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
1977-12-05
1980-01-08
Yoncoskie, Robert A.
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.
426614, 426615, 426622, 426634, 426657, 426553, A21D 1308, A23L 132
Patent
active
041827791
ABSTRACT:
The present invention relates to a composition which can be used to extend egg yolks up to about a 75% replacement on a per weight basis of the yolk replaced depending on the area of use of the yolk without the need of modifying the final recipe by the user. The compositions can be liquid or dry and can be used to replace liquid or dry egg yolks respectively.
REFERENCES:
patent: 1750720 (1930-03-01), Matti
patent: 1776721 (1930-09-01), Bollman
patent: 3271164 (1966-09-01), Andt
patent: 3348951 (1967-10-01), Evans
patent: 3864500 (1975-02-01), Lynn
Juettner Paul J.
Stauffer Chemical Company
Yoncoskie Robert A.
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