Process for lowering the thermogelation temperature of egg album

Details Process for lowering the thermogelation temperature of egg album Process for lowering the thermogelation temperature of egg album

1981-08-03

1983-11-08

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Poultry egg is basic ingredient

4263301, A23B 500, A23L 300

Patent

active

044142404

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.

REFERENCES:
patent: 3520700 (1970-07-01), Kohl et al.
patent: 3682660 (1972-08-01), Kohl et al.

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