Note: Descriptions are shown in the official language in which they were submitted.
Technical Description of the Invention
The present invention relates to a process for forming
an egg white substitute and to the product formed b~ such a
process.
A number of prior art processes for forming an egg white
substitute from whey proteins have been proposed. For example,
in Netherlands Patent Application No. 72/14,837 (abstracted
; 20 under Derwent Accession No. 37,726 V), in "Whipping Studies
with Partially Delactosed Cheese Whey", by P. Jelen, in the
Journal of Dairy Science, Vol. 56, No. 12, pp 1505-1511, and
in U. S. Patent No. 3,583,968, heat treatment,and pH adjustment
procedures were advocated for formation of such products. The
addition of hydrate of lime to a whey solution to form two
liquid fractions was advocated in U. S. Patent No. 1,737,754
to Elizabeth M. Meyer. Adjustment of the pH of the
~'~
108Z981 C-~399
whey solution to about 9-10.5 with subsequent filtration was
advocated in U. S. Patent No. 2,695,235 to B. deGoede. Each
of these approaches have certain disadvantages. The first
three enumerated procedures require heating with consequent
expenditure of energy and the latter two give a product having
inferior utility particularly when the product is used'in an
egg meringue.
The present invention, in general terms, comprises ad-
3usting the pH of a whey protein solution to a value of from about
lo 11 to sbout 13 followed by a subsequent adjustment of the pH to a
value of from about 4.0 to about 6.o to yield a supernatant
solution and a precipitate. This'procedure is carried out in
the absence of any heat treatment. The supernatant can be
used as an egg white substitute. If the insolubles are re-
hydrolyzed at an alkaline pH of from about 11 to about 13
they also can be so used as an egg white substitute.
When liquid cheese whey is used as a starting material
in the present invention it can be selected from a wide variety
of wheys including both sweet and acid wheys. Examples are
cheddar, cottage, cream, Swiss, ricotta and mozzarella. Also
intended to be included within the term "cheese whey" are
a n~ber of whey protein concentrates. Such concentrates can
be made by a number of processes including: an electrodialysis
procedure (e.g., as described by Stribley, R.C., Food Process-
ing, Vol. 24, No. 1, p. 49, 1963); by reverse osmosis; by
ultrafiltration (e.g., as described by Horton, B.S. et al.,
Food Technol., Vol. 26, p. 30, 1972); by alcohol precipitation
--2--
.
.
1082981
(e.g., Morr et al. J. Dairy Sci., ~ol. 53, p. 1162, 1970~; or
by gel filtration. When the latter procedure is followed the
starting material for use with the present invention can be the
partially delactosed, demineralized product resulting from
treatment of cheese ~hey with a divalent metal ion and adjustment
of the pH to a value above 6 at a temperature below 140F. in
accordance with the teachings of U. S. Patent No. 3,560,219 to
Attebery followed by a concentration step to crystallize the
lactose. This partially delactosed liquor can alternatively be
passed through the bed of a molecular sieve resin in accordance
with U. S. Reissue Patent No. 27,806 to Dienst et al. to yield
two fractions which can be used as starting materials for this
invention, if desired. The first comprises mainly protein with
residual lactose and minerals and is available commercially
under the name ENRPR ~ from Stauffer Chemical Company, Food
Ingredients Division, Westport, Connecticut. It comprises
40-80% by weight protein (N X 6.38), 10-30% lactose, 3-15% ash,
0.5-4% fat, 0.7-3.3% lactate and 0.6-1.7% citrate. The
second fraction contains mainly lactose and minerals with
residual protein. It is available as ENR-EX~ from Stauffer
Chemical Company, Food Ingredients Division, Westport, Connecti-
cut. It comprises 40-50% lactose, 25-35% minerals, 15-20% pro-
tein (N X 6.38), 7-10% lactic acid, 3-6% citric acid, less than
1% fat, and less than 5~ moisture.
If vegetable whey is intended to be used it can be
selected from a large number of wheys including soy whey,
cottonseed whey and coconut whey, which are preferred. Others
-- include sesame seed, rapeseed, sunflower seed, mung bean and
,!,'
Great Northern bean wheys.
-3-
,.
, , .
108Z981
In order that the whey proteins might be conYerted into
an egg white substitute it is necessary according to the present
invention to treat the normally acidic solution of whey proteins
with an effective amount of a base or an ion exchange resin in
the hydroxy form to yive a pH to the solution of from about 11
to about 13, preferably from about 11 to about 12. The most
preferred pH is from about 11.5 to 11.9. This is preferably
done at ambient temperature, e.g., from about 15C to about
25C., and the whey solution is preferably allowed to remain
at that pH for about 60 to about 180 minutes. The total solids
content of the solution is from about 5~ to 25~ by weight. Any
food grade base can be used to adjust the pH, such as sodium
hydroxide, the preferred base, potassium hydroxide, calcium
hydroxide and ammonium hydroxide.
Subsequent to treatment with base, the solution is
acidified to a range of from about 4.0 to about 6.0, preferably
about 4.2 to about 5.0 (most preferably about 4.6), after prior
pH adjustment to 11-13 is accomplished, using any acid which is
non-toxic and which is acceptable for food use. A preferred
acid is hydrochloric acid. This acid adjustment is also
preferably carried out at a temperature of from about 15C.
to about 25C. This procedure will yield a supernatant
solution containing the desired modified whey product and a
precipitate. These two can be easily separated from one
another by settling and decantation, by centrifugation, or by
any other conventional means known to the art. The latter
specifically enumerated separation technique is preferred since
it is faster and gives a greater degree of separation.
--4--
108Z981 c-4399
The modified whey product in the supernatant differs
in protein content from a product obtained by either treating
a whey protein with base alone or from the insoluble material
fonmed when the applicants~ process is used. The modified
whey product has a protein content of f rom about 20% to
about 30~, by weight. It also has unique functionality as
an egg white substitute as is shown in the examples which follow.
The insoluble product resulting from the present
process can be converted into a product having utility as an
egg white substitute, e.g., in a soft meringue and in angel food
cake, if it is subsequently hydrolyzed at an alkaline pH of about
11 to about 13. The solution resulting therefrom is whippable
but does not have the sugar retention characteristics required for
certain products, e.g., a hard meringue. It can be used,
however, to form such products as a soft meringue, an angel
food cake, and the like. The insoluble product should remain
at this alkaline pH for an extended length of time, e.g.,
about 3 to about 24 hours, at a temperature of from 20C.
to 40C. to form this useful product containing a modified whey
product whose structure has not been fully characterized. When
this product is to be used in food products, e.g., meringues,
which require the presence of low amounts of fat, e.g., below
about 1-2~, by weight, it is advantageous to reduce the fat
content, e.g., by extraction with a suitable organic solvent,
such as petroleum ether,or by other conventional means.
The present invention is further illustrated by
the following Examples:
4 ~99
~OB2981
Example 1
About 800 grams of a modified whey product formed
from the first fraction obtained by passing partially
delactosed cheese whey mother liquor through a molecular
sieve resin, as described in U.S. Reissue Patent No. 27,806,
(available commercially as ENRPR ~ 50 from Stauffer Chemical
Company, Food Ingredients Division, Westport, Connecticut) was
added to about 42~Q ml. of water to form a dispersion having
a solids content of about 16%, by weight. This dispersion was
0 treated with lN NaOH at 24-25C. to adjust the pH to ab~ut
11.7 and was allowed to remain for 90 minutes at this pH. This
solution was adjusted to neutrality. The product thus obtained
will be referred to hereinafter as replacement product I
rR.P, -~_7 on the Table set forth below. Two other replacement
products were also formed. They were the precipitate (adjusted
to neutrality) / R.P. IIJ and the supernatant fraction (without
pH`adjustment) rR.P. III / isolated by centrifugation after
the first type of replacement product / R.P. I ~ had its pH
adjusted to about 4.6. The third type of replacement product
is, of course, the product of this invention. All three types
of replacement products were freeze dried before use as a
replacement for dry egg albumen in forming of the meringues.
Egg meringues were prepared by dissolving either
egg albumen and/or one of the replacement products in the
proper amount of water, as described below, and allowing them
to hydrate for one hour. The amount of monocalcium phosphate,
anhydrous, set forth below was added, and the mixture was mixed
for 15 min. It was then poured into a Hobart C-100 mixer
--5--
'12
~08298~
c- 4399
equipped with a 3 quart bowl and was whipped at a speed of 3.
After an initial 30 sec. beating time, sugar, in the amount
described below, was added in 1 tablespoon increments every
15 seconds during beating until the total mixing time totaled
to o min. The mixing was continued at a speed of 3 until the
mix reached the stiff peak stage. Each sample was then baked
at 275 F. for 90 minutes inside a reel oven.
The Table given below sets forth the batch formula-
tions for the various samples that were made from the three
general types of replacement products described above. All
numbers indicate the amount, in grams, of the various
ingredients. The abbreviation R.P. followed by a Roman
numeral indicates the particular type of replacement product
used.
1082981
* cu e
* U~
01 . .
e
D ~ O[)
~ D ~0
* CU ~ ~ ~
* ~ a) w
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. . . ~ ~0 o
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O q~ o ~rl
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. * . . . ~rl ~ 00 ~
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CU ~ ~
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~ ~ }' ~ * * * +
66~
c-~99
108Z981
The following physical characteristics were noted:
Sample
No. Mixing Time Foam Sp. Gravity Sp. Volume pH
1 10 min. o.369 (~/cc) 7.21(cc/g) 5-9
2 30 min. o.463 5.89 6.o
3 30 min. o.569 4-93 5.9
4 lo min. 0.281 7.21 4.8
15 min. o.350 6.94 5.0
6 lo min. o.356 6.92 6.o
7 - 8.5 min. 0.250 6.89 4.8
6.o min. 0.250 9.09 6.o
~An evaluation of the egg meringues made from the samples ¦
gave these results:
No. 1 - Sample showed firm peaks, no collapsing or cracking,
very white. It was a good hard shell meringue
( control ) .
No. 2 - Sample did not whip beyond the soft peak stage and
baked into a flat, brown shell with no peaks. It
cannot be classified as a meringue (R.P.I).
No. 3 - Sample showed no evidence of an ability to whip.
It remained watery and did not reach the soft peak
stage. It retained no shape and baked into a very
flat, brown shell. It is not functional as a hard
meringue (R.P. II).
No. 4 - Sample has very great foaming capacity and whips
up faster and has greater volume than the control
~No. 1). It baked into a hard shell meringue with
volume equal to the control. The sample held very
stiff peaks and remained white in color ~R.P. III).
No. 5 - Sample formed a hard shell meringue with high vol-
ume (slightly less than No. 1 and No. ~) but it
is tan in color and has lost some of the peaks.
The remaining peaks have remained stiff (R.P. ITI).
No. 6 - Sample has large volume but is tan and flat; slight-
ly cracked surface, few peaks. It is a po~r quality
meringue (R.P. III, adj. to pH = 7).
.. ..
_g_
1082981
No. 7 - Sample whips into stiff peaks faster than No. 1. It
baked into a hard shell meringue with good volume;
stiff peaks, very white (R.P. III~.
No. 8 - Sample has very large volume but is brown (pH 6.0), flat
and collapsed with a hollow interior; very slightly
cracked porous exterior, few peaks, no resemblance to
a hard egg meringue (R.P. III, adj. to 7 pH).
Of all the samples tested above, only those containing
the water solution of modified whey and having a pH of between
about 4.5 and 6.0 formed acceptable meringues. These products
have good foaming properties which allow them to entrap air
during the whipping process and bake into a good hard egg
meringue having a high volume.
Example 2
Spray dried sweet whey, available commercially as
Krafen~ from Kraftco, was used as a starting material. One
hundred grams dispersed in 300 ml. of H2O was adjusted to a pH
of 11.4 by addition of sodium hydroxide and was held at this
pH for 90 minutes at room temperature. The pH was then adjusted
to 4.6, and the resulting slurry was centrifuged to obtain the
supernatant solution and was freeze dried.
The dried supernatant was used as a partial replacement
for dry egg albumen in forming a meringue. Seven and one half
grams of Henningsen~ egg albumen (type P-ll), 0.52 g. of mono-
calcium phosphate, anhydrous, 27.8 g. of the dried supernatant
obtained above, 297 g. of sugar and 135 g. of water were mixed
as outlined in Example 1. Its mixing time was 20 minutes, the
foam had a specific gravity of 0.344 g./cc. and a pH of 4.7.
The sample was then baked in a rotating oven at 275F. for 90
minutes and was evaluated. The meringue had a specific volume
--10--
C 399
1082g81
, of 5.98 cc.,~g. and a tan hard shell with stiff peaks, a
slightly cracked surface and a holLow interior.
Example 3
This Example demonstrates that merely using high
alkaline treatment of the whey protein will not produce a
' product having good utility as an egg white substitute as
opposed to the separation of soluble and insoluble fractions
at a pH of 4.6 as in Example 1.
The modified whey product used in Example L was
~,o placed in water so that a 10-20% by weight water dispersion
resulted. The pH of this dispersion was adjusted to various
pH levels either by passing it ,through an anionic ex-
change resin (Duolite A-102D, OH form) or by the direct addition
' of lN sodium hydroxide. The dispersions were held at these pH
,L5 values for a variety of time periods. The percent denatured
proteins in the food product was determined as a % of the total
4i~
protein (15~ trichloroacetic acid precipitable protein) by
determining the amount of precipitable proteins at a pH of 4.6.
The Table sets forth the results:
~o Sample Means of ~ Denatured
~o. pH Temp. Time (min.) Adiusting pH Protein
l ll.o 24-25 C 60 NaOH 32.8
2 11.4 24-25 C 80 Resin 49.9
' ~ 11.75 24-25 C 60 ~esin 45.7
4 11.7 24-25 C 9 NaOH 48.1
Hard egg meringues were prepared from the samples
held at pH values of ll.o, 11.4 and 11.7 (Samples l, 2 and 4,
above) replacing 50~ of the required egg albumen, based on
' the weight of protein. These are labelled Products "A" through
- r~
c- 4399
108Z981
"C" in the Table given below. Monocalcium phosphate, anhydrous
was added to all formulations as a source of divalent calcium
cations to increase the heat coagulability of the product.
The following Table sets forth the amount in
grams of the ingredients used in formulating the meringues:
Ingredient Control 1 2 3
-- _ _
Dry egg albumen 15 7.5 7.5 7.5
(Henningsen, P-ll)
Product A - 12.24
Product B _ - 12.17
Product C - - - 12.24
Monocalcium phosphate,
anhydrous 0.52 0.52 0.52 0.52
Sugar 297 297 297 297
Water 135 135 135 135
The procedure for formulating the meringues from
the above ingredients is as follows:
1. The albumen or albumen/modified whey product
was dissolved in the water and was hydrated for one hour. The
monocalcium phosphate was added, and the mixture was mixed for
15 minutes;
2. The solution was poured into the bowl (3 quarts)
of a Hobart-C-100 mixer with wire whip and was mixed at speed
No. 3 for 30 seconds The sugar was added in one tablespoon
increments every 15 sec. up to a total mixing time of 6 minutes;
3. Mixing was continued at high speed until the
meringue reached the greatest degree of peaking; and
4. The formulation was baked at 275 F. ( 135C.)
for 90 min.
-12-
c- 4~;99
1082981
The control formed a hard shell meringue with
stiff, very white peaks. There was no evidence of collapsing
or cracking. All the other samples formed meringues wnich
did not whip very well. All remained soft and none reached
the stiff peak stage even with an extended whipping time.
All formed a flat, cracked brown shell with no peaks. All
were unacceptable as hard meringues.
The Table given below sets forth the mixing time,
specific gravity, pH of the foams and specific volume of the
meringues from the control and the three experimental formula-
tions:
Sample No. Mixing Time(min.) Sp. Grav. Sp. Vol. p~
Control 10 0.369 7.21 5.9
1 30 0.463 5.42 5-9
2 30 0.450 5.40 5.9
3 30 0.463 5.89 6.p
Example 4
This Example illustrates the difference in protein
content between three differing fractions obtained using
the modified whey product of Example 1 as a starting material.
The first fraction (hereinafter l'Fraction 1") was obtained
by treating the whey product with base to adjust the pH to
11.~. The second ~"Fraction 2") is the soluble portion
from treatment of the whey product in accordance with this
invention. The third ("Fraction 3") is the insoluble portion
resulting from the present invention which has no utility as an
egg white substitute unless it is rèhydrolyzed.
-13-
-`- 1082981
Total
Protein (~ Non~Protein **
Fraction (NX6.38~ Content
.
1 46.4 --
2* 26.2 14.9
3 72.6 2.4
*product of the prese~t invention.
**nitrogen that is soluble in 15~ trichloroacetic acid X 6.38.
Example 5
This example illustrates that when a known prior art
process, i.e., the one shown in Meyer U.S. Patent No. 1,787,754,
is used on spray dried sweet whey, the product that results does
not have utility as an egg white substitute. One hundred grams
of spray dried sweet whey (Krafen , from Kraftco) was dry
blended with about 3.5% by weight, based on the weight of whey,
of lime and about 1%, by weight, of potassium nitrate. Water
was added to give a 25~ solids dispersion which turned milky
white. This was centrifuged, and the supernatant at a pH of
11.4 was separated. This solution contained albumin and
lactose. It was placed in a refrigerator overnight followed
by 90 minutes storage at room temperature. The solution was
; divided into three portions which were adjusted to a pH of 4.6
("Portion 1"), 7.0 ~"Portion 2"~ and 11.0 ("Portion 3"),
respectively.
All three of the above portions were freeze dried and
were evaluated in hard egg meringues using the procedure
described in Example 4. The following ingredients, (weight in
grams) were used (Sample No. 1 being a control using dry egg
albumen):
-14-
,:
c-4 399
108~981
SAMPLE
Ingredient - 1 2 3 4 5
Dry egg albumen 15 7.57.5 7-5 7-5
(Henningsen, P-ll)
Monocalcium phosphate)
anhydrous 0.52 o.520.520.52 0.52
Portion 1 - 26.7 - - -
Portion 2 - - 2~.7 - -
Portion 3 - - - 26.7
Product of this invention* - - - - 27.8
Sugar 2g7 297297 297 297
Water 1~5 135135 135 135
*formed by adjusting a solution containing spray dried sweet
whey to a pH of 11.4 with NaOH, holding it at this pH for go
minutes at room temperature, adjusting the pH to 4.6,
centrifuging and separating the supernatant which also has a
pH of 4.6.
The following results were noted:
Sample No. 1 showed firm peaks, with no collapsing or cracking.
It was a good hard shell meringue and was very white.
Sample No. 2 formed a tan hard shell meringue with soft pea~s,
large cracks, a hollow interior, and poor texture.
Sample No. 3 was sunken in the center and had a very cracked
surface. It had no peaks, was brown, and had a poor texture.
Sample No. 4 formed a hard, flat shell with deep cracks. It
i had a hollow interior~ was collapsed, and had no peaks evident.
Samp~e No. 5 (containing the product of this invention) formed
a tan hard shell meringue; which was similar to No~ 2 but had
a higher volume and stiffer peaks. It had a slightly cracked
surface and a hollow interior.
All of the samples produced in accordance with the
Meyer patent produced poor quality meringues and showed a
decrease in the degree of whippability of the samples as the
pH of ~he supernatant increased. The product formed in accord-
ance with this inve~tion produced a much better meringue than
-15-
~ - ~ C-'399
108'~981
any of those prepared according to the Meyer paten~.
' The following characteristics were noted for the
foams:
Sample No. Mixing Time(min.) SP. Gravity Sp. Volume p~
l(Control) 10 o.~69 7021509
2 25 0.413 5 595.1
3 25 o.438 5-83 6.o
4 25 o.4~8 5.10lo.l
o.3~4 5.984,7
Example 6
This Exæmple illustrates the superior results
obtained when the process of the present invention is used
rather than the process described in U. S. Patent No. 2,695,235
to deGoede.
A 65~ dispersion of dried sweet whey was adjusted
to a pH of 11 using sodium hydroxide. Dry ice (carbonic
acid~ was immediately added to lower the pH to 8.5. The
material was then centrifuged to remove the precipitate, and
the supe,natant was filtered using a filter-aid (Celite 5~5, from
o Johns-Manville) and was freeze dried. This became Sample No. 1after it was ~ormed into a hard egg meringue, as described
abo~e, as a 100~ replacement for egg albumin on a weight basis.
A second sample was prepared similarly as the first
sample except a 30~ dispersion of the modified whey product
, 5 formed in accordance with UOSo Reissue Patent No. 27,8C6, andavailable commercially as ENRPR ~ 50 was used. This sample
(No. 2) ~as used in forming a hard egg meringue as a 100
replacement for egg albumen.
; ~B- -16-
C-~399
~082981
Two other egg meringues were prepared: one, a
product of this invention, eOg~ J the pH 4.6 soluble fraction
of pH modified ENRPRO(~ 50, (Sample No. 3)~ and a control con-
taining egg albumen (Henningsen's P-ll) (Sample No. 4).
The following results for the meringùe were noted:
Sample No. Sp. Gravity SpO Vol. pH Observations
o o 625 4. o6 ` 8 o 3Flat/brown,fragile
2 o.450 3.75 806Flat,brown,cracked,no peaks
3 0.256 8066 407White,stiff peaks
4 o.369 7.21 5.9Very white,firm peaks
Example 7
This Example demonstrates the procedure used to
convert the insoluble fraction obtained by using the present
invention into a useful product.
The insoluble fraction was hydrolyzed into five
products according to the Table set forth below:
Product pH Temp.(C.) Time(hrs.
11.7 25 8
B 11.7 25 16
O C 11.7 35 3
D 11.7 35 5
-11.0 25 21
+ -~ +
E .11.0 35 3
. _ . + +
~ 11.7 35 2
At the end of the hydrolysis treatment ~he trace amount of in-
solubles that remained was removed by centrifugation. The
supernatant containing the functional fraction was then
neutralized to a pH of 7Ø These products after drying were
then used as a 50~ replacer for egg albumen in a so~t meringue.
-17-
1 0 8 2 9 8 1 C-4~99
: The following Table sets forth the amount in
grams of the ingredients used in formulating the meringue:
-18-
108Z981
N CU (~J ~ ~1 ~--
~¦ ~D I I I I ~ ~ ~ ~. L^. O
CO O
N N N
CO O
~ O O C~J N
U~
,, U~
~ O~ L~\ ~\ r~
--1 N N Ci~
P . ~ ``D I I ~D I I ~ ~ I~ L'\ O
3 ~ u~ ~; O O N N
.', V~
.
CU C~J C~
C~J I ~ I ~D I I I ~ 1~ ~ L~ O
~ ~ O O C~ C~J
., .
I C J N C\J ~1 ~ '--
C~ o
O CU C~l
.
O ,
. h LS~ C~
J~ N ~ ~ Ir~ Lf~ o
~ . ~ CO O
V ~ . ~ O O C~
-.
_~ 0
:'. O -~
C~
~ P~ O
W ~ ~
a) ~ ~ o
00 ¢ ~ ~ ~ ~ ~ rl
1
a QJ C
= = = = c ~ o ~ a~
~X O ~_~
s.~ ~_ ~ o Cd O
' '
.,
19
66~
1082981
c- ~399
The following procedure was used:
l~ the albumen or Products A-E were dry blended
with the corn starch, salt, monocalcium phosphate, and lOg.
of sugar in a Hobart C-100 mixer with a paddle attachment at
Speed No. 1 for two minutes;
2. the water was added;
3. the mixture was whipped with a wire whip at
Speed No. 2 for 5 minutes;
4. the whipping was continued for about 12 to 15
minutes until a stiff peak was produced. The remaining sugar
(275g.) was added gradually during the ~hipping; and
5. the formulation was bal~ed at 425F.(218C.) for 6 min.
The Table set forth below gives the mixing time,
specific gravity and pH of the foams and specific volume of
the meringues for the Control and the five experimental samples
(Samples 1-5):
Mixing Time Foam Meringue
Sample No.(min.) Sp. Grav. Sp. Vol. pH
Control 12 C.225 5.41 6.2
1 14 0.287 4.68 5.8
2 14 0.280 4.68 6.1
3 14 0.312 4.25 6.2
4 14 0.280 8.03 6.2
~i 12 0.219 6.26 6.0
'
'
-20-
1082981 C-4399
ExamPle 8
This Example demonstrates the utility of the pH
4.6 soluble and rehydrolyzed pH 4.6 insoluble fractions of
the pH treated whèy product of Example 1 in an angel food
cake. The insoluble fraction was rehydrolyzed at a pH of
- 11.7 for 3 hours at 35C. after the separation of the pH 4.6
soluble fraction at the end of 1 1/2 hours.
A mixture of the following ingredients was made:
Mixture A
In~redient Amount (g.)
Egg white solids
(Henningsen, P-20) 42.5
Granulated sugar 80.0
Monocalcium phosphate,
anhydrous 1.2
Salt 2.0
Water 296.0
The above so~id ingredients were blended dry and
were added to the water at 70 - 75 F. in a mixing bowl. A
~ speed of 1 in a Hobart C-100 mixer was used, and the mixture
; was beaten for about 1 minute. It was then beaten at speed
No. 2 for an additional minute to insure thorough wetting of
the ingredients. The mixer speed was then moved to No. 3 and
mixing was continued until the meringue formed stiff peaks,
eOg., in 1-2 minutes.
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~0 8~9 ~1 C-4~9~
A second mix of ingredients was also prepared;
Mixture B
In~redient Amount (g.)
Granulated sugar 248.0
Wheat starch (Starbake,
non-gelatinized starch) 16.3
Monocalcium phosphate,
anhydrous 5-
Baking soda . 1.45
Cake flour ~Sno-sheen) 90.0
Mixture B, whose ingredients had been previously
mixed and sifted three eimes, was then folded into the meringue
in approximately four equal portions. The resulting mixture
was ba~ed in a lo inch angel food cake pan for 60 minutes at
360F~ The TabLe set forth below describes the properties of the
above cake, of one having 5~ of the egg white removed and
repl~ced with the pH 4.6 soluble fraction and of cakes having
5~ and 10~ of the egg white removed and replaced with the
rehydrolyzed pH 4. 6 insoluble fraction.
Sp. Gravity Cake
SamPle WhiP time (sec.) Foam Batter SP. Vol.
Egg albuman 95 0.105 o.295 5.20
(Xenningsen~ P-20)
Solubles (pH=)Io6) 160 0.135 o.340 4.63
Rehydrolyzed insolubles* 160 0.115 0.295 5.27
Rehydrolyz2d insolubles**160 O.llo 0.305 4070
*as 5~ replacer for egg white
**as lo~ replacer for egg white
The above Examples illustrate certain preferred
embodiments of the invention. The scope of protection desired
is set forth in the pending claims.
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B
