Title:
新規食品およびその使用方法
Document Type and Number:
Japanese Patent JP6839649
Kind Code:
B2
Abstract:
The invention includes a composition when used for the subsequent prprat ion of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is at least about 2.0% w/w in the composition and the composition has been heat treated at or above about 40° C. prior to preparing the egg white foam. The invention also encompasses method of use, novel food produds, cooked or uncooked, and methods of manufacture.
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Inventors:
Johnson, Peter Stuart
Lee Seung Jae
Altarhi, Awa Saledi
Lee Seung Jae
Altarhi, Awa Saledi
Application Number:
JP2017510581A
Publication Date:
March 10, 2021
Filing Date:
August 27, 2015
Export Citation:
Assignee:
Johnson, Peter Stuart
International Classes:
A23L15/00; A21D13/50; A23G3/00; A23G9/00
Domestic Patent References:
| JP4135454A | ||||
| JP2004194519A | ||||
| JP8056591A | ||||
| JP53006458A | ||||
| JP2004222529A | ||||
| JP2008104416A | ||||
| JP9313100A | ||||
| JP2006180717A | ||||
| JP1218538A |
Foreign References:
| US20020058098 | ||||
| US20070071862 |
Other References:
Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums,Food Chemistry,2007年,Vol. 101,p. 626-633
Attorney, Agent or Firm:
Ryoichi Takaoka
Nao Oda
Akiyo Iwahori
Kaoru Takahashi
Nao Oda
Akiyo Iwahori
Kaoru Takahashi