| abstract |
C.T. Tan-G.P. Pulver-E.W. Turner 2-1-4 LIPOPROTEIN EMULSIONS FOR FOOD USE, METHODS FOR PREPARING THE SAME AND FOOD PRODUCTS INCLUDING SAME Abstract of the Disclosure Lipoprotein emulsions composed of protein, edible oil and other selected food ingredients are proposed and used to replace egg yolk and other natural materials in various food products. New and improved processes are described for the preparation of lipoprotein emulsions in a liquid or dry form for use in cake; protein beverages and other food compositions. These processes includes methods to improve the solubility and functional properties of the protein component. The lipoprotein system can be used alone or in combination with egg white or other heat coagulable proteins to be a complete or partial substitute for whole eggs. Examples illustrate the practice of this invention to replace egg yolk in cake, donut, muffin, custard, and like products. |