Protein binder in food compositions
US4247573A · kind A · utility
8Cited by
7References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 20, 1979 |
| Grant date | Jan 27, 1981 |
| Priority date | — |
| Expiry date | Mar 20, 1999 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S530/827
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A protein micellar mass is used to replace or extend egg white normally used in various food compositions, as a binder. The protein micellar mass exhibits similar binding and heat coagulation properties to egg white.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.