patents; protein in corn called potential fat substitute - characteristics of polyester
By EDMUND L.
ANDREWSJUNE 22,1991 this is a digital version of an article from The Times Print Archive, before it starts online in 1996.
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Opta food ingredients, a start-
Up in Cambridge, Massachusetts
He has applied for a patent for a protein extracted from corn that could be used as a potential fat replacement.
This protein is called zein (Pronounced zeen)
It is rich in corn kernels and has many features of fat: it covers the mouth and makes many foods look like cream, juicy or juicy, but there is one
The company believes heat is third.
Zein is not the only fat replacement, company officials say.
The compounds developed by P & G are awaiting approval from the Food and Drug Administration.
Fat-based alternatives produced by Nutrasweet are already in use.
But it does have two advantages.
Unlike Olestra, a new chemical product, zein has been consumed in the general diet and faces the road to easier access to regulatory approvals.
In addition, the protein seems to have a better "oral feel" than products based on other proteins or starch, said Arun Kilara, a professor of food science at Penn State University who has tested the protein. Lewis C.
Paine, president of Opta Food, said that the key to this new invention is a way to purify zein, which smells bad and has an ugly yellow color in its natural state, small balls or "micro spheres" that produce similar fat ".
Leonard Stark, founder of the company, and Akihabara T.
Gross, its senior vice president, was granted patent no. 5,021,248.
A version of this article was printed on page 1001034 of the National edition on June 22, 1991 with the title: Patent;
The protein in corn is called a potential fat replacement.