| 摘要 |
1533084 Egg yolk replacers ITT INDUSTRIES INC 26 April 1977 [3 May 1976] 17310/77 Heading A2B Egg yolk replacers comprising lipoprotein emulsions are made by adjusting the pH of a protein-containing solution or dispersion to 7-10 by adding alkali, adding oil, lecithin and, preferably, soluble carbohydrate, and emulsifying. The protein may be soy protein isolate or whey protein concentrate, the oil may be soy bean oil (which may form part of a lecithin concentrate) and the carbohydrate may be sucrose, maltodextrin or corn syrup solids. Procedures for making the emulsion are described in detail. The emulsion may be dried and/or blended with dried egg white, whole egg solids or whey protein concentrate, and may include colourants and emulsifiers, suitable materials being specified. |
