Obtaining protein compositions for foodstuffs Bulk opening of eggs and separation of yolks from whites

AHUMAN NECESSITIES A23Foods A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS WORKING-UP PROTEINS FOR FOODSTUFFS PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS

A23J1/00Obtaining protein compositions for foodstuffs Bulk opening of eggs and separation of yolks from whites

A23J1/001from waste materials A23J1/002from animal waste materials A23J1/003from animal excrements A23J1/004from waste products of dairy plant A23J1/005from vegetable waste materials A23J1/006from vegetable materials A23J1/007from leafy vegetables A23J1/008from micro-organisms A23J1/009from unicellular algae A23J1/02from meat A23J1/04from fish or other sea animals A23J1/06from blood A23J1/08from eggs A23J1/09separating yolks from whites A23J1/10from hair, feathers, horn, skins, leather, bones, or the like A23J1/12from cereals, wheat, bran, or molasses A23J1/125by treatment involving enzymes or micro-organisms A23J1/14from leguminous or other vegetable seeds from press-cake or oil-bearing seeds A23J1/142by extracting with organic solvents A23J1/144Desolventization A23J1/146by using wave energy or electric current A23J1/148by treatment involving enzymes or micro-organisms A23J1/16from waste water of starch-manufacturing plant or like wastes A23J1/18from yeasts A23J1/20from milk A23J1/202Casein or caseinates A23J1/205from whey A23J1/207Co-precipitates of casein and lactalbumine A23J1/22Drying casein