EP 2296484 A1 20110323 - METHOD AND COMPOSITION FOR REPLACING THE YOLK OR THE WHOLE EGG IN FOOD PRODUCTS
Title (en)
METHOD AND COMPOSITION FOR REPLACING THE YOLK OR THE WHOLE EGG IN FOOD PRODUCTS
Title (de)
VERFAHREN UND ZUSAMMENSETZUNG ZUM ERSETZEN VON EIDOTTER ODER VOLLEI IN NAHRUNGSMITTELPRODUKTEN
Title (fr)
PROCÉDÉ ET COMPOSITION DESTINÉS À REMPLACER LE JAUNE OU L' UF ENTIER DANS DES PRODUITS ALIMENTAIRES
Publication
Application
Priority
IB 2008002769 W 20080709
Abstract (en)
[origin: WO2010004359A1] Method to realize food product wherein the egg or the yolk is partially or totaly substituted by a compound. The tensioactivity equivalent of the yolk is obtained in this compound by using parts of proteins and glucids obtained by the fractionation of a fat free food product.
IPC 8 full level
A23D 7/005 (2006.01); A21D 2/08 (2006.01); A21D 2/18 (2006.01); A21D 2/26 (2006.01); A21D 13/08 (2006.01); A23D 7/015 (2006.01); A23L 15/00 (2016.01)
CPC (source: EP)
A21D 2/362 (2013.01); A23D 7/0053 (2013.01); A23D 7/015 (2013.01); A23L 15/00 (2016.07); A23L 15/30 (2016.07); A23L 15/35 (2016.07)
Citation (search report)
See references of WO 2010004359A1
Designated contracting state (EPC)
AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MT NL NO PL PT RO SE SI SK TR
Designated extension state (EPC)
AL BA MK RS
DOCDB simple family (publication)
DOCDB simple family (application)
IB 2008002769 W 20080709; EP 08875714 A 20080709