GB1216642A - Whole-egg substitute - Google Patents
Whole-egg substituteInfo
- Publication number
- GB1216642A GB1216642A GB2100/69A GB210069A GB1216642A GB 1216642 A GB1216642 A GB 1216642A GB 2100/69 A GB2100/69 A GB 2100/69A GB 210069 A GB210069 A GB 210069A GB 1216642 A GB1216642 A GB 1216642A
- Authority
- GB
- United Kingdom
- Prior art keywords
- protein
- substitute
- yolk
- white
- added
- 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
1,216,642. Whole egg substitute. TILLIE LEWIS FOODS Inc. (W. E. P. Johnson). 14 Jan., 1969, No. 2100/69. Heading A2B. A substitute for whole egg is prepared by reducing the proportion of yolk to white, and making up the resulting protein deficiency by blending in added protein which does not readily coagulate at pasteurisation temperature, and which preferably stabilizes the egg protein against coagulation at such temperature, for example milk protein with or without a vegetable protein such as isolated soy protein. The ratio of yolk to white may be reduced either by removing yolk or adding white. A carboxymethyl cellulose may be added to provide additional stabilization and also act as a thickener. A wetting agent such as potassium sorbate which may also function as a preservative and a buffer may be added prior to the mixing. The mixture may be homogenised and pasteurised, and if desired dehydrated. Other thickeners include pregelled starch, methyl cellulose, agar, carragheen, alginates, guar gum, gum arabic, and gum tragacanth. Preferably the solids content of the substitute is the same as that of whole egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2100/69A GB1216642A (en) | 1969-01-14 | 1969-01-14 | Whole-egg substitute |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2100/69A GB1216642A (en) | 1969-01-14 | 1969-01-14 | Whole-egg substitute |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1216642A true GB1216642A (en) | 1970-12-23 |
Family
ID=9733602
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB2100/69A Expired GB1216642A (en) | 1969-01-14 | 1969-01-14 | Whole-egg substitute |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1216642A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0344123A2 (en) * | 1988-05-27 | 1989-11-29 | Sandoz Ag | Reduced-yolk egg product |
| GB2390967A (en) * | 2002-07-03 | 2004-01-28 | Frederick Wade Mussawir-Key | Egg products |
-
1969
- 1969-01-14 GB GB2100/69A patent/GB1216642A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0344123A2 (en) * | 1988-05-27 | 1989-11-29 | Sandoz Ag | Reduced-yolk egg product |
| EP0344123A3 (en) * | 1988-05-27 | 1990-06-27 | Sandoz Ag | Reduced-yolk egg product |
| GB2390967A (en) * | 2002-07-03 | 2004-01-28 | Frederick Wade Mussawir-Key | Egg products |
| GB2390967B (en) * | 2002-07-03 | 2006-04-12 | Frederick Wade Mussawir-Key | Food products |
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