GB756632A - Improved method of producing egg substitutes for use in the production of sponges, cakes, and similar baked goods - Google Patents
Improved method of producing egg substitutes for use in the production of sponges, cakes, and similar baked goodsInfo
- Publication number
- GB756632A GB756632A GB21974/54A GB2197454A GB756632A GB 756632 A GB756632 A GB 756632A GB 21974/54 A GB21974/54 A GB 21974/54A GB 2197454 A GB2197454 A GB 2197454A GB 756632 A GB756632 A GB 756632A
- Authority
- GB
- United Kingdom
- Prior art keywords
- stage
- treatment
- temperature
- baked goods
- cakes
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Egg substitutes for use in making sponge cakes and similar baked goods are prepared by treating skim milk which has been concentrated e.g. to 25 per cent solids, or a solution of milk protein, i.e. casein, lactoglobulin and/or lactalbumin, with a calcium sequestering agent, e.g. sodium pyrophosphate, hexametaphosphate or citrate, at pH less than 7, the period of such treatment being in accordance with the temperature, raising the pH to substantially above 7 and maintaining this pH for a period again dependent upon the temperature. The temperature for each stage of the preparation is preferably below 60 DEG C. Treatment in the first stage may be from 20 hours at 5 DEG C. to 1 hour at 45 DEG C.; treatment in the second stage may be from 2 hours at 45 DEG C. to 1 hour at 60 DEG C. Sodium hydroxide, trisodium phosphate or sodium carbonate, together with sodium bicarbonate if desired, may be added to raise the pH in the second stage. Alkalinity of the product may be reduced by the addition of citric, hydrochloric, phosphoric or lactic acid. The product may be used in liquid form or may be spray dried to a powder.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU756632X | 1953-08-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB756632A true GB756632A (en) | 1956-09-05 |
Family
ID=3757011
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB21974/54A Expired GB756632A (en) | 1953-08-10 | 1954-07-27 | Improved method of producing egg substitutes for use in the production of sponges, cakes, and similar baked goods |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB756632A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0053027A1 (en) * | 1980-11-25 | 1982-06-02 | Unilever Plc | A water-soluble protein product, process for preparing it and bakery products containing it |
| CN114007427A (en) * | 2019-04-22 | 2022-02-01 | 完美日股份有限公司 | Egg replacer and compositions comprising the same and methods of producing the same |
-
1954
- 1954-07-27 GB GB21974/54A patent/GB756632A/en not_active Expired
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0053027A1 (en) * | 1980-11-25 | 1982-06-02 | Unilever Plc | A water-soluble protein product, process for preparing it and bakery products containing it |
| WO1982001807A1 (en) * | 1980-11-25 | 1982-06-10 | Yoell Richard W | Food product and process |
| US4528203A (en) * | 1980-11-25 | 1985-07-09 | Lever Brothers Company | Process preparation of soluble protein and use |
| CN114007427A (en) * | 2019-04-22 | 2022-02-01 | 完美日股份有限公司 | Egg replacer and compositions comprising the same and methods of producing the same |
| EP3958681A4 (en) * | 2019-04-22 | 2022-12-21 | Perfect Day, Inc. | Egg replacer and compositions comprising the egg replacer, and methods for producing the same |
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