Egg food product and process for the preparation thereof

Abstract

Abstract EGG YOLK CONTAINING PRODUCTS WHICH ARE HIGH IN POLYUNSATURATES AND LOW IN CHOLESTEROL CONTENT. EGG YOLK SOLIDS, FROM WHICH NOT ALL BUT A MAJOR PART OF THE FAT AND CHOLESTEROL HAVE BEEN EXTRACTED, ARE MIXED WITH VEGETABLE OIL, SALT, EMULSIFIERS, AND COLORING COMPOUNDS. AFTER THIS MIXTURE HAS BEEN EMULSIFIED, PASTERURIZED AND SPRAY DRIED, SUBSTANTIALLY DRY, DISCRETE PARTICLES OF REFATTED EGG YOLK SOLIDS ARE RECOVERED. THESE REFATTED EGG YOLK SOLIDS MAY BE USED AS A REPLACEMENT FOR CONVENTIONAL EGG YOLK SOLIDS, OR WHEN ADMIXED WITH THE PROPER PROPORTION OF EGG WHITE SOLIDS, USED AS A REPLACEMENT FOR WHOLE EGG SOLIDS. FURTHER, THESE REFRATTED EGG YOLK SOLIDS, WHEN COMBINED IN THE PROPER PROPORTIONS WITH EGG WHITE SOLIDS, NON FAT-MILK SOLIDS, AN ALKALINE MATERIAL, BAKING POWDER, VEGETABLE GUM, AND SUGAR AND SPICES, AMY BE COOKED AFTER REHYDRATION WITH WATER, TO YIELD A SCRAMBLED EGG OR OMELET PRODUCT. VEGETABLE OIL IS USED FOR REFATTING, PREFERABLY CORN OIL, BECAUSE OF ITS HIGH RATIO OF POLYUNSATURATES TO SATURATES. THE RESULTING REFATTED EGG YOLK PRODUCT IS PARTICULARLY SUITABLE FOR CONSUMPTION BY THOSE REQUIRING FOODS THAT ARE LOW IN CHOLESTEROL AND/OR RICH IN POLYUNSATURATES.

Inventors

• 👤 Daniel Melnick
• 👤 Marcus I Wegner
• 👤 David R Davis

Bibliographic Details