GB1422823A - Low-fat egg product - Google Patents
Low-fat egg productInfo
- Publication number
- GB1422823A GB1422823A GB3058773A GB3058773A GB1422823A GB 1422823 A GB1422823 A GB 1422823A GB 3058773 A GB3058773 A GB 3058773A GB 3058773 A GB3058773 A GB 3058773A GB 1422823 A GB1422823 A GB 1422823A
- Authority
- GB
- United Kingdom
- Prior art keywords
- mix
- solids
- fat
- egg
- starch
- 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)
- Dairy Products (AREA)
Abstract
1422823 Cholesterol free egg mix ANHEUSER-BUSCH Inc 27 June 1973 [29 June 1972] 30587/73 Heading A2B A cholesterol free egg mix comprises by weight 94-98% liquid egg white, 1.1% to 3.4% starch, 0.05 to 1.0% vegetable gum and 0.8 to 2.4% non-fat milk solids the mixture having a pH between 9.0 and 10.0 and containing substantially no fat and no cholesterol. The preferred starch is potato flour and the vegetable gum is carboxymethyl cellulose or a mixture of this with carrogeen. The composition may contain sufficient potassium hydroxide to provide the required pH. The mix may be prepared by mixing a solution of egg white solids and a combination of starch, vegetable gum, and non-fat milk solids to produce a mix containing by weight 10% to 11.8% of total egg solids and 13 to 18% total solids, having substantially no fat, adjusting the pH of the mix to between 9.0 and 10.0 and packing and freezing the mix. The pH may be adjusted by adding a base e.g. KOH.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US26744772A | 1972-06-29 | 1972-06-29 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1422823A true GB1422823A (en) | 1976-01-28 |
Family
ID=23018810
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB3058773A Expired GB1422823A (en) | 1972-06-29 | 1973-06-27 | Low-fat egg product |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB1422823A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4200663A (en) * | 1977-09-23 | 1980-04-29 | S. & R. Food Co., Inc. | Cholesterol-free egg product having improved cooking tolerance |
US5281431A (en) * | 1989-10-10 | 1994-01-25 | Dunckel Luis D | Egg cooking and packaging process |
-
1973
- 1973-06-27 GB GB3058773A patent/GB1422823A/en not_active Expired
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4200663A (en) * | 1977-09-23 | 1980-04-29 | S. & R. Food Co., Inc. | Cholesterol-free egg product having improved cooking tolerance |
US5281431A (en) * | 1989-10-10 | 1994-01-25 | Dunckel Luis D | Egg cooking and packaging process |
US5427016A (en) * | 1989-10-10 | 1995-06-27 | Dunckel; Louis D. | Egg cooking and packaging apparatus |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
PLNP | Patent lapsed through nonpayment of renewal fees |