Composition and process used for stabilizing egg proteins subjected to subsequent heat treatment
US5464639A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Dec 29, 1994 |
| Grant date | Nov 7, 1995 |
| Priority date | — |
| Expiry date | Dec 29, 2014 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2400/21
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Egg proteins, more specifically egg yolk proteins, or emulsions containing egg yolk proteins which are intended to subsequent thermal treatment, e.g. heat sterilization, are stabilized by addition thereto of an acidic amylaceous fermented composition resulting from a process wherein PA0 a) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized; PA0 b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species and Streptococcus thermophilus; PA0 c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 4.0 to 4.2 of the fermented material; and PA0 d) finally stabilized. PA0 Stabilizing composition useful therefor and foodstuffs containing same.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.