Stauffer Chemical Company

Mary C Concilio-Nolan

Pei K Chang

An egg white substitute is formed from whey proteins by adjusting a water solution containing the whey protein to a pH of from about 11 to about 13 and thereafter reducing the pH to a value of about 4.0 to about 6.0 to produce a water solution of a modified whey protein and insoluble whey solids. The water solution of the modified whey product can be used as an egg white substitute, e.g., in meringues. If the insoluble whey solids are rehydrolyzed, they too can be used as an egg white substitute.

Process for forming an egg white substitute

Reaction of sodium lauryl sulfate with whey proteins forms a sodium lauryl sulfate-whey protein complex. Treatment of the complex with base to bring it to a pH of either from about 5.0 to about 6.5 at a solids content of from about 5% to about 30%, by weight, and at a temperature of from about 0.degree. C. to about 5.degree. C. or a pH of from about 11 to about 13 at a solids content of from about 2.5% to about 10% and a temperature of from about 0.degree. C. to about 5.degree. C. produces a precipitate and supernatant solution. The supernatant can be used to make an egg white substitute, after reduction of its sodium lauryl sulfate content, whereas the precipitate is high in sodium lauryl sulfate and can be recycled for use as a starting reagent.

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New York, NY, United States of America

Mary C Concilio-Nolan