Blends of egg albumen and whey protein having improved gel stren

Details Blends of egg albumen and whey protein having improved gel stren Blends of egg albumen and whey protein having improved gel stren

1981-04-13

1982-12-21

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426583, 426614, 426657, A23C 2104, A23J 300, A23L 132

Patent

active

043649661

ABSTRACT:
A dried blend of egg albumen and whey protein-containing composition which exhibits improved gel strength is prepared by subjecting desugared dried egg albumen to a heat treatment for a period of time ranging from in excess of about 2 weeks to about 8 weeks beyond the time the heat history of the dry egg albumen has remained above about 55.degree. C. said period of time being sufficient to elevate the gel strength of the egg albumen above 250 grams over the gel strength of the egg albumen prior to pasteurization, the blending from about 50% to about 85% of said so treated egg albumen with at least 15% of a whey protein-containing composition having from about 35% to about 80% whey protein.

REFERENCES:
patent: 2982663 (1961-05-01), Bergquist
patent: 3143427 (1964-08-01), Thies
patent: 3161527 (1964-12-01), Smith
patent: 3737326 (1973-06-01), Basso et al.
patent: 4214010 (1980-07-01), Corbett

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