GB1422823A - Low-fat egg product - Google Patents

Low-fat egg product

Info

Publication number
GB1422823A
GB1422823A GB3058773A GB3058773A GB1422823A GB 1422823 A GB1422823 A GB 1422823A GB 3058773 A GB3058773 A GB 3058773A GB 3058773 A GB3058773 A GB 3058773A GB 1422823 A GB1422823 A GB 1422823A
Authority
GB
United Kingdom
Prior art keywords
mix
solids
fat
egg
starch
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
Application number
GB3058773A
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.)
Anheuser Busch Companies LLC
Original Assignee
Anheuser Busch Companies LLC
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 Anheuser Busch Companies LLC filed Critical Anheuser Busch Companies LLC
Publication of GB1422823A publication Critical patent/GB1422823A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

1422823 Cholesterol free egg mix ANHEUSER-BUSCH Inc 27 June 1973 [29 June 1972] 30587/73 Heading A2B A cholesterol free egg mix comprises by weight 94-98% liquid egg white, 1.1% to 3.4% starch, 0.05 to 1.0% vegetable gum and 0.8 to 2.4% non-fat milk solids the mixture having a pH between 9.0 and 10.0 and containing substantially no fat and no cholesterol. The preferred starch is potato flour and the vegetable gum is carboxymethyl cellulose or a mixture of this with carrogeen. The composition may contain sufficient potassium hydroxide to provide the required pH. The mix may be prepared by mixing a solution of egg white solids and a combination of starch, vegetable gum, and non-fat milk solids to produce a mix containing by weight 10% to 11.8% of total egg solids and 13 to 18% total solids, having substantially no fat, adjusting the pH of the mix to between 9.0 and 10.0 and packing and freezing the mix. The pH may be adjusted by adding a base e.g. KOH.
GB3058773A 1972-06-29 1973-06-27 Low-fat egg product Expired GB1422823A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US26744772A 1972-06-29 1972-06-29

Publications (1)

Publication Number Publication Date
GB1422823A true GB1422823A (en) 1976-01-28

Family

ID=23018810

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3058773A Expired GB1422823A (en) 1972-06-29 1973-06-27 Low-fat egg product

Country Status (1)

Country Link
GB (1) GB1422823A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4200663A (en) * 1977-09-23 1980-04-29 S. & R. Food Co., Inc. Cholesterol-free egg product having improved cooking tolerance
US5281431A (en) * 1989-10-10 1994-01-25 Dunckel Luis D Egg cooking and packaging process

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4200663A (en) * 1977-09-23 1980-04-29 S. & R. Food Co., Inc. Cholesterol-free egg product having improved cooking tolerance
US5281431A (en) * 1989-10-10 1994-01-25 Dunckel Luis D Egg cooking and packaging process
US5427016A (en) * 1989-10-10 1995-06-27 Dunckel; Louis D. Egg cooking and packaging apparatus

Similar Documents

Publication Publication Date Title
GB1400662A (en) Low fat egg product
GB1324557A (en) Gelling compositions
GB924956A (en) Souffle mix
GB1346756A (en) Food compositions of reduced caloric value and method for the production thereof
GB8505980D0 (en) Structured food products
FR2226120A1 (en) Stabiliser for protein rich acidified yogurt - contg. carob gum with kappa-carraghenane or other gums
GB1530033A (en) Method of preparing a reconstitutable cereal product
IE41232B1 (en) Food products
GB1422823A (en) Low-fat egg product
GB1423608A (en) Compositions of low calorie content
IE40994L (en) Food products comprising a gelled aqueous phase
DE3665125D1 (en) Method for manufacturing a food composition, the food composition, and a food product such as filled cakes and dishes containing this food composition
GB1426413A (en) Food compositions of reduced caloric value and method for the production thereof
GB1517158A (en) Baking dough compositions
GB1323380A (en) Process for making light desserts
GB1225040A (en) Thickener for use in making cooked foodstuff, cooked foodstuffs and process
US3332786A (en) Method of preparing enzyme stable starch and product
EP0339784A3 (en) Food and method of its preparation
US2954299A (en) Process of preparing a chiffon dessert product and the resulting product
FR2167986A1 (en) Low calorie food - contains pullulan as partial replacement for starch
GB1307666A (en) Process for preparing fat-containing powdered milk or milk substi tute product
GB1485112A (en) Gelforming composition
GB1443733A (en) Waffles
GB1492060A (en) Foodstuffs
ES2008729A6 (en) Bakery products and process for their production.

Legal Events

Date Code Title Description
PS Patent sealed
PLNP Patent lapsed through nonpayment of renewal fees