GB1473824A - Process for forming an egg white substitute - Google Patents

Process for forming an egg white substitute

Info

Publication number
GB1473824A
GB1473824A GB1091976A GB1091976A GB1473824A GB 1473824 A GB1473824 A GB 1473824A GB 1091976 A GB1091976 A GB 1091976A GB 1091976 A GB1091976 A GB 1091976A GB 1473824 A GB1473824 A GB 1473824A
Authority
GB
United Kingdom
Prior art keywords
forming
egg white
product
whey
white substitute
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
GB1091976A
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.)
Stauffer Chemical Co
Original Assignee
Stauffer Chemical Co
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 Stauffer Chemical Co filed Critical Stauffer Chemical Co
Publication of GB1473824A publication Critical patent/GB1473824A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • 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
    • 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
    • A23V2300/00—Processes
    • A23V2300/08—Denaturation, e.g. denaturation of protein
    • 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
    • A23V2300/00—Processes
    • A23V2300/30—Ion-exchange

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)
  • Peptides Or Proteins (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Protein substitute is made from a solution containing whey protein. The pH of the solution is first brought to 11 to 13 and then to 4.0 to 6.0. This gives an aqueous solution of the desired modified whey product and a precipitate which contains insoluble whey solids. The aqueous solution is separated from the modified whey product. The precipitate can be subjected to alkaline hydrolysis to give a substance which can be processed to give a usable product.
GB1091976A 1975-05-30 1976-03-18 Process for forming an egg white substitute Expired GB1473824A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US58248975A 1975-05-30 1975-05-30

Publications (1)

Publication Number Publication Date
GB1473824A true GB1473824A (en) 1977-05-18

Family

ID=24329356

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1091976A Expired GB1473824A (en) 1975-05-30 1976-03-18 Process for forming an egg white substitute

Country Status (11)

Country Link
AU (1) AU497387B2 (en)
CA (1) CA1082981A (en)
CH (1) CH630244A5 (en)
DE (1) DE2622021A1 (en)
DK (1) DK232076A (en)
FR (1) FR2312201A1 (en)
GB (1) GB1473824A (en)
IE (1) IE42520B1 (en)
IT (1) IT1061306B (en)
NL (1) NL7604850A (en)
NZ (1) NZ180397A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4089987A (en) * 1976-09-23 1978-05-16 Stauffer Chemical Company Whipping composition of modified whey protein and additives
FR2425809A1 (en) * 1978-05-18 1979-12-14 Beatrice Foods Co Stabiliser, thickening agent etc. for food - consists of non-proteinaceous colloidal whey ppte. prepd. by increasing pH of whey and heating
DE3212732C2 (en) * 1982-04-06 1984-03-29 Milei GmbH, 7970 Leutkirch Process for the production of a protein additive for food

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2391559A (en) * 1941-12-18 1945-12-25 June E Faulkner Beverage
GB560840A (en) * 1942-06-17 1944-04-24 Mars Confections Ltd Improvements in and relating to heat-coagulable foaming agents
NL6906198A (en) * 1969-04-22 1970-10-26
CA917995A (en) * 1970-05-25 1973-01-02 E. Calvert Francis Protein preparation process
CH556143A (en) * 1972-09-11 1974-11-29 Nestle Sa PROCESS FOR PREPARING A SOLUBLE FRACTION OF SMALL MILK PROTEINS.
NL7214837A (en) * 1972-11-02 1974-05-06

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
DE2622021A1 (en) 1976-12-09
AU497387B2 (en) 1978-12-14
IE42520L (en) 1976-11-30
FR2312201B1 (en) 1981-08-07
AU1235776A (en) 1977-09-29
FR2312201A1 (en) 1976-12-24
IT1061306B (en) 1983-02-28
DK232076A (en) 1976-12-01
IE42520B1 (en) 1980-08-27
CA1082981A (en) 1980-08-05
NL7604850A (en) 1976-12-02
NZ180397A (en) 1978-03-06
CH630244A5 (en) 1982-06-15

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Legal Events

Date Code Title Description
PS Patent sealed
732 Registration of transactions, instruments or events in the register (sect. 32/1977)
PCNP Patent ceased through non-payment of renewal fee