18539307. VEGETABLE PROTEIN BINDER, CHUNK MEAT-LIKE MEAT ALTERNATIVE, AND METHOD OF PRODUCING CHUNK MEAT-LIKE MEAT ALTERNATIVE simplified abstract (FUJIFILM CORPORATION)
Contents
- 1 VEGETABLE PROTEIN BINDER, CHUNK MEAT-LIKE MEAT ALTERNATIVE, AND METHOD OF PRODUCING CHUNK MEAT-LIKE MEAT ALTERNATIVE
- 1.1 Organization Name
- 1.2 Inventor(s)
- 1.3 VEGETABLE PROTEIN BINDER, CHUNK MEAT-LIKE MEAT ALTERNATIVE, AND METHOD OF PRODUCING CHUNK MEAT-LIKE MEAT ALTERNATIVE - A simplified explanation of the abstract
- 1.4 Simplified Explanation
- 1.5 Potential Applications
- 1.6 Problems Solved
- 1.7 Benefits
- 1.8 Potential Commercial Applications
- 1.9 Possible Prior Art
- 1.10 Unanswered Questions
- 1.11 Original Abstract Submitted
VEGETABLE PROTEIN BINDER, CHUNK MEAT-LIKE MEAT ALTERNATIVE, AND METHOD OF PRODUCING CHUNK MEAT-LIKE MEAT ALTERNATIVE
Organization Name
Inventor(s)
Naoki Tsukamoto of Kanagawa (JP)
VEGETABLE PROTEIN BINDER, CHUNK MEAT-LIKE MEAT ALTERNATIVE, AND METHOD OF PRODUCING CHUNK MEAT-LIKE MEAT ALTERNATIVE - A simplified explanation of the abstract
This abstract first appeared for US patent application 18539307 titled 'VEGETABLE PROTEIN BINDER, CHUNK MEAT-LIKE MEAT ALTERNATIVE, AND METHOD OF PRODUCING CHUNK MEAT-LIKE MEAT ALTERNATIVE
Simplified Explanation
The abstract of the patent application describes a vegetable protein binder that includes a thermally irreversible gel-forming polysaccharide, a thermally reversible gel-forming polysaccharide, and a gelation retardant.
- The vegetable protein binder contains a combination of thermally irreversible and reversible gel-forming polysaccharides.
- The binder also includes a gelation retardant to control the gelation process.
- The polysaccharides in the binder form gels under specific thermal conditions.
Potential Applications
The technology could be used in food products, pharmaceuticals, and cosmetics as a binding agent.
Problems Solved
The vegetable protein binder provides a solution for creating stable gels with controlled gelation rates.
Benefits
The binder offers versatility in gel formation and can be tailored for different applications.
Potential Commercial Applications
"Vegetable Protein Binder for Food and Pharmaceutical Industries"
Possible Prior Art
There may be prior patents related to vegetable protein binders or gelation retardants in various industries.
Unanswered Questions
How does the vegetable protein binder compare to traditional binders in terms of performance and cost?
The article does not provide a direct comparison between the vegetable protein binder and traditional binders in terms of performance and cost.
Are there any specific limitations or challenges in using the vegetable protein binder in certain applications?
The article does not address any limitations or challenges that may arise when using the vegetable protein binder in specific applications.
Original Abstract Submitted
A vegetable protein binder contains: a polysaccharide including a thermally irreversible gel-forming polysaccharide and a thermally reversible gel-forming polysaccharide; and a gelation retardant.
