A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
A23L 1/32 (2006.01)
Patent
CA 2694842
The present invention provides the method and composition to make egg replacers to replace and reduce the liquid egg and dry egg products used both in non- aerated food products, such as noodles, pastas, and the wrappers of dumpling for the elasticity and hardness characteristics of the products and the cooking and processing stability, and in aerated food products, such as muffin, cake and bread products for the volume and texture of products. The egg replacer for non- aerated products comprises the reaction product of vital gluten product or wheat protein isolate or modified gluten protein product, soybean protein isolated (concentrate), reducing and oxidant agents, calcium salts, gums, oil (fat) and emulsifiers, which can be made in powder form and also can be processed in to a liquid form by a specific emulsion method. The egg replacer for aerated products contains vital gluten product or wheat protein isolate or modified, gluten protein product, soybean protein isolated (concentrate), or other vegetable proteins, gums, oil (fat), emulsifiers and starches, which can be also made in powder form and in liquid form by a specific coating processing.
Li Weili
Na
LandOfFree
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