| 摘要 |
A method for removing any single component or mixture of fats, oils and greases which have been added to or rendered out of an animal or vegetable product during cooking, thereby leaving the remaining commodity substantially fat-free without removing the water and water soluble flavor and nutrient salts. The product nearly instantaneously absorbs said fats, oils and greases onto a fabric substrate which is hydrophobic or repels water and oleophilic or attracts and absorbs hydrocarbons. The method works effectively on animal and vegetable fats, oils and greases through a temperature range from ambient or room temperature through boiling. The method removes fats, oils and greases from sauces, gravies, soups and any other cooking product regardless of type of cooking or type of fat, oil or grease and has the same removal effectiveness when used in waste treatment processes. The products are safe for use in microwaves. The discard able fabric substrate with the absorbed fats, oils and greases is biodegradable when used on cellulosic fabric substrate substrates or substrates which are biodegradable.
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