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Method for the modification of whey protein products for substitution of eggs in foods, particularly in bakery and confectionery products



Method for the modification of whey protein products for substitution of eggs in foods, particularly in bakery and confectionery products



German Democratic Re ic Patent: (122 326)



A method for the modification of whey proteins (obtained by ultrafiltration or gel filtration) involves the preparation of an aqueous whey protein dispersion with 18-30% TS and 11-16% protein, and adjustment of the pH to 7-9.5 by addition of an alkali (calcium hydroxide). To further improve the foam stability, it is advantageous to add 0.3-3% microcrystalline cellulose or carboxymethyl cellulose.

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Accession: 000429833

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