Cholesterol-free egg product having improved cooking tolerance

Details Cholesterol-free egg product having improved cooking tolerance Cholesterol-free egg product having improved cooking tolerance

1977-09-23

1980-04-29

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Poultry egg is basic ingredient

426804, A23L 132

Patent

active

042006635

ABSTRACT:
An essentially cholesterol-free egg product which may be cooked to make scrambled eggs, omelets, egg patties, etc. contains egg white solids in amount greater than that contained in whole egg, plus non-fat milk solids and vegetable gum in the form of carboxymethyl cellulose to improve the eating quality of the product when cooked under a variety of conditions and, in addition to these conventional components, a minor amount of carrageenan sufficient to impart a still further improved cooking tolerance to the product. The product is also enhanced as to cooking tolerance by the addition thereto of up to 4% vegetable oil.

REFERENCES:
patent: 3409443 (1968-11-01), Polya
patent: 3475180 (1969-10-01), Jones
patent: 3499768 (1970-03-01), Moirano
patent: 3510315 (1970-05-01), Hawley
patent: 3804951 (1974-04-01), Rapp
patent: 3843811 (1974-10-01), Seeley
patent: 3911144 (1975-10-01), Strong
patent: 3987212 (1976-10-01), Seeley et al.

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