WHOLE EGG REPLACING NOVEL PREMIX CONCENTRATE SPECIALLY DESIGNED FOR CAKE AND CAKE RELATED PRODUCTS
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United States of America Patent
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Issued Date -
Feb 18, 2010
app pub date -
Feb 15, 2008
filing date -
Feb 20, 2007
priority date (Note) -
Abandoned
status (Latency Note)
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Abstract
A Whole egg replacing novel premix concentrate specially designed for cake and cake related products wherein the said premix comprises isolates of protein from gramineae family—10-30% with isolates of milk based protein ranging from 20-40% and in conjunction with the emulsifier ranging from 5-15%, leavening system ranging from 1-10%, stabilizers such as calcium, sodium, potassium salts at about 7-10% with filler as starch and starch hydrolyzates.
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