GB539579A - Improvements relating to the production of foaming substances suitable as substitutes for egg white - Google Patents

Improvements relating to the production of foaming substances suitable as substitutes for egg white

Info

Publication number
GB539579A
GB539579A GB24289/39A GB2428939A GB539579A GB 539579 A GB539579 A GB 539579A GB 24289/39 A GB24289/39 A GB 24289/39A GB 2428939 A GB2428939 A GB 2428939A GB 539579 A GB539579 A GB 539579A
Authority
GB
United Kingdom
Prior art keywords
whipped
extract
water
egg white
extraction
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
GB24289/39A
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.)
JOHN CHRISTIAN FERREE
Original Assignee
JOHN CHRISTIAN FERREE
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 JOHN CHRISTIAN FERREE filed Critical JOHN CHRISTIAN FERREE
Priority to GB24289/39A priority Critical patent/GB539579A/en
Publication of GB539579A publication Critical patent/GB539579A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)

Abstract

539,579. Food preparations; treating soya beans; confectionery. FERREE, J. C. Aug. 23, 1939, No. 24289. [Classes 28 (i) and 49] [Also in Group I] A liquid which can be whipped to form a foam resembling whipped egg white is produced by extracting with water soya bean flour, from which the fat has been removed by a solvent, and removing solid matter from the water extract. The extract may be evaporated to dryness to produce a powder which will foam when whipped with water. The whipping power of the extract can be increased (a) by adjusting its pH value to about 5, as by adding HCl, when a precipitate, presumed to be glycinin, is formed, and removing this precipitate ; the extract is preferably neutralised before using in cooking or evaporating to dryness ; or (b) by acidifying to pH5 the water used in extraction. The extracted flour may be subjected to a second extraction. Objectionable soya bean flavour can be removed from the fat-free flour before extraction by heating a flat layer several millimetres thick in an electric oven under 45 mm. of mercury at 120‹ C. for 20 minutes. The products of the invention can be used as egg white substitute in making meringues, marshmallows &c. or may be whipped in fruit juice or sugar syrup to make cold whips, toppings and frozen desserts.
GB24289/39A 1939-08-23 1939-08-23 Improvements relating to the production of foaming substances suitable as substitutes for egg white Expired GB539579A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB24289/39A GB539579A (en) 1939-08-23 1939-08-23 Improvements relating to the production of foaming substances suitable as substitutes for egg white

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB24289/39A GB539579A (en) 1939-08-23 1939-08-23 Improvements relating to the production of foaming substances suitable as substitutes for egg white

Publications (1)

Publication Number Publication Date
GB539579A true GB539579A (en) 1941-09-17

Family

ID=10209345

Family Applications (1)

Application Number Title Priority Date Filing Date
GB24289/39A Expired GB539579A (en) 1939-08-23 1939-08-23 Improvements relating to the production of foaming substances suitable as substitutes for egg white

Country Status (1)

Country Link
GB (1) GB539579A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2489208A (en) * 1945-05-17 1949-11-22 Central Soya Co Modified soy protein and the preparation thereof
US2668766A (en) * 1948-12-31 1954-02-09 Arthur C Beckel Protein adhesives
DE966408C (en) * 1954-06-01 1957-08-01 Grosseinkaufs Ges Deutscher Ko Process for the production of a fatty cake cream
US3099562A (en) * 1962-01-05 1963-07-30 Gen Foods Corp Preparation of heat-coagulable protein
DE1217189B (en) * 1961-09-25 1966-05-18 Pillsbury Co Process for the production of a pastry with a meringue structure

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2489208A (en) * 1945-05-17 1949-11-22 Central Soya Co Modified soy protein and the preparation thereof
US2668766A (en) * 1948-12-31 1954-02-09 Arthur C Beckel Protein adhesives
DE966408C (en) * 1954-06-01 1957-08-01 Grosseinkaufs Ges Deutscher Ko Process for the production of a fatty cake cream
DE1217189B (en) * 1961-09-25 1966-05-18 Pillsbury Co Process for the production of a pastry with a meringue structure
US3099562A (en) * 1962-01-05 1963-07-30 Gen Foods Corp Preparation of heat-coagulable protein

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