Improvements in or relating to the manufacture of an egg-white-substitute from cereal germs

摘要

A whiskable egg-white substitute is made by extracting the oil from cereal germs, e.g., germs of wheat, rye, or maize, at a temperature below 70 DEG C, with a solvent which neither dissolves nor denatures the proteins, e.g., diethyl ether, trichloroethylene, and grinding the residue. The Specification as open to inspection under Sect. 91 comprises also such extraction at any temperature sufficiently low as to avoid coagulation of the proteins, the grinding of the residue being not necessarily undertaken. This subject-matter does not appear in the Specification as accepted.