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Mucorales fungifor use in preparation of foodstuffs

  • US 7,045,160 B1
  • Filed: 09/15/1999
  • Issued: 05/16/2006
  • Est. Priority Date: 09/15/1998
  • Status: Expired due to Fees
First Claim
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1. A process for the preparation of an edible proteinaceous substance, suitable for use in a foodstuff, comprising fungal cells, the process comprising:

  • a. fermenting fungal cells of the order Mucorales in an aqueous liquid contained in a fermenter vessel, the liquid comprising an assimilable nitrogen (N) source and an assimilable carbon (C) source, and mixing the liquid and cells during fermentation;

    b. reducing the RNA content of the fungal cells to below 4% by weight (wt %);

    c. before or after (b), removing at least some of the water from the mixture of fungal cells and aqueous liquid; and

    d. processing the fungal cells into an edible substance.

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