PRODUCT AND PROCESS FOR REDUCING OIL AND FAT CONTENT IN COOKED FOOD WITH ANIMAL MUSCLE PROTEIN IN SUSPENSION

摘要

A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and comprises myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.