Egg replacer composition and method for making a bakery product therewith
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United States of America Patent
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Oct 28, 2008
Grant Date -
Aug 18, 2005
app pub date -
Feb 9, 2005
filing date -
Feb 13, 2004
priority date (Note) -
Expired
status (Latency Note)
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Abstract
An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt % protein, 10-50 wt % vegetable oil, 0.5-5 wt % stearoyl lactylate, 0.5-15 wt % carbohydrate and optionally vegetable lecithin in an amount, expressed as phosphatides, not exceeding 3 wt %. The cholesterol content is less than 0.5 wt %. The protein includes soy protein and egg white protein, at least half of the protein being soy protein. The PDI is at least 60%.
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