Method of producing an egg white substitute material

Details Method of producing an egg white substitute material Method of producing an egg white substitute material

1981-05-06

1984-02-14

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

435 69, 435836, A23L 120, C12P 2106, C12R 110

Patent

active

044316291

ABSTRACT:
Method of producing an egg white substitute material from soy protein. The method comprises extraction of a defatted soy bean material at a pH between about 6.0 and 10.5, separation, subjection of the supernatant to one or more ultrafiltrations and proteolytic hydrolysis of the supernatant or some fraction thereof to a DH between 1 and 8. The hydrolyzed soy material exhibits both a superior whipping or emulsifying ability and a good nutritional value, and it has no bitter taste.

REFERENCES:
patent: 3932672 (1976-01-01), Pour-El et al.
patent: 4015019 (1977-03-01), Sawada et al.
patent: 4018752 (1977-04-01), Buhler et al.
patent: 4091118 (1978-05-01), de Rham
patent: 4100024 (1978-07-01), Adler-Nissen
patent: 4293571 (1981-10-01), Olofsson et al.

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