GB637506A - Improved process of manufacturing substitutes for white of egg and of food products containing the said substitutes - Google Patents
Improved process of manufacturing substitutes for white of egg and of food products containing the said substitutesInfo
- Publication number
- GB637506A GB637506A GB32671/45A GB3267145A GB637506A GB 637506 A GB637506 A GB 637506A GB 32671/45 A GB32671/45 A GB 32671/45A GB 3267145 A GB3267145 A GB 3267145A GB 637506 A GB637506 A GB 637506A
- Authority
- GB
- United Kingdom
- Prior art keywords
- per cent
- acid
- solution
- skim milk
- water
- 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
- 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
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/50—Solidified foamed products, e.g. meringues
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Confectionery (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Grain Derivatives (AREA)
Abstract
A dry white of egg substitute is made by mixing skim milk powder with acid in such a quantity that a 15 per cent solution of the mixture in water is of pH 5.0-6.2, by mixing skim milk powder with an acid and a salt of an organic hydroxy acid in such quantities that a 15 per cent solution of the mixture in water is of pH 5.0-7.0, or by evaporating to dryness skim milk or concentrated skim milk soured by bacteria to pH 5.0-6.2, and containing, if desired, a salt of an organic hydroxy acid. The dry substitute so prepared is dissolved in water, preferably to a 15 per cent solution, to produce a substitute for egg white. Alternatively, a 15 per cent solution of skim milk powder in water or a 5 per cent solution of casein in water rendered alkaline, e.g., by sodium bicarbonate, is admixed with an acid in such a quantity as to produce pH 5.0-6.2 or with an acid and a salt of an organic hydroxy acid in such quantities as to produce pH 5.0-7.0. Another edible salt, e.g., sodium chloride or a sodium phosphate, may be incorporated. Examples are concerned with (i) a 15 per cent aqueous solution, having pH 5.8, of skim milk powder mixed with 3 per cent of sodium carbonate and 6 per cent of tartaric acid, (ii) a 5 per cent aqueous solution, having pH 6.2, of casein mixed with 10 per cent of sodium carbonate to which mixture has been added 1.2 per cent of citric acid, (iii) making meringues by whipping the solution of (i) to a froth and stirring powdered sugar into the froth, and (iv) making macaroons by baking a mixture of the solution of (i), ground blanched almonds and powdered sugar, flavoured with lemon or vanilla and decorated with sliced almonds.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NL637506X | 1940-11-22 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB637506A true GB637506A (en) | 1950-05-24 |
Family
ID=19788913
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB32671/45A Expired GB637506A (en) | 1940-11-22 | 1945-12-03 | Improved process of manufacturing substitutes for white of egg and of food products containing the said substitutes |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB637506A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2716606A (en) * | 1952-12-26 | 1955-08-30 | Bernard A Patterson | Food whipping agent |
US2739898A (en) * | 1953-08-10 | 1956-03-27 | Commw Scient Ind Res Org | Method of producing egg substitutes for use in the production of sponges, cakes, and similar baked goods |
-
1945
- 1945-12-03 GB GB32671/45A patent/GB637506A/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2716606A (en) * | 1952-12-26 | 1955-08-30 | Bernard A Patterson | Food whipping agent |
US2739898A (en) * | 1953-08-10 | 1956-03-27 | Commw Scient Ind Res Org | Method of producing egg substitutes for use in the production of sponges, cakes, and similar baked goods |
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