Egg replacer composition and method of production
AssigneeBeatrice Foods Co.
InventorW. L. Roberts
Life of this patent
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Abstract
An egg replacer composition containing no egg yolk or egg white is provided which is low in cholesterol, high in the ratio of polyunsaturated fats to saturated fats and is avidin free. The composition comprises from 30 to 75% by weight of whey protein derived by ultrafiltration/concentration, from 5 to 65% by weight of fats having a polyunsaturated to saturated ratio of 1:1 to 2.8:1 and from 0.2 to 17.0% by weight of a food grade emulsifier, preferably lecithin, in order to more closely approximate the nutritional characteristics of natural eggs. The composition will have a cholesterol content of less than 0.5 mg. per gram of composition and 15 avidin free. The absence of avidin allows the biotin to avoid complexing and the biotin is thus available for nutritional use.
Claims22
An egg replacer composition which is low in cholesterol, high in the ratio of polyunsaturated fats to saturated fats, avidin free and which is heat settable or coagulable, comprising:
- (a) from 30 to 75% by weight of ultrafiltered whey protein;
- (b) from 5 to 65% by weight of fats having a polyunsaturated to saturated ratio of 1:1 to 2.8:1, and
- (c) from 0.2 to 17.0% by weight of a food grade emulsifier;
- and wherein the cholesterol content is less than 0.5 mg. per gram of composition.
Dependencies are inferred from the claim text.