EGG YOLK REPLACEMENT IN PRODUCTS WHERE THE EGG YOLK IS NOT HEAT SET

摘要

ABSTRACTIn a product normally containing egg yolk, where-in the egg yolk is not heat set, at least 50% of aportion of said egg yolk can be replaced, the per-centage being on a dry weight basis of the egg yolkreplaced, with a composition comprising from about50% to about 100% of partially soluble modified wheysolids derived as a precipitate from a processselected from the group consisting of (1) adding adivalent metal ion to a cheese whey solution andadjusting the pH to a value between about 6 and about8.0 to cause precipitation of the modified wheysolids and (2) adjusting the pH of a cheese wheysolution containing at least 20% acid cheese wheyto a value of between about 6.0 and about 8.0 tocause precipitation of the modified whey solids, andfrom about 50% to about 0% of another whey proteincontaining product, said percentages being based onthe dry weight of said composition. This inventionis particularly effective in food compositionssuch as sauces and dressings.