Blends of egg albumen and whey protein having improved gel strength
US4364966A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Apr 13, 1981 |
| Grant date | Dec 21, 1982 |
| Priority date | — |
| Expiry date | Apr 13, 2001 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L15/20
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A dried blend of egg albumen and whey protein-containing composition which exhibits improved gel strength is prepared by subjecting desugared dried egg albumen to a heat treatment for a period of time ranging from in excess of about 2 weeks to about 8 weeks beyond the time the heat history of the dry egg albumen has remained above about 55.degree. C. said period of time being sufficient to elevate the gel strength of the egg albumen above 250 grams over the gel strength of the egg albumen prior to pasteurization, the blending from about 50% to about 85% of said so treated egg albumen with at least 15% of a whey protein-containing composition having from about 35% to about 80% whey protein.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.