View source for 18539307. VEGETABLE PROTEIN BINDER, CHUNK MEAT-LIKE MEAT ALTERNATIVE, AND METHOD OF PRODUCING CHUNK MEAT-LIKE MEAT ALTERNATIVE simplified abstract (FUJIFILM CORPORATION)

=VEGETABLE PROTEIN BINDER, CHUNK MEAT-LIKE MEAT ALTERNATIVE, AND METHOD OF PRODUCING CHUNK MEAT-LIKE MEAT ALTERNATIVE=


==Organization Name==

[[:Category:FUJIFILM CORPORATION|FUJIFILM CORPORATION]]


[[Category:FUJIFILM CORPORATION]]

==Inventor(s)==

[[:Category:Naoki Tsukamoto of Kanagawa (JP)|Naoki Tsukamoto of Kanagawa (JP)]][[Category: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.



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