AR214614A1 - Procedimiento para preparar un substituto de yema de huevo y el producto resultante - Google Patents

Procedimiento para preparar un substituto de yema de huevo y el producto resultante

Info

Publication number
AR214614A1
AR214614A1 AR254813A AR25481374A AR214614A1 AR 214614 A1 AR214614 A1 AR 214614A1 AR 254813 A AR254813 A AR 254813A AR 25481374 A AR25481374 A AR 25481374A AR 214614 A1 AR214614 A1 AR 214614A1
Authority
AR
Argentina
Prior art keywords
prepare
procedure
resulting product
egg yolk
yolk substitute
Prior art date
Application number
AR254813A
Other languages
English (en)
Spanish (es)
Original Assignee
Stauffer Chemical Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US381416A external-priority patent/US3864500A/en
Application filed by Stauffer Chemical Co filed Critical Stauffer Chemical Co
Application granted granted Critical
Publication of AR214614A1 publication Critical patent/AR214614A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A23J3/10—Casein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/35—Egg substitutes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
AR254813A 1973-07-23 1974-07-22 Procedimiento para preparar un substituto de yema de huevo y el producto resultante AR214614A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US381416A US3864500A (en) 1971-05-17 1973-07-23 Process of preparing an egg yolk substitute and resulting products from its use

Publications (1)

Publication Number Publication Date
AR214614A1 true AR214614A1 (es) 1979-07-13

Family

ID=23504936

Family Applications (1)

Application Number Title Priority Date Filing Date
AR254813A AR214614A1 (es) 1973-07-23 1974-07-22 Procedimiento para preparar un substituto de yema de huevo y el producto resultante

Country Status (12)

Country Link
JP (2) JPS5058261A (ja)
AR (1) AR214614A1 (ja)
AT (1) AT348321B (ja)
BE (1) BE817979A (ja)
CA (1) CA1005688A (ja)
CH (1) CH594366A5 (ja)
DE (1) DE2430247A1 (ja)
FR (1) FR2257233B2 (ja)
GB (1) GB1468900A (ja)
NL (1) NL7409894A (ja)
PH (1) PH11170A (ja)
SE (1) SE400887B (ja)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs

Also Published As

Publication number Publication date
FR2257233B2 (ja) 1979-05-25
SE400887B (sv) 1978-04-17
SE7409504L (ja) 1975-01-24
GB1468900A (en) 1977-03-30
ATA605574A (de) 1978-06-15
AU7060974A (en) 1976-01-08
PH11170A (en) 1977-10-28
CA1005688A (en) 1977-02-22
JPS5550665B2 (ja) 1980-12-19
JPS5058261A (ja) 1975-05-21
JPS55111774A (en) 1980-08-28
FR2257233A2 (ja) 1975-08-08
DE2430247A1 (de) 1975-02-13
CH594366A5 (ja) 1978-01-13
NL7409894A (nl) 1975-01-27
BE817979A (fr) 1974-11-18
AT348321B (de) 1979-02-12

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