DE69839119D1 - Zusammensetzung und Verfahren zum Ersatz von Eiern mit Eiweiss oder dergleichen für Backwaren - Google Patents

Zusammensetzung und Verfahren zum Ersatz von Eiern mit Eiweiss oder dergleichen für Backwaren

Info

Publication number
DE69839119D1
DE69839119D1 DE69839119T DE69839119T DE69839119D1 DE 69839119 D1 DE69839119 D1 DE 69839119D1 DE 69839119 T DE69839119 T DE 69839119T DE 69839119 T DE69839119 T DE 69839119T DE 69839119 D1 DE69839119 D1 DE 69839119D1
Authority
DE
Germany
Prior art keywords
composition
baked goods
egg whites
eggs
replacing eggs
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.)
Expired - Lifetime
Application number
DE69839119T
Other languages
English (en)
Inventor
Patrick Cavroy
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.)
FOCO
Original Assignee
FOCO
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9531549&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DE69839119(D1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by FOCO filed Critical FOCO
Application granted granted Critical
Publication of DE69839119D1 publication Critical patent/DE69839119D1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/35—Egg substitutes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/261—Animal proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)
DE69839119T 1998-10-14 1998-12-04 Zusammensetzung und Verfahren zum Ersatz von Eiern mit Eiweiss oder dergleichen für Backwaren Expired - Lifetime DE69839119D1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9812872A FR2784544B1 (fr) 1998-10-14 1998-10-14 Composition et procede pour economiser les oeufs ou ameliorer l'aspect d'un article de patisserie

Publications (1)

Publication Number Publication Date
DE69839119D1 true DE69839119D1 (de) 2008-03-27

Family

ID=9531549

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69839119T Expired - Lifetime DE69839119D1 (de) 1998-10-14 1998-12-04 Zusammensetzung und Verfahren zum Ersatz von Eiern mit Eiweiss oder dergleichen für Backwaren

Country Status (3)

Country Link
EP (1) EP0993777B1 (de)
DE (1) DE69839119D1 (de)
FR (1) FR2784544B1 (de)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2825582B1 (fr) * 2001-06-06 2005-03-18 Foco Methode de preparation de gateau a pate jaune
NL1019520C2 (nl) * 2001-12-07 2003-06-13 Campina Melkunie Bv Werkwijze voor het bereiden van cakebeslag.
FR2860396B1 (fr) * 2003-10-02 2008-07-18 Christian Fenioux Produit alimentaire hyperproteine sous forme de farine et procede de fabrication d'un tel produit alimentaire
EP1900282A1 (de) † 2006-08-28 2008-03-19 Puratos N.V. Verfahren zur Herstellung eines Rührkuchens mit Zugabe von Phospholipase
FR2911475B1 (fr) * 2007-01-19 2010-01-29 Patrick Cavroy Preparation d'un substitut de jaune d'oeuf a base de fractionnement d'un produit alimentaire non gras
MX2009008090A (es) 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.
WO2010004359A1 (en) * 2008-07-09 2010-01-14 Patrick Cavroy Method and composition for replacing the yolk or the whole egg in food products
HU230683B1 (hu) * 2014-07-03 2017-08-28 Emil Szanto Korpát tartalmazó étrend kiegészítõ és roboráló készítmény
FR3143271A1 (fr) * 2022-12-19 2024-06-21 Tamago Food Substitut sec d’œuf entier.

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3864500A (en) * 1971-05-17 1975-02-04 Charles C Lynn Process of preparing an egg yolk substitute and resulting products from its use
US4120986A (en) * 1976-03-05 1978-10-17 Stauffer Chemical Company Whole egg replacer
US4421777A (en) * 1981-03-27 1983-12-20 Nutrisearch Company Method for improving the yield of chocolate cake
US4526799A (en) * 1982-03-08 1985-07-02 General Foods Corporation Process for preparing a high quality, reduced-calorie cake
GB2120522B (en) * 1982-05-25 1985-11-27 Jeremy Arnold Eyles A process for the production of a highly nutritious food product and a food product produced by such process
FR2589680A1 (fr) * 1985-11-12 1987-05-15 Technirec Procede de fabrication de biscuits dietetiques et biscuits ainsi obtenus
US4752484A (en) * 1986-12-23 1988-06-21 The Procter & Gamble Company Dual-textured cookie products containing a unique saccharide mixture
EP0421509B1 (de) * 1989-10-02 1995-02-01 Unilever N.V. Nahrungsmittel
IT1258841B (it) * 1992-01-31 1996-02-29 Barilla Flli G & R Biscotto con elevato contenuto di cereali
WO1996026644A1 (de) * 1995-02-28 1996-09-06 Societe Des Produits Nestle S.A. Gerolltes rouladenbiscuit
DE19509660A1 (de) * 1995-03-17 1996-09-19 Robert Sinn Rezeptur für proteinreiche Brot-, Teig- und süße Backwaren

Also Published As

Publication number Publication date
FR2784544B1 (fr) 2000-12-29
FR2784544A1 (fr) 2000-04-21
EP0993777B1 (de) 2008-02-13
EP0993777A1 (de) 2000-04-19

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Legal Events

Date Code Title Description
8332 No legal effect for de