GB1393022A - Egg substitute and products made therefrom - Google Patents

Egg substitute and products made therefrom

Info

Publication number
GB1393022A
GB1393022A GB2221272A GB2221272A GB1393022A GB 1393022 A GB1393022 A GB 1393022A GB 2221272 A GB2221272 A GB 2221272A GB 2221272 A GB2221272 A GB 2221272A GB 1393022 A GB1393022 A GB 1393022A
Authority
GB
United Kingdom
Prior art keywords
substitute
egg substitute
protein
products made
made therefrom
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
Application number
GB2221272A
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.)
NEO PROTEINS Inc
Original Assignee
NEO PROTEINS Inc
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 NEO PROTEINS Inc filed Critical NEO PROTEINS Inc
Publication of GB1393022A publication Critical patent/GB1393022A/en
Expired 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
    • 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
    • A23J3/16—Vegetable proteins from soybean
    • 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
    • A23J3/18—Vegetable proteins from wheat
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Noodles (AREA)
  • Seasonings (AREA)

Abstract

1393022 Egg substitute NEO PROTEINS INC 11 May 1972 [17 May 1971] 22212/72 Heading A2B A high protein egg substitute base comprises a base material including texturing agents such as emulsifiers a non-elastic type protein material being the intermediate product described in Specification 1314595, and a milk derivative protein such as sodium caseinate. Also present may be fillers, such as wheat flour and carbohydrates and or saccharates such as dextrose and corn syrup, alginates, and appearance and flavouring agents. The substitute may be used wholly or partly in place of eggs in inter alia baked goods, meal products and gravies salad dressings and pasta.
GB2221272A 1971-05-17 1972-05-11 Egg substitute and products made therefrom Expired GB1393022A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US14432871A 1971-05-17 1971-05-17

Publications (1)

Publication Number Publication Date
GB1393022A true GB1393022A (en) 1975-05-07

Family

ID=22508098

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2221272A Expired GB1393022A (en) 1971-05-17 1972-05-11 Egg substitute and products made therefrom

Country Status (10)

Country Link
JP (1) JPS4920357A (en)
AT (1) AT334725B (en)
AU (1) AU474315B2 (en)
BE (1) BE783480A (en)
CA (1) CA1005687A (en)
DE (1) DE2222670A1 (en)
FR (1) FR2137928B1 (en)
GB (1) GB1393022A (en)
MX (1) MX3234E (en)
NL (1) NL7206632A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003047354A1 (en) * 2001-12-07 2003-06-12 Campina B.V. Method for preparing cake batter
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000019843A1 (en) * 1998-10-01 2000-04-13 Canadian Inovatech Inc. Egg concentrate product
DE19938771C2 (en) 1999-08-16 2002-01-31 Gkn Loebro Gmbh PTO shaft with adaptation to a preferred torque transmission direction

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3207609A (en) * 1964-11-12 1965-09-21 Nat Dairy Prod Corp Egg product
NL6900756A (en) * 1969-01-16 1970-07-20 Solid yolk products containing vegetable - oils
IL34847A (en) * 1969-07-31 1973-06-29 Neo Proteins Inc High-protein edible products and method of preparing them

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003047354A1 (en) * 2001-12-07 2003-06-12 Campina B.V. Method for preparing cake batter
NL1019520C2 (en) * 2001-12-07 2003-06-13 Campina Melkunie Bv Method for preparing cake batter.
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
FR2137928B1 (en) 1978-08-04
DE2222670A1 (en) 1972-12-07
AT334725B (en) 1976-02-10
BE783480A (en) 1972-09-01
AU474315B2 (en) 1976-07-22
CA1005687A (en) 1977-02-22
AU4179272A (en) 1973-11-08
NL7206632A (en) 1972-11-21
FR2137928A1 (en) 1972-12-29
ATA427172A (en) 1976-05-15
JPS4920357A (en) 1974-02-22
MX3234E (en) 1980-08-05

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee