Process for forming an egg white substitute

Details Process for forming an egg white substitute Process for forming an egg white substitute

1977-09-28

1981-05-12

Michl, Paul R.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

426583, 426614, A23J 120

Patent

active

042671000

ABSTRACT:
An egg white substitute is formed from whey proteins by adjusting a water solution containing the whey protein to a pH of from about 11 to about 13 and thereafter reducing the pH to a value of about 4.0 to about 6.0 to produce a water solution of a modified whey protein and insoluble whey solids. The water solution of the modified whey product can be used as an egg white substitute, e.g., in meringues. If the insoluble whey solids are rehydrolyzed, they too can be used as an egg white substitute.

REFERENCES:
patent: 2391559 (1945-12-01), Faulkner
patent: 3404142 (1968-10-01), Shank
patent: 3687928 (1972-08-01), Brouwer
patent: 3922375 (1975-11-01), Dalan
patent: 3969337 (1976-07-01), Lauer

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