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WO1986005362A3 - Succedanes d'oeuf - Google Patents

Succedanes d'oeuf

Info

Publication number
WO1986005362A3
WO1986005362A3 PCT/GB1986/000147 GB8600147W WO8605362A3 WO 1986005362 A3 WO1986005362 A3 WO 1986005362A3 GB 8600147 W GB8600147 W GB 8600147W WO 8605362 A3 WO8605362 A3 WO 8605362A3
Authority
WO
WIPO (PCT)
Prior art keywords
egg
substitute
aqueous solution
egg yolk
protein
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/GB1986/000147
Other languages
English (en)
Other versions
WO1986005362A2 (fr
Inventor
George E Jowett
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
BIO-ISOLATES Ltd
BIO ISOLATES Ltd
Original Assignee
BIO-ISOLATES Ltd
BIO ISOLATES Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by BIO-ISOLATES Ltd, BIO ISOLATES Ltd filed Critical BIO-ISOLATES Ltd
Publication of WO1986005362A2 publication Critical patent/WO1986005362A2/fr
Publication of WO1986005362A3 publication Critical patent/WO1986005362A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/35—Egg substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Un succédané de jaune d'oeuf comporte: (a) une solution aqueuse d'un pH compris entre 7 et 9,5, constitué entièrement de substances de composition connue (plutôt que de concentrés complexes dérivés naturellement), laquelle solution contient une protéine fonctionnelle essentiellement non dénaturée et hydrosoluble, d'une pureté d'au moins 88% en poids (base sèche), obtenue à partir d'une source protéique naturelle, cette protéine ne contenant pas plus de 10% de lactose, et un émulsifiant diététiquement acceptable qui est soit un produit naturel soit un équivalent synthétique de ce dernier, la solution ne contenant pas plus de 2,5% en poids de sel diététiquement acceptable; et b) une graisse ou une huile comestibles homogénéisées ou émulsifiées avec ladite solution aqueuse. Le succédané de jaune d'oeuf peut être utilisé de concert avec un succédané de blanc d'oeuf comportant une solution aqueuse contenant entre 7 et 15% d'une protéine fonctionnelle hydrosoluble non dénaturée telle que décrite ci-dessus, on obtient ainsi un succédané d'oeuf entier. Sont également décrits des emballages unitaires contenant ces succédanés de jaune d'oeuf et d'oeuf entier.
PCT/GB1986/000147 1985-03-13 1986-03-13 Succedanes d'oeuf Ceased WO1986005362A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB8506846 1985-03-13
GB858506846A GB8506846D0 (en) 1985-03-15 1985-03-15 Egg substitutes

Publications (2)

Publication Number Publication Date
WO1986005362A2 WO1986005362A2 (fr) 1986-09-25
WO1986005362A3 true WO1986005362A3 (fr) 1986-12-18

Family

ID=10576094

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1986/000147 Ceased WO1986005362A2 (fr) 1985-03-13 1986-03-13 Succedanes d'oeuf

Country Status (3)

Country Link
EP (1) EP0215089A1 (fr)
GB (1) GB8506846D0 (fr)
WO (1) WO1986005362A2 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2286379T3 (es) * 2003-02-21 2007-12-01 Unilever N.V. Sustitutivo concentrado de huevo y sustitutivo de huevo liquido.
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs
EP1839488A1 (fr) * 2006-03-27 2007-10-03 Campina Nederland Holding B.V. Gâteau sans oeufs et procédé pour son préparation
AU2012332180B2 (en) * 2011-11-02 2016-11-03 Just, Inc. Plant-based egg substitute and method of manufacture
FI129771B (en) * 2021-04-27 2022-08-15 Solar Foods Oy Egg replacement food product and method of producing thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3892873A (en) * 1973-11-19 1975-07-01 Kraftco Corp Emulsified oil dressing
JPS52134051A (en) * 1976-05-03 1977-11-09 Itt Method of preparing edible lipoprotein emulsion
US4103038A (en) * 1976-09-24 1978-07-25 Beatrice Foods Co. Egg replacer composition and method of production
US4120986A (en) * 1976-03-05 1978-10-17 Stauffer Chemical Company Whole egg replacer
FR2445110A1 (fr) * 1978-12-26 1980-07-25 Stauffer Chemical Co Remplacement d'oeufs entiers dans un flan

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3892873A (en) * 1973-11-19 1975-07-01 Kraftco Corp Emulsified oil dressing
US4120986A (en) * 1976-03-05 1978-10-17 Stauffer Chemical Company Whole egg replacer
JPS52134051A (en) * 1976-05-03 1977-11-09 Itt Method of preparing edible lipoprotein emulsion
US4103038A (en) * 1976-09-24 1978-07-25 Beatrice Foods Co. Egg replacer composition and method of production
FR2445110A1 (fr) * 1978-12-26 1980-07-25 Stauffer Chemical Co Remplacement d'oeufs entiers dans un flan

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
CHEMICAL ABSTRACTS, Vol. 88, No. 25, 19 June 1978 (Columbus, Ohio, US) see page 581, Abstract No. 188498n, & JP, A, 77134051 (ITT Industries, Inc.) 9 November 1977 *

Also Published As

Publication number Publication date
EP0215089A1 (fr) 1987-03-25
GB8506846D0 (en) 1985-04-17
WO1986005362A2 (fr) 1986-09-25

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