Replacement of egg albumen in food compositions

Details Replacement of egg albumen in food compositions Replacement of egg albumen in food compositions

A - Human Necessities

23

C

99/119, 99/147

A23C 21/00 (2006.01) A21D 2/26 (2006.01) A23J 1/08 (2006.01) A23J 1/20 (2006.01) A23J 3/08 (2006.01) A23L 1/305 (2006.01) A23L 1/32 (2006.01)

Patent

CA 1113778

ABSTRACT Depending on the application, up to 100% of the egg albumen requirement of a food composition can he replaced with a composition comprising a whey protein concentrate and 0.5-15% carboxymethylcellulose. The composition of the present invention can also be used to extend whole eggs, replace milk up to 100% and combinations thereof. Substantially no change is seen in the food product con- taining the substitution. An economic advantage can be gained by the substitution.

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