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COMPOSITIONS AND METHODS FOR AVOIDING, REDUCING, AND REVERSING UNDESIRABLE VISUAL AND OLFACTORY EFFECTS IN FOOD PRODUCTS
COMPOSITIONS AND METHODS FOR AVOIDING, REDUCING, AND REVERSING UNDESIRABLE VISUAL AND OLFACTORY EFFECTS IN FOOD PRODUCTS
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机译:避免,减少和逆转食品中不期望的视觉和嗅觉影响的组合物和方法
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摘要
In one embodiment, a method for creating a food product is provided. The method may include providing a portion of egg base, the egg base including water and egg solids; providing a portion of cations; mixing the water, the egg solids, and the cation portion; and heating the mixture. The cation portion may include at least one of Zinc, Manganese, and Copper cations. In another embodiment, a food product is provided. The food product may include cooked egg; and Sulfur-containing salts of at least one of Zinc, Manganese, and Copper. The food product may contain between 0.25 and 10 mg of metal components of the Sulfur-containing salts per 0.967 g egg white solids and between 0.25 and 10 mg of metal components of the Sulfur-containing salts per 5.35 g egg yolk solids.
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