Ovo. — A powder made up in packets is sold as a substitute
for eggs, each packet containing the equivalent of one egg.
It is the egg dried, and on the application of water is redis-
solved. It is only to be used for cooking purposes if fresh
eggs are not obtainable.
Egg and custard powders are also sold as substitutes for
eggs. They consist chiefly of starch, baking soda, tartaric
acid, and some vegetable dye, and have practically no nutritive
value.
PROPRIETARY FOODS MADE WITH EGGS.
These exist usually as combinations with milk proteins,
animal proteins, and fat ; the most useful are the following.
Virol, a valuable preparation made from marrow fat, yolk
of egg, egg-shells, malt extract, an"d lemon juice, is a palatable
preparation of considerable nutritive value. The maker's
analysis gives the composition as 20 per cent, of fat and
60 per cent, of malt extract.
Virvis is a similar preparation of much the same com-
position.
PROPRIETARY FOODS. 147

Sanose is a powder consisting of about 80 per cent, casein
and 20 per cent, of albumose, derived from white of egg.
Muffler's Food, sold by the Aylesbury Dairy Company,
consists of desiccated milk, powdered white of egg, wheaten
flour, and lactose.
Puro, a meat-juice preparation, contains much egg albumin.
The preparation by Brand termed Fever Food is most
nutritious ; it consists of essence of beef, eggs, and cream.
In appearance it resembles custard, and has a very agreeable
flavour, which is quite distinct from the meaty flavour of
the beef juices and extracts.
PROPRIETARY FOODS MADE FROM VEGETABLE
PROTEINS.
