Replacement of whole egg in baked custard

Details Replacement of whole egg in baked custard Replacement of whole egg in baked custard

A - Human Necessities

23

L

99/138

A23L 1/187 (2006.01) A23D 7/01 (2006.01) A23J 3/08 (2006.01) A23L 1/32 (2006.01)

Patent

CA 1123660

REPLACEMENT OF WHOLE EGG IN BAKED CUSTARD ABSTRACT Up to 75% of the whole egg requirement of a custard can be replaced using from about 40% to about 60% of a whey protein concentrate containing from about 0.5% to about 5% carboxymethylcellulose and from about 50% to about 40% of a lactylated shortening. Substantially no change is seen in the food product containing the substitution. An economic advantage can be gained by the substitution. C-5344

342191

Affiliated with

Also associated with

Rating

Replacement of whole egg in baked custard does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Replacement of whole egg in baked custard, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Replacement of whole egg in baked custard will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-943300