Production of egg white substitute from whey

Details Production of egg white substitute from whey Production of egg white substitute from whey

1975-05-30

1977-06-14

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Involving ion exchange, sequestering or chelating material

426583, 426656, 426657, A23C 2100

Patent

active

040298256

ABSTRACT:
Egg white substitutes can be prepared from cheese or vegetable whey by first reacting it with sodium lauryl sulfate to form a complex which precipitates in acidic medium, and, after removal of most of the sodium lauryl sulfate, using the product as a replacer for natural egg white in food preparations.

REFERENCES:
patent: 2129222 (1938-09-01), Leviton
patent: 2695235 (1954-11-01), Goede
patent: 2765232 (1956-10-01), Rodgers et al.
patent: 3061442 (1962-10-01), Ward et al.
patent: 3487064 (1969-12-01), Swanson et al.
patent: 3637643 (1972-01-01), Wingerd
patent: 3792175 (1974-02-01), Schmitt
patent: 3842062 (1974-10-01), Eastman
A. K. Smith et al., "Recovery of Soybean Whey Protein with Edible Gums & Detergents" Agr. & Food Chem. vol. 10, pp. 302-304.

Affiliated with

Also associated with

Rating

Production of egg white substitute from whey does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Production of egg white substitute from whey, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Production of egg white substitute from whey will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-10973