Title: Protein food product

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Claims: What is claimed is:

1. A protein food product comprising a mixture of edible protein fibers and a stabilized fat consisting of 85-95% edible triglyceride and from 5-15% ethyl cellulose, by weight of stabilized fat.

2. The food product of claim 1 wherein the ethyl cellulose has a D.S. of from about 2.21 to about 2.58/glucose unit.

3. The food product of claim 2 wherein the edible triglyceride has a melting point below about 100.degree.F.

4. The food product of claim 3 wherein the edible triglyceride is liquid in vegetable oil.

5. The food product of claim 4 wherein the liquid vegetable oil is soybean oil, cottonseed oil, corn oil or mixtures thereof.

6. The food product of claim 4 wherein the ratio of protein fibers to stabilized fat is from 1:0.01 to 1:0.8, by weight.

7. The food product of claim 1 wherein the stabilized fat contains from about 5-50%, by weight stabilized fat, flavor.

8. A shaped protein food product comprising a mixture of

edible protein fibers,

edible binder material, and

a stabilized fat consisting of from 85 to 95% edible triglyceride and from 5 to 15% ethylcellulose, by weight of stabilized fat,

said mixture being bound together to form a shaped fibrous protein food product.

9. The food product of claim 8 wherein the ethyl cellulose has a D.S. of from about 2.21 to about 2.58/glucose unit.

10. The food product of claim 9 wherein the edible triglyceride has a melting point below about 100.degree.F.

11. The food product of claim 10 wherein the edible triglyceride is liquid vegetable oil.

12. The food product of claim 11 wherein the liquid vegetable oil is soybean oil, cottonseed oil, corn oil or mixtures thereof.

13. The food product of claim 11 wherein the ratio of protein fibers to stabilized fat is from 1:0.01 to 1:0.8, by weight.

14. The food product of claim 12 wherein the stabilized fat contains from 5-50%, by weight stabilized fat, flavor.

15. The food product of claim 4 wherein the stabilized fat has a penetration value of from 220 to 90.

16. The food product of claim 10 wherein the stabilized fat has a penetration value of from 220 to 90.
Other info:

Inventors: Howard, Norman Bratton (Oxford, OH, US)

Application Number: 473544
Filing Date: 1974-05-28
Publication_date: 1976-01-27
Assignee: The Procter & Gamble Company (Cincinnati, OH)
Primary Class(es): 426/104 426/274, 426/574, 426/601, 426/656, 426/802
Other Classes:
US Patent Ref:

2796381	Jun, 1957	Borst	424/182.
3248232	Apr, 1966	Krajewski	426/303.
3498793	Mar, 1970	Page et al.	426/212.

Other Refs:
Primary Examiner: Monacell, A. Louis
Assistant Examiner: Yoncoskie, R. A.
Attorney: Yetter; Jerry J., Filcik; Julius P., Witte; Richard C.