| 摘要 |
1468900 Egg yolk substitute STAUFFER CHEMICAL CO 11 June 1974 [23 July 1973] 25746/74 Addition to 1393022 Heading A2B An egg yolk substitute is made by forming an intermediate product of high protein content as described in Specification 1314595, and adding one or more food grade emulsifiers e.g. mono- and diglycerides, sorbitan monostearate, polyoxyethylene sorbitan fatty acid esters, dioctyl sodium sulphosuccinate, and lecithin. The egg yolk substitute may also contain a texturising agent e.g. alginate or carrageenan, an appearance agent, a mould inhibitor e.g. potassium sorbate, and sodium bicarbonate. The substitute may wholly or partly replace egg yolk, and may be used in baked yeast raised products, cakes, cookies and pasta, together with corn syrup solids, egg yolk and egg albumen. |
