Crisped proteinaceous food product
AssigneeMichael Foods, Inc.
InventorsAlicia Stube, Noel G. Rudie
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Abstract
A crisp proteinaceous food product in which egg white proteins constitute the majority of total proteins present is described. The food product has a bulk density of from 120 to ˜500 g/L and includes water, expanded starch, and denatured proteins. Ovalbumin constitutes at least 33% (w/w) of the proteins. Expanded starch can constitute at least 35% (w/w) of the food product.
Claims22
A proteinaceous food product, wherein the proteinaceous food product has a bulk density of 120 to 500 g/L, wherein the proteinaceous food product comprises water, starch, and proteins derived from dried egg white and at least one other protein source, wherein the proteins constitute 22.5 to 55 weight percent of the proteinaceous food product, wherein a majority of the proteins are derived from the dried egg white, and wherein the proteins comprise at least 33 weight percent of ovalbumin.
Dependencies are inferred from the claim text.