ISOLATED EGG PROTEIN AND EGG LIPID MATERIAL, AND METHODS FOR PRODUCING THE SAME

Japanese Patent JP2016128446

A

PROBLEM TO BE SOLVED: To provide a method for separating protein and fat from an egg mixture, an egg powder obtained from egg, and an egg powder having high gel strength.SOLUTION: A method for separating protein from an egg mixture is provided, the method comprising: (a) obtaining an egg mixture comprising egg-derived lipid and egg-derived protein; (b) microfiltration of the egg mixture to obtain an isolated protein composition. An egg powder obtained from egg yolks and egg albumin comprises (a) at least approximately 60% of protein based on dry weight; and (b) less than approximately 2% of fat based on dry weight, wherein at least a part of the protein is derived by filtration of egg yolks lipid and egg yolks protein. Egg powder having high gel strength comprises (a) at least approximately 60 wt.% of protein, (b) approximately 1 wt.% or less of fat, and (c) at least 400 of gel strength, wherein at least a part of the protein is derived by filtration of a mixture of egg yolks lipid and egg yolks protein.SELECTED DRAWING: Figure 1

DAVID MASON

JP2016002465A

July 14, 2016

January 08, 2016

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REMBRANDT ENTPR INC

C07K14/465; A23J1/08; A23J7/00; A23L15/00

JP2001513419A

2001-09-04

US4721674A	1988-01-26
WO2009054226A1	2009-04-30
US20080166447A1	2008-07-10

化学工学会秋季大会講演プログラム, vol. 41, JPN6014052062, 2009, pages 107, ISSN: 0003609874
DESALINATION, vol. 77, JPN6014052065, 1990, pages 235 - 258, ISSN: 0003609875

Mitsuo Tanaka
Hiroshi Yamazaki
Kenji Tomita

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