Methods for denaturing and whipping into a foam protein certain

Details Methods for denaturing and whipping into a foam protein certain Methods for denaturing and whipping into a foam protein certain

1996-11-18

1999-07-20

Yeung, George

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426568, 426570, A23J 300, H05B 600

Patent

active

059253940

ABSTRACT:
Certain denaturable protein food products can be whipped into a stable foam product. These include milk products such as whole milk, skim milk, cream, half-and-half, evaporated milk and reconstituted powdered milk; and egg products including whole eggs, egg yolks, egg whites and reconstituted dried egg products including whole eggs, egg yolks, egg whites; and uncooked meat products such as finely divided muscle and blood. The un-denatured food products are concurrently denatured and whipped into a foam. The denaturing results from heating, altering the pH, and/or adding denaturing agents such as rennet. The products are identified as PRO-WHIP and include, for example, whipped milk products, whipped egg products, and whipped meat products alone and in various combination with coffee, tea, chocolate or fruit juices.

REFERENCES:
patent: 4409249 (1983-10-01), Forkner

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