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US 7,442,400 B2Granted
Egg replacer composition and method for making a bakery product therewith
AssigneeConopco, Inc.
InventorJanos Bodor
Life of this patent
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Abstract
An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt % protein, 10-50 wt % vegetable oil, 0.5-5 wt % stearoyl lactylate, 0.5-15 wt % carbohydrate and optionally vegetable lecithin in an amount, expressed as phosphatides, not exceeding 3 wt %. The cholesterol content is less than 0.5 wt %. The protein includes soy protein and egg white protein, at least half of the protein being soy protein. The PDI is at least 60%.
Claims13
An egg replacer composition that comprises calculated on dry matter,
- 35-85 wt % protein,
- 10-50 wt % vegetable oil,
- 0.5-5 wt % stearoyl lactylate,
- 0.5-15 wt % carbohydrate,
- less than 0.5 wt % cholesterol and
- optionally vegetable lecithin in an amount, expressed as phosphatides, not exceeding 3 wt %,
- wherein the protein comprises soy protein, milk protein, and egg white protein, at least 50 wt % of the protein is soy protein and the PDI is at least 60%.
4 more elements
Dependencies are inferred from the claim text.