Fujifilm corporation (20240108024). FAT LUMP COMPOSITION AND MEAT SUBSTITUTE simplified abstract
Contents
- 1 FAT LUMP COMPOSITION AND MEAT SUBSTITUTE
- 1.1 Organization Name
- 1.2 Inventor(s)
- 1.3 FAT LUMP COMPOSITION AND MEAT SUBSTITUTE - 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 Original Abstract Submitted
FAT LUMP COMPOSITION AND MEAT SUBSTITUTE
Organization Name
Inventor(s)
FAT LUMP COMPOSITION AND MEAT SUBSTITUTE - A simplified explanation of the abstract
This abstract first appeared for US patent application 20240108024 titled 'FAT LUMP COMPOSITION AND MEAT SUBSTITUTE
Simplified Explanation
The patent application describes a fat lump composition containing granular bodies with oil and/or fat, an edible and ionically crosslinkable polymer, and a cation crosslinker. The granular bodies have an average particle diameter of 50 µm to 500 µm.
- Granular bodies contain oil and/or fat with a melting point of 0.1°C or higher.
- Edible and ionically crosslinkable polymer is crosslinked with a cation.
- Average particle diameter of granular bodies is between 50 µm and 500 µm.
Potential Applications
This technology could be used in the food industry to create meat substitutes or fat lumps with specific properties.
Problems Solved
This technology provides a way to create fat lump compositions with controlled properties for various applications in the food industry.
Benefits
The fat lump composition offers versatility in creating meat substitutes or other food products with desired characteristics.
Potential Commercial Applications
- Enhancing the texture and flavor of meat substitutes
- Creating fat lumps for use in various food products
Possible Prior Art
There may be prior art related to fat lump compositions or meat substitutes using similar ingredients and processes.
Unanswered Questions
How does this technology compare to existing fat lump compositions on the market?
This article does not provide a direct comparison to existing fat lump compositions or meat substitutes, so it is unclear how this technology differs or improves upon current products.
What are the specific properties of the fat lump composition that make it suitable for meat substitutes?
The article does not detail the specific properties of the fat lump composition that make it ideal for meat substitutes, leaving this aspect unanswered.
Original Abstract Submitted
there are provided a fat lump composition containing a granular body that contains an oil and/or fat having a melting point of 0.1� c. or higher and containing an edible and ionically crosslinkable polymer that is crosslinked with a cation, in which an average particle diameter of the granular bodies is 50 �m or more and 500 �m or less; and a meat substitute.
