FR2911475B1 - PREPARATION OF AN EGG YELLOW SUBSTITUTE BASED ON FRACTIONATION OF A NON-FAT FOOD PRODUCT - Google Patents

PREPARATION OF AN EGG YELLOW SUBSTITUTE BASED ON FRACTIONATION OF A NON-FAT FOOD PRODUCT

Info

Publication number
FR2911475B1
FR2911475B1 FR0700350A FR0700350A FR2911475B1 FR 2911475 B1 FR2911475 B1 FR 2911475B1 FR 0700350 A FR0700350 A FR 0700350A FR 0700350 A FR0700350 A FR 0700350A FR 2911475 B1 FR2911475 B1 FR 2911475B1
Authority
FR
France
Prior art keywords
fractionation
preparation
food product
fat food
egg yellow
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 - Fee Related
Application number
FR0700350A
Other languages
French (fr)
Other versions
FR2911475A1 (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.)
Individual
Original Assignee
Individual
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
Application filed by Individual filed Critical Individual
Priority to FR0700350A priority Critical patent/FR2911475B1/en
Publication of FR2911475A1 publication Critical patent/FR2911475A1/en
Application granted granted Critical
Publication of FR2911475B1 publication Critical patent/FR2911475B1/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • 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
    • 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
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR0700350A 2007-01-19 2007-01-19 PREPARATION OF AN EGG YELLOW SUBSTITUTE BASED ON FRACTIONATION OF A NON-FAT FOOD PRODUCT Expired - Fee Related FR2911475B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR0700350A FR2911475B1 (en) 2007-01-19 2007-01-19 PREPARATION OF AN EGG YELLOW SUBSTITUTE BASED ON FRACTIONATION OF A NON-FAT FOOD PRODUCT

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0700350A FR2911475B1 (en) 2007-01-19 2007-01-19 PREPARATION OF AN EGG YELLOW SUBSTITUTE BASED ON FRACTIONATION OF A NON-FAT FOOD PRODUCT

Publications (2)

Publication Number Publication Date
FR2911475A1 FR2911475A1 (en) 2008-07-25
FR2911475B1 true FR2911475B1 (en) 2010-01-29

Family

ID=38432931

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0700350A Expired - Fee Related FR2911475B1 (en) 2007-01-19 2007-01-19 PREPARATION OF AN EGG YELLOW SUBSTITUTE BASED ON FRACTIONATION OF A NON-FAT FOOD PRODUCT

Country Status (1)

Country Link
FR (1) FR2911475B1 (en)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4103038A (en) * 1976-09-24 1978-07-25 Beatrice Foods Co. Egg replacer composition and method of production
US4214010A (en) * 1978-12-26 1980-07-22 Stauffer Chemical Company Replacement of whole egg in baked custard
FR2784544B1 (en) * 1998-10-14 2000-12-29 Foco COMPOSITION AND METHOD FOR SAVING EGGS OR IMPROVING THE APPEARANCE OF A PASTRY ARTICLE
WO2005079605A1 (en) * 2004-02-13 2005-09-01 Unilever N.V. Egg replacer composition and method for making a bakery product therewith

Also Published As

Publication number Publication date
FR2911475A1 (en) 2008-07-25

Similar Documents

Publication Publication Date Title
BRPI0716530A2 (en) Method of producing a reduced calorie food product
PL2068644T3 (en) Gasified food products and methods of preparation thereof
ATE466487T1 (en) PRODUCTION OF WHOLE GRAIN COMPOSITE FOOD PRODUCTS
BRPI0820116A2 (en) FOOD PRODUCT INCLUDING ONE OR MORE OMEGA 3 FATTY ACIDS AND ONE OR MORE FRUIT FLAVORS
BRPI0820214A2 (en) METHOD FOR FORMING A COMPLEX OF A PROTEIN CONTAINING MATERIAL AND A LIPID BASED MATERIAL, EDIBLE COMPLEX, AND FOOD ARTICLE.
BRPI0718490A2 (en) METHOD AND APPARATUS FOR PREPARATION OF A RECONSTITUTED FOOD PRODUCT
ATE462310T1 (en) MEAT BASED FOOD PRODUCT
FR2911475B1 (en) PREPARATION OF AN EGG YELLOW SUBSTITUTE BASED ON FRACTIONATION OF A NON-FAT FOOD PRODUCT
DK1715747T3 (en) Process for making a frozen food product
HU0600314D0 (en) Curd dessert product based on yogurt
FR2953689B1 (en) FROZEN FREEZER FOR A FOOD PRODUCT
FR2869885B1 (en) PACKAGING OF FOOD PRODUCT
FR2902773B1 (en) PACKAGING AND REFRIGERATED PRODUCT ASSEMBLY OF A PRODUCT
FR2906970B1 (en) PROCESS FOR MANUFACTURING A FOOD PRODUCT BAKING
GB0704153D0 (en) A food product and a method of preparation and preservation thereof
FR2883549B3 (en) METHOD FOR PRODUCING A PACKAGING FOR A MEAT-BASED FOOD PRODUCT
IT1391685B1 (en) PROCEDURE FOR THE PREPARATION OF A SEASON BASED ON OIL AND TRUFFLE AND A PRODUCT SO OBTAINED.
FR2889910B1 (en) PRODUCT FOR THE PREPARATION OF SUPPLEMENTAL FEEDS FOR ANIMALS
UA14995S (en) NEW YEAR'S PACKAGING FOR CONFECTIONERY PRODUCTS
UA14998S (en) NEW YEAR'S PACKAGING FOR CONFECTIONERY PRODUCTS
UA14997S (en) NEW YEAR'S PACKAGING FOR CONFECTIONERY PRODUCTS
UA15001S (en) NEW YEAR'S PACKAGING FOR CONFECTIONERY PRODUCTS
UA15334S (en) NEW YEAR'S PACKAGING FOR CONFECTIONERY PRODUCTS
UA14996S (en) NEW YEAR'S PACKAGING FOR CONFECTIONERY PRODUCTS
UA15198S (en) NEW YEAR'S PACKAGING FOR CONFECTIONERY PRODUCTS

Legal Events

Date Code Title Description
PLFP Fee payment

Year of fee payment: 10

PLFP Fee payment

Year of fee payment: 11

PLFP Fee payment

Year of fee payment: 12

PLFP Fee payment

Year of fee payment: 13

ST Notification of lapse

Effective date: 20200906