Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Patent
1979-04-05
1982-11-23
Golian, Joseph M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
426614, 426653, 426552, 426553, 426573, 426 98, 426554, A23L 132
Patent
active
043605370
ABSTRACT:
Liproprotein emulsion system composed of protein, edible oil and other selected food ingredients are proposed and used to replace egg yolk and other natural materials in various food products. New and improved processes are described for the preparation of lipoprotein emulsions in a liquid or dry form for use in cake; protein beverages and other food compositions. These processes include methods to improve the solubility and functional properties of the protein component. The lipoprotein system can be used alone or in combination with egg white or other heat coagulable proteins to be a complete or partial substitute for whole eggs. Examples illustrate the practice of this invention to replace egg yolk in cake, donut, muffin, custard and like products.
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patent: 3356507 (1967-12-01), Wingerd
patent: 3935325 (1976-01-01), Gilmore et al.
Handbook of Food Additives, 1968, Edited by Furia et al., Chemical Rubber, Cleveland, pp. 415, 567.
The Condensed Chemical Dictionary, 8th Ed., 1971, revised by Hawley, Van Nostrand & Reinhold: New York, pp. 412, 840, 841.
Introduction to the Biochemistry of Foods, 1963, Braverman, Elsevier Publ. Co., New York, p. 114.
Howard Gail P.
Tan Chee-Teck
Turner Earl W.
Golian Joseph M.
International Telephone and Telegraph Corporation
O'Halloran John T.
Quinlan David M.
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