1367043 Simulated egg QUAKER OATS CO 23 Feb 1973 [15 March 1972] 9122/73 Heading A2B A simulated egg comprises a mixture of 1-35 wt. % egg solids 5-35 wt. % sugars and/or sugar equivalents, being polyhydric alcohols and sugar alcohols, 5-30 wt. % gelatinised starch, 10-30 wt. % high protein binding agent having a protein content of at least 30% 20-40 wt. % water. The final pH of the product is 4.5-6.9. 1-7 wt. % of an edible fat or oil may additionally be present. The product may be in the form of small strands to resemble scrambed eggs, or in the shape of a round disc, preferably with an inner yellow and an outer white portion. Suitable high protein binding agents include soy flour and protein, oilseed protein, cereal protein, MSNF, albumin, whey, and casein and caseinates.
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