Coagulated egg-white foodstuffs

Details Coagulated egg-white foodstuffs Coagulated egg-white foodstuffs

1976-11-16

1979-02-06

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Poultry egg is basic ingredient

426657, A23L 132

Patent

active

041385071

ABSTRACT:
Coagulated egg-white foodstuffs comprising coagulated egg-white, a water-combinable material, a viscosity increasing agent, a starch hydrolyzate. These foodstuffs exhibit little or no water separation with no occurrence of a significant increase in hardness when they are thawed after storage thereof in a frozen state, and at the same time, the thawed foodstuffs have excellent palatability.

REFERENCES:
patent: 2052028 (1936-08-01), Harris et al.
patent: 2901360 (1959-08-01), Gorman et al.
patent: 3510315 (1970-05-01), Hawley
patent: 3565638 (1971-02-01), Ziegler et al.
patent: 3640731 (1972-02-01), Kaplow
patent: 3843811 (1974-10-01), Seeley
patent: 3917873 (1975-11-01), Kuroda et al.
patent: 3974296 (1976-08-01), Burkwall

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