REPLACEMENT OF EGG ALBUMEN IN FOOD COMPOSITIONS

摘要

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 containing the substitution. An economic advantage can be gained by the substitution.