Egg replacer composition and method of production

Details Egg replacer composition and method of production Egg replacer composition and method of production

A - Human Necessities

23

J

99/147

A23J 3/00 (2006.01) A23J 3/08 (2006.01) A23L 1/32 (2006.01)

Patent

CA 1069756

ABSTRACT OF THE DISCLOSURE 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 ultra- filtration/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. This emulsifier is preferably lecithin, in order to more closely approximate the nutritional characteristics of natural eggs. That composition will have a cholesterol content of less than 0.5 mg. per gram of composition and is avidin free. The absence of avidin allows the biotin to avoid complexing and the biotin is thus available for nutritional use.

280201

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