Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1978-08-07
1980-07-22
Bashore, S. Leon
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426653, 426614, 426583, A23C 2100
Patent
active
042140099
ABSTRACT:
Depending on the application, up to 100% of the egg albumen requirement of a food composition can be replaced with a composition comprising a whey protein concentrate and 0.5-15% carboxymethylcellulose. The composition of the present invention can also be used to extend whole eggs, replace milk up to 100% and combinations thereof. Substantially no change is seen in the food product containing the substitution. An economic advantage can be gained by the substitution.
REFERENCES:
patent: 3475180 (1969-10-01), Jones
patent: 3506608 (1974-04-01), Perret
patent: 3870801 (1975-03-01), Tombs
patent: 3911144 (1975-10-01), Strong et al.
patent: 3935323 (1976-01-01), Feminella et al.
patent: 3941895 (1976-03-01), Ash et al.
patent: 4089987 (1978-05-01), Chang
Bashore S. Leon
Goldman Michael
Juettner Paul J.
Stauffer Chemical Company
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