GB637506A - Improved process of manufacturing substitutes for white of egg and of food products containing the said substitutes - Google Patents

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.