NZ183822A - Method for preparing a lipoprotein emulsion :an egg yolk replacer - Google Patents

Method for preparing a lipoprotein emulsion :an egg yolk replacer

Info

Publication number
NZ183822A
NZ183822A NZ183822A NZ18382277A NZ183822A NZ 183822 A NZ183822 A NZ 183822A NZ 183822 A NZ183822 A NZ 183822A NZ 18382277 A NZ18382277 A NZ 18382277A NZ 183822 A NZ183822 A NZ 183822A
Authority
NZ
New Zealand
Prior art keywords
preparing
egg yolk
lipoprotein emulsion
replacer
yolk replacer
Prior art date
Application number
NZ183822A
Other languages
English (en)
Inventor
C T Tan
E W Turner
G P P Howard
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 NZ183822A publication Critical patent/NZ183822A/xx

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 OR TREATMENT 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L35/00—Foods 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (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)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)
NZ183822A 1976-05-03 1977-04-07 Method for preparing a lipoprotein emulsion :an egg yolk replacer NZ183822A (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
NZ183822A true NZ183822A (en) 1980-05-08

Family

ID=24739079

Family Applications (1)

Application Number Title Priority Date Filing Date
NZ183822A NZ183822A (en) 1976-05-03 1977-04-07 Method for preparing a lipoprotein emulsion :an egg yolk replacer

Country Status (11)

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

Families Citing this family (19)

* 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 (ja) * 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 厚膜混成集積回路
FR2578719B1 (fr) * 1985-03-12 1990-02-09 Christian Best Composition alimentaire coloree a usage notamment de decor
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
JP4078805B2 (ja) * 1998-06-01 2008-04-23 不二製油株式会社 カルボン酸とアミノ酸又はアミノ酸縮合体反応物及びその製造方法
US6441050B1 (en) * 2000-08-29 2002-08-27 Raj K. Chopra Palatable oral coenzyme Q liquid
US7541329B2 (en) * 2002-04-18 2009-06-02 Monsanto Technology Llc Oil body associated protein compositions and methods of use thereof for reducing the risk of cardiovascular disease
ES2320539T3 (es) * 2002-07-03 2009-05-25 Wade Mussawir-Key Frederick Substitutos del huevo.
ATE361679T1 (de) * 2003-02-21 2007-06-15 Unilever Nv Ersatzproduktkonzentrat und flüssiges ersatzprodukt von ei
KR20070001950A (ko) 2004-02-13 2007-01-04 유니레버 엔.브이. 계란 대체물 조성물 및 그를 사용한 제과제빵 제품의 제조방법
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs
MX2010007939A (es) * 2008-01-22 2010-10-04 Hamlet Protein As Composicion que comprende proteina y grasa dispersa.
KR20100133984A (ko) * 2008-03-13 2010-12-22 닛신 오일리오그룹 가부시키가이샤 전지대두분 함유 조성물 및 란(卵) 대체 조성물
JP6771335B2 (ja) * 2016-08-19 2020-10-21 株式会社明治 食品組成物用の大豆たんぱく質の製造方法及び食品組成物の製造方法
GB201614325D0 (en) * 2016-08-22 2016-10-05 Abbott Lab Nutritional composition and process of preparation thereof
CN110495519A (zh) * 2018-05-17 2019-11-26 山东万得福实业集团有限公司 一种用于焙烤食品上光上色专用大豆蛋白液的制备方法
EP4344555A1 (de) * 2022-09-27 2024-04-03 Ingredo GmbH Ei-ersatzstoff
CN118120893A (zh) * 2024-04-09 2024-06-04 河南花花牛乳业集团股份有限公司 一种脱脂鲜牛奶火锅底料及其制备方法

Also Published As

Publication number Publication date
AU2475877A (en) 1978-11-09
AU508188B2 (en) 1980-03-13
JPS5731874B2 (cs) 1982-07-07
CA1104413A (en) 1981-07-07
NO771363L (no) 1977-11-04
GB1533084A (en) 1978-11-22
FR2350059A1 (fr) 1977-12-02
JPS52134051A (en) 1977-11-09
SE7705005L (sv) 1977-11-04
ZA772337B (en) 1978-03-29
DE2718632A1 (de) 1977-11-17
NL7704579A (nl) 1977-11-07

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