Replacement of non-fat dry milk and egg albumen in food...

Details Replacement of non-fat dry milk and egg albumen in food... Replacement of non-fat dry milk and egg albumen in food...

A - Human Necessities

21

D

99/119, 99/145

A21D 13/00 (2006.01) A21D 2/26 (2006.01) A23J 1/08 (2006.01) A23L 1/305 (2006.01) A23L 1/32 (2006.01)

Patent

CA 1119456

ABSTRACT Up to 100% of the milk protein of the mild require- ment (on a dry basis) and up to 75% of the egg albumen requirement of a food composition can be replaced using a whey protein concentrate. Substantially no change is seen in the food product containing the substitutions. The substitutions can be made at a significant econo- mic advantage.

317787

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