Process for lowering the thermogelation temperature of egg albumen
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United States of America Patent
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Nov 8, 1983
Issued Date -
N/A
app pub date -
Aug 3, 1981
filing date -
Nov 19, 1979
priority date (Note) -
Expired
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Abstract
The thermogelation temperature of egg albumen can be decreased by cooling an alkaline solution of egg albumen heated to a temperature within the range of from about 60.degree. C. and the gelation temperature of the egg albumen, the solution having a pH within the range of from about 8 and about 10 and an egg albumen content in said solution of less than about 20%, to a temperature sufficient to arrest further modification of the protein.
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