Use of heat coagulated whey protein concentrate as a substitute for gelled egg white
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United States of America Patent
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Dec 7, 1982
Issued Date -
N/A
app pub date -
Dec 23, 1980
filing date -
Jul 2, 1979
priority date (Note) -
Expired
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Abstract
Gelled egg white of the type normally found in hard boiled eggs can be replaced with substantially equivalent taste and mouth feel with a whey protein concentrate which is heat coagulated at a temperature of 80.degree. C. to 100.degree. C. at a pH within the range of about 7 to about 10.
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