Egg replacer composition and method of production
CA 1069756 A · Owner: Beatrice Foods Co. · Inventors: Roberts, Willard L.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
An egg replacer composition containing no egg yolk or egg white is provided which is low in cholesterol high in the ratio of polyunsaturated fats to saturated fats and is avidin free. The composition comprises from 30% to 75% by weight of whey protein derived by ultrafiltration/concentration, from 5% to 65% by weight of fats having a polyunsaturated to saturated ratio of 1:1 to 2.8:1 and from 0.2 to 17.0% by weight of a food grade emulsifier. This emulsifier is preferably lecithin in, order to more closely approximate the nutritional characteristics of natural eggs. That composition will have a cholesterol content of less than 0.5 mg. per gram of composition and is avidin free. The absence …
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Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted January 15, 1980. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended January 15, 1997.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.