DES MOINES, IOWA  — Kemin Industries has been granted a patent by the United States Patent and Trademark Office (USPTO) for its brine that contains proteins that are free of salt and phosphates. The USPTO issued US Patent No. 12,245,618 B2, entitled “Brine Without Phosphates and Either No Salt or Low Salt.”

Kemin said the product is marketed under its Proteus line.

“The patent recognizes the truly impressive results Proteus products can deliver with this unique technology,” said Bill Fielding, business director at Kemin Food Technologies – North America. “Testing shows nearly 25% improved yield to green, 5% or greater increase in throughput, and reduced raw material costs by 5¢ to 10¢ per lb. Combine this with superior taste and texture with an appealing label, and it’s a great option for manufacturers looking for a competitive edge in an economically challenging market.”

Proteus is a functional protein that may help increase moisture retention and improve yield in processed meat and poultry products. The protein may be used in applications including bacon, deli meat, jerky and snack sticks and meatballs.

Kemin said Proteus expands the protein structure to expose natural water or protein binding sites that may allow for increased moisture retention.