Florida company ImmunoPath Profile gained US patent 6197356: Process for preparing hypoallergenic foods. This is a continuation of earlier patents relating to Hypoallergenic Chocolates.
Abstract:
Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food.
First of 15 Claims:
What is claimed is:
1. A method for reducing the allergenicity of a food that comprises wine, comprising:
treating the food comprising wine with super critical fluid or critical liquid carbon dioxide or nitrogen.
By Navroz Havewala, just-food.com correspondent
