GB728533A - Improvements in or relating to food product and process of preparation - Google Patents
Improvements in or relating to food product and process of preparationInfo
- Publication number
- GB728533A GB728533A GB2433/53A GB243353A GB728533A GB 728533 A GB728533 A GB 728533A GB 2433/53 A GB2433/53 A GB 2433/53A GB 243353 A GB243353 A GB 243353A GB 728533 A GB728533 A GB 728533A
- Authority
- GB
- United Kingdom
- Prior art keywords
- egg white
- composition
- hexametaphosphate
- preparation
- sucrose
- 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
- 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A whippable composition comprises egg white, e.g. dried egg white, and an alkali metal (including ammonium) hexametaphosphate, preferably in amount less than 5 per cent of the egg white solids. The composition preferably contains also a substance producing pH 5-8 when the composition is dissolved in water. Cake making preparations of two mixtures are described, one mixture comprising the egg white-hexametaphosphate composition and the other comprising flour; an example is of an angel food cake preparation in which one mixture contains dried egg white, sucrose, sodium hexametaphosphate and sufficient tartaric acid to produce pH-5.5 and the other mixture contains flour, sucrose and cream of tartar.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US728533XA | 1952-02-07 | 1952-02-07 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB728533A true GB728533A (en) | 1955-04-20 |
Family
ID=22110147
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB2433/53A Expired GB728533A (en) | 1952-02-07 | 1953-01-28 | Improvements in or relating to food product and process of preparation |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB728533A (en) |
-
1953
- 1953-01-28 GB GB2433/53A patent/GB728533A/en not_active Expired
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