Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1981-01-09
1982-07-27
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426575, 426580, 426574, 426614, 426653, 426496, A23L 104, A23L 132
Patent
active
043418082
ABSTRACT:
A freezable raw custard preparation, especially for quiche having a substantial proportion which is whole egg or egg white based whole egg replacer. The composition also has an effective amount of food particulates and a milk derived portion. The egg and milk derived portions are present in a weight ratio of about 0.45:1 to about 0.75:1, the milk derived portion comprising fluid milk, a water absorbing quantity of a protein concentrate, and a thixotropic gum. The total protein content from the fluid milk and protein concentrate is at least about 4% by weight of the milk derived portion. The gum content is that effective to provide a viscosity of the raw custard sufficient for homogeneous suspension of the food particulates prior to freezing.
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patent: 3721571 (1973-03-01), Glicksman
patent: 3911144 (1975-10-01), Strong et al.
patent: 3993793 (1976-11-01), Finney
patent: 4214010 (1980-07-01), Corbett
patent: 4216242 (1980-08-01), Braverman
Hunter Jeanette M.
SCM Corporation
Thomas Richard H.
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