Replacement of whole egg in baked custard

Details Replacement of whole egg in baked custard Replacement of whole egg in baked custard

1978-12-26

1980-07-22

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426583, 426656, 426657, A23J 302

Patent

active

042140102

ABSTRACT:
Up to 75% of the whole egg requirement of a custard can be replaced using from about 40% to about 60% of a whey protein concentrate containing from about 0.5% to about 5% carboxymethylcellulose and from about 60% to about 40% of a lactylated shortening. Substantially no change is seen in the food product containing the substitution. An economic advantage can be gained by the substitution.

REFERENCES:
patent: 2695235 (1954-11-01), de Gaede
patent: 2699995 (1955-01-01), Hull
patent: 3689288 (1972-09-01), Duren
patent: 3806608 (1974-04-01), Perret
patent: 3864500 (1975-02-01), Lynn
patent: 3987212 (1976-10-01), Seeley et al.
patent: 4046922 (1977-09-01), Burkwall, Jr.
patent: 4072764 (1978-02-01), Chess
patent: 4089987 (1978-05-01), Chang
patent: 4103038 (1978-07-01), Roberts
patent: 4120986 (1978-10-01), Lynn

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