PROTEIN COMPOSITIONS FOR FOODSTUFFS

**Definition:** This place covers:

Obtaining of protein compositions for foodstuffs, e.g. from meat, fish or sea animals, blood, eggs, hair, cereals, leguminous or other vegetable seeds, waste water, yeasts or milk.

Bulk opening of eggs and separation of yolks from whites.

Working-up of proteins for foodstuffs, e.g. by texturizing using freezing, extrusion, expansion, coagulation from or in a bath; by hydrolysis using chemical agents or enzymes.

Phosphatide compositions for foodstuffs, e. g. lecithin.