Composition and method for enhancing eggs

Details Composition and method for enhancing eggs Composition and method for enhancing eggs

2011-04-19

2011-04-19

Hendricks, Keith D (Department: 1781)

Food or edible material: processes, compositions, and products

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

Poultry egg is basic ingredient

C426S656000, C426S634000

Reexamination Certificate

active

07927648

ABSTRACT:
A blend is provided for enhancing or replacing eggs in foods. The blend, when mixed with natural liquid eggs, liquid egg substitute or whole egg powder and water, provides an edible egg product having a higher level of protein and lower levels of cholesterol and fats per serving than the levels normally found in natural eggs. The blend includes major amounts of a soy protein concentrate and minor amounts of lecithin. The lecithin is preferably a de-oiled lecithin obtained from soy beans. In an alternative embodiment, the blend includes a soluble dietary fiber, such as a digestion resistant maltodextrin soluble dietary fiber, in addition to the soy protein and lecithin. The dietary fiber is present in an amount less than the amount of the soy protein but greater than the amount of lecithin.

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