| 摘要 |
An egg yolk substitute comprises: (a) an aqueous solution of pH 7.0 to 9.5 consisting entirely of materials of known composition (rather than complex naturally-derived concentrates), which solution contains water-soluble substantially undenatured functional protein of purity at least 88% by weight (dry basis) obtained from a natural protein source, the protein containing not more than 10% lactose, and a dietetically acceptable emulsifier which is either a natural product or a synthetic equivalent thereof, the solution containing no more than 2.5% by weight of dietetically acceptable salt; and (b) an edible fat or oil which is homogenised or emulsified with said aqueous solution. The egg yolk substitute may be used together with an egg-white substitute comprising an aqueous solution containing 7 to 15% of water-soluble undenatured functional protein as described above; this thus constitutes a whole egg substitute. Unit packs containing such egg yolk and whole egg substitutes are also disclosed. |
