POWDER CONTAINING EGG YOLK OR WHOLE EGG AND ITS PRODUCTION
PURPOSE:To obtain the subject powder, excellent in flavor, quality, preservation stability for a long period and productivity by uniformly mixing and dissolving water-soluble dietary fiber in egg yolk, etc., and then powdering the resultant solution according to a spray-drying method. CONSTITUTION:T...
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| creator | AOYAMA NOBUHIKO GOTOU MICHIE KADOTA NORIAKI |
| description | PURPOSE:To obtain the subject powder, excellent in flavor, quality, preservation stability for a long period and productivity by uniformly mixing and dissolving water-soluble dietary fiber in egg yolk, etc., and then powdering the resultant solution according to a spray-drying method. CONSTITUTION:The objective powder is obtained by uniformly mixing and dissolving preferably >=0.5wt.% water-soluble dietary fiber selected from the group of the respective hydrolyzates of guar gum, locust bean gum and tara gum and pullulan in egg yolk or the whole egg and then powdering resultant solution according to a spray-drying method. |
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CONSTITUTION:The objective powder is obtained by uniformly mixing and dissolving preferably >=0.5wt.% water-soluble dietary fiber selected from the group of the respective hydrolyzates of guar gum, locust bean gum and tara gum and pullulan in egg yolk or the whole egg and then powdering resultant solution according to a spray-drying method.</description><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>1993</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19930330&DB=EPODOC&CC=JP&NR=H0576310A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19930330&DB=EPODOC&CC=JP&NR=H0576310A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>AOYAMA NOBUHIKO</creatorcontrib><creatorcontrib>GOTOU MICHIE</creatorcontrib><creatorcontrib>KADOTA NORIAKI</creatorcontrib><title>POWDER CONTAINING EGG YOLK OR WHOLE EGG AND ITS PRODUCTION</title><description>PURPOSE:To obtain the subject powder, excellent in flavor, quality, preservation stability for a long period and productivity by uniformly mixing and dissolving water-soluble dietary fiber in egg yolk, etc., and then powdering the resultant solution according to a spray-drying method. 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CONSTITUTION:The objective powder is obtained by uniformly mixing and dissolving preferably >=0.5wt.% water-soluble dietary fiber selected from the group of the respective hydrolyzates of guar gum, locust bean gum and tara gum and pullulan in egg yolk or the whole egg and then powdering resultant solution according to a spray-drying method.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng |
| recordid | cdi_epo_espacenet_JPH0576310A |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | POWDER CONTAINING EGG YOLK OR WHOLE EGG AND ITS PRODUCTION |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-05T22%3A08%3A27IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=AOYAMA%20NOBUHIKO&rft.date=1993-03-30&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJPH0576310A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |