Lactalburmin phosphate as egg white replace - ment

摘要

Lactalbumin phosphate as egg white replacement Compsn. comprises (a) at least one of egg white, egg yolk or sugar and (b) undenatured lactalbumin phosphate (LAP). Pref. compsn. is 99.9 to 5% egg white and 0.1 to 95% (b) by wt. (LAP) may be used as a replacement for egg white in many food compsns. with the advantage that the major proportion of their protein moieties will be in undenatured water sol. form.