摘要：

Process for preparing hypoallergenic and reduced fat foods.Common allergenic foods are made hypoallergenic 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. Compositions and methods for oral delivery of a medicament or vitamin are also provided. ...- (USPTO) - - The Patent Description & Claims data below is from USPTO Patent Application 20120164306, Process for preparing hypoallergenic and reduced fat foods.You can also Monitor Keywords and Search for tracking patents relating to this Process for preparing hypoallergenic and reduced fat foods patent application.

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