Abstract 1. A MEAT ANALOG CONTAINING A PLURALITY OF DISTINCT REGIONS COMPRISING; AT LEAST ONE REGION CONTAINING 20-39 PARTS WATER, 30-50 PARTS FAT, 7-20 PARTS ALBUMEN, 0-5 PARTS PROTEIN ISOLATE, 0-20 PARTS PROTEINACEOUS FILLER PARTICLES AND UP TO 15 PARTS FLAVORING AGENTS AND AT LEAST ONE REGION CONTAINING 40-65 PARTS WATER, 10-25 PARTS FAT, UP TO 15 PARTS ALBUMEN, 6-24 PARTS PROTEIN ISOLATE, 0-15 PARTS PROTEINACEOUS FILLER PARTICLES, AND UP TO 15 PARTS FLAVORING AGENTS; SAID REGIONS, WHEN COOKED, TEXTURALLY RESEMBLING THE FATTY AND LEAN REGIONS OF COOKED MEAT; THE ALBUMEN CONTENT OF THE FIRST MENTIONED REGION BEING HIGHER THAN THE ALBUMEN CONTENT OF THE SECOND MENTIONED REGION AND THE TOTAL NUMBER OF PARTS OF WATER, FAT, ALBUMEN, PROTEIN ISOLATE, PROTEINACEOUS FFILLER AND FLAVORING
A MEAT ANALOG CONTAINING A PLURALITY OF DISTINCT REGIONS COMPRISING; AT LEAST ONE REGION CONTAINING 20-39 PARTS WATER, 30-50 PARTS FAT, 7-20 PARTS ALBUMEN, 0-5 PARTS PROTEIN ISOLATE, 0-20 PARTS PROTEINACEOUS FILLER PARTICLES AND UP TO 15 PARTS FLAVORING AGENTS AND AT LEAST ONE REGION CONTAINING 40-65 PARTS WATER, 10-25 PARTS FAT, UP TO 15 PARTS ALBUMEN, 6-24 PARTS PROTEIN ISOLATE, 0-15 PARTS PROTEINACEOUS FILLER PARTICLES, AND UP TO 15 PARTS FLAVORING AGENTS; SAID REGIONS, WHEN COOKED, TEXTURALLY RESEMBLING THE FATTY AND LEAN REGIONS OF COOKED MEAT; THE ALBUMEN CONTENT OF THE FIRST MENTIONED REGION BEING HIGHER THAN THE ALBUMEN CONTENT OF THE SECOND MENTIONED REGION AND THE TOTAL NUMBER OF PARTS OF WATER, FAT, ALBUMEN, PROTEIN ISOLATE, PROTEINACEOUS FFILLER AND FLAVORING
Claim 2
Dependent Claim
122 words
A MEAT ANALOG CONTAINING A PLURALITY OF DISTINCT REGIONS COMPRISING; AT LEAST ONE REGION CONTAINING 20-39 PARTS WATER, 30-50 PARTS FAT, 7-20 PARTS ALBUMEN, 0-5 PARTS PROTEIN ISOLATE, 0-20 PARTS PROTEINACEOUS FILLER PARTICLES AND UP TO 15 PARTS FLAVORING AGENTS AND AT LEAST ONE REGION CONTAINING 40-65 PARTS WATER, 10-25 PARTS FAT, UP TO 15 PARTS ALBUMEN, 6-24 PARTS PROTEIN ISOLATE, 0-15 PARTS PROTEINACEOUS FILLER PARTICLES, AND UP TO 15 PARTS FLAVORING AGENTS; SAID REGIONS, WHEN COOKED, TEXTURALLY RESEMBLING THE FATTY AND LEAN REGIONS OF COOKED MEAT; THE ALBUMEN CONTENT OF THE FIRST MENTIONED REGION BEING HIGHER THAN THE ALBUMEN CONTENT OF THE SECOND MENTIONED REGION AND THE TOTAL NUMBER OF PARTS OF WATER, FAT, ALBUMEN, PROTEIN ISOLATE, PROTEINACEOUS FFILLER AND FLAVORING