Patent US4038312A successfully refreshed from Google Patents.
Patent US4214010A successfully refreshed from Google Patents.
US4214010A
Expired / Lapsed
US
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Replacement of whole egg in baked custard
Assignee: Stauffer Chemical Co
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Filing: 1978-12-26
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Granted: 1980-07-22
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Expires: 1998-12-26
Abstract
Abstract Up to 75% of the whole egg requirement of a custard can be replaced using from about 40% to about 60% of a whey protein concentrate containing from about 0.5% to about 5% carboxymethylcellulose and from about 60% to about 40% of a lactylated shortening. Substantially no change is seen in the food product containing the substitution. An economic advantage can be gained by the substitution.
Inventors
- 👤 Constance R. Corbett
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-09 03:09
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/04; A23J3/08; A23D; A23D7/00; A23D7/01; A23D7/013; A23L; A23L15/00; A23L15/35; A23L9/00; A23L9/10
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
158 words
A method for preparing whole egg containing baked custard which comprises replacing up to about 75% of the whole egg requirement of said custard with an egg replacer composition comprising: (a) from about 40% to about 60% of the composition of a blend of a whey solids product and from about 0.5% to about 5.0% based on the weight of the blend of carboxymethylcellulose, said whey solids product comprising: (1) from about 75% to 100% of a substantially non-heat denatured whey protein concentrate having at least 35% protein wherein at least 50% of said protein is derived from acid whey, and (2) from about 25% to 0% of another protein containing whey based product; and (b) from about 60% to about 40% of the egg replacer composition of a lactylated shortening, said egg replacer composition replacing at least 90% of the whole egg solids replaced on a weight/weight basis, all percentages herein being on a dry weight basis.
Claim 2
Independent Claim
158 words
A method for preparing whole egg containing baked custard which comprises replacing up to about 75% of the whole egg requirement of said custard with an egg replacer composition comprising: (a) from about 40% to about 60% of the composition of a blend of a whey solids product and from about 0.5% to about 5.0% based on the weight of the blend of carboxymethylcellulose, said whey solids product comprising: (1) from about 75% to 100% of a substantially non-heat denatured whey protein concentrate having at least 35% protein wherein at least 50% of said protein is derived from acid whey, and (2) from about 25% to 0% of another protein containing whey based product; and (b) from about 60% to about 40% of the egg replacer composition of a lactylated shortening, said egg replacer composition replacing at least 90% of the whole egg solids replaced on a weight/weight basis, all percentages herein being on a dry weight basis.
Claim 3
Dependent Claim
19 words
The method as recited in claim 1 wherein at least 90% of said protein is derived from acid whey.
Claim 4
Dependent Claim
20 words
The method as recited in claim 1 wherein said whey protein concentrate is derived by the ultrafiltration of acid whey.
Claim 5
Dependent Claim
17 words
The method as recited in claim 1 wherein said whey solids product consists of whey protein concentrate.
Claim 6
Dependent Claim
31 words
The method as recited in claim 1 wherein said carboxymethylcellulose has a viscosity within the range of from about 1000 to about 10,000 cps in a 1% solution at 25° C.
Claim 7
Dependent Claim
18 words
The method as recited in claim 1 wherein said blend contains from about 1% to about 3% carboxymethylcellulose.
Claim 8
Dependent Claim
21 words
The method as recited in claim 1 wherein said lactylated shortening is a partially hydrogenated vegetable oil with lactylated mono/diglycerides added.
Claim 9
Dependent Claim
26 words
The method as recited in claim 1 wherein said lactylated shortening is a partially hydrogenated vegetable oil with mono/diglycerides, lactoesters of fatty acids and lecithin added.
Claim 10
Dependent Claim
137 words
A composition for replacing up to about 75% of the whole egg requirement of a whole egg baked custard which comprises: (a) from about 40% to about 60% of the egg replacer composition of a blend of a whey solids product and from about 0.5% to about 5.0% based on the weight of the blend of carboxymethylcellulose, said whey solids product comprising: (1) from about 75% to 100% of a substantially non-heat denatured whey protein concentrate having at least 35% protein wherein at least 50% of said protein is derived from acid whey; and (b) from about 60% to about 40% of the egg replacer composition of a lactylated shortening, said egg replacer composition replacing at least 90% of the whole egg solids replaced on a weight/weight basis, all percentages herein being on a dry weight basis.
Claim 11
Dependent Claim
137 words
A composition for replacing up to about 75% of the whole egg requirement of a whole egg baked custard which comprises: (a) from about 40% to about 60% of the egg replacer composition of a blend of a whey solids product and from about 0.5% to about 5.0% based on the weight of the blend of carboxymethylcellulose, said whey solids product comprising: (1) from about 75% to 100% of a substantially non-heat denatured whey protein concentrate having at least 35% protein wherein at least 50% of said protein is derived from acid whey; and (b) from about 60% to about 40% of the egg replacer composition of a lactylated shortening, said egg replacer composition replacing at least 90% of the whole egg solids replaced on a weight/weight basis, all percentages herein being on a dry weight basis.
Claim 12
Dependent Claim
19 words
The composition as recited in claim 9 wherein at least 90% of said protein is derived from acid whey.
Claim 13
Dependent Claim
20 words
The composition as recited in claim 9 wherein said whey protein concentrate is derived by the ultrafiltration of acid whey.
Claim 14
Dependent Claim
17 words
The composition as recited in claim 9 wherein said whey solids product consists of whey protein concentrate.
Claim 15
Dependent Claim
33 words
The composition as recited in claim 9 wherein said carboxymethyl cellulose has a viscosity within the range of from about 1000 cps to about 10,000 cps in a 1% solution at 25° C.
Claim 16
Dependent Claim
19 words
The composition as recited in claim 9 wherein said blend contains from about 1% to about 3% carboxymethyl cellulose.
Claim 17
Dependent Claim
20 words
The composition as recited in claim 9 wherein said lactylated shortening is a partially hydrogenated vegetable with lactylated mono/diglycerides added.
Claim 18
Dependent Claim
26 words
The composition as recited in claim 9 wherein said lactylated shortening is a partially hydrogenated vegetable oil with mono/diglycerides, lactoesters of fatty acids and lecithin added.
Claim 19
Dependent Claim
14 words
The baked egg custard as prepared in accordance with the method of claim 1.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1983-07-22 | 1984-01-21 | 1984-07-22 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-07-22 | 1988-01-21 | 1988-07-22 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-07-22 | 1992-01-21 | 1992-07-22 | $7700.00 | Window Closed / Lapsed |