Use of heat coagulated whey protein concentrate as a substitute

Details Use of heat coagulated whey protein concentrate as a substitute Use of heat coagulated whey protein concentrate as a substitute

1980-12-23

1982-12-07

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

426583, 426573, 426614, A23J 302

Patent

active

043627617

ABSTRACT:
Gelled egg white of the type normally found in hard boiled eggs can be replaced with substantially equivalent taste and mouth feel with a whey protein concentrate which is heat coagulated at a temperature of 80.degree. C. to 100.degree. C. at a pH within the range of about 7 to about 10.

REFERENCES:
patent: 2695235 (1954-11-01), Goede
patent: 4029825 (1977-06-01), Chang
patent: 4031267 (1977-06-01), Berry et al.
patent: 4058510 (1977-11-01), Nolan et al.
patent: 4103038 (1978-07-01), Roberts
Palmer, D. E. High Purity Protein Recovery, Process Biochemistry, Jun., 1977, pp. 24-28.

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