Protein binder in food compositions

Details Protein binder in food compositions Protein binder in food compositions

1979-03-20

1981-01-27

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

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

Protein, amino acid, or yeast containing

426657, 426614, 260112R, 2601235, A23L 132, A23J 300

Patent

active

042475732

ABSTRACT:
A protein micellar mass is used to replace or extend egg white normally used in various food compositions, as a binder. The protein micellar mass exhibits similar binding and heat coagulation properties to egg white.

REFERENCES:
patent: 2331619 (1943-10-01), Morse
patent: 2887395 (1959-05-01), Rowe et al.
patent: 3870801 (1975-03-01), Tombs
patent: 3987213 (1976-10-01), Hawkins
patent: 4029825 (1977-06-01), Chang
patent: 4103038 (1978-07-01), Roberts
patent: 4168322 (1979-09-01), Buckley et al.
Altschul, A. M. "Processed Plant Protein Foodstuffs" Academic Press Inc., N.Y., 1958, p. 254.

Affiliated with

Also associated with

Rating

Protein binder in food compositions does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Protein binder in food compositions, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Protein binder in food compositions will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1181947