Process for the production of foam products similar to egg white

Details Process for the production of foam products similar to egg white Process for the production of foam products similar to egg white

1978-08-24

1980-10-07

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Foam or foamable type

426583, A23J 302

Patent

active

042268931

ABSTRACT:
An egg white substitute is prepared by a process involving the acidification of milk serum at a pH of 2 to 6, heating between 45.degree. and 80.degree. C. for five to twenty minutes, then sudden cooling to a temperature comprised between 15.degree. C. and 25.degree. C. and subsequent alkalinization to a pH comprised between 7 and 9.

REFERENCES:
patent: 3930039 (1975-12-01), Kuipers
patent: 3935323 (1976-01-01), Feminella
patent: 3956520 (1976-05-01), Aiello

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