Egg replacer composition and method for making a bakery...

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing

Reexamination Certificate

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C426S614000, C426S634000

Reexamination Certificate

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07442400

ABSTRACT:
An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt % protein, 10-50 wt % vegetable oil, 0.5-5 wt % stearoyl lactylate, 0.5-15 wt % carbohydrate and optionally vegetable lecithin in an amount, expressed as phosphatides, not exceeding 3 wt %. The cholesterol content is less than 0.5 wt %. The protein includes soy protein and egg white protein, at least half of the protein being soy protein. The PDI is at least 60%.

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European Search Report No. EP 04 07 5455 dated Jul. 20, 2004—2 pp.
Co-Pending, WO 2004/073423 A1 Bodor et al. Feb. 5, 2004 “Egg Replacer Concentrate and Liquid Egg Replacer”.

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