EGG-BASED STRUCTURE FORMING POWDER, METHOD FOR PRODUCTION THEREOF AND FOODSTUFF CONTAINING THE SAME Russian patent published in 2007 - IPC A23L1/32 A23L1/187 A23J3/08 A23B5/35 A23C9/14 A23C23/00 

FIELD: food processing industry.

SUBSTANCE: claimed structure forming powder contains mixture of eggs and milky protein in ratio of 0.5:1-1.5:1, preferably 0.8-1-1.2:1 pasteurized at temperature of at least 65°C and dried to produce powder. Said powder can be obtained without addition of stabilizers or emulsifiers and water before pasteurization. Powder is easily regenerated in water. Milky protein represents e.g., milky whey concentrate containing 35-80 mass % of protein. Mixture for powder preparation may be used at temperature of above 67°C, and for production thereof whole eggs pasteurized at temperature of at least 65°C may be used.

EFFECT: egg-based product with desired functional properties, in particular emulsifying and gelling properties useful in production of dairy foodstuffs.

21 cl, 8 ex, 2 tbl