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U.S. Patent No. 5,690,990
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A FLAVEX colloid meat protein and flavor solution for Fat Replacement
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Cholesterol-Free Fat Replacement
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Beef • Pork • Turkey • Chicken
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Flavex-201™ is a natural and highly functional animal protein flavoring ingredient developed for FAT REPLACEMENT in nutritional meat food systems. When mixed with water, 1:20 ratio, Flavex-201™ forms a viscous “species broth” in a colloid gel matrix, e.g. Flavorlean FAT™, a cholesterol free-fat approved for use in any “cooked or uncooked” standardized USDA meat and poultry products where flavorings are permitted.
Flavorlean FAT™ is particularly useful for Expressed Nutrient Content Claims and a Standardized Term, e.g. “fat-free”/ ”low-fat” hamburgers, sausages, hotdogs, bologna, and for healthy nutritional meat systems and fat reduction.
Flavex-201™ (species) protein flavoring ingredients for fat replacement are available for beef, pork, chicken and turkey food systems.
Flavorlean FAT™ Applications Chart
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Features and Benefits
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Applications
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• High Protein Value
• Flavor Solution
• Fat Replacement
• Clean Labeling • Binder Free
• Cholesterol-Free Fat
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• Comminuted and Ground Meats
• Ready-to-Eat Meats
• Prepared Foods
• Low-Fat and Fat-Free Meats
• Nutritional Foods
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Product Attributes & Typical Composition
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Physical:
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Color:
Flavor:
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Light Beige Powder
Meaty Flavor
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Chemical:
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Protein %:
Total Solids
Fat:
Moisture:
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95-97
93-98
<3.0
<5.0
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Microbiological:
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TPC / gm:
Salmonella/375 gm:
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100 Max
Negative
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Suggested Use Level
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0.1% to 2.0%
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Storage Recommendations
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Rotation of stock is recommended. This product will be stable for up to one year when stored at 68ºF / 20ºC.
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Packaging
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Heat-sealed 50 lb. (22.68 kg) multi-walledbags with an inner polyethelene liner.
40/50 lb. bags per pallet (stretch wrapped).
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Ingredient Statement
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Species Stock/Broth, Gelatin Hydrolysate (for flavor)
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