TEXTURED VEGETABLE PROTEIN FOOD PATTIES

Brand Owner (click to sort) Address Description
BURGERBEATERS SPECIALTY FOODS INVESTMENT COMPANY 900 Proprietors Road Worthington OH 43085 textured vegetable protein food patties for use as a meat substitute;BURGER BEATERS;
CHIK PATTIES KELLOGG NORTH AMERICA COMPANY One Kellogg Square Battle Creek MI 48304 textured vegetable protein food patties for use as a meat substitute;CHICK PATTIES;PATTIES;
CHIK PATTIES KELLOGG NORTH AMERICA COMPANY One Kellogg Square Battle Creek MI 48304 TEXTURED VEGETABLE PROTEIN FOOD PATTIES FOR USE AS A MEAT SUBSTITUTE;CHICK PATTIES;PATTIES;
GRILLERS KELLOGG NORTH AMERICA COMPANY One Kellogg Square Battle Creek MI 48304 TEXTURED VEGETABLE PROTEIN FOOD PATTIES;
GRILLERS PRIME KELLOGG NORTH AMERICA COMPANY One Kellogg Square Battle Creek MI 48304 Textured vegetable protein food patties;
MORNINGSTAR FARMS GARDEN PATTIES SPECIALTY FOODS INVESTMENT COMPANY 900 Proprietors Road Worthington OH 43085 textured vegetable protein food patties;MORING STAR FARMS GARDEN PATIES;PATTIES;
PRIME PATTIES SPECIALTY FOODS INVESTMENT COMPANY 900 Proprietors Road Worthington OH 43085 textured vegetable protein food patties for use as a meat substitute;PATTIES;
STAKELETS KELLOGG NORTH AMERICA COMPANY One Kellogg Square Battle Creek MI 48304 TEXTURED VEGETABLE PROTEIN FOOD PATTIES;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. This invention provides a method to aerate a carbohydrate containing food product. The method is characterized by the use of a vegetable protein that is hydrolyzed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterized in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH of at least 10 to a peptide product having an average chain length in the range of 5-20 amino acids and a free amino acid level less than 15 wt. % of the total protein derived material.