Blends of egg albumen and whey protein evidencing improved...

Details Blends of egg albumen and whey protein evidencing improved... Blends of egg albumen and whey protein evidencing improved...

A - Human Necessities

23

J

99/49

A23J 1/08 (2006.01)

Patent

CA 1176498

ABSTRACT BLENDS OF EGG ALBUMEN AND WHEY PROTEIN EVIDENCING IMPROVED GEL STRENGTH A dried blend of egg albumen and whey protein- containing composition which exhibits improved gel strength is prepared by subjecting desugared dried egg albumen to a heat treatment for a period of time ranging from in excess of about 2 weeks to about 8 weeks beyond the time the heat history of the dry egg albumen has remained above about 55°C. said period of time being sufficient to elevate the gel strength of the egg albumen above 250 grams over the gel strength of the egg albumen prior to pasteuriza- tion, the blending from about 50% to about 85% of said so treated egg albumen with at least 15% of a whey protein-containing composition having from about 35% to about 80% whey protein. C-6291

409986

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