GB2010066A - Replacement of non-fat dry milk and egg albumen in food compositions - Google Patents

Replacement of non-fat dry milk and egg albumen in food compositions

Info

Publication number
GB2010066A
GB2010066A GB7848315A GB7848315A GB2010066A GB 2010066 A GB2010066 A GB 2010066A GB 7848315 A GB7848315 A GB 7848315A GB 7848315 A GB7848315 A GB 7848315A GB 2010066 A GB2010066 A GB 2010066A
Authority
GB
United Kingdom
Prior art keywords
weight
protein
food product
egg albumen
replacement
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
GB7848315A
Other versions
GB2010066B (en
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.)
Stauffer Chemical Co
Original Assignee
Stauffer Chemical Co
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 Stauffer Chemical Co filed Critical Stauffer Chemical Co
Publication of GB2010066A publication Critical patent/GB2010066A/en
Application granted granted Critical
Publication of GB2010066B publication Critical patent/GB2010066B/en
Expired 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
    • 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
    • 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
    • A23L33/19—Dairy proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Dairy Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A method for the preparation of a food product comprises replacing up to 75%, by weight, on a dry solids basis, of the egg albumen requirement thereof and up to 100%, by weight, of the milk solids non-fat requirement thereof by a composition comprising from 75 to 100%, by weight, of substantially non heat-denatured whey protein concentrate having a protein content of at least 35%, by weight, obtained from acid cheese whey and optionally up to 25%, by weight, of another protein-containing whey-based product in an amount equivalent to at least 90%, by weight of the weight of protein replaced, the lactose content of the food product not exceeding 10% of the original lactose content of the milk solids non-fat replaced. The food product may be scrambled egg substitute, sponge cake, sweet dough, biscuits, pancakes, doughnuts, muffins, puddings, sauces and soups.
GB7848315A 1977-12-15 1978-12-13 Replacement of non-fat dry milk and egg albumen in food compositions Expired GB2010066B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US86066777A 1977-12-15 1977-12-15

Publications (2)

Publication Number Publication Date
GB2010066A true GB2010066A (en) 1979-06-27
GB2010066B GB2010066B (en) 1982-03-24

Family

ID=25333747

Family Applications (1)

Application Number Title Priority Date Filing Date
GB7848315A Expired GB2010066B (en) 1977-12-15 1978-12-13 Replacement of non-fat dry milk and egg albumen in food compositions

Country Status (6)

Country Link
BE (1) BE872781A (en)
CA (1) CA1119456A (en)
DE (1) DE2853556A1 (en)
FR (1) FR2411574A1 (en)
GB (1) GB2010066B (en)
NL (1) NL7812187A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0032833A2 (en) * 1980-01-21 1981-07-29 The Kroger Co. Egg yolk containing compositions in which the egg yolk has been at least partially replaced
EP0102416A1 (en) * 1982-08-23 1984-03-14 Nutrisearch Company Blends of egg albumen and whey protein of improved gel strength
GB2130068A (en) * 1982-08-06 1984-05-31 Foremost Mckesson Food product and process of manufacture
US4882194A (en) * 1984-01-05 1989-11-21 Nabisco Brands, Inc. Liquid egg compositions containing storage-stable solids
EP0348503A1 (en) * 1987-12-02 1990-01-03 THE NUTRASWEET COMPANY (a Delaware corporation) Cream substitute ingredient and food products
DE9107764U1 (en) * 1991-03-18 1992-10-22 Voag, Josef, Dipl.-Ing., 80333 München pudding

Families Citing this family (2)

* 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
DE3572916D1 (en) * 1984-01-05 1989-10-19 Nabisco Brands Inc Liquid egg compositions containing storage-stable solids

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3706575A (en) * 1969-09-09 1972-12-19 Stauffer Chemical Co Lactalbumin phosphate as a replacement for egg white
US3941895A (en) * 1973-11-29 1976-03-02 International Telephone And Telegraph Corporation Replacement of nonfat dry milk
AR205779A1 (en) * 1975-03-17 1976-05-31 Stauffer Chemical Co PROTEIN MIXTURE AND PRODUCT CONTAINING IT
US4029825A (en) * 1975-05-30 1977-06-14 Stauffer Chemical Company Production of egg white substitute from whey

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0032833A2 (en) * 1980-01-21 1981-07-29 The Kroger Co. Egg yolk containing compositions in which the egg yolk has been at least partially replaced
EP0032833A3 (en) * 1980-01-21 1981-11-11 The Kroger Co. Egg yolk containing compositions in which the egg yolk has been at least partially replaced
GB2130068A (en) * 1982-08-06 1984-05-31 Foremost Mckesson Food product and process of manufacture
EP0102416A1 (en) * 1982-08-23 1984-03-14 Nutrisearch Company Blends of egg albumen and whey protein of improved gel strength
US4882194A (en) * 1984-01-05 1989-11-21 Nabisco Brands, Inc. Liquid egg compositions containing storage-stable solids
EP0348503A1 (en) * 1987-12-02 1990-01-03 THE NUTRASWEET COMPANY (a Delaware corporation) Cream substitute ingredient and food products
EP0348503A4 (en) * 1987-12-02 1992-07-15 Nutrasweet Co Cream substitute ingredient and food products
DE9107764U1 (en) * 1991-03-18 1992-10-22 Voag, Josef, Dipl.-Ing., 80333 München pudding

Also Published As

Publication number Publication date
GB2010066B (en) 1982-03-24
FR2411574A1 (en) 1979-07-13
NL7812187A (en) 1979-06-19
BE872781A (en) 1979-06-15
CA1119456A (en) 1982-03-09
DE2853556A1 (en) 1979-06-21

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Legal Events

Date Code Title Description
732 Registration of transactions, instruments or events in the register (sect. 32/1977)
PCNP Patent ceased through non-payment of renewal fee