GB500800A - Method of treating egg whites to improve keeping and whipping qualities - Google Patents
Method of treating egg whites to improve keeping and whipping qualitiesInfo
- Publication number
- GB500800A GB500800A GB19380/37A GB1938037A GB500800A GB 500800 A GB500800 A GB 500800A GB 19380/37 A GB19380/37 A GB 19380/37A GB 1938037 A GB1938037 A GB 1938037A GB 500800 A GB500800 A GB 500800A
- Authority
- GB
- United Kingdom
- Prior art keywords
- acid
- egg whites
- value
- keeping
- improve
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000014103 egg white Nutrition 0.000 title abstract 5
- 210000000969 egg white Anatomy 0.000 title abstract 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 abstract 4
- 239000002253 acid Substances 0.000 abstract 4
- 238000010438 heat treatment Methods 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 238000009489 vacuum treatment Methods 0.000 abstract 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 abstract 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 abstract 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract 1
- 238000013019 agitation Methods 0.000 abstract 1
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 230000007423 decrease Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 239000001117 sulphuric acid Substances 0.000 abstract 1
- 235000011149 sulphuric acid Nutrition 0.000 abstract 1
- 235000002906 tartaric acid Nutrition 0.000 abstract 1
- 239000011975 tartaric acid Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
500,800. Treating egg whites to improve their keeping and whipping qualities. McCHARLES, C. H., and MULVANY, H. A. July 13, 1937, No. 19380. [Class 49] Egg whites are treated to improve their keeping and whipping qualities by adding to the liquid egg whites sufficient acid to bring the pH value to about 5À8, e.g. 0*15 per cent by weight of hydrochloric acid, agitating in vacuum, e.g. of 28 inches, at a temperature e.g. about 50‹ C., which is slightly below the coagulating point of the liquid egg whites until the hydrogen ion concentration decreases to a pH value of 7 or below, and finally drying, freezing or condensing. Sulphuric or tartaric acid may alternatively be used. Where the amount of acid used is increased, e.g. where 0'22 per cent of hydrochloric acid is employed, the acid is added in several portions with heat and vacuum treatment between, to enable the change in pH value to be obtained. When spray drying is employed, the acid is added in two or more stages, the material being each time brought to a pH value of about 5À8 and subjected to the heat and vacuum treatment, the agitation being omitted.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB19380/37A GB500800A (en) | 1937-07-13 | 1937-07-13 | Method of treating egg whites to improve keeping and whipping qualities |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB19380/37A GB500800A (en) | 1937-07-13 | 1937-07-13 | Method of treating egg whites to improve keeping and whipping qualities |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB500800A true GB500800A (en) | 1939-02-13 |
Family
ID=10128389
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB19380/37A Expired GB500800A (en) | 1937-07-13 | 1937-07-13 | Method of treating egg whites to improve keeping and whipping qualities |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB500800A (en) |
-
1937
- 1937-07-13 GB GB19380/37A patent/GB500800A/en not_active Expired
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