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 whiteInfo
- 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
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.
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)
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 |
-
1939
- 1939-08-23 GB GB24289/39A patent/GB539579A/en not_active Expired
Cited By (5)
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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