Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1978-12-18
1980-12-09
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426564, 426583, 426614, 426656, 426657, 426572, 426568, 426571, A23J 302
Patent
active
042385199
ABSTRACT:
New egg albumen extenders are provided comprising a derived protein-containing composition obtained from plant or animal sources, wherein said derived protein-containing composition has a molecular weight of less than 20,000, a total Kjeldahl nitrogen (TKN) content of from about 0.45 to about 2.1% of which at least 60% of the Kjeldahl nitrogen is non-protein nitrogen, and optionally, a whipping aid such as an enzyme modified wheat or soy protein, in combination with a member selected from the group consisting of gelatin, gelatin and a water soluble polyphosphate, a gum and mixtures thereof.
The products of the invention can be used as egg albumen extenders in whipped products such as meringues, nougat candy, divinity candy and cakes such as yellow or sponge cake.
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patent: 4089987 (1978-05-01), Chang
patent: 4120986 (1978-10-01), Lynn
Hunter Jeanette M.
Juettner Paul J.
Stauffer Chemical Company
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