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
1977-06-28
1978-10-17
Jones, Raymond N.
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.
426558, 426614, 426615, 426656, 426658, A21D 1300, A23L 132
Patent
active
041209869
ABSTRACT:
A whole egg replacer is prepared by combining non-elastic protein material, oil and salt and heating at a low simmering temperature, adding a mild acid to the foregoing and continuing heating for a period of time sufficient to bring out flavor characteristics, adding water and vegetables and boiling, adding additional water and non-elastic protein material, continuing boiling, adding a thickening agent, continuing boiling and then drying to obtain a material of high protein content. This high protein content material is blended with a food grade emulsifier, lecithin, pregelatinized starch, a gum, and optionally with appearance and texturizing agents (alginates and/or carrageenan) and a neutralizer to form a whole egg replacer base may be used alone or in combination with eggs or egg components as a functional whole egg replacer which is characterized by (1) high protein content substantially the same as eggs, based on Kjeldahl nitrogen tests, (2) low cholesterol and fat content, (3) the combination provides similarity in taste and appearance to eggs, (4) long shelf-life in its dry form, (5) economy, (6) being suspendable in water, (7) being usable in many areas of use to replace a higher proportion of eggs and (8) conforming with all presently known food and dietary laws world-wide.
REFERENCES:
patent: 3697290 (1972-10-01), Lynn
patent: 3864500 (1975-02-01), Lynn
Jones Raymond N.
Juettner Paul J.
Stauffer Chemical Company
Yoncoskie R. A.
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