Replacement of egg albumen in food compositions

Claim 3

The method as recited in claim 1 wherein said food product is a bakery product and the amount of egg albumen replaced is up to about 75% of said albumen requirement.

Claim 4

The method as recited in claim 1 wherein from about 40% to about 60% of said albumen is replaced.

Claim 5

The method as recited in claim 1 wherein the protein content of said whey protein concentrate is between about 45% and about 55% by weight.

Claim 6

The method as recited in claim 1 which further includes the addition of a food grade sulfite in an amount of from about 0.1% to about 0.5% based on the weight of the whey protein concentrate.

Claim 7

The method as recited in claim 1 wherein said whey protein concentrate has at least 35% protein.

Claim 8

An egg albumen replacer comprising a substantially non heat-denatured whey protein concentrate having at least 29% protein prepared substantially from acid cheese whey and from about 25% to 0% of another protein containing whey and from about 9% to about 15% carboxymethylcellulose.

Claim 9

An egg albumen replacer comprising a substantially non heat-denatured whey protein concentrate having at least 29% protein prepared substantially from acid cheese whey and from about 25% to 0% of another protein containing whey and from about 9% to about 15% carboxymethylcellulose.

Claim 10

The egg albumen replacer as recited in claim 7 wherein the protein content of said whey protein concentrate is between about 45% and about 55% by weight.

Claim 11

The egg albumen replacer as recited in claim 7 which further includes the addition of a food grade sulfite in an amount of from about 0.1% to about 0.5% based on the weight of the whey protein concentrate.

Claim 12

The egg albumen replacer as recited in claim 7 wherein said whey protein concentrate has at least 35% protein.

Claim 13

In a method for preparing a food product containing egg albumen and milk solids, the improvement which comprises replacing at least a portion of the albumen requirement of said food product on a dry solids basis up to about 75% by weight with the product of the method of claim 1 and at least a portion of the milk solids non-fat requirement of said food product up to 100% by weight with a composition comprising from about 75% to 100% by weight substantially non-heat denatured whey protein concentrate having at least 35% protein prepared substantially from acid cheese whey and from about 25% to 0% of another protein containing whey-based product, the protein of said albumen and said milk solids non-fat being replaced with protein in an amount equivalent to a minimum of 90% by weight of the weight of protein replaced and a maximum such that the protein replaced is substantially balanced with the protein added, the lactose content of the food product not exceeding 10% of the original lactose content of the milk solids non-fat replaced.

Claim 14

The method as recited in claim 11 wherein from about 40% to about 60% of said albumen and from about 50% to 100% of said milk solids non-fat is replaced.

Claim 15

The method as recited in claim 11 wherein the protein content of said whey protein concentrate is between about 45% and about 55% by weight.

Claim 16

The method as recited in claim 11 which further includes the addition of a food grade sulfite in an amount of from about 0.1% to about 0.5% based on the whey protein concentrate.

Claim 17

A method for preparing a whole egg containing food product which comprises replacing up to about 50% of the whole egg requirement of said food product on a dry basis with the composition prepared in accordance with the method of claim 1.

Claim 18

The method as recited in claim 15 wherein the protein content of said whey protein concentrate is between about 45% and about 55% by weight.

Claim 19

A food product prepared by the method of claim 15.

Claim 20

A whole egg replacer comprising an egg yolk material selected from the group consisting of egg yolk, egg yolk substitute and mixtures thereof in combination with the albumen replacer as recited in claim 8 in a solids ratio of from about 75/25 to about 65/35.

Claim 21

The whole egg replacer as recited in claim 18 which further includes a member selected from the group consisting of milk solids non-fat, substitutes therefor and mixtures thereof.

Claim 22

A batter for fried foods normally including egg solids wherein the egg solids requirement of said batter is replaced in an amount of up to 100% by weight with the product of claim 18.