Patent US4267100A successfully refreshed from Google Patents.
US4267100A
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US
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Process for forming an egg white substitute
Assignee: Nutrisearch Co
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Filing: 1977-09-28
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Granted: 1981-05-12
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Expires: 1997-09-28
Abstract
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.
Inventors
- 👤 Pei K. Chang
- 👤 Mary C. Concilio-Nolan
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 03:47
CPC Classifications
A; A23; A23J; A23J1/00; A23J1/20; A23J1/205; A23C; A23C21/00; A23J1/14; A23L; A23L15/00; A23L15/20; A23V; A23V2002/00; Y; Y10; Y10S; Y10S530/00; Y10S530/827; Y10S530/833
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
83 words
A process for forming an egg white substitute which consists of adjusting the pH of a solution containing a whey protein to a value of from about 11 to about 13, thereafter reducing the pH of the solution to a value of from about 4.0 to about 6.0 to thereby yield a water solution of a modified whey product and insoluble whey solids, and separating the water solution of the modified whey product to yield said water solution as the egg white substitute.
Claim 2
Dependent Claim
83 words
A process for forming an egg white substitute which consists of adjusting the pH of a solution containing a whey protein to a value of from about 11 to about 13, thereafter reducing the pH of the solution to a value of from about 4.0 to about 6.0 to thereby yield a water solution of a modified whey product and insoluble whey solids, and separating the water solution of the modified whey product to yield said water solution as the egg white substitute.
Claim 3
Dependent Claim
23 words
A process as claimed in claim 1 wherein the pH is first adjusted to a value of from about 12 to about 13.
Claim 4
Dependent Claim
23 words
A process as claimed in claim 1 wherein the pH is first adjusted to a value of from about 11.5 to about 11.9.
Claim 5
Dependent Claim
30 words
A process as claimed in claim 1 wherein the whey protein is kept at a pH of from about 11 to about 13 for about 60 to about 180 minutes.
Claim 6
Dependent Claim
16 words
A process as claimed in claim 1 wherein the whey protein is a cheese whey protein.
Claim 7
Dependent Claim
31 words
A process as claimed in claim 5 wherein the cheese whey protein is the first fraction obtained by passing partially delactosed cheese whey through the bed of a molecular sieve resin.
Claim 8
Dependent Claim
16 words
A process as claimed in claim 1 wherein the whey protein is a vegetable whey protein.
Claim 9
Dependent Claim
23 words
A process as claimed in claim 1 wherein the pH is thereafter reduced to a value of from about 4.2 to about 5.0.
Claim 10
Dependent Claim
19 words
A process as claimed in claim 1 wherein the pH is thereafter reduced to a value of about 4.6.
Claim 11
Dependent Claim
25 words
A process as claimed in claim 1 which further includes rehydrolyzing the insoluble whey solids at a pH of from about 11 to about 13.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1984-05-11 | 1984-11-10 | 1985-05-12 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-05-11 | 1988-11-10 | 1989-05-12 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-05-11 | 1992-11-10 | 1993-05-12 | $7700.00 | Window Closed / Lapsed |