FR2403031A1 - Procede pour l'obtention de produits moussant analogues au blanc d'oeuf, a partir de lactoserum - Google Patents

Procede pour l'obtention de produits moussant analogues au blanc d'oeuf, a partir de lactoserum

Info

Publication number
FR2403031A1
FR2403031A1 FR7727797A FR7727797A FR2403031A1 FR 2403031 A1 FR2403031 A1 FR 2403031A1 FR 7727797 A FR7727797 A FR 7727797A FR 7727797 A FR7727797 A FR 7727797A FR 2403031 A1 FR2403031 A1 FR 2403031A1
Authority
FR
France
Prior art keywords
whey
egg white
analogue
foaming products
obtaining foaming
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.)
Granted
Application number
FR7727797A
Other languages
English (en)
Other versions
FR2403031B1 (fr
Inventor
Denis Paquet
Kain Srieng Thou
Charles Alais
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bpifrance Financement SA
Original Assignee
Agence National de Valorisation de la Recherche ANVAR
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 Agence National de Valorisation de la Recherche ANVAR filed Critical Agence National de Valorisation de la Recherche ANVAR
Priority to FR7727797A priority Critical patent/FR2403031A1/fr
Priority to US05/936,250 priority patent/US4226893A/en
Priority to DE2839466A priority patent/DE2839466C2/de
Priority to NL7809286A priority patent/NL7809286A/xx
Priority to CA311,177A priority patent/CA1106226A/fr
Publication of FR2403031A1 publication Critical patent/FR2403031A1/fr
Application granted granted Critical
Publication of FR2403031B1 publication Critical patent/FR2403031B1/fr
Granted legal-status Critical Current

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
    • 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
    • A23C21/00—Whey; Whey preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Procédé pour l'obtention de produits moussants analogues au blanc d'oeuf, à partir de lactosérum. Le procédé comprend l'acidification du lactosérum à un pH de 2 à 6, le chauffage entre 45 et 80 degrés C pendant 5 à 20 minutes, puis le brusque refroidissement à une température comprise entre 15 degrés C et 25 degrés C et une alcalinisation subséquente à un pH compris entre 7 et 9. Ces produits peuvent être utilisés pour la fabrication de pâtisseries telles que des meringues.
FR7727797A 1977-08-14 1977-09-14 Procede pour l'obtention de produits moussant analogues au blanc d'oeuf, a partir de lactoserum Granted FR2403031A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
FR7727797A FR2403031A1 (fr) 1977-09-14 1977-09-14 Procede pour l'obtention de produits moussant analogues au blanc d'oeuf, a partir de lactoserum
US05/936,250 US4226893A (en) 1977-08-14 1978-08-24 Process for the production of foam products similar to egg white from milk serum
DE2839466A DE2839466C2 (de) 1977-09-14 1978-09-11 Verfahren zur Herstellung schaumfähiger, als Eiklarersatz geeigneter Produkte
NL7809286A NL7809286A (nl) 1977-09-14 1978-09-12 Werkwijze ter bereiding van schuimprodukten analoog aan eiwit, uitgaande van melkwei.
CA311,177A CA1106226A (fr) 1977-09-14 1978-09-13 Procede de production de produits mousses analogue au blanc d'oeuf a partir de lactoserum

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7727797A FR2403031A1 (fr) 1977-09-14 1977-09-14 Procede pour l'obtention de produits moussant analogues au blanc d'oeuf, a partir de lactoserum

Publications (2)

Publication Number Publication Date
FR2403031A1 true FR2403031A1 (fr) 1979-04-13
FR2403031B1 FR2403031B1 (fr) 1981-03-27

Family

ID=9195398

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7727797A Granted FR2403031A1 (fr) 1977-08-14 1977-09-14 Procede pour l'obtention de produits moussant analogues au blanc d'oeuf, a partir de lactoserum

Country Status (5)

Country Link
US (1) US4226893A (fr)
CA (1) CA1106226A (fr)
DE (1) DE2839466C2 (fr)
FR (1) FR2403031A1 (fr)
NL (1) NL7809286A (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0029370A1 (fr) * 1979-11-19 1981-05-27 The Kroger Co. Production de produits protéiniques et leur utilisation dans la préparation de boissons acides
FR2484786A1 (fr) * 1980-03-21 1981-12-24 Bel Fromageries Procede de preparation d'adjuvants d'origine laitiere, utilises dans la fabrication de produits de cuisson a base de cereales, et nouveaux produits ainsi obtenus

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5217741A (en) * 1991-01-25 1993-06-08 Snow Brand Milk Products Co., Ltd. Solution containing whey protein, whey protein gel, whey protein powder and processed food product produced by using the same
US20050276721A1 (en) * 2004-05-25 2005-12-15 Steris Inc. Method and apparatus for controlling the concentration of a sterilant chemical in a fluid

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL76842C (nl) * 1943-05-20 1955-01-15 Lenderink & Co Nv Werkwijze ter bereiding van voedings- en genotmiddelen en van daatvoor geschikte schuimende eiwitpreparaten
US3930039A (en) * 1971-07-30 1975-12-30 Molkerei J A Meggle Milchindus Method of preparing a protein concentrate from whey
US3956520A (en) * 1973-11-16 1976-05-11 Aiello Joseph A Process for manufacturing cheese product
US3935323A (en) * 1973-12-06 1976-01-27 Stauffer Chemical Company Process for improving whipping properties of aqueous protein solutions

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0029370A1 (fr) * 1979-11-19 1981-05-27 The Kroger Co. Production de produits protéiniques et leur utilisation dans la préparation de boissons acides
FR2484786A1 (fr) * 1980-03-21 1981-12-24 Bel Fromageries Procede de preparation d'adjuvants d'origine laitiere, utilises dans la fabrication de produits de cuisson a base de cereales, et nouveaux produits ainsi obtenus

Also Published As

Publication number Publication date
DE2839466A1 (de) 1979-03-22
CA1106226A (fr) 1981-08-04
NL7809286A (nl) 1979-03-16
DE2839466C2 (de) 1983-03-17
US4226893A (en) 1980-10-07
FR2403031B1 (fr) 1981-03-27

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Legal Events

Date Code Title Description
ST Notification of lapse