic meat

Info

Publication number
FR2126514A5
FR2126514A5 FR7104255A FR7104255A FR2126514A5 FR 2126514 A5 FR2126514 A5 FR 2126514A5 FR 7104255 A FR7104255 A FR 7104255A FR 7104255 A FR7104255 A FR 7104255A FR 2126514 A5 FR2126514 A5 FR 2126514A5
Authority
FR
France
Prior art keywords
synthetic meat
edible fibre
meat
edible
fibre
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
FR7104255A
Other languages
French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Teijin Ltd
Original Assignee
Teijin Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Teijin Ltd filed Critical Teijin Ltd
Priority to FR7104255A priority Critical patent/FR2126514A5/en
Application granted granted Critical
Publication of FR2126514A5 publication Critical patent/FR2126514A5/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Process comprises neutralizing the fibrous substance (obtained from alkali metal hydroxide soln. contg. soybean protein by extrusion into coagulation bath) between 5.0-7.0 in an aqs. solution of orthophosphate at pH 5.0-11.0, the inorganic alkaline substance being added to it for neutralization. The spun protein is colourless and as elastic as natural meat.
FR7104255A 1971-02-09 1971-02-09 Edible fibre for synthetic meat Expired FR2126514A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7104255A FR2126514A5 (en) 1971-02-09 1971-02-09 Edible fibre for synthetic meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7104255A FR2126514A5 (en) 1971-02-09 1971-02-09 Edible fibre for synthetic meat

Publications (1)

Publication Number Publication Date
FR2126514A5 true FR2126514A5 (en) 1972-10-06

Family

ID=9071586

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7104255A Expired FR2126514A5 (en) 1971-02-09 1971-02-09 Edible fibre for synthetic meat

Country Status (1)

Country Link
FR (1) FR2126514A5 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0036973A2 (en) * 1980-03-31 1981-10-07 Societe Des Produits Nestle S.A. Process for spinning fish proteins and threads obtained

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0036973A2 (en) * 1980-03-31 1981-10-07 Societe Des Produits Nestle S.A. Process for spinning fish proteins and threads obtained
EP0036973A3 (en) * 1980-03-31 1982-06-23 Societe Des Produits Nestle S.A. Process for spinning fish proteins and threads obtained

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Legal Events

Date Code Title Description
ST Notification of lapse