GB1533084A - Lipoprotein emulsions for use as egg yolk replacers - Google Patents

Lipoprotein emulsions for use as egg yolk replacers

Info

Publication number
GB1533084A
GB1533084A GB17310/77A GB1731077A GB1533084A GB 1533084 A GB1533084 A GB 1533084A GB 17310/77 A GB17310/77 A GB 17310/77A GB 1731077 A GB1731077 A GB 1731077A GB 1533084 A GB1533084 A GB 1533084A
Authority
GB
United Kingdom
Prior art keywords
replacers
egg yolk
protein
oil
concentrate
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
GB17310/77A
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.)
TDK Micronas GmbH
ITT Inc
Original Assignee
Deutsche ITT Industries GmbH
ITT Industries 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 Deutsche ITT Industries GmbH, ITT Industries Inc filed Critical Deutsche ITT Industries GmbH
Publication of GB1533084A publication Critical patent/GB1533084A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • 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
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A23L35/10—Emulsified foodstuffs
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

1533084 Egg yolk replacers ITT INDUSTRIES INC 26 April 1977 [3 May 1976] 17310/77 Heading A2B Egg yolk replacers comprising lipoprotein emulsions are made by adjusting the pH of a protein-containing solution or dispersion to 7-10 by adding alkali, adding oil, lecithin and, preferably, soluble carbohydrate, and emulsifying. The protein may be soy protein isolate or whey protein concentrate, the oil may be soy bean oil (which may form part of a lecithin concentrate) and the carbohydrate may be sucrose, maltodextrin or corn syrup solids. Procedures for making the emulsion are described in detail. The emulsion may be dried and/or blended with dried egg white, whole egg solids or whey protein concentrate, and may include colourants and emulsifiers, suitable materials being specified.
GB17310/77A 1976-05-03 1977-04-26 Lipoprotein emulsions for use as egg yolk replacers Expired GB1533084A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US68229876A 1976-05-03 1976-05-03

Publications (1)

Publication Number Publication Date
GB1533084A true GB1533084A (en) 1978-11-22

Family

ID=24739079

Family Applications (1)

Application Number Title Priority Date Filing Date
GB17310/77A Expired GB1533084A (en) 1976-05-03 1977-04-26 Lipoprotein emulsions for use as egg yolk replacers

Country Status (11)

Country Link
JP (1) JPS52134051A (en)
AU (1) AU508188B2 (en)
CA (1) CA1104413A (en)
DE (1) DE2718632A1 (en)
FR (1) FR2350059A1 (en)
GB (1) GB1533084A (en)
NL (1) NL7704579A (en)
NO (1) NO771363L (en)
NZ (1) NZ183822A (en)
SE (1) SE7705005L (en)
ZA (1) ZA772337B (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0953289A2 (en) * 1998-04-08 1999-11-03 Protein Technologies International, Inc. High fat and high protein content milk replacer and process for its production
EP1013662A1 (en) * 1998-06-01 2000-06-28 Fuji Oil Company, Ltd. Reaction products between carboxylic acid and amino acid or amino acid condensate and process for producing the same
WO2002017879A1 (en) * 2000-08-29 2002-03-07 Chopra Raj K Palatable oral coenzyme q liquid
EP1378180A1 (en) * 2002-07-03 2004-01-07 Wade Mussawir-Key Frederick Egg substitutes
EP1452098A1 (en) * 2003-02-21 2004-09-01 Unilever N.V. Egg replacer concentrate and liquid egg replacer
EP1494536A1 (en) * 2002-04-18 2005-01-12 Monsanto Technology LLC Oil body associated protein compositions and methods of use thereof for reducing the risk of cardiovascular disease
WO2005079605A1 (en) * 2004-02-13 2005-09-01 Unilever N.V. Egg replacer composition and method for making a bakery product therewith
WO2009092754A1 (en) * 2008-01-22 2009-07-30 Hamlet Protein A/S Composition comprising protein and disperse fat
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs
WO2018039037A1 (en) * 2016-08-22 2018-03-01 Abbott Laboratories Nutritional composition and process of preparation thereof

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4214010A (en) * 1978-12-26 1980-07-22 Stauffer Chemical Company Replacement of whole egg in baked custard
JPS59152751U (en) * 1983-03-31 1984-10-13 日本電気ホームエレクトロニクス株式会社 Thick film hybrid integrated circuit
FR2578719B1 (en) * 1985-03-12 1990-02-09 Christian Best COLORED FOOD COMPOSITION FOR PARTICULARLY DECORATION
GB8506846D0 (en) * 1985-03-15 1985-04-17 Bio Isolates Ltd Egg substitutes
KR20100133984A (en) * 2008-03-13 2010-12-22 닛신 오일리오그룹 가부시키가이샤 Composition containing full fat soy flour and egg-substitute composition
CN110495519A (en) * 2018-05-17 2019-11-26 山东万得福实业集团有限公司 A kind of preparation method for bakery product glazing colouring specialized soybean protein liquid
EP4344555A1 (en) * 2022-09-27 2024-04-03 Ingredo GmbH Egg substitute

Cited By (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0953289A2 (en) * 1998-04-08 1999-11-03 Protein Technologies International, Inc. High fat and high protein content milk replacer and process for its production
EP0953289A3 (en) * 1998-04-08 1999-11-24 Protein Technologies International, Inc. High fat and high protein content milk replacer and process for its production
EP1013662A1 (en) * 1998-06-01 2000-06-28 Fuji Oil Company, Ltd. Reaction products between carboxylic acid and amino acid or amino acid condensate and process for producing the same
EP1013662A4 (en) * 1998-06-01 2003-01-08 Fuji Oil Co Ltd Reaction products between carboxylic acid and amino acid or amino acid condensate and process for producing the same
WO2002017879A1 (en) * 2000-08-29 2002-03-07 Chopra Raj K Palatable oral coenzyme q liquid
US6441050B1 (en) * 2000-08-29 2002-08-27 Raj K. Chopra Palatable oral coenzyme Q liquid
EP1494536A4 (en) * 2002-04-18 2009-10-28 Monsanto Technology Llc Oil body associated protein compositions and methods of use thereof for reducing the risk of cardiovascular disease
EP1494536A1 (en) * 2002-04-18 2005-01-12 Monsanto Technology LLC Oil body associated protein compositions and methods of use thereof for reducing the risk of cardiovascular disease
EP1378180A1 (en) * 2002-07-03 2004-01-07 Wade Mussawir-Key Frederick Egg substitutes
EP1452098A1 (en) * 2003-02-21 2004-09-01 Unilever N.V. Egg replacer concentrate and liquid egg replacer
WO2004073423A1 (en) * 2003-02-21 2004-09-02 Unilever N.V. Egg replacer concentrate and liquid egg replacer
AU2003268844B2 (en) * 2003-02-21 2005-05-19 Unilever Plc Egg replacer concentrate and liquid egg replacer
AU2003268844B8 (en) * 2003-02-21 2005-07-21 Unilever Plc Egg replacer concentrate and liquid egg replacer
US7442400B2 (en) 2004-02-13 2008-10-28 Conopco, Inc. Egg replacer composition and method for making a bakery product therewith
WO2005079605A1 (en) * 2004-02-13 2005-09-01 Unilever N.V. Egg replacer composition and method for making a bakery product therewith
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs
WO2009092754A1 (en) * 2008-01-22 2009-07-30 Hamlet Protein A/S Composition comprising protein and disperse fat
EA017539B1 (en) * 2008-01-22 2013-01-30 Хамлет Протеин А/С Composition comprising protein and disperse fat
US8956676B2 (en) 2008-01-22 2015-02-17 Hamlet Protein A/S Composition comprising protein and disperse fat
WO2018039037A1 (en) * 2016-08-22 2018-03-01 Abbott Laboratories Nutritional composition and process of preparation thereof

Also Published As

Publication number Publication date
JPS52134051A (en) 1977-11-09
AU508188B2 (en) 1980-03-13
FR2350059A1 (en) 1977-12-02
NZ183822A (en) 1980-05-08
NO771363L (en) 1977-11-04
CA1104413A (en) 1981-07-07
JPS5731874B2 (en) 1982-07-07
ZA772337B (en) 1978-03-29
SE7705005L (en) 1977-11-04
NL7704579A (en) 1977-11-07
DE2718632A1 (en) 1977-11-17
AU2475877A (en) 1978-11-09

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Legal Events

Date Code Title Description
PS Patent sealed [section 19, patents act 1949]
PCNP Patent ceased through non-payment of renewal fee