Egg-based powder and food containing the same
OwnerJean-Pierre Bisson, Denis Abrahaminventors
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Abstract
An egg-based powder is made available as a gelling and emulsifying component in fermented foods of the drinks, dessert, fromage frais and set or creamy yogurt type and is remarkable in that the entire properties of the eggs are preserved while ensuring the absence of salmonella by using only natural components.
Claims20
A texturizing powder for food products, the powder comprising a pasteurized mixture of egg and milk protein components, wherein the mixture is pasteurized at a temperature that is sufficiently high to eliminate bacteria and then dried to form a powder that can be safely utilized in uncooked food products and that retains the functional and organoleptic properties of egg after reconstitution in an aqueous medium.
A chilled dairy product which contains pasteurized eggs as a texturizing agent and which has essentially the same functional and organoleptic properties of a chilled diary product that contains fresh eggs.
Dependencies are inferred from the claim text.