Egg replacer concentrate and liquid egg replacer

Details Egg replacer concentrate and liquid egg replacer Egg replacer concentrate and liquid egg replacer

2005-04-12

2005-04-12

Weier, Anthony (Department: 1761)

Food or edible material: processes, compositions, and products

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

Protein, amino acid, or yeast containing

C426S614000, C426S634000

Reexamination Certificate

active

06878394

ABSTRACT:
An egg replacer concentrate is provided that has a low cholesterol content. It includes 40-85% protein, 10-50% vegetable oil and 0.5-15% carbohydrate. The cholesterol content is less than 0.5%. The protein includes soy protein, milk protein and optionally egg white protein, at least half of the protein being soy protein. The PDI is at least 60%. The concentrate is dispersed in water, and optionally egg whites, to provide a liquid egg replacer. The liquid egg replacer includes egg white protein and has a moisture content of 75-84%. It contains 16-28% of the egg replacer concentrate, 45-82% water and optionally egg white.

REFERENCES:
patent: 4360537 (1982-11-01), Tan et al.
patent: 4511588 (1985-04-01), Kudo et al.
patent: 5192566 (1993-03-01), Cox et al.
patent: 5340601 (1994-08-01), Vassiliou
patent: 6726951 (2004-04-01), Campbell et al.
International Search Report no. PCT/EP 2004/001180 dated May 11, 2004—3 pp..

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