DE2430247A1 - Verfahren zur herstellung von eigelbersatz und eiersatzmittel - Google Patents

Verfahren zur herstellung von eigelbersatz und eiersatzmittel

Info

Publication number
DE2430247A1
DE2430247A1 DE2430247A DE2430247A DE2430247A1 DE 2430247 A1 DE2430247 A1 DE 2430247A1 DE 2430247 A DE2430247 A DE 2430247A DE 2430247 A DE2430247 A DE 2430247A DE 2430247 A1 DE2430247 A1 DE 2430247A1
Authority
DE
Germany
Prior art keywords
egg
egg yolk
substitute
added
protein
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
DE2430247A
Other languages
German (de)
English (en)
Inventor
Charles Carl Lynn
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Stauffer Chemical Co
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
Publication of DE2430247A1 publication Critical patent/DE2430247A1/de
Pending legal-status Critical Current

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)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
DE2430247A 1973-07-23 1974-06-24 Verfahren zur herstellung von eigelbersatz und eiersatzmittel Pending DE2430247A1 (de)

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
DE2430247A1 true DE2430247A1 (de) 1975-02-13

Family

ID=23504936

Family Applications (1)

Application Number Title Priority Date Filing Date
DE2430247A Pending DE2430247A1 (de) 1973-07-23 1974-06-24 Verfahren zur herstellung von eigelbersatz und eiersatzmittel

Country Status (12)

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

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
JPS5058261A (xx) 1975-05-21
CA1005688A (en) 1977-02-22
NL7409894A (nl) 1975-01-27
AT348321B (de) 1979-02-12
SE400887B (sv) 1978-04-17
FR2257233B2 (xx) 1979-05-25
JPS5550665B2 (xx) 1980-12-19
GB1468900A (en) 1977-03-30
AR214614A1 (es) 1979-07-13
CH594366A5 (xx) 1978-01-13
PH11170A (en) 1977-10-28
JPS55111774A (en) 1980-08-28
ATA605574A (de) 1978-06-15
AU7060974A (en) 1976-01-08
FR2257233A2 (xx) 1975-08-08
BE817979A (fr) 1974-11-18
SE7409504L (xx) 1975-01-24

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Legal Events

Date Code Title Description
OHJ Non-payment of the annual fee