18531692. FAT LUMP COMPOSITION AND MEAT SUBSTITUTE simplified abstract (FUJIFILM CORPORATION)
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 Unanswered Questions
- 1.11 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 18531692 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 crosslinked with a cation, and an average particle diameter of 50 μm to 500 μm, as well as a meat substitute.
- The composition contains granular bodies with oil and/or fat and an edible and ionically crosslinkable polymer crosslinked with a cation.
- The granular bodies have an average particle diameter of 50 μm to 500 μm.
- The composition can be used as a meat substitute.
Potential Applications
The technology can be used in food products as a meat substitute, providing a plant-based alternative for consumers looking to reduce their meat consumption.
Problems Solved
This technology offers a solution for creating meat substitutes that mimic the texture and taste of real meat, providing a more sustainable and ethical option for consumers.
Benefits
The fat lump composition provides a versatile ingredient for food manufacturers to create meat substitutes with a realistic texture and flavor profile, catering to the growing demand for plant-based alternatives.
Potential Commercial Applications
"Plant-Based Meat Substitute Technology: Innovations in Fat Lump Composition"
Possible Prior Art
There is no known prior art for this specific fat lump composition with an ionically crosslinkable polymer and cation crosslinking in the context of meat substitutes.
Unanswered Questions
How does the taste of the meat substitute compare to real meat?
The article does not provide information on the taste comparison between the meat substitute and real meat.
What is the shelf life of the fat lump composition?
The article does not mention the shelf life of the fat lump composition and its stability over time.
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 μm or more and 500 μm or less; and a meat substitute.
