GB392789A - Improvements in and relating to the production of egg yolk substitutes - Google Patents

Improvements in and relating to the production of egg yolk substitutes

Info

Publication number
GB392789A
GB392789A GB23505/32A GB2350532A GB392789A GB 392789 A GB392789 A GB 392789A GB 23505/32 A GB23505/32 A GB 23505/32A GB 2350532 A GB2350532 A GB 2350532A GB 392789 A GB392789 A GB 392789A
Authority
GB
United Kingdom
Prior art keywords
egg yolk
parts
mayonnaise
lecithin
mixed
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
GB23505/32A
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.)
HANSEATISCHE MUEHLENWERKE AG
Original Assignee
HANSEATISCHE MUEHLENWERKE AG
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 HANSEATISCHE MUEHLENWERKE AG filed Critical HANSEATISCHE MUEHLENWERKE AG
Priority to GB23505/32A priority Critical patent/GB392789A/en
Publication of GB392789A publication Critical patent/GB392789A/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
    • A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
    • 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
    • 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
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seasonings (AREA)

Abstract

An egg yolk substitute for use in the production of bakery goods, goods made from dough, lemon curd and like creams, salads, sauces, soups, egg foods, puddings, acidic foods such as mayonnaise, and other foodstuffs is prepared by emulsifying about 5-30 per cent of a phosphatide such as lecithin in egg yolk. In an example, one part by weight of soya or other lecithin and 2 parts by weight of water are mixed to an emulsion preferably at 50-60 DEG C. and with addition of a drop of ammonia, and this emulsion is mixed with an equal proportion of egg yolk. In preparing a mayonnaise, 12,5 parts of earth nut or other oil and 12,5 parts of lecithin are stirred with 25 parts of water and the resulting emulsion is mixed with 50 parts of egg yolk. The egg yolk substitute so obtained is stable against acetic, citric or other acids used in making the mayonnaise.
GB23505/32A 1932-08-22 1932-08-22 Improvements in and relating to the production of egg yolk substitutes Expired GB392789A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB23505/32A GB392789A (en) 1932-08-22 1932-08-22 Improvements in and relating to the production of egg yolk substitutes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB23505/32A GB392789A (en) 1932-08-22 1932-08-22 Improvements in and relating to the production of egg yolk substitutes

Publications (1)

Publication Number Publication Date
GB392789A true GB392789A (en) 1933-05-25

Family

ID=10196699

Family Applications (1)

Application Number Title Priority Date Filing Date
GB23505/32A Expired GB392789A (en) 1932-08-22 1932-08-22 Improvements in and relating to the production of egg yolk substitutes

Country Status (1)

Country Link
GB (1) GB392789A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4882193A (en) * 1988-07-25 1989-11-21 The Careau Group Process for producing a low fat content egg product

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4882193A (en) * 1988-07-25 1989-11-21 The Careau Group Process for producing a low fat content egg product

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