发明名称 |
METHOD AND COMPOSITION FOR REPLACING THE YOLK OR THE WHOLE EGG IN FOOD PRODUCTS |
摘要 |
Method to realize food product wherein the egg or the yolk is partially or totaly substituted by a compound. The tensioactivity equivalent of the yolk is obtained in this compound by using parts of proteins and glucids obtained by the fractionation of a fat free food product. |
申请公布号 |
EP2296484(A1) |
申请公布日期 |
2011.03.23 |
申请号 |
EP20080875714 |
申请日期 |
2008.07.09 |
申请人 |
CAVROY, PATRICK |
发明人 |
CAVROY, PATRICK |
分类号 |
A23D7/005;A21D2/08;A21D2/18;A21D2/26;A21D13/08;A23D7/015;A23L15/00 |
主分类号 |
A23D7/005 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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