Composition and process used for stabilizing egg proteins subjec

Details Composition and process used for stabilizing egg proteins subjec Composition and process used for stabilizing egg proteins subjec

1994-12-29

1995-11-07

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426605, 426654, A21D 200, A23L 124, A23L 1105, A23L 33463

Patent

active

054646391

ABSTRACT:
Egg proteins, more specifically egg yolk proteins, or emulsions containing egg yolk proteins which are intended to subsequent thermal treatment, e.g. heat sterilization, are stabilized by addition thereto of an acidic amylaceous fermented composition resulting from a process wherein

REFERENCES:
patent: 2056082 (1936-09-01), Tranin
patent: 3615697 (1971-10-01), Hollenbeck
patent: 3619206 (1971-11-01), Evans et al.
Rossi et al. Brief Communications of the XXIII International Dairy Compress, Montreal, Oct. 8-12, 1990 vol. II p. 411.

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