US4072764A — Egg yolk extender

Claim 1

Independent Claim 108 words

An egg yolk extender comprising full fat soy flour, a grain flour, lecithin, said grain flour being present in a ratio to said full fat soy flour within the range of from about 1:10 to about 1:1 and said lecithin being present in a ratio to said full fat soy flour within the range of from about 1:100 to about 20:100, all ratios being on a weight basis and from about 1 to about 12 parts of a food grade emulsifier other than lecithin and from about 1 to about 12 parts of a humectant, said parts being by weight per 100 parts of full fat soy flour.

Claim 2

Dependent Claim 108 words

An egg yolk extender comprising full fat soy flour, a grain flour, lecithin, said grain flour being present in a ratio to said full fat soy flour within the range of from about 1:10 to about 1:1 and said lecithin being present in a ratio to said full fat soy flour within the range of from about 1:100 to about 20:100, all ratios being on a weight basis and from about 1 to about 12 parts of a food grade emulsifier other than lecithin and from about 1 to about 12 parts of a humectant, said parts being by weight per 100 parts of full fat soy flour.

Claim 3

Dependent Claim 18 words

The egg yolk extender as recited in claim 1 wherein said humectant is a food grade polyhydric alcohol.

Claim 4

Dependent Claim 15 words

The egg yolk extender as recited in claim 2 wherein said polyhydric alcohol is glycerin.

Claim 5

Dependent Claim 50 words

The egg yolk extender as recited in claim 1 wherein said food grade emulsifier is selected from the group consisting of mono- and diglycerides, propylene glycol fatty acid esters, polyglycerol fatty acid esters, sorbitan monostearate, polyoxyethylene sorbitan fatty acid esters, sodium stearoyl-2-lactylate, dioctylsodium sulfosuccinate, polyoxyethylene sorbitan monostearate and mixtures thereof.

Claim 6

Dependent Claim 18 words

The egg yolk extender as recited in claim 1 wherein said food grade emulsifier is polyoxyethylene sorbitan monostearate.

Claim 7

Dependent Claim 25 words

The egg yolk extender as recited in claim 1 wherein said food grade emulsifier is propylene glycol fatty acid esters mixed with mono and diglycerides.

Claim 8

Dependent Claim 19 words

The egg yolk extender as recited in claim 1 wherein said food grade emulsifier is polyglycerol fatty acid esters.

Claim 9

Dependent Claim 111 words

An egg yolk extender comprising full fat soy flour, a grain flour, lecithin, said grain flour being present in a ratio to said full fat soy flour within the range of from about 1:10 to about 1:1 and said lecithin being present in a ratio to said full fat soy flour within the range of from about 1:100 to about 20:100, all ratios being on a weight basis and from about 1 to about 12 parts of a food grade emulsifier other than lecithin and from about 0.5 parts to about 3 parts of a food grade gum, said parts being by weight per 100 parts of full fat soy flour.

Claim 10

Dependent Claim 111 words

An egg yolk extender comprising full fat soy flour, a grain flour, lecithin, said grain flour being present in a ratio to said full fat soy flour within the range of from about 1:10 to about 1:1 and said lecithin being present in a ratio to said full fat soy flour within the range of from about 1:100 to about 20:100, all ratios being on a weight basis and from about 1 to about 12 parts of a food grade emulsifier other than lecithin and from about 0.5 parts to about 3 parts of a food grade gum, said parts being by weight per 100 parts of full fat soy flour.

Claim 11

Dependent Claim 28 words

The egg yolk extender as recited in claim 8 wherein said food grade gum is selected from the group consisting of alginates, carrageenan, guar, xanthan and mixtures thereof.

Claim 12

Dependent Claim 14 words

The egg yolk extender as recited in claim 9 wherein said gum is carrageenan.

Claim 13

Dependent Claim 40 words

A whole egg extender comprising from about 60 parts to about 80 parts by weight of the product of claim 8 and from about 40 parts to about 20 parts by weight albumen, all parts being on a weight basis.

Claim 14

Dependent Claim 24 words

A liquid whole egg extender comprising in admixture, about 20% of the dry product of claim 8, about 20% water and about 60% albumen.

Claim 15

Dependent Claim 36 words

The egg yolk extender as recited in claim 1 which further includes from about 0.5 parts to about 3 parts by weight per 100 parts of said full fat soy flour of a food grade gum.

Claim 16

Dependent Claim 28 words

The egg yolk extender as recited in claim 13 wherein said food grade gum is selected from the group consisting of alginates, carrageenan, guar, xanthan and mixtures thereof.

Claim 17

Dependent Claim 14 words

The egg yolk extender as recited in claim 14 wherein said humectant is glycerin.

Claim 18

Dependent Claim 132 words

An egg yolk extender comprising: A. full fat soy flour; B. wheat flour in a ratio to said full fat soy flour within the range of from about 1:10 to about 1:1; C. lecithin in a ratio to said full fat soy flour within the range of from about 1:100 to about 20:100; D. a humectant in an amount of from about 1 part to about 12 parts per 100 parts full fat soy flour; E. a food grade emulsifier other than lecithin in an amount of from about 1 to about 12 parts per 100 parts full fat soy flour; and F. carrageenan in an amount of from about 0.5 parts to about 3 parts per 100 parts full fat soy flour; all parts and ratios being on a weight basis.

Claim 19

Dependent Claim 132 words

An egg yolk extender comprising: A. full fat soy flour; B. wheat flour in a ratio to said full fat soy flour within the range of from about 1:10 to about 1:1; C. lecithin in a ratio to said full fat soy flour within the range of from about 1:100 to about 20:100; D. a humectant in an amount of from about 1 part to about 12 parts per 100 parts full fat soy flour; E. a food grade emulsifier other than lecithin in an amount of from about 1 to about 12 parts per 100 parts full fat soy flour; and F. carrageenan in an amount of from about 0.5 parts to about 3 parts per 100 parts full fat soy flour; all parts and ratios being on a weight basis.

Claim 20

Dependent Claim 14 words

The egg yolk extender as recited in claim 16 wherein said humectant is glycerin.

Claim 21

Dependent Claim 16 words

The egg yolk extender as recited in claim 16 wherein said emulsifier is polyoxyethylene sorbitan monostearate.

Claim 22

Dependent Claim 23 words

The egg yolk extender as recited in claim 16 wherein said emulsifier is propylene glycol fatty acid esters mixed with mono and diglycerides.

Claim 23

Dependent Claim 17 words

The egg yolk extender as recited in claim 16 wherein said emulsifier is polyglycerol fatty acid esters.

Claim 24

Dependent Claim 15 words

The egg yolk extender as recited in claim 16 which further includes an appearance agent.

Claim 25

Dependent Claim 28 words

The egg yolk extender as recited in claim 1 which further includes corn syrup solids as a replacement for up to 50% by weight of said grain flour.

Claim 26

Dependent Claim 148 words

A process for preparing an egg yolk extender comprising: A. forming a mixture of full fat soy flour and grain flour; B. heating lecithin to a temperature within the range of between about 40° C and about 60° C to make the same fluid; C. incrementally blending said heated lecithin with said flour mixture at a rate sufficient to allow said lecithin to be absorbed into said flour, and; D. milling the product of step C until particles of 60 mesh or finer are obtained, said grain flour being present in an amount in a ratio to said full fat soy flour within the range of from about 1:10 to about 1:1, and said lecithin being present in an amount in a ratio to said full fat soy flour within the range of from about 1:100 to about 20:100 all parts and ratios being on a weight basis.

Claim 27

Dependent Claim 148 words

A process for preparing an egg yolk extender comprising: A. forming a mixture of full fat soy flour and grain flour; B. heating lecithin to a temperature within the range of between about 40° C and about 60° C to make the same fluid; C. incrementally blending said heated lecithin with said flour mixture at a rate sufficient to allow said lecithin to be absorbed into said flour, and; D. milling the product of step C until particles of 60 mesh or finer are obtained, said grain flour being present in an amount in a ratio to said full fat soy flour within the range of from about 1:10 to about 1:1, and said lecithin being present in an amount in a ratio to said full fat soy flour within the range of from about 1:100 to about 20:100 all parts and ratios being on a weight basis.

Claim 28

Dependent Claim 43 words

The process as recited in claim 23 which further includes the step of admixing a humectant with the product of step C in an amount of from about 1 part to about 12 parts per 100 parts of said full fat soy flour.

Claim 29

Dependent Claim 14 words

The process as recited in claim 23 wherein said grain flour is wheat flour.

Claim 30

Dependent Claim 12 words

The process as recited in claim 24 wherein said humectant is glycerin.

Claim 31

Dependent Claim 85 words

The process as recited in claim 23 which further includes admixing with the product of step C a gum in the amount of from about 0.5 parts to about 3 parts per 100 parts of said full fat soy flour and from about 1 part to about 12 parts per 100 parts of said full fat soy flour of a liquid or a solid powdered food grade emulsifier, said solid emulsifier being of less than about 60 mesh, all parts being on a weight basis.

Claim 32

Dependent Claim 12 words

The process as recited in claim 27 wherein said gum is carrageenan.

Claim 33

Dependent Claim 62 words

The process as recited in claim 23 which further includes the step of admixing from about 1 part to about 12 parts per 100 parts of said full fat soy flour of a food grade emulsifier with said heated lecithin to form a blend of said lecithin and said emulsifier followed by adding said blend to the flour mixture per step C.

Claim 34

Dependent Claim 18 words

The process as recited in claim 29 wherein said emulsifier is a solid of greater than 60 mesh.

Claim 35

Dependent Claim 47 words

The process as recited in claim 29 wherein the emulsifier is selected from the group consisting of mono- and diglycerides, propylene glycol fatty acid esters, polyglycerol fatty acid esters, sorbitan monostearate, polyoxyethylene sorbitan fatty acid esters, dioctyl sodium sulfosuccinate, sodium stearoyl-2-lactylate, polyoxyethylene sorbitan monostearate and mixtures thereof.

Claim 36

Dependent Claim 23 words

The process as recited in claim 31 which includes the further step of admixing an appearance agent with the product of step C.

Claim 37

Dependent Claim 41 words

The process as recited in claim 31 which further includes the step of admixing a humectant with the product of step C in an amount of from about 1 to about 12 parts per 100 parts of full fat soy flour.

Claim 38

Dependent Claim 12 words

The process as recited in claim 33 wherein said humectant is glycerin.

Claim 39

Dependent Claim 25 words

The process as recited in claim 23 which further includes replacing for up to 50% by weight of said grain flour with corn syrup solids.

Claim 40

Dependent Claim 40 words

A whole egg extender comprising from about 60 parts to about 80 parts by weight of the product of claim 1 and from about 40 parts to about 20 parts by weight albumen, all parts being on a weight basis.

Claim 41

Dependent Claim 45 words

A whole egg replacer composition comprising from about 17.5 parts to about 52.5 parts of the product of claim 1 and from about 52.5 parts to about 17.5 parts egg yolk to about 30 parts egg albumen, all parts being on a dry weight basis.

Claim 42

Dependent Claim 39 words

An extended egg yolk composition comprising from about 25 parts to about 75 parts of the product of claim 1 and from about 75 parts to about 25 parts egg yolk, all parts being on a dry weight basis.

Claim 43

Dependent Claim 25 words

Egg yolk containing bakery goods containing as a replacement for from about 25% to 75% on a dry weight basis, the product of claim 1.

Claim 44

Dependent Claim 20 words

A liquid egg yolk extender comprising, in admixture, the product of claim 1 and an approximately equal weight of water.

Claim 45

Dependent Claim 20 words

A liquid egg yolk extender comprising, in admixture, the product of claim 16 and an approximately equal weight of water.

Claim 46

Dependent Claim 38 words

A liquid whole egg extender comprising in admixture, about 20% of the dry product of claim 1, about 20% water and about 60% albumen. 43. A liquid whole egg extender comprising in admixture about 20% of the product

Claim 47

Dependent Claim 27 words

of claim 16, about 20% water and about 60% albumen. 44. A liquid whole egg replacer comprising, in admixture, about 20% liquid egg yolk, about 10% of

Claim 48

Dependent Claim 41 words

the product of claim 1, about 10% water and about 60% albumen. 45. A liquid whole egg replacer comprising, in admixture, about 20% liquid egg yolk, about 10% of the product of claim 16, about 10% water and about 60% albumen.

Annuity Stage	Window Opens	Payment Deadline	Surcharge Period Until	Estimated Fee	Status
3.5 Years (Year 4)	1981-02-06	1981-08-08	1982-02-07	$2000.00	Window Closed / Lapsed
7.5 Years (Year 8)	1985-02-06	1985-08-08	1986-02-07	$3760.00	Window Closed / Lapsed
11.5 Years (Year 12)	1989-02-06	1989-08-08	1990-02-07	$7700.00	Window Closed / Lapsed

Egg yolk extender

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