NL7704579A - EGG YOLK SUBSTITUTE. - Google Patents

EGG YOLK SUBSTITUTE.

Info

Publication number
NL7704579A
NL7704579A NL7704579A NL7704579A NL7704579A NL 7704579 A NL7704579 A NL 7704579A NL 7704579 A NL7704579 A NL 7704579A NL 7704579 A NL7704579 A NL 7704579A NL 7704579 A NL7704579 A NL 7704579A
Authority
NL
Netherlands
Prior art keywords
egg yolk
yolk substitute
substitute
egg
yolk
Prior art date
Application number
NL7704579A
Other languages
Dutch (nl)
Original Assignee
Itt
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 Itt filed Critical Itt
Publication of NL7704579A publication Critical patent/NL7704579A/en

Links

Classifications

    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • 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
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • A23L15/35—Egg substitutes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A23L35/10—Emulsified foodstuffs
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Seasonings (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)
NL7704579A 1976-05-03 1977-04-27 EGG YOLK SUBSTITUTE. NL7704579A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US68229876A 1976-05-03 1976-05-03

Publications (1)

Publication Number Publication Date
NL7704579A true NL7704579A (en) 1977-11-07

Family

ID=24739079

Family Applications (1)

Application Number Title Priority Date Filing Date
NL7704579A NL7704579A (en) 1976-05-03 1977-04-27 EGG YOLK SUBSTITUTE.

Country Status (11)

Country Link
JP (1) JPS52134051A (en)
AU (1) AU508188B2 (en)
CA (1) CA1104413A (en)
DE (1) DE2718632A1 (en)
FR (1) FR2350059A1 (en)
GB (1) GB1533084A (en)
NL (1) NL7704579A (en)
NO (1) NO771363L (en)
NZ (1) NZ183822A (en)
SE (1) SE7705005L (en)
ZA (1) ZA772337B (en)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4214010A (en) * 1978-12-26 1980-07-22 Stauffer Chemical Company Replacement of whole egg in baked custard
JPS59152751U (en) * 1983-03-31 1984-10-13 日本電気ホームエレクトロニクス株式会社 Thick film hybrid integrated circuit
FR2578719B1 (en) * 1985-03-12 1990-02-09 Christian Best COLORED FOOD COMPOSITION FOR PARTICULARLY DECORATION
GB8506846D0 (en) * 1985-03-15 1985-04-17 Bio Isolates Ltd Egg substitutes
EP0953289A3 (en) * 1998-04-08 1999-11-24 Protein Technologies International, Inc. High fat and high protein content milk replacer and process for its production
EP1013662A4 (en) * 1998-06-01 2003-01-08 Fuji Oil Co Ltd Reaction products between carboxylic acid and amino acid or amino acid condensate and process for producing the same
US6441050B1 (en) * 2000-08-29 2002-08-27 Raj K. Chopra Palatable oral coenzyme Q liquid
NZ536466A (en) * 2002-04-18 2008-04-30 Monsanto Technology Llc Oil body associated protein compositions and methods of use thereof for reducing the risk of cardiovascular disease
DE60325673D1 (en) * 2002-07-03 2009-02-26 Frederick Wade Mussawir Key egg sets
ES2286379T3 (en) * 2003-02-21 2007-12-01 Unilever N.V. CONCENTRATED EGG SUBSTITUTE AND LIQUID EGG SUBSTITUTE.
BRPI0507260A (en) * 2004-02-13 2007-06-26 Unilever Nv egg substitution composition, use thereof, and method for producing confectionery
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs
US8956676B2 (en) 2008-01-22 2015-02-17 Hamlet Protein A/S Composition comprising protein and disperse fat
CN101959422A (en) * 2008-03-13 2011-01-26 日清奥利友集团株式会社 Composition containing full fat soy flour, and egg-substitute composition
GB201614325D0 (en) * 2016-08-22 2016-10-05 Abbott Lab Nutritional composition and process of preparation thereof
CN110495519A (en) * 2018-05-17 2019-11-26 山东万得福实业集团有限公司 A kind of preparation method for bakery product glazing colouring specialized soybean protein liquid
EP4344555A1 (en) * 2022-09-27 2024-04-03 Ingredo GmbH Egg substitute

Also Published As

Publication number Publication date
ZA772337B (en) 1978-03-29
NZ183822A (en) 1980-05-08
AU508188B2 (en) 1980-03-13
FR2350059A1 (en) 1977-12-02
AU2475877A (en) 1978-11-09
JPS5731874B2 (en) 1982-07-07
SE7705005L (en) 1977-11-04
CA1104413A (en) 1981-07-07
NO771363L (en) 1977-11-04
DE2718632A1 (en) 1977-11-17
GB1533084A (en) 1978-11-22
JPS52134051A (en) 1977-11-09

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Legal Events

Date Code Title Description
BV The patent application has lapsed