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US 4,029,825 AGranted
Production of egg white substitute from whey
AssigneeStauffer Chemical Company
InventorPei K. Chang
Life of this patent
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Abstract
Egg white substitutes can be prepared from cheese or vegetable whey by first reacting it with sodium lauryl sulfate to form a complex which precipitates in acidic medium, and, after removal of most of the sodium lauryl sulfate, using the product as a replacer for natural egg white in food preparations.
Claims10
A process for forming an egg white substitute which comprises:
- a. combining liquid whey with an effective amount of sodium lauryl sulfate to form a whey protein-sodium lauryl sulfate complex which precipitates from solution;
- and
- b. reducing the sodium lauryl sulfate content of the complex to no higher than about 1.0% by weight.
Dependencies are inferred from the claim text.