Conagra Brands has been granted a patent for a food product and method that creates a homogenized dispersion throughout meat, reducing the particle size of macromolecular ingredients for increased stability and functionality. The permeated meat includes a marinade with olive oil as a substitute for animal fat, offering added health benefits. The marinade is an ultrasonically-homogenized dispersion with specific proportions of lipid, water, and non-starch fiber. GlobalData’s report on Conagra Brands gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Conagra Brands, intelligent cooking vessels was a key innovation area identified from patents. Conagra Brands's grant share as of June 2023 was 1%. Grant share is based on the ratio of number of grants to total number of patents.
Ultrasonically-homogenized dispersion for permeated meat with added health benefits
A recently granted patent (Publication Number: US11647770B2) describes a food product and marinade that utilizes ultrasonically-homogenized dispersion. The food product consists of a meat product with a marinade dispersed within it. The marinade includes a lipid, water, and a non-starch fiber. The lipid content ranges from about 1.0% to about 20.0% by weight of the marinade, while water comprises about 50% to about 90% by weight. The mean particle size of the marinade dispersion is between about 25 microns to about 40 microns.
The marinade may also include additional ingredients such as salt, protein (such as soy protein), and a gum. The salt content ranges from about 0.1% to about 10% by weight of the marinade and can include potassium chloride and sodium chloride. The lipid component of the marinade can be sourced from soybean oil, corn oil, beef tallow, and high oleic oils. The meat product dispersed with the marinade has a dispersed lipid distribution that ranges from about 1% to about 4% by total weight.
The patent also describes a marinade specifically designed for protein-based food products. This marinade includes a lipid, water, and a non-starch fiber, with the same weight percentage ranges as mentioned earlier. The mean particle size of the ultrasonically-homogenized dispersion is also between about 25 microns to about 40 microns. The marinade may further include salt, protein (such as soy protein), and a lipid mimetic.
Overall, this patent highlights a food product and marinade that utilize ultrasonically-homogenized dispersion to create a flavorful and well-distributed marinade within a meat product. The inclusion of various ingredients such as lipids, water, non-starch fiber, salt, protein, and gum allows for customization and enhancement of the marinade's properties. The patent also emphasizes the importance of the mean particle size in the ultrasonically-homogenized dispersion, which contributes to the overall quality and effectiveness of the marinade.
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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
