Patent US4120986A successfully refreshed from Google Patents.
US4120986A
Expired / Lapsed
US
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Whole egg replacer
Assignee: Ingredion Inc
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Filing: 1977-06-28
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Granted: 1978-10-17
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Expires: 1997-06-28
Abstract
Abstract A whole egg replacer is prepared by combining non-elastic protein material, oil and salt and heating at a low simmering temperature, adding a mild acid to the foregoing and continuing heating for a period of time sufficient to bring out flavor characteristics, adding water and vegetables and boiling, adding additional water and non-elastic protein material, continuing boiling, adding a thickening agent, continuing boiling and then drying to obtain a material of high protein content. This high protein content material is blended with a food grade emulsifier, lecithin, pregelatinized starch, a gum, and optionally with appearance and texturizing agents (alginates and/or carrageenan) and a neutralizer to form a whole egg replacer base may be used alone or in combination with eggs or egg components as a functional whole egg replacer which is characterized by (1) high protein content substantially the same as eggs, based on Kjeldahl nitrogen tests, (2) low cholesterol and fat content, (3) the combination provides similarity in taste and appearance to eggs, (4) long shelf-life in its dry form, (5) economy, (6) being suspendable in water, (7) being usable in many areas of use to replace a higher proportion of eggs and (8) conforming with all presently known food and dietary laws world-wide.
Inventors
- 👤 Charles Carl Lynn
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-09 03:24
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/24; A21D2/26; A21D2/261; A23; A23L; A23L15/00; A23L15/35
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
143 words
The process of preparing a whole egg replacer base comprising the steps of: providing from about 40% to 95% of a high protein content material prepared by combining non-elastic protein material, oil and salt and heating at a low simmering temperature, adding a mild acid to the foregoing and continuing heating for a period of time sufficient to bring out flavor characteristics, adding water and vegetables and boiling; adding additional water and non-elastic protein material and continuing boiling, adding a thickening agent and continuing boiling to obtain a material of high protein content; and, adding to the high protein content material: ______________________________________
food grade emulsifier
2-12% (active ingredient basis)
a gum 0.75-1.5%
pregelatinized starch 4-12%
dextrin 2-12%
lecithin 0-12%
appearance agent 0-15%
texturizing agent selected from the group consisting
alginate, carrageenan and mixtures thereof
0-4%
neutralizer 0-5%
all percentages being by weight.
______________________________________
Claim 2
Dependent Claim
143 words
The process of preparing a whole egg replacer base comprising the steps of: providing from about 40% to 95% of a high protein content material prepared by combining non-elastic protein material, oil and salt and heating at a low simmering temperature, adding a mild acid to the foregoing and continuing heating for a period of time sufficient to bring out flavor characteristics, adding water and vegetables and boiling; adding additional water and non-elastic protein material and continuing boiling, adding a thickening agent and continuing boiling to obtain a material of high protein content; and, adding to the high protein content material: ______________________________________
food grade emulsifier
2-12% (active ingredient basis)
a gum 0.75-1.5%
pregelatinized starch 4-12%
dextrin 2-12%
lecithin 0-12%
appearance agent 0-15%
texturizing agent selected from the group consisting
alginate, carrageenan and mixtures thereof
0-4%
neutralizer 0-5%
all percentages being by weight.
______________________________________
Claim 3
Dependent Claim
11 words
The product produced in accordance with the process of claim 1.
Claim 4
Dependent Claim
12 words
The process according to claim 1 wherein said gum is guar gum.
Claim 5
Dependent Claim
33 words
The process according to claim 1 wherein said food grade emulsifier is selected from the group consisting of mono- and diglycerides, sorbitan monostearate, polyoxyethylene sorbitan fatty acid esters, dioctyl sodium sulfosuccinate and lecithin.
Claim 6
Dependent Claim
13 words
The process according to claim 1 wherein said neutralizer is bicarbonate of soda.
Claim 7
Dependent Claim
40 words
The process of claim 5 wherein said appearance agent, said texturizing agent and said bicarbonate of soda comprise in percent by weight: ______________________________________
Appearance agent 5 - 15
Texturizing agent 1 - 4
Bicarbonate of soda 1 - 4
______________________________________
Claim 8
Dependent Claim
25 words
A whole egg replacer comprising a blend of an effective amount of whole egg replacer base product of claim 1 and eggs or egg components.
Claim 9
Dependent Claim
37 words
A whole egg replacer as recited in claim 7 comprising from about 5 to about 45% by weight of said whole egg replacer base and from about 95 to about 55% by weight eggs or egg components.
Claim 10
Dependent Claim
17 words
The composition as recited in claim 7 which further includes from about 15 to about 50% water.
Claim 11
Dependent Claim
17 words
The composition as recited in claim 7 which further includes from about 1 to about 4% dextrin.
Claim 12
Dependent Claim
48 words
A dry whole egg replacer comprising from about 25 to about 60% of the whole egg replacer base product of claim 1, dry whole eggs in an amount ranging from about 25% to about 60%, and dried albumen in an amount ranging from about 10 to about 20%.
Claim 13
Dependent Claim
20 words
The dry whole egg replacer as recited in claim 11 which further includes from about 5 to about 16% dextrin.
Claim 14
Dependent Claim
55 words
A liquid whole egg replacer which comprises from about 9 to about 37% by weight of the whole egg replacer base product of claim 1, liquid whole egg in an amount ranging from about 30 to 60% by weight and liquid egg white in an amount ranging from about 30 to about 40% by weight.
Claim 15
Dependent Claim
24 words
The liquid whole egg replacer as recited in claim 13 which further includes dextrin in an amount ranging from about 1 to about 4%.
Claim 16
Dependent Claim
49 words
A kosher egg replacer base comprising from about 40 to about 60% of the high protein content material as recited in claim 1, from about 3% to about 6% of a food grade emulsifier, from about 3 to about 7% lecithin and from about 25 to about 35% dextrin.
Claim 17
Dependent Claim
18 words
A kosher whole egg replacer comprising equal parts of the product of claim 15 and dry egg yolk.
Claim 18
Dependent Claim
9 words
Bakery goods prepared using the product of claim 7.
Claim 19
Dependent Claim
28 words
The product of claim 15 which further includes from about 1 to about 2% of a neutralizer and from about 5 to about 15% of an appearance agent.
References Cited (Backward Citations)
US3697290A
Cited
US3864500A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1981-10-16 | 1982-04-17 | 1982-10-17 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1985-10-16 | 1986-04-17 | 1986-10-17 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1989-10-16 | 1990-04-17 | 1990-10-17 | $7700.00 | Window Closed / Lapsed |