Use of heat coagulated whey protein concentrate as a substitute for gelled egg white
AssigneeNutrisearch Company
InventorsPei K. Chang, Gabriele E. Scibelli
Life of this patent
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Abstract
Gelled egg white of the type normally found in hard boiled eggs can be replaced with substantially equivalent taste and mouth feel with a whey protein concentrate which is heat coagulated at a temperature of 80.degree. C. to 100.degree. C. at a pH within the range of about 7 to about 10.
Claims7
A method for preparing an imitation hard-cooked egg white having a consistency similar to hard-cooked egg whites which comprises heating a solution consisting essentially of a whey protein concentrate prepared by ultrafiltration having from about 40% to about 60% protein, from about 10% to about 30% lactose and from about 3% to about 15% ash at a solids content of from about 10% to about 30% at a temperature of about 80.degree. C. to about 100.degree. C. for a period of time for about 10 minutes to about 30 minutes in order to prepare a product having the consistency and appearance of hard-cooked egg white.
Dependencies are inferred from the claim text.