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STARCH-BASED EGG WHITE EXTENDER IN BAKED FOODSTUFFS
专利权人:
Matthew Yurgec
发明人:
Matthew Yurgec,Dilek Uzunalioglu,Cristina Munteanu
申请号:
US14308127
公开号:
US20160165943A1
申请日:
2014.06.18
申请国别(地区):
US
年份:
2016
代理人:
摘要:
A composition useful as an extender for egg whites in a baked foodstuff comprising a major amount of a potato starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers is provided. Also provided is a method of replacing egg whites in a baked foodstuff comprising adding a major amount of a potato starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers, to replace a portion of the egg whites in a baked foodstuff. A baked foodstuff comprised of egg whites, wherein at a portion of the egg whites are replaced with a major amount of a potato starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers is also provided. It has been found that if xanthan gum of a relatively coarse grind is used as a partial replacement for egg whites to prepare a baked foodstuff, such as an angel food cake, then improved properties of the baked foodstuffs are obtained as compared to the use of xanthan gum of a relatively fine grind.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/
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