EP0032833A2
Expired / Lapsed
EP
⏱️ 0.0 years remaining
Egg yolk containing compositions in which the egg yolk has been at least partially replaced
Assignee: Kroger Co
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Filing: 1981-01-19
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Granted: —
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Expires: 2001-01-19
Abstract
Abstract In a product normally containing egg yolk, wherein the egg yolk is not heat set, at least 50% of a portion of said egg yolk is replaced, the percentage being on a dry weight basis of the egg yolk replaced, with a composition comprising from 50% to 100% of partially soluble modified whey solids derived as a precipitate from a process which comprises either (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value between 6 and 8.0 to cause precipitation of the modified whey solids or (2) adjusting the pH of a cheese whey solution containing at least 20% acid cheese whey to a value of between 6.0 and 8.0 to cause precipitation of the modified whey solids; and from 50% to 0% of another whey protein containing product, said percentages being based on the dry weight of said composition. This invention is particularly effective in food compositions such as sauces and dressings.
Inventors
- 👤 Brenda Marie Fracaroli
- 👤 Pei Kung Chang
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-05 09:21
CPC Classifications
A; A23; A23C; A23C21/00; A23L; A23L15/00; A23L15/20; A23L27/00; A23L27/60; A23L27/66
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
149 words
A product normally containing egg yolk wherein the egg yolk is not heat set, characterised in that at least 50% of a portion of said egg yolk is replaced (the percentage being on a dry weight basis of the egg yolk replaced,) with a composition comprising from 50% to 100% of a partially soluble modified whey solids derived as a precipitate from (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value between 6.0 and 8.0 to cause precipitation of the modified whey solids and/or (2) adjusting the pH of a cheese whey solution containing at least 20% acid cheese whey to a value of between 6.0 and 8.0 to cause precipitation of the modified whey solids and from about 50% to about 0% of another whey protein containing product, said percentage being based on the dry weight of said composition.
Claim 2
Dependent Claim
149 words
A product normally containing egg yolk wherein the egg yolk is not heat set, characterised in that at least 50% of a portion of said egg yolk is replaced (the percentage being on a dry weight basis of the egg yolk replaced,) with a composition comprising from 50% to 100% of a partially soluble modified whey solids derived as a precipitate from (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value between 6.0 and 8.0 to cause precipitation of the modified whey solids and/or (2) adjusting the pH of a cheese whey solution containing at least 20% acid cheese whey to a value of between 6.0 and 8.0 to cause precipitation of the modified whey solids and from about 50% to about 0% of another whey protein containing product, said percentage being based on the dry weight of said composition.
Claim 3
Dependent Claim
24 words
A product as claimed in claim 1 characterised in that the modified whey solids comprises 23-54% lactose, 20-60% minerals and 15-27% protein, by weight.
Claim 4
Dependent Claim
51 words
A product as claimed in claim 1 or claim 2 characterised in that the modified whey solids is derived by adjusting the pH of a cheese whey solution containing at least 60% acid cheese whey to a value of between 6.0 and 8.0 to cause precipitation of said modified whey solids.
Claim 5
Dependent Claim
24 words
A product as claimed in claim 1 or claim 2 characterised in that the cheese whey solution in subsection (2) is 100% acid whey.
Claim 6
Dependent Claim
32 words
' The product as claimed in any of claims 1 to 4 characterised in that said egg yolk portion replaced comprises from 25% to 100% of the egg yolk in said product.
Claim 7
Dependent Claim
27 words
A product as claimed in any of claims 1 to 5 characterised in that at least 75% of the egg yolk portion is replaced with said composition.
Claim 8
Dependent Claim
28 words
A product as claimed in claim 6 characterised in that the egg yolk portion is replaced on approximately a one to one dry weight basis with said composition.
Claim 9
Dependent Claim
42 words
A product as claimed in any of claims 1 to 7 characterised in that the composition serving as a replacement comprises from 75% to 100% of the modified whey solids and from 25% to 0% of the other whey protein containing product.
Claim 10
Dependent Claim
175 words
A product as claimed in any of claims 1 to 8 characterised in that it is in the form of a spoonable dressing, which dressing has the following composition: Egg yolk (on a dry solids basis) from 1% to 8%; wherein at least 50% of a portion of said egg yolk is replaced, the percentage being on a dry weight basis of the egg yolk replaced, with a composition comprising from 50% to 100% of a partially soluble modified whey solids derived as a precipitate from a process which comprises (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value between 6 and 8.0 to cause precipitation of the modified whey solids or (2) adjusting the pH of a cheese whey solution containing at least 20% acid cheese whey to a value of between 6.0 and 8.0 to cause precipitation of the modified whey solids; and from 50% to 0% of another whey protein containing product, said percentage being based on the dry weight of said composition.
Claim 11
Dependent Claim
156 words
lO. A process for preparing a product normally containing egg yolk wherein the egg yolk is not heat set, characterised in that one replaces at least 50% of a portion of the egg yolk, the percentage being on a dry weight basis of the egg yolk replaced, with a composition comprising from 50% to 100% of a partially soluble modified whey solids derived as a precipitate from a process which comprises (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value between 6.0 and 8.0 to cause precipitation of the modified whey solids or (2) adjusting the pH of a cheese whey solution containing at least 20% acid cheese whey to a value of between 6.0 and 8.0 to cause precipitation of the modified whey solids; and from 50% to 0% of another whey protein containing product, said percentage being based on the dry weight of said composition.
Claim 12
Dependent Claim
156 words
lO. A process for preparing a product normally containing egg yolk wherein the egg yolk is not heat set, characterised in that one replaces at least 50% of a portion of the egg yolk, the percentage being on a dry weight basis of the egg yolk replaced, with a composition comprising from 50% to 100% of a partially soluble modified whey solids derived as a precipitate from a process which comprises (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value between 6.0 and 8.0 to cause precipitation of the modified whey solids or (2) adjusting the pH of a cheese whey solution containing at least 20% acid cheese whey to a value of between 6.0 and 8.0 to cause precipitation of the modified whey solids; and from 50% to 0% of another whey protein containing product, said percentage being based on the dry weight of said composition.
References Cited (Backward Citations)
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