Process for forming an egg white substitute
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United States of America Patent
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-
May 12, 1981
Issued Date -
N/A
app pub date -
Sep 28, 1977
filing date -
May 30, 1975
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
An egg white substitute is formed from whey proteins by adjusting a water solution containing the whey protein to a pH of from about 11 to about 13 and thereafter reducing the pH to a value of about 4.0 to about 6.0 to produce a water solution of a modified whey protein and insoluble whey solids. The water solution of the modified whey product can be used as an egg white substitute, e.g., in meringues. If the insoluble whey solids are rehydrolyzed, they too can be used as an egg white substitute.
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