Use of heat coagulated whey protein concentrate as a substitute for gelled egg white
US4362761A · kind A · utility
19Cited by
5References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 23, 1980 |
| Grant date | Dec 7, 1982 |
| Priority date | — |
| Expiry date | Dec 23, 2000 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L9/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Gelled egg white of the type normally found in hard boiled eggs can be replaced with substantially equivalent taste and mouth feel with a whey protein concentrate which is heat coagulated at a temperature of 80.degree. C. to 100.degree. C. at a pH within the range of about 7 to about 10.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.