Process for forming an egg white substitute

Details Process for forming an egg white substitute Process for forming an egg white substitute

A - Human Necessities

23

J

99/147

A23J 1/20 (2006.01) A23C 21/00 (2006.01) A23J 1/08 (2006.01) A23J 1/14 (2006.01)

Patent

CA 1082981

PROCESS FOR FORMING AN EGG WHITE SUBSTITUTE ABSTRACT OF THE DISCLOSURE An egg white substitute is formed from whey proteins by adjusting a water solution containing the whey protein to a pH of from about 11 to about 13 and thereafter reducing the pH to a value of about 4.0 to about 6.0 to produce a water solution of a modified whey protein and insoluble whey solids. The water solution of the modified whey product can be used as an egg white substitute, e.g., in meringues. If the insoluble whey solids are rehydrolyzed, they too can be used as an egg white substitute.

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