Process for lowering the thermogelation temperature of egg albumen
US4414240A · kind A · utility
3Cited by
2References
6Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Aug 3, 1981 |
| Grant date | Nov 8, 1983 |
| Priority date | — |
| Expiry date | Aug 3, 2001 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23J3/04
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The thermogelation temperature of egg albumen can be decreased by cooling an alkaline solution of egg albumen heated to a temperature within the range of from about 60.degree. C. and the gelation temperature of the egg albumen, the solution having a pH within the range of from about 8 and about 10 and an egg albumen content in said solution of less than about 20%, to a temperature sufficient to arrest further modification of the protein.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.