GB1170318A - Improvements in or relating to Inhibiting the Discolouration of Egg White - Google Patents
Improvements in or relating to Inhibiting the Discolouration of Egg WhiteInfo
- Publication number
- GB1170318A GB1170318A GB4596167A GB4596167A GB1170318A GB 1170318 A GB1170318 A GB 1170318A GB 4596167 A GB4596167 A GB 4596167A GB 4596167 A GB4596167 A GB 4596167A GB 1170318 A GB1170318 A GB 1170318A
- Authority
- GB
- United Kingdom
- Prior art keywords
- egg white
- glucose
- dried
- aluminium salt
- aluminium
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/02—Drying; Subsequent reconstitution
- A23B5/025—Drying with addition of chemicals
Abstract
1,170,318. Dried glucose-free egg white. CONSOLIDATED FOODS CORP. 6 Oct., 1967 [20 Feb., 1967], No. 45961/67. Heading A2D. A dried substantially glucose-free egg white comprises an aluminium salt to inhibit discolouration of the egg white on prolonged heating or storage. The aluminium salt is present in an amount sufficient to produce at least 0.35 per cent by weight of aluminium ion in the dried egg white. The dried egg white may be prepared by removing the glucose from liquid egg white by fermentation or enzymic action and adding the aluminium salt (e.g. in the form of an aqueous solution) to the liquid egg white before during or after the glucose removal. The aluminium salt may be aluminium acetate, chloride, phosphate, sulphate, potassium tartrate, sodium chloride complex, ammonium sulphate or sodium sulphate.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US61705367A | 1967-02-20 | 1967-02-20 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1170318A true GB1170318A (en) | 1969-11-12 |
Family
ID=24472072
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB4596167A Expired GB1170318A (en) | 1967-02-20 | 1967-10-06 | Improvements in or relating to Inhibiting the Discolouration of Egg White |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1170318A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2164669A1 (en) * | 1971-12-20 | 1973-08-03 | Stauffer Chemical Co | |
| CZ300210B6 (en) * | 2007-03-30 | 2009-03-18 | Výzkumný ústav potravinárský Praha, v.v.i. | Method of removing sugar from egg white and gumbo |
| CN113907116A (en) * | 2021-11-05 | 2022-01-11 | 广东广益科技实业有限公司 | White mouldable cake and preparation method thereof |
-
1967
- 1967-10-06 GB GB4596167A patent/GB1170318A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2164669A1 (en) * | 1971-12-20 | 1973-08-03 | Stauffer Chemical Co | |
| CZ300210B6 (en) * | 2007-03-30 | 2009-03-18 | Výzkumný ústav potravinárský Praha, v.v.i. | Method of removing sugar from egg white and gumbo |
| CN113907116A (en) * | 2021-11-05 | 2022-01-11 | 广东广益科技实业有限公司 | White mouldable cake and preparation method thereof |
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