WO1986005362A3 - Egg substitutes - Google Patents

Egg substitutes

Info

Publication number
WO1986005362A3
WO1986005362A3 PCT/GB1986/000147 GB8600147W WO8605362A3 WO 1986005362 A3 WO1986005362 A3 WO 1986005362A3 GB 8600147 W GB8600147 W GB 8600147W WO 8605362 A3 WO8605362 A3 WO 8605362A3
Authority
WO
WIPO (PCT)
Prior art keywords
egg
substitute
aqueous solution
egg yolk
protein
Prior art date
Application number
PCT/GB1986/000147
Other languages
French (fr)
Other versions
WO1986005362A2 (en
Inventor
George E Jowett
Original Assignee
Bio Isolates Ltd
George E Jowett
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 Bio Isolates Ltd, George E Jowett filed Critical Bio Isolates Ltd
Publication of WO1986005362A2 publication Critical patent/WO1986005362A2/en
Publication of WO1986005362A3 publication Critical patent/WO1986005362A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • 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
    • 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
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings

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)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

An egg yolk substitute comprises: (a) an aqueous solution of pH 7.0 to 9.5 consisting entirely of materials of known composition (rather than complex naturally-derived concentrates), which solution contains water-soluble substantially undenatured functional protein of purity at least 88% by weight (dry basis) obtained from a natural protein source, the protein containing not more than 10% lactose, and a dietetically acceptable emulsifier which is either a natural product or a synthetic equivalent thereof, the solution containing no more than 2.5% by weight of dietetically acceptable salt; and (b) an edible fat or oil which is homogenised or emulsified with said aqueous solution. The egg yolk substitute may be used together with an egg-white substitute comprising an aqueous solution containing 7 to 15% of water-soluble undenatured functional protein as described above; this thus constitutes a whole egg substitute. Unit packs containing such egg yolk and whole egg substitutes are also disclosed.
PCT/GB1986/000147 1985-03-13 1986-03-13 Egg substitutes WO1986005362A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB8506846 1985-03-13
GB858506846A GB8506846D0 (en) 1985-03-15 1985-03-15 Egg substitutes

Publications (2)

Publication Number Publication Date
WO1986005362A2 WO1986005362A2 (en) 1986-09-25
WO1986005362A3 true WO1986005362A3 (en) 1986-12-18

Family

ID=10576094

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1986/000147 WO1986005362A2 (en) 1985-03-13 1986-03-13 Egg substitutes

Country Status (3)

Country Link
EP (1) EP0215089A1 (en)
GB (1) GB8506846D0 (en)
WO (1) WO1986005362A2 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE60313732T2 (en) * 2003-02-21 2008-01-24 Unilever N.V. Replacement product concentrate and liquid replacement product of egg
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs
EP1839488A1 (en) * 2006-03-27 2007-10-03 Campina Nederland Holding B.V. Egg-free cake and a method for preparation thereof
CA3065980C (en) * 2011-11-02 2022-12-06 Just, Inc. Plant-based egg substitute and method of manufacture
FI129771B (en) * 2021-04-27 2022-08-15 Solar Foods Oy Egg replacement food product and method of producing thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3892873A (en) * 1973-11-19 1975-07-01 Kraftco Corp Emulsified oil dressing
JPS52134051A (en) * 1976-05-03 1977-11-09 Itt Method of preparing edible lipoprotein emulsion
US4103038A (en) * 1976-09-24 1978-07-25 Beatrice Foods Co. Egg replacer composition and method of production
US4120986A (en) * 1976-03-05 1978-10-17 Stauffer Chemical Company Whole egg replacer
FR2445110A1 (en) * 1978-12-26 1980-07-25 Stauffer Chemical Co REPLACING WHOLE EGGS IN A BLANK

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3892873A (en) * 1973-11-19 1975-07-01 Kraftco Corp Emulsified oil dressing
US4120986A (en) * 1976-03-05 1978-10-17 Stauffer Chemical Company Whole egg replacer
JPS52134051A (en) * 1976-05-03 1977-11-09 Itt Method of preparing edible lipoprotein emulsion
US4103038A (en) * 1976-09-24 1978-07-25 Beatrice Foods Co. Egg replacer composition and method of production
FR2445110A1 (en) * 1978-12-26 1980-07-25 Stauffer Chemical Co REPLACING WHOLE EGGS IN A BLANK

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
CHEMICAL ABSTRACTS, Vol. 88, No. 25, 19 June 1978 (Columbus, Ohio, US) see page 581, Abstract No. 188498n, & JP, A, 77134051 (ITT Industries, Inc.) 9 November 1977 *

Also Published As

Publication number Publication date
WO1986005362A2 (en) 1986-09-25
GB8506846D0 (en) 1985-04-17
EP0215089A1 (en) 1987-03-25

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