Egg yolk replacement in products where the egg yolk is not...

Details Egg yolk replacement in products where the egg yolk is not... Egg yolk replacement in products where the egg yolk is not...

A - Human Necessities

23

L

99/142

A23L 1/24 (2006.01) A23C 21/00 (2006.01) A23C 21/08 (2006.01)

Patent

CA 1154297

ABSTRACT In a product normally containing egg yolk, where- in the egg yolk is not heat set, at least 50% of a portion of said egg yolk can be replaced, the per- centage being on a dry weight basis of the egg yolk replaced, with a composition comprising from about 50% to about 100% of partially soluble modified whey solids derived as a precipitate from a process selected from the group consisting of (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value between about 6 and about 8.0 to cause precipitation of the modified whey solids and (2) adjusting the pH of a cheese whey solution containing at least 20% acid cheese whey to a value of between about 6.0 and about 8.0 to cause precipitation of the modified whey solids, and from about 50% to about 0% of another whey protein containing product, said percentages being based on the dry weight of said composition. This invention is particularly effective in food compositions such as sauces and dressings.

368564

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