Protein binder in food compositions

Details Protein binder in food compositions Protein binder in food compositions

A - Human Necessities

23

J

99/145, 99/49

A23J 3/00 (2006.01) A21D 2/26 (2006.01) A23L 1/32 (2006.01)

Patent

CA 1105309

ABSTRACT OF THE DISCLOSURE A protein micellar mass is used to replace or extend egg white normally used in various food compositions, as a binder. The protein micellar mass exhibits similar binding and heat coagulation properties to egg white.

336762

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