Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Patent
1976-09-24
1978-07-25
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
426602, 426657, A23J 300
Patent
active
041030389
ABSTRACT:
An egg replacer composition containing no egg yolk or egg white is provided which is low in cholesterol, high in the ratio of polyunsaturated fats to saturated fats and is avidin free. The composition comprises from 30 to 75% by weight of whey protein derived by ultrafiltration/concentration, from 5 to 65% by weight of fats having a polyunsaturated to saturated ratio of 1:1 to 2.8:1 and from 0.2 to 17.0% by weight of a food grade emulsifier, preferably lecithin, in order to more closely approximate the nutritional characteristics of natural eggs. The composition will have a cholesterol content of less than 0.5 mg. per gram of composition and 15 avidin free. The absence of avidin allows the biotin to avoid complexing and the biotin is thus available for nutritional use.
REFERENCES:
patent: 2695235 (1954-11-01), Goede
patent: 3640732 (1972-02-01), Johnson
patent: 3706575 (1972-12-01), Broadhead
patent: 3717474 (1973-02-01), Fioriti et al.
patent: 3806608 (1974-04-01), Perret
patent: 3930039 (1975-12-01), Kuipers
Webb, Ed, By Products from Milk, 2nd ed., Whey, Avi Pub. Co., Westport, Conn., pp. 18-20, 1970.
Beatrice Foods Co.
Hunter Jeanette M.
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